Chicken And Broccoli Alfredo Recipe

Name: Chicken And Broccoli Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash; 1 tablespoon olive oil; unsalted butter or ghee; 2 chicken breasts boneless and skinless; 2 cups broccol florets; 2 cloves garlic minced; 1/2 cup coconut cream heavy, canned; 2 tablespoons unsalted butter or ghee; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; 1 teaspoon sea salt divided; 3/4 teaspoon freshly ground pepper divided

Servings: persons

1 spaghetti squash
1 tablespoon olive oil
unsalted butter or ghee
2 chicken breasts boneless and skinless
2 cups broccol florets
2 cloves garlic minced
1/2 cup coconut cream heavy, canned
2 tablespoons unsalted butter or ghee
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 teaspoon sea salt divided
3/4 teaspoon freshly ground pepper divided

1
Preheat your oven to 375 degrees F.
2
Take the spaghetti squash and using a metal skewer poke about 10 wholes in it.
3
Line a baking sheet with foil or parchments (just for easy clean up but not necessary) and place squash then cook for 45 minutes.
4
Let cool, slice in half then remove seeds with a spoon then fork out the threads to create your spaghetti and set aside.
5
Slice the chicken into slices or cube.
6
Heat a large saute pan over medium heat.
7
Add in oil, butter or ghee. Once hot and melted add in chicken. Season with 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Cook for about 7 minutes tossing to brown all sides. Add in broccoli florets and garlic. Saute for another 5 minutes.
8
Add in coconut cream, butter, basil, parsley, thyme, red pepper flakes, 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Toss around.
9
Add in spaghetti squash to the pan and heat through. Enjoy!

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 spaghetti squash, 1 tablespoon olive oil, unsalted butter or ghee, 2 chicken breasts boneless and skinless, and more.

Yes, Chicken And Broccoli Alfredo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Broccoli Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions