Name: Chicken and Spinach Spaghetti Squash Alfredo Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 large spaghetti squash, about 5 cups; 1 tablespoon olive oil; Kosher salt and fresh ground black pepper to taste; 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 1 teaspoon Italian seasoning; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 3 cups baby spinach; 2 ounces low-fat cream cheese; 1/3 cup low-fat milk or milk of choice; 1/4 cup shredded Parmesan cheese; 1/4 cup plain low-fat Greek yogurt; 1/2 cup shredded part-skim mozzarella cheese; Chopped parsley for garnish (optional)

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If you’re craving a cozy, creamy dinner that’s a bit lighter than the classic pasta dish, Chicken and Spinach Spaghetti Squash Alfredo is about to become your new obsession. This recipe swirls up all the familiar, comforting flavors of Alfredo with juicy bites of chicken, tender strands of spaghetti squash in place of heavy noodles, and a velvety sauce that feels downright indulgent—all while bumping up the veggies. It’s hearty enough to satisfy, packed with protein and greens, and so easy to make it’ll quickly work its way into your weeknight repertoire.

Chicken and Spinach Spaghetti Squash Alfredo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken and Spinach Spaghetti Squash Alfredo is in its clever combination of wholesome staples and a few standout flavors. Each ingredient plays a key role in adding rich taste, color, and that irresistible Alfredo texture we all adore.

Spaghetti squash: The mild, golden strands make a nutrient-rich, low-carb bed for the Alfredo sauce—plus, they soak up flavor beautifully.
Olive oil: Adds heart-healthy richness and helps brown the chicken for extra savoriness.
Boneless skinless chicken breasts: Lean and juicy, they’re the protein powerhouse of this dish, soaking up the herbed seasoning.
Italian seasoning: Brings classic, aromatic herbs to pull the whole dish together with just the right amount of zip.
Dried oregano: Boosts that Mediterranean flavor and complements both the spinach and sauce.
Garlic powder: Adds garlicky depth to the Alfredo without the fuss of mincing fresh cloves.
Baby spinach: Wilts down into dreamy pockets of green, adding color, flavor, and a nutritious touch.
Kosher salt & black pepper: Essential for balancing flavors and seasoning each element of the dish.
Low fat cream cheese: The secret to silky, luscious Alfredo sauce without the extra heaviness.
Low fat milk: Adds just the right creaminess for the sauce; any milk of your choosing works here.
Shredded Parmesan cheese: Punches up the sauce with nutty, salty flavor that defines Alfredo.
Plain low fat Greek yogurt: Gives a pleasant tang and creaminess while lightening things up.
Shredded part skim mozzarella cheese: Melts into gooey, golden goodness on top—who can resist?
Chopped parsley (optional): For a fresh, vibrant finishing touch.

How to Make Chicken and Spinach Spaghetti Squash Alfredo

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with foil, giving it a light spray of cooking oil. Carefully cut your spaghetti squash in half lengthwise (watch your fingers), scoop out the seeds, and season the interior with salt and pepper. Lay the halves cut side down on your pan and roast for 35 to 45 minutes, depending on the squash’s size. The flesh should be easily pierced with a fork. Give it about 10 minutes to cool before pulling those iconic “spaghetti” strands with a fork.

Step 2: Prepare and Season the Chicken

While the squash is busy roasting, mix together your Italian seasoning, dried oregano, and garlic powder in a small bowl. Cube your chicken into bite-size pieces, then toss them with the spice mixture, as well as some salt and pepper. This step loads the chicken with herby, garlicky flavor that brings everything together.

Step 3: Sauté Chicken and Spinach

Add olive oil to a large skillet and heat it over medium-high. Add your seasoned chicken pieces and sauté until almost cooked through, typically 4 to 5 minutes. Toss in the baby spinach and let it wilt down, stirring until the chicken is just cooked and the spinach becomes a tender, green ribbon among the chicken bites.

