Easy & Healthy Chicken Alfredo


Story and Recipe

Contributed by Jackie Yarbrough

My mother-in-law came to visit us and while here brought this amazing recipe. She got all the ingredients and served us, while staying at our home.It was such a sweet gesture! Since then we loved it so much that it has become a staple in the meals we feed our family.

Notes about the Recipe:
  • The chicken and sauce can be added into the spaghetti squash after it’s done cooking (like a boat).
  • You can swap the spaghetti squash for spaghetti noodles if you prefer. (Cook according to package)
  • Jackie serves this with a gluten free baguette (Brand: Schar)
Questions for the Table
Sunday dinner should be a time for you and your family to enjoy each other’s company without distractions. We know how hard that is, which is why we introduced three questions at dinner to engage the whole family. This exercise will reveal stories and details about your loved ones that you never knew – stories you will cherish.
Try it yourself! Use the questions below at your next Sunday Supper!
1.     What is one of your favorite Halloween costumes you wore?
2.     What was the worst Halloween costume you dressed up in?
3.     Share some stories as a kid of what Halloween was like and how it changed as you got older.

Easy & Healthy Chicken Alfredo

  • 1 large spaghetti squash
  • 1 tsp olive oil
  • 2 boneless/ skinless chicken breasts
  • ½ small broccoli stalk, florets removed and chopped into small pieces.
  • 1-pint heavy cream (1 pint= 2 cups)
  • 1.5 cup of grated Parmesan or Romano Cheese
  • 1/3 cup real butter
  • 2 tsp minced garlic
  • 1 tsp salt
  • 1 tsp pepper 
  • Preheat the oven to 375.
  • Carefully slice the spaghetti squash down the middle.
  • Using a spoon remove center seeds.
  • Rub olive oil on the meat of the spaghetti squash and place in a baking dish skin side down.
  • Bake for 45 minutes.
  • In a large skillet, heat 1 tbsp. olive oil over medium heat.
  • Season chicken with ½ tsp salt, ½ tsp pepper and ½ tsp garlic salt
  • Place in skillet and cook chicken completely.
  • Slice and set aside.
  • While squash is cooking and (and has 30 minutes left) start making the sauce.
  • Melt butter in a sauce pan over low to medium heat.
  • Once melted, add the heavy cream and turn heat up to medium.
  • Whisk until cream is heated, about 2 minutes. 
  • Add in cheese and continue to whisk sauce until cheese is blended in.
  • Add in garlic, salt and pepper, continue to whisk.
  • Lower heat slightly and cover. Continue to check and whisk so the bottom does not burn.
  • As sauce is thickening add in broccoli. 
  • Continue to cook until spaghetti squash is done.
  • Scrape “spaghetti” from squash with a fork, plate. Add sliced chicken on top and coat with sauce to your preference. 
  • Enjoy!
Chocolate Molten Lava Cakes for 2
(Easily Doubles)
  • ¼ cup semi-sweet chocolate chips
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tbsp cocoa powder
  • 1 tsp vanilla
  • 1/3 cup powdered sugar
  • 1 egg
  • pinch salt
  • Preheat oven to 400.
  • Grease ramekins.
  • In a small bowl melt chocolate chips and butters til smooth (microwave in 30  second intervals).
  • In a separate bowl mix flour, cocoa powder and powdered sugar.
  • Add in egg and vanilla. Stir in melted chocolate and butter until no lumps.
  • Divide batter into ramekins.
  • Bake 14 minutes.
  • Rest for 1 min, take a knife and detach around the edges. 
  • Dump onto plate and serve with ice cream or whipped cream.