Spaghetti Squash Cacio e Pepe with Sun-Dried Tomatoes and Chicken Recipe
A healthy and flavorful twist on the classic Italian pasta dish, Spaghetti Squash Cacio e Pepe features tender spaghetti squash strands tossed in a creamy garlic Parmesan sauce with sun-dried tomatoes, sautéed chicken, and baby spinach. This low-carb, comforting meal is perfect for a quick weeknight dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken, cut into bite size pieces
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
Sauce & Vegetables
- 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)
Instructions
- Cook Spaghetti Squash: Carefully pierce the spaghetti squash in several places with a knife and place it on a microwave-safe plate. Microwave on high for 8-12 minutes or until tender. Remove and let cool.
- Season Chicken: While the squash cooks, season the chicken pieces with salt, pepper, and Italian seasoning evenly.
- Sauté Chicken: Heat 1 tablespoon of butter in a large deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes until no longer pink in the center. Remove chicken from pan and tent with foil to keep warm.
- Sauté Aromatics: Add the remaining tablespoon of butter to the skillet. Add minced garlic and shallot and cook for 1-2 minutes until they start to soften and become fragrant.
- Add Sun-Dried Tomatoes: Stir sun-dried tomatoes into the skillet and cook an additional minute to incorporate flavors.
- Make Cream Sauce: Pour in the heavy cream and cook for 1-2 minutes until hot and bubbling but not boiling.
- Finish Sauce: Turn off heat and stir in grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken and any juices to the pan, stirring to combine.
- Prepare Squash: Once cool enough to handle, cut spaghetti squash in half lengthwise. Remove seeds and scrape out the spaghetti-like strands with a fork.
- Toss Squash in Sauce: Add the spaghetti squash strands to the skillet and gently toss until evenly coated in the creamy sauce with chicken and vegetables.
- Garnish and Serve: Garnish with freshly chopped parsley if desired and serve warm.
Notes
- You can cook the spaghetti squash ahead of time and reheat it when ready to prepare the dish.
- Alternatively, the spaghetti squash can be roasted: cut in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and roast at 350°F for 45-60 minutes until tender.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days.
- Nutritional values are estimated and may vary based on specific ingredients used.
Keywords: spaghetti squash, cacio e pepe, low-carb, creamy chicken, Italian, healthy dinner, easy weeknight meal