MultiCooker Spaghetti Squash Chicken Alfredo

    767
    Low Carb

    Instant Pot Spaghetti Squash Chicken Alfredo is a quick and easy low-carb recipe packed with creamy alfredo sauce and savory chicken.

    This delicious dish is suitable for your keto diet.

    If you have a desire to eat spaghetti replace them this way.

    The combination of pumpkin and sauce delighted us … we like to make it even when we are not on the keto diet.

    Enjoy!


    Multicooker Spaghetti Squash Chicken Alfredo (Keto)
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    Multicooker Spaghetti Squash Chicken Alfredo (Keto)
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    Servings Prep Time Cook Time
    5servings 5minutes 35minutes
    Servings Prep Time
    5servings 5minutes
    Cook Time
    35minutes
    Ingredients
    Ingredients
    Servings: servings Units:
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    Instructions
    1. Cut the spaghetti squash in half, crosswise (not the long way) or make squash spaghetti yourself using a vegetable spaghetti cutting knife or electric vegetable chopper.
    2. Add 1 cup of water to the pot. Place the spaghetti squash in the instant pot.
    3. Place the lid on the pressure cooker and cook on high pressure for 7 minutes.
    4. After the 7 minutes, quick release the valve at the top of the pressure cooker to lower the pressure.
    5. Remove the lid and the squash. Poke the squash to ensure it's tender.
    6. Pour out the excess water from the Instant Pot. Turn the pot on the saute' function.
    7. Season the chicken breast cubes with the seasonings.
    8. Add the olive oil to the pot. When the oil is warm add the chicken.
    9. Saute' both sides of the chicken until brown and cooked. (about 3-4 minutes each side) .Remove the chicken from the pot and set aside.
    10. Add the garlic powder. Deglaze the pot by adding the chicken broth. Scrub the brown bits from the chicken from the bottom of the pot. The brown spots and bits from the chicken are packed with flavor. You want to keep this!
    11. Add the almond milk, whipping cream, cream cheese, and butter to the pot. Stir until combined.
    12. Stir in the broccoli and parmesan cheese.
    13. Cook for 10 minutes or until the broccoli is soft and the sauce begins to thicken. Add the flour to the pot and stir. This will thicken the sauce. (If you would like a thicker sauce, add an additional tablespoon of flour.
    14. Add the chicken back to the pot. Mix well to combine.
    15. Add additional salt and pepper to taste if needed.
    16. Serve the chicken and cream sauce over the spaghetti squash.

    RECIPE NOTES & TIPS:

    Recipe from staysnatched.com

    Nutrition Facts
    Multicooker Spaghetti Squash Chicken Alfredo (Keto)
    Amount Per Serving
    Calories 620 Calories from Fat 410
    % Daily Value*
    Total Fat 45.6g 70%
    Saturated Fat 32.2g 161%
    Cholesterol 128mg 43%
    Sodium 939mg 39%
    Potassium 654mg 19%
    Total Carbohydrates 12.7g 4%
    Dietary Fiber 3.2g 13%
    Sugars 5.3g
    Protein 39.9g 80%
    Calcium 23%
    Iron 17%
    * Percent Daily Values are based on a 2000 calorie diet.

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