Looking for a delicious recipe the whole family will love and it’s still healthy? Try chicken alfredo with roasted broccoli and spaghetti squash.
Chicken Alfredo with Roasted Broccoli and Spaghetti Squash Recipe
- 3lb spaghetti squash
- 2 heads of broccoli
- 2 lbs. of chicken breast
- 1 stick of butter
- 1 cup of heavy cream
- ½ lb. parmesan cheese
- 3 cloves of garlic
- 32 oz chicken stock
- salt and pepper to taste
- basil (optional)
Preheat your oven to 350.
Turn your slow cooker on high and place your chicken inside. Cover with water or chicken stock. I prefer to use chicken broth or stock because it helps the chicken stay moist as well as adding a nice flavor. However, this time I did not have any chicken stock so I covered with water and added some chopped up onion, garlic, and a little bit of olive oil. You’ll cook this on high for 2 hours.
After you have gotten your chicken into the slow cooker you’re going to start on your spaghetti squash. Use a knife to poke holes all around your squash. Place on a cookie sheet or roasting pan and bake for an hour and 15 minutes.
While you’re waiting for your squash to cool, break your broccoli into bite-sized pieces. Toss with a bit of olive oil, salt, and pepper. Place on a cookie sheet or in the roasting pan. Turn oven up to 400 and roast the broccoli for about 20-30 minutes. The tops will be a bit brown, but not burnt. Set aside.
Press and finely chop your garlic cloves. It’s best to let it “air” out for at least 10 to 20 minutes. In a medium saucepan melt your butter on low heat, then slowly add your cream whisking all the while. Turn your heat up to medium.
Once the mixture is heated through, grab your block of parmesan and start grating your cheese into the pan. Stir every so often and continue to grate all of the cheese. Add salt and pepper to taste and basil. Turn your heat back to low and stir often for 10 minutes or so. I add my garlic at the end because it retains more health benefits the less it’s cooked.
When your squash has cooled enough, cut it in half. Scrap out the seeds and middle part, discard. Use a fork, starting at the side and shred the squash. It naturally forms “spaghetti” like strands.
Your chicken should be done at this point. Take one piece out at a time, place on a large cutting board and use 2 forks to shred the chicken into large chunks. I divide the shredded chicken in half. I use half for this dinner and store the other half for another dinner or to snack on throughout the week.
Now you just put everything together. Place some spaghetti on a plate, add chicken, broccoli, and cover with sauce. Enjoy!
This chicken alfredo was so delicious and it’s so good for you. It’s very kid friendly as well, not only did my children love it, my cousins, who are notoriously picky eaters, ate it all.
Looking for more delicious recipes? Check out the Weekend Potluck.
Looking for more ways to get picky eaters to eat healthily? Check out Encouraging Kids to Eat Healthy Food.
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