Name: Spaghetti Squash Cacio e Pepe with Sun-Dried Tomatoes and Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 medium spaghetti squash; 1 pound boneless, skinless chicken, cut into bite size pieces; Salt, to taste; Pepper, to taste; 1 teaspoon Italian seasoning; 2 tablespoons butter, divided; 4 cloves garlic, minced; 1 shallot, minced; 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut); 1 cup heavy cream; 1/3 cup Parmesan cheese, grated; 3 ounces baby spinach; Fresh parsley (optional, for garnish)

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I’m so excited to share this Spaghetti Squash Cacio e Pepe with Sun-Dried Tomatoes and Chicken Recipe with you—it’s one of those dishes that feels fancy but comes together pretty easily. What I love most is how the light, slightly nutty flavor of spaghetti squash makes a perfect base for the creamy, cheesy cacio e pepe sauce, while the sun-dried tomatoes add a wonderful burst of tangy sweetness. Plus, the chicken gives it a satisfying protein boost that rounds it out beautifully.

This recipe is a fantastic weeknight winner when you want something comforting yet on the lighter side. It’s also great if you’re looking to sneak some veggies into dinner without sacrificing flavor. I’ve made it a bunch of times when friends come over, and it always impresses without keeping you in the kitchen all night. Trust me, you’ll want to keep this Spaghetti Squash Cacio e Pepe with Sun-Dried Tomatoes and Chicken Recipe in your regular rotation—it’s that good.

Ingredients You’ll Need

The magic here comes from combining simple, fresh ingredients that each bring their own little twist. When picking out your spaghetti squash, make sure it’s firm with no soft spots, and for the sun-dried tomatoes, those packed in oil will add a richer flavor than dry-packed ones.

Spaghetti squash: The star veggie that replaces pasta but keeps those fun spaghetti-like strands.
Boneless, skinless chicken: Bite-sized pieces cook evenly and soak up all the sauce goodness.
Salt and pepper: The basics that are essential for seasoning every element just right.
Italian seasoning: A perfect blend that gives the chicken some warmth and depth.
Butter: Adds richness and helps carry all the flavors in the sauce.
Garlic: Minced for that gentle punch—don’t skip it!
Shallot: It adds a delicate sweetness that enhances the sauce beautifully.
Sun-dried tomatoes: These bring a chewy texture and concentrated sweetness that pairs so well with creamy cheese.
Heavy cream: Creates the silky sauce that coats the squash and chicken.
Parmesan cheese: Grated fresh for that authentic sharpness that defines cacio e pepe.
Baby spinach: Tossed in at the end, it gently wilts and adds a fresh, healthy touch.
Fresh parsley: Optional but highly recommended for a pop of color and fresh herb flavor as a garnish.

Variations

I love that this Spaghetti Squash Cacio e Pepe with Sun-Dried Tomatoes and Chicken Recipe is super flexible—so you can totally tailor it to your taste or what you have on hand. I often switch it up depending on the season or who’s joining me at the table.

Make it vegetarian: I’ve swapped out chicken for sautéed mushrooms and it’s just as satisfying—plus the mushrooms soak up that creamy sauce really well.
Use grilled chicken: For a smoky, charred flavor, grilling the chicken halves before dicing is my go-to when I want to step things up.
Add heat: A pinch of red pepper flakes during the sauce step wakes up the flavors—perfect if you like a little spice.
Swap spinach: Try baby kale or arugula if you want something with a bit more bite or pepperiness.
Roast the squash: Instead of microwaving, roasting the spaghetti squash enhances its sweetness and texture—I usually do this when I have extra time.

How to Make Spaghetti Squash Cacio e Pepe with Sun-Dried Tomatoes and Chicken Recipe

Step 1: Cook the Spaghetti Squash Quickly and Safely

Start by carefully piercing the spaghetti squash several times in the center with a sharp knife—this helps steam build inside safely in the microwave. Pop it on a microwave-safe plate and cook on high for about 8 to 12 minutes, depending on size, until it feels tender when you poke it. I always let it cool completely because the strands are easier to handle when not piping hot.

Step 2: Prepare and Sear the Chicken

Season the bite-sized chicken pieces generously with salt, pepper, and Italian seasoning—this simple step brings wonderful flavor to every bite. Melt a tablespoon of butter in a large skillet over medium-high heat and cook the chicken until it’s cooked through, about 7 minutes. Avoid crowding the pan so the chicken browns nicely instead of steaming.

Step 3: Build the Flavorful Sauce

Remove the chicken from the pan and tent it with foil to keep warm. Add the remaining butter to the pan, then toss in the minced garlic and shallot. Cook just until fragrant and softened—this only takes 1 to 2 minutes, so keep an eye on it to avoid browning. Next, stir in the sun-dried tomatoes and cook for another minute to warm them through.

