CHICKEN AND SPAGHETTI SQUASH ALFREDO

Chicken and Spaghetti Squash Alfredo image

Decadent Alfredo sauce mixed in with spaghetti squash and chicken. I am not a girl who likes to eat veggies and I found this to be delicious!

Provided by Deb Ford

Categories Chicken Alfredo

Time 1h5m

Yield 4

Number Of Ingredients 10

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Ingredients

2 tablespoons olive oil, divided
1 (3 pound) spaghetti squash, halved and seeded
¼ cup butter
1 clove garlic, minced
2 ounces cream cheese, cut into cubes
1 cup heavy cream
¾ cup grated Parmesan cheese
salt and ground black pepper to taste
8 ounces cooked chicken breast strips, cut into bite-sized pieces
1 tablespoon butter

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
Rub 1 tablespoon olive oil on the flesh of the squash. Place squash, cut-sides down, on the prepared baking sheet.
Bake in the preheated oven until squash is tender when pierced with a fork, 45 to 60 minutes.
When squash has about 10 minutes left, melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add cream cheese, a few cubes at a time, and whisk as they melt. Add heavy cream; cook and whisk until heated through, 2 to 3 minutes. Slowly add Parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, 4 to 5 minutes. Season with salt and pepper.
At the same time, combine remaining 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add cooked chicken and toss for 2 to 3 minutes to brown it up a little.
Remove squash from the oven and use a fork to shred the flesh into a bowl. Ladle some sauce into the squash and mix to combine. Add some chicken and the remaining sauce, then mix again. Top with remaining chicken.

Nutrition Facts : Calories 706.5 calories, Carbohydrate 26.4 g, Cholesterol 196.6 mg, Fat 56.4 g, Protein 28 g, SaturatedFat 30.4 g, Sodium 496.2 mg, Sugar 0.2 g