New craving unlocked: High-Protein Chicken Alfredo Spaghetti Squash. So creamy, so filling, yet high-protein, gluten-free and just so much better for you than the traditional pasta dish. Made with the same sauce from my Gluten-Free Chicken Milanese with Homemade Alfredo Sauce – but with collagen peptides to boost the protein content – this dish truly is a winner.
Even Bridger, who says he was a non-believer before even trying it, has since been quoted to say it “slaps” and is “extremely good”. Check out my IG reel for proof, and prepare to be immediately hungry upon watching it. Because who can resist a deliciously healthy comfort food meal?
High-Protein Chicken Alfredo Spaghetti Squash: A Healthy, Low-Carb Dinner
Suffice it to say, if you’re looking for a healthier, high-protein chicken alfredo recipe that’s also low-carb, this High-Protein Chicken Alfredo Spaghetti Squash is the perfect dish for you.
It combines the rich, creamy flavor of traditional alfredo sauce (but with a cashew alfredo sauce) with a nutritious spaghetti squash base instead of carb-heavy pasta. What’s not to love?!
But also, I kind of think it’s time we let spaghetti squash have its moment. Spaghetti squash is a fantastic low-carb pasta alternative, making it ideal for keto, paleo, or gluten-free diets. Not only is it a great substitute for pasta, but it’s also packed with vitamins like A, C, and B6, and is rich in fiber, which supports digestion.
Paired with lean organic chicken breasts, this dish offers a high-protein punch that helps with muscle repair and keeps you feeling full longer. It’s the best way to feel energized after a meal, guilt-free!
A Protein-Packed Cashew Alfredo Sauce To Complete This Easy Healthy Dinner
Ok, but the homemade alfredo sauce really completes this wholesome, dreamy dinner.
It’s made with a base of cashews and bone broth, which adds healthy fats and collagen to support joint health and skin elasticity. And I love sneaking in collagen peptides to any meal possible because you won’t even taste it, but still reap the protein-packed, nutrient-rich benefits.
A few other tasty ingredients like parm (of course! Option to use vegan too), lemon juice, and minced garlic bring tons of flavor and even more of a nutrient boost. So much goodness!
Plus, this High-Protein Chicken Alfredo Spaghetti Squash is easy to make and ready in just under an hour. It’s an ideal dinner, and great to reheat during the week too. You can even make extra sauce and store it in the fridge for another meal at any point.
Whether you’re following a low-carb, keto, or gluten-free lifestyle, this recipe fits seamlessly into your healthy eating routine. The perfect balance of comfort food and nourishment without sacrificing flavor.
Can’t wait to hear what you think. Enjoy!
INGREDIENTS YOU’LL NEED:
Spaghetti Squash:
- Spaghetti squash
- Organic chicken breasts
- Extra virgin olive oil
- Salt and pepper
- Fresh parsley
- Grated parmesan
Alfredo Sauce:
- Raw cashews
- Chicken bone broth
- Grated parmesan (option to use vegan parm)
- Extra virgin olive oil
- Collagen peptides
- Lemon juice
- Onion
- Minced garlic
- Sea salt
- Ground pepper
HOW TO MAKE HIGH-PROTEIN CHICKEN ALFREDO SPAGHETTI SQUASH
Preheat oven to 400°F.
Pour hot water over cashews in a cup or bowl to let the cashews soften for 10 minutes, then strain.
Once spaghetti squash has been halved with seeds and stringy pulp removed, lay flat on a baking sheet with parchment paper, flesh side up. Drizzle with 1 tablespoon extra virgin olive oil and season with sea salt and ground pepper. Bake for 35-45 minutes, until the flesh is tender and easily pierced with a fork.
Meanwhile, heat a medium-sized skillet on medium to high heat. Tenderize chicken breasts to ½-inch-thick, and season with salt and pepper.
Add 1 tablespoon oil to the skillet and cook for about 4-5 minutes on either side, until golden and cooked through. Transfer to cutting board and slice into strips.
