If you’re craving a hearty yet healthy comfort meal that feels like a warm hug on a plate, then this Chicken Alfredo Spaghetti Squash Casserole Recipe is exactly what you need. It combines the creamy, luscious flavors of traditional Alfredo sauce with the light, naturally low-carb strands of spaghetti squash and tender chunks of chicken, all baked into a bubbly, golden casserole. This dish is a wonderful way to enjoy that indulgent Alfredo experience while sneaking in wholesome veggies, making it perfect for family dinners or any occasion where you want deliciousness and nutrition to meet effortlessly.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building layers of flavor and texture. They’re simple staples, but when combined, they create a dish that’s greater than the sum of its parts. From the tender spaghetti squash strands to the rich Alfredo sauce and melted cheese topping, each component works in harmony.
- 1 large spaghetti squash (about 3–4 pounds): The star veggie providing a low-carb pasta-like base with a gentle sweetness.
- 2 cups cooked chicken breast (shredded or diced): Adds a hearty protein boost that soaks up all the creamy flavors.
- 1 tablespoon olive oil: For roasting the squash to tender perfection with a subtle fruity note.
- 3 cloves garlic (minced): Infuses the Alfredo sauce with aromatic depth and a slight kick.
- 1 cup heavy cream: Creates the rich and velvety sauce that coats every bite.
- ½ cup chicken broth: Balances the cream’s richness and adds savory undertones.
- 1 cup grated Parmesan cheese: Offers sharp, nutty flavor essential for classic Alfredo taste.
- 1 cup shredded mozzarella cheese (divided): Brings melty, stringy texture that forms a golden crust.
- ½ teaspoon salt: Enhances and ties all flavors together.
- ¼ teaspoon black pepper: Adds gentle heat and complexity.
- ¼ teaspoon Italian seasoning: A blend of herbs to brighten and complement the dish.
- Chopped parsley for garnish: Adds freshness and a pop of color before serving.
How to Make Chicken Alfredo Spaghetti Squash Casserole Recipe
Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds, which is much easier when the squash is stable on a cutting board. Drizzle the cut sides with olive oil and place them face down on a baking sheet. Roast for 35–40 minutes until the flesh is tender and can easily be shredded with a fork into spaghetti-like strands. This roasting unlocks a mild, slightly sweet flavor that pairs perfectly with the creamy sauce.
Step 2: Prepare the Alfredo Sauce
Lower the oven temperature to 375°F (190°C) to prepare for baking later. In a large skillet over medium heat, quickly sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, letting the mixture gently come to a simmer. Stir in the grated Parmesan cheese along with salt, black pepper, and Italian seasoning. Continue stirring until the sauce thickens just enough to coat the back of a spoon, giving you that luscious, velvety texture everyone loves in Alfredo sauce.
Step 3: Combine the Ingredients
In a large bowl, mix together the scraped spaghetti squash strands, shredded or diced cooked chicken, and the creamy Alfredo sauce. Add half of the shredded mozzarella cheese and gently toss everything to combine well. This step ensures every strand and morsel is evenly coated in cheesy, garlicky goodness.
Step 4: Assemble and Bake the Casserole
Grease a 9×13-inch casserole dish to prevent sticking and spread the squash mixture evenly inside. Sprinkle the remaining mozzarella cheese on top, creating a golden, bubbling layer as it bakes. Slide the dish into the oven and bake for 20–25 minutes until the cheese is bubbly and delightfully golden brown on top. This final bake melds all the flavors and textures, sealing in the creamy richness of the sauce with the fresh roasted squash and tender chicken.
How to Serve Chicken Alfredo Spaghetti Squash Casserole Recipe
Garnishes
Before serving, fresh chopped parsley sprinkled over the top brightens the dish visually and adds a subtle freshness that balances the creamy sauce. You could also add a sprinkle of freshly cracked black pepper or extra Parmesan for an indulgent finishing touch that makes every bite feel special.
Side Dishes
This casserole stands beautifully on its own, but pairing it with a crisp green salad dressed with a zesty vinaigrette or some roasted seasonal vegetables makes the meal feel complete. Garlic bread or crusty low-carb bread also complement it nicely for those wanting a little extra cozy carb comfort alongside.
