This creamy, goodie-packed, parmesan chicken spaghetti squash recipe is here to prove that spaghetti squash can be just as delicious as traditional pasta, with a fraction of the carbs and a sneaky serving of veggies. This dish comes together quickly and easily–here’s everything you need to know!
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What does spaghetti squash taste like?
Spaghetti squash is an incredible pasta SUBSTITUTE; similar to zucchini noodles, almond flour pasta, and shirataki noodles, it does not taste exactly like pasta. Rather it has a subtle taste and similar shape. It’s a great swap for those looking to add more veggies to their meal plan. When compared to traditional pasta, it has a bit of a crisp texture and hardly any taste.
Ingredients for Spaghetti Squash and Chicken
This particular spaghetti squash recipe is all about the sauce; here’s what you’ll need to throw together this simple creamy dish, and some potential swaps:
- The sauce: Garlic, heavy cream, chicken broth, Italian seasoning, and grated parm. Feel free to taste and adjust to your liking; for a lighter (and less creamy) dish, you can use milk instead of cream.
- The chicken: I use chicken breast, however, chicken thighs, shrimp, or Tuscan salmon would be amazing here as well. You can also skip my searing steps and use leftovers of your favorite chicken recipes–thinkchampagne chicken or Tuscan chicken.
- The goodies: Sun dried tomatoes and sauteed spinach. Feel free to sneak in some other veggies like sauteed kale or sauteed mushrooms.
How to Make Chicken Spaghetti Squash?
This chicken and spaghetti squash comes together so easily with a few simple steps. Here’s how, and some tricks to save yourself a bit of time:
- First, cook the squash: you can do this in the oven or the microwave. I strongly recommend cooking your noodles a bit al dente, otherwise, your spaghetti squash can get soggy–this is easiest to control in to oven. To cook your spaghetti squash, cut it in half and place it cut-side down on a rimmed baking sheet. Bake at 400 until the noodles form easily (but again, not too easily!). Psst–this recipe works with all sorts of noodles such as butternut squash noodles or you’re favorite pasta.
- Meanwhile, cook your chicken: I like to do this in the same pan we’ll be making the sauce–be sure you have a lid for your pan, this is the best way to bring the internal temp of your chicken to 165 F. You can also use precooked or leftover Italian chicken like this Tuscan chicken, caprese chicken, or pesto chicken–YUM!
- Now make the sauce by adding everything else to the pan.
- Add your veggies, for this chicken spaghetti squash I love sun-dried tomatoes and spinach.
- Finish it up by adding your chicken back to the sauce, as well as your shredded spaghetti squash. I like to serve this dish inside spaghetti squash boats, but it works great on a plate as well.
Why does spaghetti squash get watery?
Spaghetti squash can go from the best pasta substitute to a mushy texture no one wants to eat very easily. You see, spaghetti squash is primarily water, so when it gets overcooked, it gets really soggy. Here are some tips for getting it just right:
- Keep your noodles al dente – a bit of crunch is better than soggy!
- The oven is the best way to not overcook your chicken spaghetti squash.
- Eat your spaghetti squash fresh, when stored in the fridge, some of the water will sneak out and water down your sauce.
More Spaghetti Squash Recipes
- Buffalo Chicken Spaghetti Squash
- Spaghetti Squash Carbonara
- Spaghetti Squash Casserole
- Stuffed Spaghetti Squash
- Garlic Parmesan Spaghetti Squash
Chicken Spaghetti Squash
Print Recipe Pin RecipeIngredients
- 2 small spaghetti squash
- 2 small chicken breasts boneless + skinless
- 1 tablespoon unsalted butter
- 2 Tablespoons vegetable or avocado oil divided
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- 2 teaspoons kosher salt
- 1 cup parmesan cheese
- 2 cups fresh spinach chopped
- 1 cup sun-dried tomatoes julienned, packed in oil, and drained
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper. Cut your squash in half, and place cut side down on a rimmed baking sheet. Bake in preheated oven for 30-40 minutes, until your squash shreds easily with a fork.
- Use a spoon to remove and discard the seeds. Allow your squash to cool before shredding, then shred and set aside.
- Meanwhile, sprinkle both sides of the chicken with 1/2 teaspoon of both salt and pepper. Heat a pan over medium-high heat, and melt the butter and 1 tablespoon of oil. Once the pan is hot, sear the chicken on 1 side. Once the first side is golden brown, flip and reduce the heat to low. Place a lid on top and continue to cook until the internal temp of your chicken reaches 165 F. Set cooked chicken aside on a plate and tent with foil.
- Increase the heat of your pan to medium and add the remaining tablespoon of oil. Cook the garlic for 1 minute, then add the heavy cream, chicken broth, Italian seasoning, salt, and parmesan cheese, and stir. Continue to cook until the sauce is warm and the cheese melts.
- Remove from heat and stir in the spinach and sun dried tomatoes. Once the spinach has wilted, add the spaghetti squash and toss to coat in the sauce. Taste and adjust to your liking, you may want to tweak the salt depending on the size of your squash.
- Slice chicken and stir in or serve on top. Option to scoop back into the squash shells. Sprinkle with additional parmesan and fresh parsley. Enjoy!
