Name: Keto Chicken Alfredo Spaghetti Squash Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 medium spaghetti squash; 2 tablespoons avocado oil, divided; Salt and pepper, to taste; 2 boneless, skinless chicken breasts; Salt and pepper, to taste; 1 teaspoon Italian seasoning; 1 tablespoon avocado oil; 16 oz Keto Alfredo Sauce (Primal Kitchen Dairy-Free or any preferred keto-friendly Alfredo sauce); Freshly chopped parsley, for garnish

Jump to Recipe· 3.8 from 12 reviews

If you’re on the hunt for a delicious, comforting meal that fits perfectly within your low-carb lifestyle, the Keto Chicken Alfredo Spaghetti Squash Recipe is an absolute must-try. This dish combines tender, juicy chicken with creamy Alfredo sauce, all served over the naturally low-carb, subtly sweet strands of spaghetti squash. It’s a brilliant way to enjoy all the indulgent flavors of classic Alfredo pasta without breaking your keto goals. Plus, it’s easy enough for a weeknight dinner yet impressive enough to serve guests with a smile.

Ingredients You’ll Need

Four pieces of cooked chicken with a light brown color and a sprinkle of greenish black seasoning sit in a black pan. The chicken pieces show small brown seared spots and have a slightly rough texture on their surface. The pan has a few oil droplets and scattered bits of seasoning around the chicken. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Keto Chicken Alfredo Spaghetti Squash Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s building flavor, adding texture, or bringing a pop of freshness to the plate. Here’s what you’ll need to get started:

1 medium spaghetti squash: The star low-carb substitute for traditional noodles – naturally sweet and full of “spaghetti-like” strands.
2 chicken breasts (boneless, skinless): A lean protein base that soaks up the Alfredo sauce beautifully.
16 oz Keto Alfredo Sauce (Primal Kitchen Dairy-Free or any preferred): Brings rich, creamy indulgence without the carbs.
Salt and pepper (to taste): Essential seasonings to enhance every element of the dish.
1 teaspoon Italian seasoning: A fragrant blend that lifts the chicken’s flavor to the next level.
2 tablespoons avocado oil: Perfect for cooking the squash and chicken with a subtle, buttery flavor and healthy fats.
Freshly chopped parsley (for garnish): Adds vibrant color and a fresh, herbaceous note.
1 cup water: Used during cooking squashes to ensure perfect tenderness.

How to Make Keto Chicken Alfredo Spaghetti Squash Recipe

Step 1: Cook the Spaghetti Squash

Start by cutting the spaghetti squash in half lengthwise and scooping out the seeds. Don’t skip this step; it’s how you’ll get those perfect noodle-like strands. Then, season the cut sides with avocado oil, salt, and pepper before placing them face down on a parchment-lined baking sheet. Pop them into a 400-degree oven and bake for 45 minutes to a tender finish that’s ready to be shredded into “spaghetti.”

Step 2: Cook the Chicken

While your squash is roasting, season your chicken breasts generously on both sides with salt, pepper, and Italian seasoning. Heat 1 tablespoon of avocado oil in a skillet over medium-high heat, then cook the chicken for 4 to 5 minutes on each side until perfectly cooked through and juicy. Make sure the internal temperature reaches 165 degrees F so it’s safe and delicious.

Step 3: Prepare the Alfredo Sauce and Chicken

Gently warm your Keto Alfredo Sauce in a saucepan over low heat while the chicken and squash cook. Once your chicken is done, slice or shred it into bite-sized pieces. Add the chicken directly into the sauce to allow those flavors to meld into a luxuriously creamy mixture.

Step 4: Assemble the Dish

Once the spaghetti squash is out of the oven and cool enough to handle, take a fork and scrape the flesh gently—the result is beautiful, natural “spaghetti” strands. Transfer them to a large serving bowl and then pour your creamy Alfredo chicken mixture over the top. Give it a gentle fluff with a fork to knot everything together in a cozy, low-carb feast.

How to Serve Keto Chicken Alfredo Spaghetti Squash Recipe

A white plate holds a simple meal with three main parts: on the left, a base of yellow spaghetti squash strands, topped with sliced light beige chicken covered in a creamy white sauce sprinkled with small green herbs, arranged side by side; on the right, a neat bundle of bright green roasted asparagus spears with slight char marks; the plate rests on a white marbled surface with scattered bits of herbs around the edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this meal from simple to stunning, sprinkle generously with freshly chopped parsley. This fresh green addition not only adds a beautiful color contrast but also brings a hint of herbal brightness that balances the creamy richness.

Side Dishes

Keep it simple with a crisp green salad dressed lightly with lemon vinaigrette or roasted asparagus tossed in garlic and olive oil. Both sides play beautifully with the hearty, creamy nature of the Keto Chicken Alfredo Spaghetti Squash Recipe without overpowering it.

Creative Ways to Present

For a show-stopping presentation, try serving the spaghetti squash “nests” individually on plates, topped with the Alfredo chicken mixture and parsley. Alternatively, laying out everything in a wide, shallow serving bowl invites everyone to dig in family-style, making the meal feel cozy and communal.

Make Ahead and Storage

Storing Leftovers

This dish stores well in the refrigerator for up to 3 days. Keep the spaghetti squash and Alfredo chicken sauce in airtight containers separately to maintain the best texture and flavor when reheating.

Freezing

You can freeze the cooked chicken Alfredo sauce by itself in a freezer-safe container for up to 2 months. However, spaghetti squash tends to soften too much when frozen and thawed, so it’s best to prepare fresh squash when serving after thawing the sauce.

Reheating

Reheat leftovers gently on the stove over low heat or in the microwave using medium power to avoid curdling the Alfredo sauce. Add a tablespoon of water or broth if needed to loosen the sauce and maintain that perfect creamy texture.

FAQs

Can I use shredded rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using pre-cooked shredded rotisserie chicken is a fantastic shortcut that will save you time without sacrificing flavor for this Keto Chicken Alfredo Spaghetti Squash Recipe.

Is the Alfredo sauce always keto-friendly?

Not all Alfredo sauces are keto-friendly, so it’s important to choose one with low or zero carbs, like Primal Kitchen’s Dairy-Free Keto Alfredo Sauce, or make your own at home with cream, butter, and Parmesan cheese.

How do I know when the spaghetti squash is perfectly cooked?

The squash is ready when you can easily scrape out the flesh into spaghetti-like strands with a fork and it feels tender, but not mushy. Baking for about 45 minutes at 400 degrees usually does the trick.

Can I use other oils besides avocado oil?

Yes! Olive oil or coconut oil also work well for roasting the squash and cooking the chicken. Avocado oil is suggested for its mild flavor and healthy fats, but feel free to use your favorite keto-friendly oil.

What if I don’t have Italian seasoning?

No worries! You can create your own blend with dried basil, oregano, thyme, and rosemary. This will still infuse your chicken with delicious herbal notes perfect for this Keto Chicken Alfredo Spaghetti Squash Recipe.

Final Thoughts

This Keto Chicken Alfredo Spaghetti Squash Recipe is more than a meal—it’s a celebration of flavor and cozy satisfaction without breaking your carb limits. Once you nail this recipe, it just might become your go-to dish for busy nights or creative entertaining. I can’t wait for you to try it and enjoy every creamy, tender, flavorful bite!