Description
A creamy and healthy twist on classic chicken Alfredo, using spaghetti squash as a low-carb alternative to pasta.
Ingredients
- 1 medium spaghetti squash
- 2 boneless, skinless chicken breasts
- 1 cup Alfredo sauce
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Rub squash with olive oil and place cut-side down in slow cooker.
- Season chicken with garlic powder, Italian seasoning, salt, and pepper.
- Place chicken breasts on top of squash in slow cooker.
- Cook on low for 4 hours or high for 2 hours.
- Remove chicken and squash from slow cooker.
- Shred chicken with forks.
- Use a fork to scrape squash into strands.
- Mix squash with Alfredo sauce and Parmesan cheese.
- Top with shredded chicken and serve.
Notes
- For crispier chicken, broil for 2-3 minutes after shredding.
- Add vegetables like spinach or mushrooms for extra nutrition.
- Store leftovers in airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American