Keto Chicken Alfredo Spaghetti Squash Recipe
This Keto Chicken Alfredo Spaghetti Squash recipe is a delicious low-carb alternative to traditional pasta dishes, featuring tender pan-fried chicken breasts combined with creamy keto-friendly Alfredo sauce, served over roasted spaghetti squash strands. It’s a perfect satisfying meal that is creamy, flavorful, and easy to prepare in under an hour.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 2 tablespoons avocado oil, divided
- Salt and pepper, to taste
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon avocado oil
Alfredo Sauce
- 16 oz Keto Alfredo Sauce (Primal Kitchen Dairy-Free or any preferred keto-friendly Alfredo sauce)
Garnish
- Freshly chopped parsley, for garnish
Instructions
- Cook the Spaghetti Squash: Preheat your oven to 400°F. Pierce and then cut the spaghetti squash in half lengthwise and scoop out the seeds. Season the inside of each half with 1 tablespoon of avocado oil, salt, and pepper. Place the squash halves face down on a parchment-lined baking sheet and roast for about 45 minutes, or until the flesh is tender and can be shredded easily with a fork.
- Cook the Chicken: While the squash roasts, season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Heat a skillet over medium-high heat and add 1 tablespoon avocado oil. Cook the chicken breasts for 4-5 minutes on each side until they are cooked through, no longer pink inside, and reach an internal temperature of 165°F.
- Prepare the Alfredo Sauce and Chicken: As the chicken finishes, heat the keto Alfredo sauce in a saucepan over low heat. Once the chicken is done, cut or shred it into bite-sized pieces and add to the warm Alfredo sauce to combine and meld the flavors.
- Assemble the Dish: When the spaghetti squash is roasted, use a fork to shred the flesh into spaghetti-like strands and transfer them to a large serving bowl. Pour the Alfredo sauce with chicken over the squash and gently fluff with a fork to mix.
- Serve: Garnish the assembled dish with freshly chopped parsley. Serve in portions about the size of a fist of spaghetti squash topped with the creamy sauce and chicken mixture. Enjoy your delicious and healthy keto meal!
Notes
- You can use any keto-friendly Alfredo sauce if you prefer, but dairy-free options like Primal Kitchen are perfect for those avoiding dairy.
- Make sure the internal temperature of chicken reaches 165°F to ensure it is fully cooked and safe to eat.
- To speed up cooking time, you can microwave the spaghetti squash instead of baking it, although roasting enhances its flavor.
- Leftover chicken Alfredo mixture can be stored in the refrigerator and reheated for quick meals.
- For an extra vegetable boost, add steamed broccoli or spinach to the Alfredo sauce.
