Irresistible Chicken Spaghetti Squash

If you ask me, spaghetti squash is one of the smartest swaps you can make.

This cozy dinner combines tender roasted squash strands with seasoned chicken and a creamy sauce that brings it all together. The squash gives you that pasta-like feeling without weighing you down.

I like to cook the chicken with garlic and herbs, then toss everything with a simple sauce made from chicken broth and a bit of cream cheese. A sprinkle of Parmesan on top adds just the right finish.

It’s a family-friendly meal that feels satisfying but keeps things on the lighter side, perfect for busy weeknights.

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What Kind of Spaghetti Squash Should I Use?

For this recipe, you’ll want to look for small to medium-sized spaghetti squash that feel heavy for their size and have a hard, matte skin without any soft spots. The color should be a pale yellow or ivory – avoid any that are still greenish, as those aren’t fully ripe yet. If you can only find larger squash at the store, no worries, just plan on having some leftovers or cut the other ingredients in half and save the extra squash for another meal. When you’re at the store, give the squash a gentle knock – it should sound hollow, which means it’s ready to cook and will give you those perfect spaghetti-like strands.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Spaghetti squash: This is the star of the show and really shouldn’t be substituted since it creates those signature noodle-like strands. If you absolutely need an alternative, try zucchini noodles, but keep in mind they’ll need much less cooking time and won’t have the same texture.
• Chicken breasts: Boneless, skinless chicken thighs work great here and actually stay more moist during cooking. You can also use rotisserie chicken – just shred about 2 cups and add it when you toss everything together.
• Heavy cream: Half-and-half can work if you want something lighter, though the sauce won’t be quite as rich. For a dairy-free option, try full-fat coconut milk, but note that it will add a subtle coconut flavor.
• Parmesan cheese: Pecorino Romano is a good swap and adds a slightly sharper taste. Asiago also works well if that’s what you have on hand.
• Sun-dried tomatoes: Fresh cherry tomatoes (halved) or roasted red peppers can step in here. If using fresh tomatoes, sauté them for a few minutes to concentrate their flavor.
• Fresh spinach: Kale or arugula both work nicely. If using kale, chop it finely and let it cook a bit longer to soften.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking spaghetti squash is overcooking it, which turns the strands mushy instead of maintaining that perfect pasta-like texture – aim for fork-tender but still with a slight bite, usually around 40-45 minutes at 400°F.

Another common error is not scraping the squash properly with a fork at an angle, as going straight down can result in shorter, less appealing strands that don’t hold the sauce as well.

To avoid a watery dish, make sure to let the cooked squash halves sit cut-side down for a few minutes after roasting to drain excess moisture, and don’t skip seasoning the squash itself before adding your sauce.

When making the cream sauce, add the parmesan gradually while stirring constantly to prevent clumping, and keep the heat at medium-low once you’ve added the cream to avoid curdling or breaking the sauce.

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What to Serve With Chicken Spaghetti Squash?

Since chicken spaghetti squash is already a pretty complete meal with protein and veggies built right in, I like to keep the sides simple. A warm piece of garlic bread or some crusty Italian bread is perfect for soaking up that creamy sauce – you won’t want to waste a drop! A light Caesar salad or arugula salad with lemon vinaigrette adds a nice fresh crunch that balances out the richness of the dish. If you’re feeding a crowd or want to make it more filling, roasted vegetables like Brussels sprouts, broccoli, or green beans work great on the side.

Storage Instructions

Store: Keep your chicken spaghetti squash in an airtight container in the fridge for up to 4 days. The squash might release a bit of liquid as it sits, but that’s totally normal. Just give it a good stir when you’re ready to eat it again.

Freeze: You can freeze this for up to 2 months, though the texture of the squash might change slightly when thawed. I recommend freezing it in individual portions so you can grab just what you need for a quick meal.

Reheat: Warm it up in a skillet over medium heat with a splash of chicken broth or cream to bring back that creamy texture. You can also microwave it, but add a little extra liquid and stir halfway through to keep everything moist and delicious.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 110-125 g
• Fat: 115-130 g
• Carbohydrates: 70-85 g

Ingredients

For the spaghetti squash:

• 2 small spaghetti squash

For the chicken:

• 1 tbsp unsalted butter (I like Kerrygold butter for this)
• 1 tbsp vegetable oil
• 2 small chicken breasts, boneless and skinless (room temperature)

For the garlic cream sauce:

• 4 garlic cloves (minced)
• 1 tsp Italian seasoning
• 1/2 cup chicken broth
• 2 tsp kosher salt
• 1 cup parmesan cheese (freshly grated)
• 1 tbsp vegetable oil
• 1 cup heavy cream
• 1 cup sun-dried tomatoes, drained
• 2 cups chopped fresh spinach

Step 1: Bake and Prepare the Spaghetti Squash

• 2 small spaghetti squash

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Cut the spaghetti squash in half lengthwise and place them cut side down on the baking sheet.

Bake for 30-40 minutes, or until the squash shreds easily with a fork.

