Chicken Alfredo on Spaghetti Squash

chicken alfredo 2 (1 of 1)

This chicken Alfredo hits all the right spots. It’s simple yet decadent and so easy to make! It is a little heavy, so we’ve paired it with a beautifully light spaghetti squash to perfectly balance it out, but feel free to serve this over pasta!

Serves 4

Prep Time: 5 minutes

Cook Time: 25 minutes


  • 1/2 cup butter
  • 2 chicken breasts, sliced into strips
  • 1 tsp white pepper
  • 1/2 tsp salt
  • 2 tsp minced garlic
  • half large onion, finely chopped
  • 3 strips of bacon, chopped
  • 2 cups heavy cream
  • 1 1/2 cups parmasean


  1. In a large, deep pan on medium heat, melt 1/4 cup of butter. Add the chicken and season with white pepper and salt.
  2. Once the chicken is about halfway cooked (after about 5 minutes), add the garlic, onion, and bacon to the pan along with the rest of the butter. Cook for a further 4 minutes or until the bacon has cooked through.
  3. Add in the heavy cream and stir thoroughly. Bring to a boil and allow to simmer for around 10 minutes, or until the sauce has reduced and thickened.
  4. Once the sauce has reached the desired consistency, remove the pan from the heat and stir in the parmesan. Return the pan to a low heat and continue to stir in the parmesan until completely melted and well incorporated.
  5. Serve hot on top of spaghetti squash or pasta and enjoy!

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