Step 4: Finish the Creamy Sauce and Combine

Pour the heavy cream into the skillet and let it come to a gentle simmer until it’s hot and bubbly. Then, turn off the heat and stir in the freshly grated Parmesan cheese and the baby spinach—this way, the cheese melts perfectly without clumping, and the spinach wilts just right. Return the chicken and its juices back to the pan, stirring gently to combine everything.

Step 5: Scrape and Toss the Spaghetti Squash

Once the squash is cool enough to handle, carefully cut it in half lengthwise and scoop out the seeds. Using a fork, gently scrape the flesh to create spaghetti-like strands. Add these strands right into the skillet with your creamy, cheesy chicken and tomato sauce. Toss everything gently until the squash is coated evenly and warmed through.

How to Serve Spaghetti Squash Cacio e Pepe with Sun-Dried Tomatoes and Chicken Recipe

This image shows a close-up of a creamy spaghetti squash pasta mixed with bite-sized pieces of cooked chicken, bright green spinach leaves, and small chunks of roasted red bell pepper. The pasta strands are pale yellow and coated in a smooth, rich white sauce. The chicken pieces are light golden brown with some darker grilled spots. The spinach leaves add a fresh green color, while the roasted red peppers provide bright red contrast scattered throughout. A light-colored wooden spoon is partially sunk into the mixture, stirring the ingredients together. The background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle fresh chopped parsley on top for a bright, herbal hit and a nice pop of green—you really can’t beat the freshness it adds. A little extra grated Parmesan is always a winner too, especially if you’re serving guests who love cheese.

Side Dishes

I like pairing this dish with a simple green salad tossed in lemon vinaigrette to cut through the richness, or some roasted asparagus for an extra veggie boost. A crusty loaf of bread on the side is fantastic if you want to soak up every bit of the creamy sauce.

Creative Ways to Present

If you’re serving this for a special dinner, you can plate it in shallow bowls and swirl the chicken and squash strands artistically with a fork. Adding a drizzle of good olive oil or a sprinkle of crushed red pepper flakes on top brings a lovely finishing touch. I’ve even used hollowed spaghetti squash shells as natural serving “bowls” for a fun and rustic presentation.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge, and this dish keeps well for about 3 to 5 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to cool it fully before popping it in the fridge to keep things fresh.

Freezing

While I usually eat this fresh, I’ve frozen leftovers a couple of times with success. It freezes best before adding the spinach, so I recommend packing the spinach separately and stirring it in when reheating. Freeze in airtight containers or heavy-duty freezer bags for up to 2 months.

Reheating

The best way I’ve found to reheat is gently on the stovetop over low heat, stirring often to prevent the sauce from separating. If it feels too thick, splash in a little bit of cream or milk to bring it back to that creamy consistency. Microwaving works too, but watch it carefully to avoid drying out the chicken.

FAQs

Can I roast the spaghetti squash instead of microwaving it for this recipe?

Absolutely! Roasting spaghetti squash is a popular method that enhances its natural sweetness and texture. Just cut the squash in half lengthwise, remove the seeds, drizzle with olive oil, and roast at 350°F (175°C) for 45 to 60 minutes until tender. This does take more time but adds a lovely depth of flavor.
Can I substitute the chicken with another protein?

Yes! You can easily swap chicken for shrimp, tofu, or even sausage, depending on your preference or dietary needs. Just adjust cooking times accordingly to ensure the protein is thoroughly cooked.
Is there a way to make this recipe dairy-free?

For a dairy-free version, substitute the butter with olive oil or dairy-free margarine, use coconut cream or another plant-based cream alternative, and swap Parmesan cheese with a vegan cheese or nutritional yeast. It’ll change the flavor slightly but still be delicious.
How do I know when the spaghetti squash is cooked enough?

When you can easily pierce the squash with a fork and the strands scrape out smoothly, it’s done. It should feel tender but not mushy—microwave timing varies, so start checking around 8 minutes and add more time if needed.

Final Thoughts

This Spaghetti Squash Cacio e Pepe with Sun-Dried Tomatoes and Chicken Recipe holds a special place in my kitchen—it’s comfort food with a fresh, healthy twist that never gets old. The way the creamy sauce coats those delicate squash strands, paired with bursts of sun-dried tomato and tender chicken, makes every bite feel like a hug. I’m confident you’ll enjoy making and sharing this recipe as much as I do, and it’s a great way to bring something new and delicious to your typical pasta night. Go ahead and give it a try—you’ve got a new favorite on the horizon!