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 it! It’s creamy, comforting, and packed with protein and flavor!!
Ingredients
- 1 whole spaghetti squash
- 1/4 cup pesto store-bought or homemade
- 2 tbsp heavy cream
- 2 cloves of minced garlic
- 1/4 cup chicken broth
- 1 tbsp olive oil
- 1/4 cup parmesan cheese + extra for topping
- Salt and pepper to taste
- 1/4 cup sun-dried tomatoes or more, if desired
- 1/2 tsp garlic powder
- 1 packet of chicken tenders cubed and cooked through
Instructions
- Preheat oven to 400°F.
- Cut squash into rings (makes it faster to bake), drizzle lightly with olive oil, and place on a baking sheet. Bake for 40 minutes or until tender.
- While the squash bakes, heat a saucepan over medium heat. Add pesto, heavy cream, minced garlic, chicken broth, olive oil, parmesan cheese, garlic powder, salt, and pepper. Simmer for about 5 minutes, then stir in the sun-dried tomatoes.
- Heat a separate pan over medium heat. Drizzle olive oil and add cubed chicken tenders. Season with salt, pepper, onion powder, and garlic powder. Sauté for 5 minutes on each side or until fully cooked through.
- Using a fork, scrape the spaghetti squash strands into the sauce pan. Add in the cooked chicken. Toss everything together until well combined.
- Top with extra parmesan cheese and enjoy! xx
Tried this recipe?Let us know how it was!