Creative Ways to Present
For a fun twist, serve this Chicken Alfredo Spaghetti Squash Casserole Recipe in individual ramekins for personalized portions and fancy presentation. You can also top with toasted pine nuts or a sprinkle of chili flakes for added texture and a touch of heat, depending on your mood and guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be cooled to room temperature and stored in an airtight container in the refrigerator. This casserole keeps well for about 3 to 4 days, making it an excellent make-ahead meal perfect for quick lunches or dinners during the week.
Freezing
If you want to prepare the Chicken Alfredo Spaghetti Squash Casserole Recipe in advance, it freezes wonderfully. Portion it into freezer-safe containers or wrap the entire casserole tightly with foil and plastic wrap. Freeze for up to 2 months. Just thaw overnight in the fridge before reheating for best texture and flavor retention.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the cheese is bubbling again, usually about 15–20 minutes. Alternatively, microwave individual portions on medium power in short bursts, stirring halfway through to ensure even heating without drying out the creamy sauce.
FAQs
Can I use a different type of squash?
While spaghetti squash is unique for its noodle-like strands, you could experiment with other firmer squashes, but the texture and flavor will vary significantly. For the classic, light Alfredo feel, stick with spaghetti squash.
Is there a way to make this casserole lower in calories?
Absolutely! Swap heavy cream for half-and-half or use a plant-based cream alternative like cashew cream to cut calories and fat without sacrificing creaminess. Just be mindful of how this affects the sauce thickness.
Can I use rotisserie chicken instead of cooking my own?
Yes, using rotisserie chicken is a fantastic shortcut that saves time and adds seasoned flavor. Just shred or dice it before adding to the casserole mix.
How do I know when the spaghetti squash is done roasting?
The best way is to pierce the flesh with a fork; it should feel tender and easily scrape into strands. If it resists, roast it a little longer in 5-minute increments.
Can I add vegetables to this casserole?
Certainly! Mushrooms, spinach, or broccoli work well and can be sautéed with the garlic to soften before adding to the sauce. Just be mindful not to add too much moisture to keep the casserole from becoming watery.
Final Thoughts
This Chicken Alfredo Spaghetti Squash Casserole Recipe quickly became one of my cherished go-to meals because it feels indulgent yet wholesome—a balance that’s sometimes tough to achieve. I promise once you try it, you’ll love having this creamy, cheesy, and nourishing dish on your weekly rotation. So grab a spaghetti squash and get ready to enjoy comfort food with a fresh twist that your family and friends will rave about!
Print
Chicken Alfredo Spaghetti Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Chicken Alfredo Spaghetti Squash Casserole is a healthy and comforting gluten-free main course that combines tender roasted spaghetti squash strands with creamy Alfredo sauce, shredded chicken, and melted mozzarella cheese. It’s a delicious low-carb twist on traditional chicken Alfredo, perfect for a cozy dinner.
Ingredients
Squash and Chicken
- 1 large spaghetti squash (about 3–4 pounds)
- 2 cups cooked chicken breast (shredded or diced)
Sauce and Seasoning
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
Garnish
- Chopped parsley for garnish
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and place them face down on a baking sheet. Roast for 35–40 minutes until the flesh is tender and can be shredded into strands with a fork. Let cool slightly.
- Prepare the Alfredo Sauce: Reduce your oven temperature to 375°F (190°C). While the squash cools, heat a large skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant. Add the heavy cream and chicken broth and bring the mixture to a gentle simmer. Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning until the sauce thickens slightly.
- Combine Ingredients: Using a fork, scrape the roasted spaghetti squash flesh into strands and place them in a large bowl. Add the cooked chicken, Alfredo sauce, and half of the shredded mozzarella cheese. Mix everything thoroughly to combine.
- Assemble and Bake: Transfer the mixture into a greased 9×13-inch casserole dish. Sprinkle the remaining mozzarella cheese evenly on top. Bake in the oven for 20–25 minutes until the casserole is bubbly and has a golden cheese crust.
- Garnish and Serve: Once baked, remove from the oven and garnish with chopped parsley. Serve warm for a comforting, delicious meal.
Notes
- You can use rotisserie chicken for a quick shortcut to save prep time.
- For a lighter version, substitute half-and-half or a cashew cream alternative in place of heavy cream.
- This casserole is naturally gluten-free and low-carb, making it suitable for those dietary preferences.
- Make sure not to overcook the spaghetti squash to maintain a nice, firm texture that mimics pasta.
