Chicken Alfredo w/ Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 294.9
  • Total Fat: 8.3 g
  • Cholesterol: 79.3 mg
  • Sodium: 505.7 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 38.1 g

View full nutritional breakdown of Chicken Alfredo w/ Spaghetti Squash calories by ingredient
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Number of Servings: 16


    4 lbs chicken breast
    4 servings Fresh Spinach Pesto (
    16 oz fat free cream cheese
    1 tbsp reduced fat butter spread (i use Smart Balance Light)
    4 cloves garlic
    1/2 tsp black pepper
    4 cups nonfat milk
    12 oz part skim mozzarella cheese (1 1/2 cup)
    4 tbsp parmesan cheese
    16 cups spaghetti squash


separate into individual servings and freeze for easy portion control!


cook chicken in a crock pot on low for 4-6 hours, or until easily shredded.

cut the spaghetti squash in half, scrape out the guts, spray with olive oil and bake cut-side down for 30 minutes as 350. remove from oven and let cool, then scrape out with a fork into a large container.

prepare the pesto according to the linked recipe.

for the sauce:

-Melt butter in sauce pan on medium
-Add cream cheese and stir till melted and creamy
-add garlic and pepper
-Gradually pour in milk until well blended and creamy
-Stir in mozzarella until melted.
-Mix in parmesan
add salt as desired

It thickens as it cools. Thin with nonfat milk if needed.

Note: Because nonfat cheeses don't melt quite the same as high-fat cheeses, you may need to pop the sauce in a blender to smooth it out, or use a hand blender.

combine all ingredients in the large container.

Serving Size: makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user BLUEEYESTATTOOS.

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