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Spaghetti Squash Chicken and Broccoli Alfredo. Spaghetti Squash Alfredo, low carb alfredo dinner. Easy Spaghetti Squash Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo Spaghetti Squash

Course Main Course
Cuisine American
Keyword Chicken and Broccoli Alfredo Spaghetti Squash
Prep Time 15 minutes
Cook Time 1 hour
Servings 6
Calories 403kcal
Author Lauren


  • 2 whole spaghetti squash
  • 4 ounces cream cheese
  • 1.5 cups milk
  • 4 tablespoons butter
  • 1/2 cup parmesan cheese
  • 2 cups cooked chicken
  • 12 ounce broccoli
  • 1 tablespoon garlic powder
  • salt pepper and parsley to taste


  • Preheat oven to 375 degrees.
  • Cut squash in half and scoop out the seeds with a spoon.
  • Lay skin side down on a rimmed sheet pan that is lined with aluminum foil.
  • Bake for 35-40 minutes or until softened. When the squash is cooked Scrape the flesh with a fork to create noodles
  • While squash is cooling enough to handle heat broccoli and prep your chicken into bite-sized pieces after baking get a large skillet.
  • In the skillet heat to medium heat and add cream cheese and butter
  • let melt and stir with a whisk (it will be clumpy), then add in milk and bring to a boil
  • Once boiling add garlic powder and parmesan cheese. Turn the heat down to medium-low and add in chicken and broccoli and stir well.
  • Then add the squash in and stir so everything is coated well with the sauce. Let sit on low heat for about 5 minutes to get all the flavors mixed well and the sauce to thicken a little bit.
  • Add salt and pepper to taste and stir well. then sprinkle parsley on top.


Calories: 403kcal | Carbohydrates: 31g | Protein: 22g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 396mg | Potassium: 766mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1410IU | Vitamin C: 57mg | Calcium: 296mg | Iron: 2mg