Ain’t Got Time To Fuss Keto Chicken Alfredo with Spaghetti Squash

Do you dread that moment when someone you love looks at you with eyes full of hope and asks what’s for dinner?

Well, dread no more!

Just smile back sweetly and say, “A reservation!” LOL

But seriously.

Tell them Chicken Alfredo and watch their faces light up with joy!

It’s an interesting thing, Alfredo sauce.

I’m a spaghetti lover from way back. But it took me a while to warm up to Alfredo sauce.

I mean, pasts sauce is supposed to be red and all tomato-y and stuff. Right?

White pasta sauce just seemed wrong somehow…

But eventually I got over my objections and actually gave it a try.

And boy was I hooked!

And this rich cheesy sauce is perfect for those on a keto or low carb diet.

The pasta?

Not so much.

Spaghetti squash to the rescue!

Spaghetti squash is a pretty cool vegetable that can be substituted for pasta in pretty much any dish.

If you’ve never tried it, you should! It’s the answer to a keto pasta lover’s prayers!

Check out this post I wrote on 2 Easy Ways to Cook Spaghetti Squash and add it to your keto bag of tricks.

This keto Chicken Alfredo recipe uses already cooked chicken and already cooked spaghetti squash.

And we all know what that means, don’t we?

That means it’s a great candidate for a weekly meal prepping routine.

So all you have to do is actually make the sauce and put everything together.

Takes about 15-20 minutes, tops.

Serve with a tossed salad and a keto friendly Ranch dressing, and you have a super fast, super easy weeknight pasta dinner that won’t knock you out of ketosis.

So let’s get started, shall we?

Keto Chicken Alfredo with Spaghetti Squash

• 2 Tbsp butter
• 2 cloves of garlic, minced
• 1 1/2 tsp chicken bouillon
• 1 tsp sage
• 1/8 tsp nutmeg
• 1 1/2 c heavy cream
• 4 oz cream cheese, cut into cubes
• 1/2 c Parmesan cheese, shredded
• 1 c chicken, cooked and cut into cubes
• 1 c broccoli, cut in bite sized pieces
• 2 1/2 c spaghetti squash, cooked
• salt & pepper to taste
• parsley for garnish

Start by melting the butter in a heavy bottomed skillet over medium heat.

After the butter is melted, you need to throw in the garlic, sage, and nutmeg.

Stir that up and let it cook for a minute or two until it’s fragrant.

Now you need to pour in the heavy cream.

Whisk that in well and then add the chicken bouillon and whisk it up again.

Next, carefully add the cream cheese cubes and the shredded Parmesan cheese.

Be careful, the sauce is hot!

Continue to whisk until the cheese is melted and the sauce is smooth.

Toss in the cubed chicken and the broccoli florets.

Continue to stir and cook until the chicken is heated all the way through.

Now’s the time to take a taste and adjust the seasonings to your liking.

Once the sauce is fabulous, add the spaghetti squash and mix it in well.

Or you can put the squash on the plate and put the sauce on top. Just make sure you reheat the squash first.

Keep stirring and continue to cook until the squash is heated through.

And that, my friends, is that!

About 15-20 minutes start to plate for a delicious, healthy weeknight dinner.

It just doesn’t get any better than that.

Serve this keto Chicken Alfredo with a crisp green salad for a complete meal.

Peace, love, & quick dinners!

Looking for more quick dinners to get the family fed fast? Check out 17+ of the Best Fast Keto Dinner Recipes right here!

More awesome keto and low carb recipes you should try:

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