Creamy Chicken, Bacon, Broccoli Alfredo

Creamy Chicken, Bacon, Brocolli Alfredo.jpg


Creamy Chicken, Bacon, Broccoli Alfredo

Rainy Fall Sundays in Iowa scream comfort food to me. I am leading my 4th group through my 30-Day Reset and I love it when participants share new recipes that they love. With it being fall I am focusing my recipes on in season foods like zucchini, spaghetti squash, butternut squash, pumpkin and sweet potatoes. Because it is also football season, I am enjoying new tailgating recipes like these Jalapeño Peach Wings and Pineapple BBQ Meatballs.

I was a little leery about how this recipe would go over with my family with the spaghetti squash, but they didn’t even notice. In fact, my 12-year-old son asked after he had taken several bites, what kind of noodles are these? Praise God for another dish that includes healthy, nutritious foods that is easy to make and that my entire family enjoys.

If you are looking to speed this recipe up you could skip the chicken, use frozen broccoli and roast the spaghetti squash ahead of time. I added chicken because it was leftover in my refrigerator from these Crock Pot Chicken Fajaitas and I didn’t want it to go to waste.

With no further ado, here it goes. It took me 1 hour from start to fork (Ha!).



1 Roasted Spaghetti Squash 

8 Pieces of cooked bacon

2-3 cups shredded chicken 

1-2 cups steamed broccoli



1 can full fat Coconut Milk in a can

½ cup drained cashews

1 tsp salt

1 tsp nutritional yeast

1 large whole garlic clove

Fresh Ground Pepper to taste



Preheat oven to 400 degrees. While the oven is heating cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray and brush lightly with olive oil and sprinkle with salt and pepper. Bake at 400F for 30-40 minutes until tender.

I used leftover chicken, but if making chicken from scratch heat 1-2 Tablespoons of olive oil in pa. Place 2 chicken breast in oan over medium heat and sprinkle with salt and pepper. Place lid over the pan and lets simmer until chicken can easily be shredded with a fork.

Clean broccoli and cut into bite sized pieces. Place in microwave safe dish with a small amount of water. Season with salt and pepper. Cover and cooked until done. 

While the squash is roasted, chicken is simmering and broccoli is steaming, place 8 stripes of bacon in a pan on medium heat to cook thoroughly. Set aside until cool and cut into small pieces.

Now for the sauce. Place ½ cup of raw cashews in a bowl of warm water to soften. For about 5-10 minutes. Place 1 can of full fat coconut milk (I used Thai Kitchen Brand), 1 tsp of salt, 1 large clove of garlic, 1 tsp of nutritional yeast and ½ cup of drained cashews in a food processor or Ninja Blender. I used the dressing setting and mixed until smooth. 

Combine all ingredients, shredded chicken, steamed broccoli, bacon, and sauce in the same chicken pan and heat on low until the spaghetti squash is finished. 

Once the spaghetti squash is finished, remove from the oven and shred with a fork. Add spaghetti squash to mixture and either heat over the stove or place in the oven at 400 degrees for 15 minutes.



Lisa McQuillen