Creamy, juicy, and comforting — this Chicken Spaghetti Squash is the kind of weeknight dinner that feels like a hug on a plate. With tender chicken, roasted spaghetti squash strands, bright cherry tomatoes, and a light Parmesan finish, it’s an easy dish that tastes like you spent hours in the kitchen. Fun fact: spaghetti squash was once a novelty at farmers markets but has become a favorite low-carb swap for pasta lovers everywhere.
This recipe is special because it’s simple to prepare, quick enough for busy evenings, and family-friendly — kids love the mild flavors and grown-ups love the healthier twist. If you enjoyed other hearty pasta-style casseroles on this site, you’ll find this dish just as satisfying but lighter. For the full step-by-step version and printable recipe, check out the The Best Chicken Spaghetti Squash recipe page. Give it a try tonight — you’ll be surprised how quickly it becomes a household favorite.
What is The Best Chicken Spaghetti Squash?
What’s in a name? Why “The Best”? Well, maybe it’s a little confidence and a lot of taste. Is it the best because it’s creamy without being heavy, or because it sneaks veggies onto picky plates? Who knows — but it’s certainly a contender. Want a playful guess as to why it earned the title? Maybe someone once said “the way to a man’s heart is through his stomach,” and this was the dish that won hearts at the dinner table. Try it and decide for yourself — your opinion might crown it the best in your house too.
Why You’ll Love This
- Comforting and satisfying: The spaghetti squash provides a light, noodle-like base while the juicy chicken and tomatoes create a comforting, savory bite that hits all the right notes.
- Budget-friendly: Making this at home costs far less than ordering a comparable takeout pasta, and you can stretch it into several meals by adding extra veggies or using leftover chicken.
- Flavorful toppings: Freshly grated Parmesan and chopped basil add brightness and umami that tie the whole dish together — a little goes a long way.
If you loved the cozy flavors of our casseroles, this recipe is a lighter, quicker take on those classics and is perfect when you want big flavor without the fuss. Make it tonight and see how fast the family asks for seconds.
How to Make:
Quick Overview
This recipe is easy, delicious, and satisfying. Roasting the spaghetti squash brings out a slightly sweet, tender texture that mimics noodles, while the sautéed chicken and tomatoes create a rich, savory mix. The standout element is the creamy finish from the Parmesan that binds everything together. Prep time is about 15 minutes, roast time 40 minutes, and stovetop finishing about 10 minutes — roughly 65 minutes total from start to table.
Ingredients
1 medium spaghetti squash (about 2 pounds), halved lengthwise and seeds scooped out
2 tablespoons olive oil, divided (1 tbsp for squash, 1 tbsp for skillet)
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup cherry tomatoes, halved
1/2 cup low-sodium chicken broth
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
Fresh basil, chopped (for garnish)
Directions
- Preheat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until tender. Check tenderness by piercing the flesh with a fork — it should pull into strands easily.
- While the squash is roasting, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes, stirring occasionally so pieces brown evenly. Remove chicken to a plate and set aside.
- In the same skillet, add the chopped onion and minced garlic; cook over medium heat until the onion becomes translucent, about 3-4 minutes. Stir in the Italian seasoning and add the halved cherry tomatoes. Cook until the tomatoes are just beginning to break down, about 3 minutes, which releases a burst of flavor.
- Add the cooked chicken back to the skillet along with the chicken broth. Simmer for an additional 5 minutes to let the flavors meld and the liquid reduce slightly. Taste and adjust seasoning with salt and pepper.
- Use a fork to scrape the roasted spaghetti squash into strands. Add the spaghetti squash strands to the skillet and gently toss with the chicken and vegetables until everything is well combined and heated through. Sprinkle with freshly grated Parmesan cheese and garnish with chopped fresh basil before serving.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Garlic-roasted asparagus or sautéed green beans for a simple veggie side.
- Crusty bread or a warm whole-grain baguette if you want to keep things hearty.
- A light white wine like Pinot Grigio or a sparkling water with lemon for a non-alcoholic pairing.
Top Tips for Perfecting
- Substitute cooked rotisserie chicken to save time — shred and add at step 4.
- If you prefer softer tomatoes, use canned diced tomatoes (drained) instead of cherry tomatoes.
- For extra creaminess, stir in 2 tablespoons of cream cheese or a splash of heavy cream at the end.
- Avoid overcooking the squash — roast until fork-tender but not mushy so it maintains a pleasant strand texture.
- Don’t skip the Parmesan — it adds the savory glue that makes flavors sing.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: You can freeze portions for up to 2 months, though texture may soften slightly on thawing. Defrost overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of chicken broth to refresh the moisture. You can also microwave individual portions for 1-2 minutes, stirring halfway through.
FAQs
Can I make this recipe vegetarian?
Yes. Replace the chicken with sauteed mushrooms and firm tofu or additional roasted vegetables. Use vegetable broth instead of chicken broth.
How can I tell when the spaghetti squash is done roasting?
The squash is done when the flesh is tender and fork-scrapes into long strands easily. Typically about 40 minutes at 400°F (200°C).
Can I prepare components ahead of time?
Absolutely. Roast the squash and cook the chicken a day ahead, store separately, and simply combine and warm through before serving.
Is this recipe low-carb or keto-friendly?
Spaghetti squash is lower in carbs than traditional pasta, making this recipe a good lower-carb option. For strict keto, watch portion sizes and consider increasing the fat (butter or cream) if desired.
What can I use instead of Parmesan?
Pecorino Romano or a mild Asiago work well as substitutes; nutritional yeast is a great non-dairy option for a cheesy flavor.
Conclusion
This Chicken Spaghetti Squash marries comfort and lightness in one skillet, delivering a family-friendly meal that’s quick enough for weeknights and delicious enough for guests. It’s easy to customize, budget-friendly, and packed with flavor — perfect for anyone who loves hearty dinners without the heavy pasta. If you want inspiration for a spicier twist, check out this Cajun version for bold flavor, or try a cheesy casserole take for a richer comfort dish. For more ideas, see this Cajun Chicken Spaghetti Squash Bake – Destination Delish and this Cheesy Chicken Spaghetti Squash Casserole – Jar Of Lemons. Give this recipe a try, share it with loved ones, and enjoy a simple, satisfying meal tonight.
The Best Chicken Spaghetti Squash
Equipment
- Baking Sheet
- Large Skillet
- Fork
Ingredients
Ingredients
- 1 medium spaghetti squash (about 2 pounds, halved lengthwise and seeds scooped out)
- 2 tablespoons olive oil (divided, 1 tbsp for squash, 1 tbsp for skillet)
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes (halved)
- 1/2 cup low-sodium chicken broth
- 1/4 cup freshly grated Parmesan cheese
- Salt to taste
- Pepper to taste
- Fresh basil (chopped, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until tender.
- While the squash is roasting, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken to a plate and set aside.
- In the same skillet, add the chopped onion and minced garlic; cook over medium heat until the onion becomes translucent, about 3-4 minutes. Stir in the Italian seasoning and add the halved cherry tomatoes. Cook until the tomatoes are just beginning to break down, about 3 minutes.
- Add the cooked chicken back to the skillet along with the chicken broth. Simmer for an additional 5 minutes to let the flavors meld and the liquid reduce slightly. Taste and adjust seasoning with salt and pepper.
- Use a fork to scrape the roasted spaghetti squash into strands. Add the spaghetti squash strands to the skillet and gently toss with the chicken and vegetables until everything is well combined. Sprinkle with freshly grated Parmesan cheese and garnish with chopped fresh basil before serving.