If you are craving a comforting yet healthy twist on a classic favorite, the Chicken Alfredo Spaghetti Squash Casserole Recipe will become your new go-to. This dish combines tender, roasted spaghetti squash strands with creamy homemade Alfredo sauce and juicy chicken, all baked to bubbly, cheesy perfection. It’s a satisfying meal that effortlessly balances rich flavors with a light, gluten-free base. Every forkful bursts with warmth and indulgence without the heaviness of traditional pasta—making this casserole a true crowd-pleaser for weeknights or special dinners alike.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a vital role in creating the irresistible taste and texture of this casserole. From the nutty spaghetti squash to the rich Parmesan, every element works harmoniously to bring this dish to life.
- 1 large spaghetti squash (about 3–4 pounds): The hearty, gluten-free base that shreds into tender, spaghetti-like strands when roasted.
- 2 cups cooked chicken breast (shredded or diced): Adds lean protein and a satisfying bite to the casserole.
- 1 tablespoon olive oil: Helps roast the squash with a subtle fruity richness.
- 3 cloves garlic (minced): Infuses the sauce with a fragrant, savory depth.
- 1 cup heavy cream: Creates the silky, luscious Alfredo sauce that coats every strand.
- ½ cup chicken broth: Lightens the cream and adds a savory backbone to the sauce.
- 1 cup grated Parmesan cheese: Brings sharp, nutty flavor and helps thicken the sauce.
- 1 cup shredded mozzarella cheese (divided): For gooey melted topping and creamy texture inside.
- ½ teaspoon salt: Enhances all the natural flavors perfectly.
- ¼ teaspoon black pepper: Adds a mild heat to balance the creaminess.
- ¼ teaspoon Italian seasoning: Introduces an herbal aroma that elevates the dish.
- Chopped parsley for garnish: A fresh, colorful finish that brightens each serving.
How to Make Chicken Alfredo Spaghetti Squash Casserole Recipe
Step 1: Roast the Spaghetti Squash
Begin by preheating your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, then place them cut side down on a baking sheet. Roast for 35–40 minutes until the flesh becomes tender and easily pulls into strands with a fork. This roasting step is crucial as it transforms the squash into the perfect pasta-like texture that will carry the Alfredo sauce beautifully.
Step 2: Prepare the Alfredo Sauce
With the squash roasting, turn your attention to the sauce. Lower the oven temperature to 375°F (190°C). In a large skillet over medium heat, sauté the minced garlic for about 30 seconds until fragrant, being careful not to brown it. Pour in the heavy cream and chicken broth, then bring to a gentle simmer. Stir in the grated Parmesan, salt, pepper, and Italian seasoning, and cook until the sauce thickens just slightly. This silky sauce will coat every strand of spaghetti squash and chicken, creating a rich, comforting base.
Step 3: Combine and Assemble
Once the spaghetti squash is cool enough to handle, scrape the flesh into a large bowl with a fork to create those signature strands. Add the cooked chicken, Alfredo sauce, and half of the shredded mozzarella cheese. Mix everything thoroughly to ensure even flavor distribution. Transfer the mixture into a greased 9×13-inch casserole dish, then sprinkle the remaining mozzarella cheese evenly on top.
Step 4: Bake to Perfection
Bake the casserole in the preheated oven for 20–25 minutes until the cheese is bubbly and golden on top. The baking step melds all the flavors together and gives the casserole that irresistible, slightly crisp cheesy crust. Let it cool briefly before serving to allow the flavors to settle and the sauce to thicken slightly.
How to Serve Chicken Alfredo Spaghetti Squash Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley adds more than just color to your casserole—it brings a burst of fresh herbaceous flavor that cuts through the richness of the Alfredo sauce. For a little extra indulgence, try a light dusting of additional Parmesan or even a few red pepper flakes if you like a gentle spice kick.
Side Dishes
This Chicken Alfredo Spaghetti Squash Casserole stands beautifully on its own, but pairing it with a crisp green salad or steamed vegetables creates a balanced, wholesome meal. Roasted broccoli or sautéed green beans add crunch and vibrant color, perfect for rounding out your plate.
Creative Ways to Present
For a fun twist at your next dinner party, serve individual portions baked in small ramekins or muffin tins. Top each with a sprinkle of cheese and parsley, then broil for a quick minute to create mini golden crowns. This personal presentation makes the Chicken Alfredo Spaghetti Squash Casserole Recipe feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover casserole in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, so it often tastes even better the next day. Just be sure to keep it chilled properly to maintain freshness.
