Go Back

Marry Me Chicken Spaghetti Squash - Creamy, Cozy, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash (about 2.5–3 pounds)
  • 2 tablespoons olive oil, divided
  • 1.25–1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional, to taste)
  • 3–4 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or 2/3 cup evaporated milk for lighter)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon butter (optional, for extra silkiness)
  • Fresh basil or parsley, chopped, for garnish
  • Lemon wedges, for finishing (optional)

Method
 

  1. Prep and roast the squash: Preheat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon olive oil and a pinch of salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast 35–45 minutes, until the strands pull away easily with a fork but still have a slight bite.
  2. Season the chicken: Pat the chicken dry. Toss with 1/2 teaspoon salt, black pepper, Italian seasoning, and red pepper flakes if using.
  3. Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Cook chicken in an even layer without crowding, 3–4 minutes per side, until browned and cooked through. Transfer to a plate and keep warm.
  4. Sauté aromatics: Reduce heat to medium. If the pan is dry, add a drizzle of oil. Add garlic and chopped sun-dried tomatoes. Cook 30–60 seconds, stirring, until fragrant. Don’t let the garlic burn.
  5. Deglaze and simmer: Pour in the chicken broth and scrape up any browned bits. Simmer 2–3 minutes to reduce slightly.
  6. Make it creamy: Stir in the heavy cream. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
  7. Add cheese and finish the sauce: Lower the heat and stir in Parmesan until melted and smooth. Add butter if you want extra gloss. Taste and season with more salt and pepper as needed.
  8. Return the chicken: Add the cooked chicken and any juices back to the skillet. Simmer 1–2 minutes to warm through and marry the flavors.
  9. Shred the squash: When the squash is cool enough to handle, use a fork to pull the strands into “spaghetti.” Keep the shells intact if you want to serve it boat-style.
  10. Combine or serve: Toss the squash strands directly into the skillet to coat with sauce, or spoon the sauce and chicken over squash in each shell or bowl. Garnish with chopped basil or parsley, extra Parmesan, and a squeeze of lemon if you like.