Irresistible Chicken Spaghetti Squash Recipe
This Irresistible Chicken Spaghetti Squash recipe combines tender chicken breasts with a creamy garlic Parmesan sauce, sun-dried tomatoes, and fresh spinach, all tossed with naturally low-carb spaghetti squash strands. Baked, seared, and simmered to perfection, this dish is a flavorful, comforting, and wholesome alternative to traditional pasta meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Spaghetti Squash:
- 2 small spaghetti squash
For the Chicken:
- 1 tbsp unsalted butter (Kerrygold recommended)
- 1 tbsp vegetable oil
- 2 small chicken breasts, boneless and skinless (room temperature)
- 1/2 tsp kosher salt (for seasoning)
- Pinch of pepper (for seasoning)
For the Garlic Cream Sauce:
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 cup chicken broth
- 2 tsp kosher salt
- 1 cup freshly grated parmesan cheese
- 1 tbsp vegetable oil
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, drained
- 2 cups fresh spinach, chopped
Instructions
- Bake the Spaghetti Squash: Preheat oven to 400°F and line a baking sheet with parchment paper. Halve the spaghetti squash lengthwise, place cut side down on the sheet, and bake for 30-40 minutes until the flesh shreds easily with a fork. Remove from oven, let cool slightly, then discard seeds and shred the squash with a fork.
- Cook the Chicken: While the squash bakes, season chicken breasts with 1/2 tsp kosher salt and a pinch of pepper. Heat a large pan over medium-high heat and add butter and 1 tbsp vegetable oil. Sear chicken on one side until golden brown, flip, reduce heat to low, cover, and cook until internal temperature reaches 165°F. Remove and tent with foil to keep warm.
- Prepare the Garlic Cream Sauce: Increase pan heat to medium, add remaining 1 tbsp vegetable oil, and sauté minced garlic for about 1 minute until fragrant. Add heavy cream and chicken broth, stir in Italian seasoning, remaining kosher salt, and parmesan cheese. Simmer until heated through and cheese is melted, stirring frequently.
- Add Vegetables and Spaghetti Squash: Remove pan from heat, stir in chopped spinach and sun-dried tomatoes until spinach wilts. Add shredded spaghetti squash and toss everything to coat in the creamy sauce. Adjust seasoning as necessary and optionally add a squeeze of fresh lemon juice for brightness.
- Combine and Serve: Slice the cooked chicken and either mix it into the sauce and squash or arrange on top. Optionally, fill the squash shells with the mixture for presentation. Garnish with extra parmesan and chopped parsley if desired. Serve hot and enjoy!
Notes
- Letting the spaghetti squash cool slightly after baking makes shredding easier and safer.
- Using freshly grated parmesan cheese ensures the sauce melts smoothly and adds the best flavor.
- Adjust the salt carefully, especially if your chicken broth is salted.
- Squeezing fresh lemon juice into the finished dish adds a nice brightness to the creamy sauce.
- For a dairy-free version, substitute butter with olive oil and use a dairy-free cream and cheese alternative.
Keywords: chicken spaghetti squash, creamy garlic sauce, low carb dinner, healthy chicken recipe, baked spaghetti squash, sun-dried tomatoes, spinach, parmesan cream sauce
