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Parmesan Spaghetti Squash with Chicken

Parmesan Spaghetti Squash with Chicken

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Course: Main Course
Kitchen: American, Low-Carb
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Ingredients
 

  • 1 large spaghetti squash about 3 lbs
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup fresh parsley chopped (optional, for garnish)

Instructions

  • Preheat Oven: Preheat your oven to 400°F (200°C).
  • Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.
  • Cook the Chicken: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with Italian seasoning, salt, and black pepper, and cook for 6-8 minutes, or until fully cooked and golden brown. Remove the chicken and set aside.
  • Prepare the Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 1 minute, or until fragrant. Pour in the heavy cream and stir in the Parmesan cheese. Add the red pepper flakes (if using). Simmer for 3-4 minutes, or until the sauce thickens slightly.
  • Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss to coat in the creamy Parmesan sauce.
  • Scrape the Spaghetti Squash: Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Transfer the squash strands to the skillet with the chicken and sauce.
  • Toss and Serve: Toss everything together until well combined. Garnish with fresh parsley, if desired, and serve hot.