Sheet Pan Chicken and Broccoli Alfredo
A lighter version of the classic Alfredo dish. This sheet-pan meal is hearty, creamy, satisfying, and easy to clean up!
Equipment
- Baking sheet
Ingredients
For the Spaghetti Squash
- 1 spaghetti squash
- 2 tbsp olive oil
- kosher salt and black pepper, to taste
- Alfredo sauce, of choice
For the Chicken
- 2 large chicken breasts, skinless, raw
- ½ tbsp Italian seasoning
- 1 tsp garlic powder
- kosher salt and black pepper, to taste
For the Broccoli
- 2 cups fresh broccoli florets
- 1 tbsp olive oil
- 1 tsp garlic powder
- kosher salt and black pepper, to taste
Instructions
- Preheat oven to 400°F.
- Microwave spaghetti squash for 3-5 minutes to soften and make it easier to cut. Then, carefully cut in half from top to bottom and use a spoon to remove the seeds.
- Drizzle olive oil inside of squash, sprinkle each half generously with salt and pepper, and place cut side down on a parchment paper-lined baking sheet.
- Bake for 20 minutes. Meanwhile, prep the chicken and broccoli. Coat your chicken breasts with the seasonings. Remove the spaghetti squash from the oven (do not turn the oven off!) and in one corner of the sheet pan, place the chicken. In another corner of the pan, place the broccoli on the pan and toss with olive oil and seasonings. (If you run out of room on your sheet pan, just use a separate parchment-lined sheet pan for the chicken and broccoli.)
- Return the pan to the oven. Bake for an additional 20-25 minutes or until internal temperature of the chicken is cooked to 165°F and spaghetti squash is fork-tender. Every oven performs differently, so if needed, you can remove the spaghetti squash from the sheet pan and continue cooking the chicken and broccoli until desired doneness.
- Remove everything from the oven. Flip spaghetti squash over so it's cut-side up, and let sit until it's cool enough to handle. Use a fork to fluff the strands of squash and scrape from the sides.
- Cut the chicken into cubes or thin slices, then grab a bowl and toss the squash, chicken and broccoli with your favorite alfredo sauce and enjoy!
Notes
- If you're using this recipe for meal-prep, simply keep the ingredients in separate air-tight containers in the fridge for up to 3 days. When you reheat it, combine the desired amount of squash, chicken, and broccoli in your bowl and toss with Alfredo sauce!