Creamy, comforting, and loaded with tender chicken and bright cherry tomatoes, this Chicken Spaghetti Squash is the kind of weeknight dinner that feels indulgent without the fuss. It’s lightened up by the natural strands of roasted spaghetti squash, yet still rich thanks to a touch of Parmesan and a savory pan sauce. Fun fact: spaghetti squash was once called vegetable spaghetti when early home cooks discovered you could rake it into noodle-like strands — a delightful surprise for low-carb lovers.

This recipe is special because it’s simple to prepare, family-friendly, and versatile enough to please picky eaters and guests alike. If you love easy squash dinners, check out my roundup of the best chicken spaghetti squash for more variations and inspiration. I promise you’ll be excited to try this one tonight — it’s quick to put together, satisfying, and perfect for sharing.

What is Chicken Spaghetti Squash?

So what exactly is Chicken Spaghetti Squash? Think of it as a playful mashup: wholesome spaghetti squash replaces traditional pasta while a creamy, savory chicken mixture takes the place of heavy sauced noodles. Why the name? Because the squash rakes into spaghetti-like strands that cradle all the tasty chicken bits — and who doesn’t love a name that tells you exactly what’s on your plate? Curious why it might be called this way? Maybe someone once tried to win a dinner date with the idea that “the way to a man’s heart is through his stomach.” Whether you’re cooking for family or friends, give it a whirl — you might just start calling it your new go-to comfort meal.

Why You’ll Love This:

• Comfort with a light twist: The dish delivers creamy, juicy chicken and a silky sauce, all wrapped in delicate squash strands for a comforting mouthfeel without heavy carbs.
• Budget-friendly and practical: Making this at home beats takeout — boneless chicken and a whole squash stretch to feed a few people and use pantry staples like garlic and Italian seasoning.
• Bright, fresh flavors: Cherry tomatoes and fresh basil add pops of acidity and aroma that lift the dish from cozy to irresistible. A final shower of Parmesan ties everything together.

If you enjoy slow-cooker comfort, you might also like the slow-and-easy approach in this crockpot cheesy chicken spaghetti, but this version gives you crisp-roasted squash and a bright skillet finish that’s ready faster.

Make this tonight — your tastebuds (and your wallet) will thank you.

How to Make:

Quick Overview

This recipe is straightforward: roast the spaghetti squash until tender, sear bite-sized chicken pieces until golden, cook down onions, garlic and cherry tomatoes, then toss everything together with a splash of chicken broth and a sprinkle of Parmesan. The standout is the contrast between the soft, roasted squash strands and the slightly caramelized chicken and tomato bits. Prep is mostly hands-off while the squash roasts.

Prep time: about 15 minutes
Cook time: about 45 minutes (roasting plus skillet time)
Total time: approximately 60 minutes

Ingredients

• 1 medium spaghetti squash (about 2 pounds), halved lengthwise and seeds scooped out
• 2 tablespoons olive oil, divided (for brushing squash and cooking chicken)
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 cup cherry tomatoes, halved
• 1/2 cup low-sodium chicken broth
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until tender and easily shredded with a fork.
2. While the squash is roasting, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken and set aside on a plate.
3. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 3 to 4 minutes. Stir in the Italian seasoning and add the halved cherry tomatoes. Cook until the tomatoes are just beginning to soften and release juices, about 3 minutes.
4. Return the cooked chicken to the skillet and pour in the chicken broth. Bring to a gentle simmer and let the flavors meld for about 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
5. Use a fork to scrape the roasted spaghetti squash into strands, keeping the strands relatively long for a noodle-like texture. Add the spaghetti squash strands to the skillet and toss everything gently to combine and warm through. Sprinkle with freshly grated Parmesan and garnish with chopped fresh basil before serving.

What to Serve With:

• A crisp green salad with lemon vinaigrette to cut the richness
• Garlic-roasted asparagus or steamed green beans for a simple vegetable side
• Warm crusty bread or garlic bread if you want extra comfort and to sop up pan juices
• A light white wine like Pinot Grigio or a sparkling water with lemon to keep the meal bright

Top Tips for Perfecting:

• Choose a squash that feels heavy for its size — that means more flesh and longer strands.
• To save time, cook spaghetti squash in the microwave for 10–12 minutes (cut-side down) if you’re short on oven time, but roasting gives the best flavor.
• If chicken breasts dry out, dice them smaller or finish in a covered pan for a minute with a splash of broth to keep them juicy.
• Swap Parmesan for Pecorino Romano for a sharper finish, or stir in a tablespoon of cream cheese for extra creaminess.
• Avoid over-mixing the squash once shredded — gentle tosses keep the strands intact and noodle-like.

Storing and Reheating Tips:

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth to loosen sauce.
• Freezing: This dish does not freeze especially well because spaghetti squash changes texture when frozen. If you must, freeze the chicken mixture (without squash) for up to 2 months and combine with freshly roasted squash later.
• Reheating: For best texture, reheat in a skillet over low-medium heat, stirring occasionally, or microwave in 30-second bursts, stirring between intervals. Add a little chicken broth if the dish seems dry.

FAQs

Can I make this vegetarian?
Yes. Replace the chicken with cooked chickpeas or sautéed mushrooms for a meaty texture and use vegetable broth in place of chicken broth.

How do I pick a ripe spaghetti squash?
Choose a squash that is firm, heavy for its size, and has a bright, consistent color without soft spots.

Can I use pre-cooked rotisserie chicken?
Absolutely — use shredded rotisserie chicken and add it to the skillet in step 4 just to warm it through.

Is this dish low carb?
Spaghetti squash is lower in carbs than traditional pasta, so this is a great lower-carb alternative, especially if you keep the Parmesan light.

What if my squash isn’t shredding into strands?
If the flesh is soft but doesn’t string well, it may be overcooked; try roasting slightly less next time. For this batch, simply scoop and serve as a mash-like base — still delicious.

Conclusion

This Chicken Spaghetti Squash is an easy, satisfying weeknight winner that balances cozy comfort with bright, fresh flavors. It’s simple enough for a busy evening, budget-friendly, and versatile enough to adapt to what you have on hand. If you enjoyed this recipe and want a creamier twist, try the Creamy Chicken Spaghetti Squash with Sun Dried Tomatoes for another delicious take. For a broccoli-packed alternative that’s equally family-friendly, check out Spaghetti Squash with Chicken & Broccoli. Give this recipe a try, share it with people you love, and have fun making it your own.