Chicken Alfredo with Spaghetti Squash

Creamy Chicken with Spaghetti Squash

Today’s meal is all about leftovers. I made a ton of Spaghetti Squash the other night and it was just sitting in the refrigerator. I had also executed the laziest but tasty keto option of just getting a rotisserie chicken at the store the previous night. I decided to combine these two leftovers for a delicious spin on the classic Chicken Alfredo.Frozen SpinachStart by taking some frozen spinach and thawing / draining it in the microwave.Leftover Rotisserie ChickenThen chop up the remaining chicken from the rotisserie.  Generally I buy a whole chicken and eat one side of it the first night and then pick off and separate the meat for the second half.  I then use the leftovers as premade chicken.  This is super cheap and efficient since you don’t have to cook it and rotisserie chickens are dirt cheap at the store.Chopped Rotisserie ChickenHere’s a picture of the chopped up half of a chicken.  Mostly the breast, thigh and other pickings from the chicken.Leftover Spaghetti SquashAs I mentioned, I had already made a ton of Spaghetti Squash a previous night.  I’m not going to detail how to prepare it but you can reference one of the other articles that go into greater detail.Cast Iron Skillet with Bacon GreaseGet out your cast iron skillet and heat up some bacon fat.Spaghetti Squash and SpinachOnce the spinach is thawed and drained, throw it into the bacon fat along with the spaghetti squash.  The goal here is to cook off most of the moisture and combine the two vegetables.Chicken with Spaghetti Squash and ChickenNext, throw the chicken into the mixture and cook some more.  You want to make sure all of the ingredients are hot again.Adding Cream CheeseThen we’re going to make a really simple white sauce.  Simply add in some cream cheese and stir to combine.Adding Parmesan CheeseThen throw in the Parmesan cheese and garlic.Chicken Alfredo with Spaghetti SquashHere’s the finished dish!

Creamy Chicken with Spaghetti Squash
Nutrition Information
  • Serves: 4
  • Serving size: ¼th
  • Calories: 308
  • Fat: 15 g
  • Saturated fat: 8 g
  • Unsaturated fat: 5 g
  • Trans fat: 0 g
  • Carbohydrates: 9 g
  • Sugar: 0 g
  • Sodium: 536 mg
  • Fiber: 2 g
  • Protein: 33 g
  • Cholesterol: 110 g
Prep time: 
Cook time: 
Total time: 
  • 5 Oz Spinach
  • 12 Oz Chicken (Half of left over rotisserie chicken)
  • 14 Oz Spaghetti Squash
  • 1 Tablespoon Garlic, Minced
  • 4 Oz. Cream Cheese
  • 1 Oz. Parmesan Cheese, Grated
  1. If using left over rotisserie chicken, chop up chicken, otherwise dice and cook 12 Oz Chicken
  2. Microwave the 5 Oz of spinach until thawed, drain
  3. Reheat the Spaghetti Squash
  4. Heat some bacon grease in a cast iron skillet
  5. Add the Spaghetti Squash and the spinach and saute
  6. Add in the chicken and continue to cook
  7. Add the cream cheese and Parmesan cheese and mix
  8. Top with additional Parmesan cheese and serve!

Lodge 12-inch Cast Iron Skillet
The only pan you really need. Once properly seasoned, this pan can cook anything you can imagine! Lasts forever and never wears out.
RSVP Stoneware Grease Keeper
Never throw away bacon fat. Ever! This thing is the coolest invention. It’s a little ceramic container that has a built-in filter that stores your bacon grease. You simply pour the grease into it when you’re done frying some bacon and its ready to spoon back into the pan next time you’re frying some veggies!
Ove Glove
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