Katie Austin

Creamy Chicken Pesto Spaghetti Squash

Creamy Chicken Pesto Spaghetti Squash

This is truly one of the top 3 meals I’ve ever made! Can’t wait for you guys to try!

Here’s what you need:

1 whole spaghetti squash

1/4 cup store bought pesto (or see my recipe HERE)

2 tbsp heavy cream

2 cloves of minced garlic

1/4 cup chicken broth

1 tablespoon olive oil

1/4 cup parmesan cheese (+ more to top with)

Salt and pepper

1/4 cup sun-dried tomatoes (or more if you want!)

1/2 teaspoon garlic powder

1 packet of chicken tenders, cubed and cooked through


Here’s how you make it:

Cut spaghetti squash into circles (makes it faster to bake) lightly drizzle some olive oil on top and bake for 40 minutes at 400 degrees.

While the spaghetti squash is cooking, in a saucepan mix your pesto, heavy cream, garlic, chicken broth, olive oil, garlic powder, parmesan cheese, salt and pepper. After simmering for about 5 minutes, add in your sun-dried tomatoes.

If you don’t already have cooked chicken, you can do that while the squash is in the oven! (I just cut mine up and sautéed it with olive oil, salt, pepper, onion powder and garlic powder for about 5 minutes on each side on medium heat and then simmered for another 5 minutes, until fully cooked through)

Pull apart spaghetti squash and add it to your pan with sauce

Add in cooked chicken

Mix everything together and top with more parmesan! Enjoy!