Use the same pan to make the alfredo sauce. Sauté onion in the skillet for 4-5 minutes on medium heat, until softened.
In a high-speed blender, add the remaining alfredo ingredients, and blend on high until smooth.
Once squash is finished, use a fork to shred the “noodles”, then transfer to a large bowl with the chicken and sauce. Mix and top with fresh parsley, grated parm and cracked pepper. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
A couple swaps you can make are vegan parm for regular parm, and instead of chicken, you could try turkey breast, tofu for a vegetarian option, or even shrimp for a seafood twist. Just make sure to adjust the cooking times accordingly for the different proteins.
Also, some crispy bacon on top would be insane! And someone commented on the reel I shared for this with a suggestion of sprinkling in some crushed red pepper flakes and I couldn’t agree more. Would add the perfect kick.
Feel free to eliminate the collagen peptides, it wouldn’t alter the recipe, just adds that nice protein boost, so no worries either way.
CAN I MAKE THIS RECIPE DAIRY-FREE?
Yes! You can easily make this recipe dairy-free by using vegan parmesan and skipping the regular parmesan in the alfredo sauce. The creamy cashew-based sauce will still give you that rich, satisfying flavor without the dairy.
WHAT DOES CASHEW ALFREDO TASTE LIKE?
This homemade cashew-based Alfredo sauce tastes just as good, if not better, than the traditional version! It’s savory, rich and cheesy-tasting, and perfectly creamy. You’ll find yourself pleasantly surprised at how well the blended cashews create that irresistibly smooth base.
MORE HEALTHY, HIGH-PROTEIN MEALS YOU’LL LOVE:
Gluten-Free Crispy Chicken Parm
Protein-Packed Beef Zucchini Lasagna
Smokey Garlic Ginger Chicken Thighs with Roasted Asparagus
Gluten-Free Chicken Milanese with Homemade Alfredo Sauce
Click here to watch the reel I made of this recipe 🙂
High-Protein Chicken Alfredo Spaghetti Squash
Equipment
- high speed blender
- baking sheet
- medium-sized skillet
Ingredients
Spaghetti Squash:
- 1 large spaghetti squash, halved, seeds removed
- 2 organic chicken breasts
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- ¼ cup fresh parsley, chopped
- 3 tablespoons grated parmesan
Alfredo Sauce:
- 1 cup raw cashews
- 1 cup chicken bone broth
- 1/3 cup grated parmesan, option to use vegan parm
- 2 tablespoons extra virgin olive oil
- 2 tablespoons collagen peptides
- 1 tablespoons lemon juice
- ½ medium onion, chopped
- 2 tablespoons minced garlic
- 1.5 teaspoons sea salt
- Ground pepper, to taste
Instructions
- Preheat oven to 400°F.
- Pour hot water over cashews in a cup or bowl to let the cashews soften for 10 minutes, then strain.
- Once spaghetti squash has been halved with seeds and stringy pulp removed, lay flat on a baking sheet with parchment paper, flesh side up. Drizzle with 1 tablespoon extra virgin olive oil and season with sea salt and ground pepper. Bake for 35-45 minutes, until the flesh is tender and easily pierced with a fork.
- Meanwhile, heat a medium-sized skillet on medium to high heat. Tenderize chicken breasts to ½-inch-thick, and season with salt and pepper.
- Add 1 tablespoon oil to the skillet and cook for about 4-5 minutes on either side, until golden and cooked through. Transfer to cutting board and slice into strips.
- Use the same pan to make the alfredo sauce. Sauté onion in the skillet for 4-5 minutes on medium heat, until softened.
- In a high-speed blender, add the remaining alfredo ingredients, and blend on high until smooth.
- Once squash is finished, use a fork to shred the “noodles”, then transfer to a large bowl with the chicken and sauce. Mix and top with fresh parsley, grated parm and cracked pepper. Enjoy!