Once done, let the squash cool slightly.

Use a spoon to remove and discard the seeds, then use a fork to shred the flesh into strands and set aside.

I like to let the squash cool for a few minutes before handling so it’s easier to shred.

Step 2: Sear and Cook the Chicken Breasts

• 2 small chicken breasts, boneless and skinless (room temperature)
• 1 tbsp unsalted butter (I like Kerrygold butter for this)
• 1 tbsp vegetable oil
• 2 tsp kosher salt (using 1/2 tsp for seasoning chicken and the remainder for later)

While the squash is baking, season both sides of the chicken breasts with 1/2 teaspoon of kosher salt and a pinch of pepper.

Heat a large pan over medium-high heat, then add the butter and 1 tablespoon of vegetable oil.

Once hot, sear the chicken breasts on one side until golden brown.

Flip the chicken, reduce the heat to low, cover the pan with a lid, and cook until the internal temperature reaches 165°F.

Transfer the cooked chicken to a plate and tent with foil to keep warm.

Step 3: Make the Creamy Parmesan Sauce

• 1 tbsp vegetable oil
• 4 garlic cloves (minced)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• remaining kosher salt from 2 tsp
• 1 cup parmesan cheese (freshly grated)

Increase the heat of the same pan to medium, then add the remaining 1 tablespoon of vegetable oil.

Add the minced garlic and cook for about 1 minute until fragrant.

Pour in the heavy cream and chicken broth, then sprinkle in the Italian seasoning, remaining kosher salt, and parmesan cheese.

Stir well and simmer until the sauce is heated through and the cheese is fully melted.

I like to use freshly grated parmesan here for the best creamy texture.

Step 4: Add Spinach, Sun-Dried Tomatoes, and Spaghetti Squash

• 2 cups chopped fresh spinach
• 1 cup sun-dried tomatoes, drained
• shredded spaghetti squash (from Step 1)

Remove the pan from heat and stir in the chopped spinach and drained sun-dried tomatoes.

Once the spinach is wilted, add the shredded spaghetti squash from Step 1.

Toss everything together until the squash is well coated in the creamy sauce.

Taste and adjust seasoning as needed.

For a brighter flavor, I sometimes add a squeeze of fresh lemon before serving.

Step 5: Assemble and Serve

• cooked chicken breasts (from Step 2)
• squash and sauce mixture (from Step 4)
• additional parmesan cheese, for serving (optional)

Slice the cooked chicken from Step 2 and either stir it into the creamy squash mixture or arrange it on top.

Optionally, scoop the mixture back into the squash shells for a fun presentation.

Sprinkle with extra parmesan and chopped fresh parsley if you like.

Serve hot and enjoy!

Irresistible Chicken Spaghetti Squash

Delicious Irresistible Chicken Spaghetti Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 1800 kcal

Ingredients

  

For the spaghetti squash:

• 2 small spaghetti squash

For the chicken:

• 1 tbsp unsalted butter (I like Kerrygold butter for this)
• 1 tbsp vegetable oil
• 2 small chicken breasts, boneless and skinless (room temperature)

For the garlic cream sauce:

• 4 garlic cloves (minced)
• 1 tsp Italian seasoning
• 1/2 cup chicken broth
• 2 tsp kosher salt
• 1 cup parmesan cheese (freshly grated)
• 1 tbsp vegetable oil
• 1 cup heavy cream
• 1 cup sun-dried tomatoes, drained
• 2 cups chopped fresh spinach

Instructions

 

• Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and place them cut side down on the baking sheet. Bake for 30-40 minutes, or until the squash shreds easily with a fork. Once done, let the squash cool slightly. Use a spoon to remove and discard the seeds, then use a fork to shred the flesh into strands and set aside. I like to let the squash cool for a few minutes before handling so it's easier to shred.
• While the squash is baking, season both sides of the chicken breasts with 1/2 teaspoon of kosher salt and a pinch of pepper. Heat a large pan over medium-high heat, then add the butter and 1 tablespoon of vegetable oil. Once hot, sear the chicken breasts on one side until golden brown. Flip the chicken, reduce the heat to low, cover the pan with a lid, and cook until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and tent with foil to keep warm.
• Increase the heat of the same pan to medium, then add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, then sprinkle in the Italian seasoning, remaining kosher salt, and parmesan cheese. Stir well and simmer until the sauce is heated through and the cheese is fully melted. I like to use freshly grated parmesan here for the best creamy texture.
• Remove the pan from heat and stir in the chopped spinach and drained sun-dried tomatoes. Once the spinach is wilted, add the shredded spaghetti squash from Step 1. Toss everything together until the squash is well coated in the creamy sauce. Taste and adjust seasoning as needed. For a brighter flavor, I sometimes add a squeeze of fresh lemon before serving.
• Slice the cooked chicken from Step 2 and either stir it into the creamy squash mixture or arrange it on top. Optionally, scoop the mixture back into the squash shells for a fun presentation. Sprinkle with extra parmesan and chopped fresh parsley if you like. Serve hot and enjoy!