This creamy pesto chicken spaghetti squash skillet is a delicious and satisfying high-protein dinner option. It features a spaghetti squash pasta swap that keeps the dish low carb while delivering rich flavors from creamy basil pesto and tender skillet chicken.
Perfect for a quick low carb weeknight meal, this recipe is easy to prepare and packed with nutrients, making it a great choice for those following a keto lifestyle.
Easy Creamy Pesto Chicken Skillet Recipe
This dish combines roasted spaghetti squash with sautéed chicken and a luscious creamy basil pesto sauce. The recipe takes about 45 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup creamy basil pesto
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Fresh basil for garnish (optional)
Instructions
- Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.
- Combine Ingredients: Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Add the spaghetti squash to the skillet with the chicken. Stir in the creamy basil pesto, heavy cream, and Parmesan cheese. Mix until well combined and heated through.
- Serve: Garnish with fresh basil if desired. Serve hot and enjoy your creamy pesto chicken spaghetti squash skillet.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 22g
- Protein: 30g
- Carbohydrates: 10g
