Chicken Pesto Spaghetti Squash
By Better Plate RecipesChicken Pesto Spaghetti Squash tosses Italian-seasoned chicken, roasted spaghetti squash strands, cherry tomatoes, basil pesto, Parmesan, and fresh basil into a lighter pasta-style dinner. The squash keeps it vegetable-forward, while the pesto and chicken make it savory, herby, and satisfying without regular noodles on the plate.
Why You’ll Love This Recipe
This dinner gives you the cozy feeling of pesto pasta, but with roasted spaghetti squash as the lighter base. The squash pulls into tender strands that catch the basil pesto, while the chicken adds enough protein to make the plate feel filling. Cherry tomatoes soften in the skillet and release just enough juice to loosen the pesto without turning it watery. Parmesan brings a salty finish, and fresh basil keeps the whole dish bright. It is a good recipe when you want something saucy and comforting, but still vegetable-forward. The steps are simple too: roast the squash, brown the chicken, warm the tomatoes, then bring everything together gently so the pesto stays fresh, herby, and full of flavor. That balance makes it feel like a real pasta-style dinner while still keeping the plate colorful, fresh, and easy to finish.
What Makes This Recipe Work
Roasting spaghetti squash cut side down traps steam and helps the inside turn into pull-apart strands. The chicken is seasoned separately with Italian seasoning, salt, and pepper so it does not taste plain under the pesto. Garlic and tomatoes cook briefly with the chicken, adding sweetness and fresh flavor before the pesto goes in. Pesto should only be warmed, not boiled hard, because high heat can dull the basil flavor and make the sauce oily. Parmesan and fresh basil add the final salty and herbal notes. The texture works best when the squash strands are tender but not watery, so draining any excess liquid before topping makes the finished plate taste more like a saucy dinner and less like steamed vegetables. Keeping the pesto gentle is the difference between a fresh herb sauce and a hot oily coating, so the final minute matters.
Ingredient Notes & Easy Swaps
Spaghetti squash: Roast the squash cut side down until the flesh pulls into strands easily. Let it cool for a few minutes before scraping so it is easier to handle.
Chicken breasts: Cut the chicken into even 3/4-inch cubes so it cooks evenly. The thickest pieces should reach 165 degrees F.
Olive oil: Olive oil is divided between roasting the squash and cooking the chicken. It helps the squash soften and helps the chicken brown.
Italian seasoning: Italian seasoning gives the chicken a quick herb flavor. Dried oregano or a mix of oregano and basil can work as a substitute.
Garlic and cherry tomatoes: Garlic adds flavor, and the tomatoes soften into juicy bites that loosen the pesto slightly. Cook the garlic just until fragrant.
Basil pesto: Store-bought or homemade pesto both work. Warm it gently and do not boil it, because high heat can make pesto taste dull or oily.
Parmesan: Parmesan adds salty, nutty flavor at the end. Pecorino Romano can work too, but it is usually saltier.
Fresh basil: Fresh basil makes the finished bowl taste brighter. Add it after cooking so it stays green and fragrant.
Chicken Pesto Spaghetti Squash
Description
Chicken Pesto Spaghetti Squash tosses Italian-seasoned chicken, roasted spaghetti squash strands, cherry tomatoes, basil pesto, Parmesan, and fresh basil into a lighter pasta-style dinner. The squash keeps it vegetable-forward, while the pesto and chicken make it savory, herby, and satisfying without regular noodles on the plate.
Ingredients
- 1 medium spaghetti squash
- 1 1/4 lb boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 3 tbsp olive oil, divided
- 1 tsp dried Italian seasoning
- 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh basil
Instructions
- 1Equipment: a large nonstick skillet, a rimmed baking sheet, parchment paper, a medium bowl, a spoon, a fork, a pastry brush, a clean kitchen towel, a cutting board, a knife, tongs or a spatula, an instant-read thermometer, measuring cups, measuring spoons, and 4 serving plates.
- 2Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- 3Place the spaghetti squash on a stable cutting board. Cut it in half lengthwise, then scoop out the seeds with a spoon.
- 4Brush the cut sides of the squash with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt.
- 5Place the squash cut side down on the baking sheet. Roast for 40 to 45 minutes, until the skin gives slightly when pressed with a towel and the inside scrapes into strands with a fork.
- 6While the squash roasts, place the chicken cubes in a medium bowl. Add 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Toss until the chicken is evenly coated.
- 7Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat for about 1 minute, until the oil looks shiny.
- 8Add the chicken in a single layer with about 1 inch of space between the pieces. Cook without stirring for 4 to 5 minutes, until the bottoms look golden.
- 9Use tongs or a spatula to turn the chicken pieces so the pale sides touch the hot skillet. Cook for 4 to 5 minutes more, stirring once or twice, until the pieces are golden outside and the thickest pieces reach 165 degrees F.
- 10Reduce the heat to medium. Add the 3 minced garlic cloves and 2 cups halved cherry tomatoes to the skillet.
- 11Cook for 2 to 3 minutes, stirring often, until you can smell the garlic and the tomatoes look softened and juicy.
- 12Add 1/2 cup basil pesto and stir for about 1 minute, just until the chicken is coated and the pesto is warm. Do not boil the pesto. Remove the skillet from the heat.
- 13Let the roasted squash cool for 5 minutes. Use a fork to scrape the inside into long strands, then sprinkle the strands with 1/4 teaspoon salt.
- 14Divide the spaghetti squash strands between 4 serving plates. Spoon the pesto chicken and tomatoes over the top.
- 15Finish with 1/4 cup grated Parmesan and 2 tablespoons chopped fresh basil. Serve warm.
Tips and Tricks
- 1
Roast the squash cut side down so the inside steams while the edges soften. When it is ready, a fork should pull the flesh into strands without crunchy resistance. If it still feels firm, give it a few more minutes before scraping.
- 2
Drain the squash if the strands look watery after scraping. Spaghetti squash can release a lot of liquid, and too much water will thin the pesto. A quick drain keeps the finished plate saucy, flavorful, and closer to a pasta-style texture.
- 3
Warm the pesto gently at the end. Pesto is already full of basil and oil, so it only needs about 1 minute in the hot skillet. Boiling it hard can dull the herb flavor and make the oil separate from the sauce.
- 4
Add Parmesan and basil after the pan is off the heat. Parmesan gives a salty finish, and fresh basil tastes best when it stays bright and fragrant. This little fresh finish makes the dish taste more like pesto pasta night.
Nutrition
Per serving — Calories: 560kcal, Protein: 51g, Carbs: 17g, Fat: 31g, Fiber: 2g, Sugar: 2g, Sodium: 890mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
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