Creamy Parmesan Spaghetti Squash with Chicken and Broccoli - Slender Kitchen

Creamy Parmesan Spaghetti Squash with Chicken and Broccoli

Weight Watchers® SmartPoints™
(11 PointsPlus®)

Recipes Content


Creamy Parmesan Spaghetti Squash with Chicken and Broccoli is a delicious low carb alternative to traditional alfredo pasta.

I am always looking for new ways to make spaghetti squash so when a Chicken Broccoli Alfredo craving hit, I knew I wanted to recreate a low carb version using spaghetti squash. To make a nice thick sauce without flour, cream cheese will be the secret weapon. It will do the same thing that a traditional roux would do without the extra carbs. Then some quickly cooked chicken and broccoli and it is a winning dish that will satisfy any alfredo cravings.

Prep Time

Creamy Parmesan Spaghetti Squash with Chicken and Broccoli

Prep Time: 
Cook Time: 
Total Time: 


  • 2 U spaghetti squash
  • 1 tbsp. olive oil
  • 1 lb. boneless skinless chicken breast
  • 3 cups broccoli florets
  • 1 tbsp butter
  • 4 U cloves garlic, minced
  • 1.5 cups reduced fat milk
  • 1/4 cup reduced fat cream cheese
  • 1/2 cup Parmesan cheese

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 420
Calories from Fat 151
% Daily Value *
Total Fat 17g
Saturated Fat 7g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 88mg
Sodium 448mg
Total Carbohydrate 30g
Dietary Fiber 6g
Sugars 14g
Protein 37g


  1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes until tender. You could also microwave the squash by cutting it in half, removing the seeds, and placing it face down in a microwave safe dish with 1 inch of water. Microwave for 8-10 minutes until soft.
  2. Heat the olive oil over medium high heat. Season the chicken with salt and pepper. Add the chicken to the pan and let it brown for 3-4 minutes. Turn and add the broccoli. Cook for 4-5 minute more until chicken is cooked through and broccoli is tender crisp.
  3. Heat the butter over medium high heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the milk and bring to a boil. Simmer for 5-7 minutes, stirring often, until it begins to thicken. Stir in the cream cheese and Parmesan. Taste and season with salt and pepper.
  4. Toss together the squash, broccoli, chicken, and cheese sauce. If sauce seems thin, let rest for 3-5 minutes before serving.
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