Go Back
–+ servings
Chicken Spaghetti Squash

Creamy Chicken Spaghetti Squash That Makes Weeknight Dinners Fun

This Chicken Spaghetti Squash recipe with creamy garlic sauce is a guilt-free, low-carb alternative for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium Spaghetti Squash Consider substituting zucchini for an even lighter option.
For the Chicken
  • 2 tablespoons Unsalted Butter Olive oil is a great alternative for dairy-free options.
  • 1 pound Boneless, Skinless Chicken Breasts Feel free to swap with turkey or tofu for a different twist.
For the Sauce
  • 3 cloves Garlic Fresh minced garlic adds depth, garlic powder can work in a pinch.
  • 1 tablespoon Italian Seasoning Substitute with mixed dried herbs if you prefer.
  • 1 cup Chicken Broth Use vegetable broth for a vegetarian version.
  • 1 teaspoon Kosher Salt Adjust if using table salt.
  • 1/2 cup Parmesan Cheese For a dairy-free alternative, try nutritional yeast.
  • 1 cup Heavy Cream Coconut cream is a great substitute for those avoiding dairy.
  • 1/2 cup Sun-Dried Tomatoes Fresh tomatoes can be an emergency alternative.
  • 2 cups Fresh Spinach Feel free to use kale if that’s what you have on hand.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and place cut-side down on a parchment-lined baking sheet. Bake for 30-40 minutes until tender.
  2. Season the chicken breasts with kosher salt and pepper. In a skillet, melt butter and heat over medium-high. Sear chicken for 5-7 minutes until golden brown. Flip, cover, and cook until internal temperature reaches 165°F (74°C). Remove and let rest.
  3. In the same skillet, add remaining oil and sauté garlic over medium heat for about 1 minute. Pour in heavy cream and chicken broth, stirring to combine. Add Italian seasoning and salt, simmer gently.
  4. Gradually stir in Parmesan cheese until melted and smooth. Fold in chopped spinach and sun-dried tomatoes, letting the spinach wilt.
  5. Mix in the shredded spaghetti squash until well coated with sauce. Serve combined or place sliced chicken on top. Garnish with extra Parmesan and parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Make sure to keep chicken and sauce separate from the squash when storing to maintain texture.

Tried this recipe?

Let us know how it was!