Dinner

Chicken Alfredo Spaghetti Squash Recipe

ByRita Bennet February 20, 2026February 20, 2026

Introduction

This Chicken Alfredo Spaghetti Squash offers a lighter twist on the classic creamy pasta dish. Combining tender shredded chicken with the delicate texture of spaghetti squash, it’s a comforting meal that feels indulgent without the heaviness.

The image shows a close-up of creamy white pasta being lifted by silver tongs, revealing soft spaghetti coated in a thick, cheesy white sauce mixed with small pieces of chicken and specks of green herbs. The sauce looks smooth and rich, clinging to the noodles, with hints of black pepper sprinkled on top. The pasta is in a white pan resting on a white marbled surface, giving a fresh clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter
2 tsp minced garlic

1 tsp sage
2 tbsp flour

1 cup chicken broth
½ cup half and half

4 oz cream cheese (cubed)
½ cup shredded Parmesan cheese
½ cup cooked, shredded chicken

2 ½ cups cooked spaghetti squash
¼ tsp salt
¼ tsp coarse ground black pepper

½ tsp dried parsley

Instructions

Step 1: Melt the butter in a skillet over medium heat.
Step 2: Add the minced garlic and sage, cooking for about one minute until fragrant.

Step 3: Stir in the flour and cook for another minute, stirring constantly to avoid lumps.
Step 4: Whisk in the chicken broth, followed by the half and half, ensuring the sauce is smooth.
Step 5: Add the cubed cream cheese and Parmesan cheese, stirring until the sauce is creamy and smooth.

Step 6: Mix in the cooked spaghetti squash and shredded chicken. Cook until everything is heated through evenly.
Step 7: Taste and season the dish with salt, black pepper, and dried parsley as needed before serving.

Tips & Variations

Use fresh sage if available for a brighter flavor or substitute with thyme for a different herb note.

For a vegetarian option, omit the chicken and add sautéed mushrooms or broccoli instead.
To prepare spaghetti squash quickly, microwave it or roast in advance and store in the fridge.
Grate your own Parmesan for better melting and richer taste compared to pre-shredded cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain creaminess. Add a splash of chicken broth or half and half if the sauce thickens too much.

How to Serve

A close-up view of a black skillet filled with creamy mashed potatoes, showing a smooth, slightly chunky texture in a pale yellow color. The mashed potatoes are sprinkled generously with black pepper and chopped green herbs, scattered evenly across the surface. The skillet rests on a light-colored wooden surface, creating a contrast with the vibrant colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese in this recipe?

Yes, you can substitute Parmesan with Pecorino Romano or Asiago for a different but similarly rich flavor. Avoid very soft cheeses as they may not melt as smoothly in this sauce.

How do I cook spaghetti squash?

Cut the squash in half lengthwise, remove seeds, and roast face down on a baking sheet at 400°F (200°C) for 35–45 minutes until tender. The flesh will easily shred into strands with a fork when done.