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If you’re craving a creamy Alfredo-style dinner without the dairy or heavy pasta, this spaghetti squash chicken Alfredo is the perfect solution. Tender roasted spaghetti squash strands replace traditional noodles, while juicy chicken and a silky cashew-based sauce bring all the richness you love—without cream or cheese.

The magic is in the sauce. Raw cashews soak until soft, then blend into a velvety base with garlic, lemon juice, and nutritional yeast for that classic savory depth. Tossed with fresh basil and golden chicken, this dish feels comforting yet light enough for any night of the week.

Why You’ll Love This Recipe

Completely dairy-free and naturally creamy
Packed with protein
Lower-carb alternative to pasta
Fresh basil adds brightness
Family-friendly and meal prep ready
Comforting yet light

Ingredients You’ll Need

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

1 large spaghetti squash (about 2½–3 lbs.), halved lengthwise and seeds removed
1½ lbs. boneless, skinless chicken thighs or breast
1 cup raw cashews
3 cups boiling water
2 tablespoons nutritional yeast
1–2 garlic cloves, peeled
1 tablespoon lemon juice
1/2 teaspoon fine salt (plus more to taste)
3/4 cup unsweetened almond milk (or other non-dairy milk of choice)
1/2 cup fresh basil, thinly sliced (plus more for garnish)

Let’s Get Started

Preheat your oven to 400°F. Line a baking sheet with parchment paper. Place the spaghetti squash halves cut-side down on the sheet and roast for 35–45 minutes, or until the flesh is tender and easily pierced with a fork. Let cool slightly, then use a fork to scrape the strands into a large bowl.
While the squash roasts, place the raw cashews in a heat-safe bowl and pour 3 cups of boiling water over them. Let soak for at least 15–20 minutes to soften. This ensures a smooth and creamy sauce.
Season the chicken on both sides with salt and freshly cracked black pepper. Heat a drizzle of olive oil in a large skillet over medium heat. Cook the chicken for 5–7 minutes per side, depending on thickness, until golden and the internal temperature reaches 165°F. Remove from the pan and let rest before slicing.
Drain the soaked cashews and transfer them to a high-speed blender. Add the nutritional yeast, garlic cloves, lemon juice, fine salt, and almond milk. Blend until completely smooth and silky. If needed, add 1–2 tablespoons of water to reach a pourable Alfredo-like consistency.
Return the skillet to medium-low heat. Add the cashew Alfredo sauce and warm gently for 2–3 minutes, stirring occasionally. Avoid boiling, which can thicken the sauce too much.
Add the spaghetti squash strands to the skillet and toss gently to coat evenly in the sauce. Fold in the sliced chicken and half of the fresh basil.
Taste and adjust seasoning with additional salt or lemon juice if needed. The sauce should be creamy, slightly tangy, and savory.
Serve warm, topped with the remaining basil for a fresh finish.

Servings and Pairing

This recipe serves 4–6 people. Pair with a simple arugula salad, roasted broccoli, or garlic-roasted asparagus. It’s also satisfying on its own as a wholesome, protein-packed meal.

Variations

Add sautéed mushrooms or spinach for extra vegetables. For a bit of heat, sprinkle red pepper flakes on top. You can also substitute rotisserie chicken to save time—just warm it in the sauce before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of almond milk to loosen the sauce if needed. This dish is not ideal for freezing, as the squash may release excess moisture when thawed.

FAQs

Can I make the sauce ahead of time?

Yes. The cashew Alfredo sauce can be blended up to 3 days in advance and stored in the refrigerator. Stir well before using.

Do I need a high-speed blender?

A high-speed blender gives the smoothest result. If using a standard blender, soak the cashews longer—up to 1 hour.

Can I use chicken breast instead of thighs?

Absolutely. Chicken breast works well and keeps the dish leaner. Just avoid overcooking to maintain juiciness.

Is this recipe gluten-free?

Yes. Spaghetti squash naturally replaces traditional pasta, making this dish gluten-free and dairy-free.

Final Thoughts

Dairy-free spaghetti squash chicken Alfredo proves you don’t need cream or cheese to create a rich, satisfying meal. The velvety cashew sauce, tender chicken, and fresh basil come together in a way that feels both nourishing and indulgent. It’s comfort food with a lighter twist—and one you’ll want to make again.