Why You’ll Love This Recipe

Chicken Alfredo Spaghetti Squash Casserole is a comforting, low-carb twist on a classic pasta favorite. This dish combines tender spaghetti squash strands with juicy shredded chicken and a rich, creamy Alfredo sauce, all baked to perfection. It’s hearty, cheesy, and satisfying—perfect for weeknight dinners or meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti squash
cooked chicken breast (shredded or chopped)
butter
heavy cream
garlic (minced)
Parmesan cheese (freshly grated)
mozzarella cheese (shredded)
cream cheese
salt
black pepper
olive oil
parsley (optional, for garnish)

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the insides with olive oil and place cut side down on a baking sheet. Roast for 35–40 minutes, or until tender.

Let the squash cool slightly, then use a fork to scrape the strands into a large mixing bowl.

In a saucepan over medium heat, melt butter and sauté garlic until fragrant.

Add cream, cream cheese, and Parmesan. Stir until smooth and thickened.

Season the Alfredo sauce with salt and pepper to taste.

Add the shredded chicken and Alfredo sauce to the bowl with spaghetti squash. Mix until well combined.

Transfer the mixture to the prepared baking dish and top with shredded mozzarella.

Bake for 20–25 minutes, or until bubbly and golden on top.

Garnish with chopped parsley if desired and serve warm.

Servings and timing

This recipe yields 6 servings.
Preparation time: 20 minutes
Cooking time: 60 minutes (including squash roasting)
Total time: 80 minutes

Variations

Add steamed broccoli or spinach for extra greens.
Use rotisserie chicken for quicker prep.
Swap Parmesan for Pecorino Romano for a sharper flavor.
Top with crushed pork rinds or breadcrumbs for a crunchy finish.
Add red pepper flakes for a spicy kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through or microwave in portions for 1–2 minutes.
Freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I cook the squash ahead of time?
Yes, you can roast and shred the spaghetti squash a day in advance and refrigerate it until ready to use.

Is this casserole gluten-free?
Yes, this recipe is naturally gluten-free.

Can I use jarred Alfredo sauce?
Yes, but homemade sauce gives the best flavor and texture.

What kind of chicken should I use?
Any cooked chicken will work—boiled, roasted, or rotisserie.

Can I make this dairy-free?
You can try using dairy-free alternatives, but the texture and flavor will differ.

Can I add other cheeses?
Yes, feel free to mix in cheddar, gouda, or fontina for variety.

Do I need to peel the squash?
No, you only need to scoop out the flesh after roasting.

Can I use a different type of squash?
Spaghetti squash is best for this recipe due to its noodle-like texture.

Is this recipe keto-friendly?
Yes, it’s low in carbs and high in fat, fitting well with keto guidelines.

Can I double the recipe?
Absolutely, just use a larger baking dish or two dishes for even cooking.

Conclusion

Chicken Alfredo Spaghetti Squash Casserole offers all the indulgent flavors of a classic Alfredo dish with a healthier, veggie-packed base. It’s a cozy and delicious option that doesn’t sacrifice taste while keeping things light and wholesome. Perfect for feeding a family or stocking up on leftovers, this casserole is bound to become a staple in your kitchen.