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2) Creamy Garlic Parmesan Chicken over Spaghetti Squash

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 3–4 lb, halved and seeds removed
  • 1 lb boneless skinless chicken breasts cut into 1" pieces
  • 2 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 3/4 cup grated Parmesan plus extra for serving
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 2 tbsp butter
  • 2 tbsp chopped fresh parsley optional

Method
 

  1. Preheat oven to 400°F. Brush squash halves with 1 tbsp oil, season, and roast cut-side down 35–40 minutes until strands pull apart.
  2. While squash roasts, heat remaining oil in a skillet over medium-high. Sear chicken pieces until golden and cooked through, 5–7 minutes; remove.
  3. In same skillet, melt butter, add garlic and cook 30 seconds until fragrant. Pour in broth and simmer 2 minutes.
  4. Reduce heat, stir in cream and Parmesan until sauce thickens, about 3–4 minutes. Return chicken to skillet, toss to coat and heat through. Adjust seasoning.
  5. Scrape squash into strands, divide among plates, top with creamy chicken, sprinkle parsley and extra Parmesan.