Freezing
This recipe freezes wonderfully, making it a perfect meal prep option. After baking and cooling, portion the casserole into freezer-safe containers and freeze for up to 2 months. When you want a comforting dinner, just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 15–20 minutes until warmed through and the cheese is bubbly again. For a quicker option, microwave portions on medium power in short intervals, stirring occasionally to maintain even heating without drying out the dish.
FAQs
Can I make this casserole dairy-free?
Absolutely! Substitute the heavy cream with a dairy-free alternative such as cashew cream or coconut milk, and use a vegan cheese in place of Parmesan and mozzarella. The flavors will be slightly different but still delicious and creamy.
Is it possible to use a different type of squash?
Spaghetti squash gives this recipe its unique texture, but if unavailable, zucchini noodles or shredded cauliflower can be used as lower-carb alternatives, though the final texture will vary.
How do I know when the spaghetti squash is done roasting?
The squash is ready when a fork easily pierces the skin and the flesh can be scraped into spaghetti-like strands with little resistance. This typically takes about 35–40 minutes at 400°F.
Can I use leftover rotisserie chicken?
Yes! Rotisserie chicken is perfect for this recipe and adds great convenience without sacrificing flavor. Just shred or dice it before mixing with the Alfredo sauce.
Is this recipe suitable for meal prepping?
Definitely. This casserole holds up well in the fridge and freezer, making it an ideal option for preparing meals ahead of time and enjoying throughout the week.
Final Thoughts
Now that you have the step-by-step guide to making this delightful Chicken Alfredo Spaghetti Squash Casserole Recipe, I encourage you to give it a try and make it your own. It’s a comforting, cozy dish that feels like a warm hug on a plate—perfect for anyone craving a delicious, wholesome meal that’s also easy to prepare. Once you taste that creamy Alfredo sauce mingling with tender squash and chicken, you’ll understand why this casserole quickly becomes a cherished favorite.
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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 combines tender roasted spaghetti squash strands with creamy Alfredo sauce, shredded chicken, and mozzarella cheese for a comforting yet low-carb meal. Baked until bubbly and golden, it’s a perfect gluten-free dinner option that’s both healthy and flavorful.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash (about 3–4 pounds)
- 1 tablespoon olive oil
Chicken and Cheese
- 2 cups cooked chicken breast (shredded or diced)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
Sauce
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
Garnish
- Chopped parsley for garnish
Instructions
- Roast the Spaghetti Squash. Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and place them cut side down on a baking sheet. Roast for 35–40 minutes or until the flesh is tender and easily pierced with a fork.
- Prepare the Spaghetti Squash Strands. Let the squash cool slightly after roasting, then use a fork to scrape out the flesh into spaghetti-like strands. Set aside.
- Make the Alfredo Sauce. Reduce the oven temperature to 375°F (190°C). In a large skillet over medium heat, sauté the minced garlic for about 30 seconds until fragrant. Add the heavy cream and chicken broth, gently bringing the mixture to a simmer. Stir in the grated Parmesan cheese, salt, black pepper, and Italian seasoning, cooking until the sauce thickens slightly.
- Combine Ingredients. In a large mixing bowl, combine the scraped spaghetti squash strands, cooked chicken, Alfredo sauce, and half of the shredded mozzarella cheese. Mix everything well to evenly coat the squash and chicken with the sauce.
- Assemble the Casserole. Transfer the mixture to a greased 9×13-inch casserole dish, spreading it evenly. Sprinkle the remaining mozzarella cheese evenly over the top.
- Bake the Casserole. Place the casserole in the oven and bake at 375°F (190°C) for 20–25 minutes, or until the top is bubbly and golden brown.
- Garnish and Serve. Remove the casserole from the oven and let it cool slightly. Garnish with chopped parsley before serving to add a fresh, vibrant touch.
Notes
- You can use rotisserie chicken for a quick and convenient shortcut.
- For a lighter version, substitute heavy cream with half-and-half or use a cashew cream alternative to keep it dairy-free.
- Ensure the spaghetti squash is fully cooked and tender for the best texture.
- This recipe is suitable for gluten-free and low-carb diets.
