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High-protein chicken alfredo served with spaghetti squash
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High-Protein Chicken Alfredo Spaghetti Squash

This High-Protein Chicken Alfredo Spaghetti Squash recipe is a healthy, low-carb alternative to traditional pasta dishes. Great for keto and gluten-free diets, and really just an overall winner of a meal. Hope you love it!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Rachael DeVaux

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!