Step 4: Build the Alfredo Sauce

Lower the heat and add the low fat cream cheese, Parmesan cheese, and milk directly to the skillet. Stir continuously until the cream cheese melts and everything transforms into a creamy sauce. It should coat the chicken and spinach nicely—don’t worry if it seems a bit thick; the squash will help loosen things up shortly.

Step 5: Toss Everything Together

Add the spaghetti squash strands straight into the skillet, followed by the Greek yogurt. Use tongs or a spatula to gently combine everything, making sure each strand and piece of chicken gets enveloped in that dreamy Alfredo sauce. It’s at this step that the full magic of Chicken and Spinach Spaghetti Squash Alfredo comes together.

Step 6: Melt the Cheese and Serve

Sprinkle shredded mozzarella all over the mixture. Either pop a lid on the skillet and let it melt for a couple minutes, or stick your skillet under the broiler until the cheese bubbles and browns to your liking. Finish with a shower of chopped parsley for freshness if you like, and get ready to dig in!

How to Serve Chicken and Spinach Spaghetti Squash Alfredo

Garnishes

Top each serving of Chicken and Spinach Spaghetti Squash Alfredo with an extra sprinkle of Parmesan, a hint of black pepper, and fresh chopped parsley. If you love a little heat, a pinch of red pepper flakes brings a gentle kick that perks up the whole dish. These finishing touches don’t just look pretty—they layer in more flavor and a pop of color.

Side Dishes

Pair your Chicken and Spinach Spaghetti Squash Alfredo with a crisp green salad full of mixed greens and a light vinaigrette, or a plate of roasted asparagus or broccoli for even more veggie goodness. If you’re feeling classic, a slice of crusty whole-grain bread is just the thing for soaking up every drop of sauce.

Creative Ways to Present

For a show-stopping presentation, serve the saucy Alfredo mixture right back in the spaghetti squash shells—nature’s own bowls! Or, scoop into individual ramekins, top with mozzarella, and broil for bubbly, personal casseroles. These fun touches turn dinner into a cozy, unforgettable experience.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Spinach Spaghetti Squash Alfredo keeps well in an airtight container in the fridge for up to four days. When storing, make sure everything is cooled to room temperature first to avoid excess moisture and sogginess.

Freezing

While you can freeze this dish, keep in mind the spaghetti squash may lose a bit of its texture upon thawing. For best results, freeze portions in tightly sealed, freezer-safe containers, and enjoy within two months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, simply microwave leftovers in 30-second bursts, stirring each time for even heating, or warm them gently in a covered skillet over low heat. Add a splash of milk or broth if you need to loosen the sauce back up to creamy perfection.

FAQs

Can I use rotisserie chicken as a shortcut?

Yes, you can absolutely make Chicken and Spinach Spaghetti Squash Alfredo even easier with pre-cooked shredded or cubed rotisserie chicken—just season lightly before adding to the skillet with the spinach since it’s already cooked.

What if I don’t have Greek yogurt?

No Greek yogurt? Swap in sour cream or an extra ounce of cream cheese; both will deliver the creamy tang you want in this sauce. Full-fat or low fat work equally well, so use whatever you have on hand.

Is this dish gluten free?

All the ingredients in Chicken and Spinach Spaghetti Squash Alfredo are naturally gluten free, so no need for substitutions. Just check your seasoning blends and cheese labels to be sure they’re free of any hidden gluten.

Can I add more vegetables?

Definitely—this dish is flexible! Throw in sautéed mushrooms, bell peppers, or even sun-dried tomatoes alongside the spinach to bulk things up and add extra color and flavor to your Chicken and Spinach Spaghetti Squash Alfredo.

How do I make it dairy free?

For a dairy free twist, choose plant-based cream cheese, milk, mozzarella, and skip the Parmesan or use a vegan substitute. The sauce will still be creamy and delicious, and you’ll get all the comfort with none of the dairy.

Final Thoughts

This Chicken and Spinach Spaghetti Squash Alfredo is pure comfort—with a colorful, wholesome spin. If you’re looking for fresh inspiration for weeknight dinners or a cozy dish to share, give this recipe a try. Each bite is creamy, flavorful, and guaranteed to make you smile. Enjoy your kitchen adventures!