Spicy Chicken and Spaghetti Squash Skillet
Transform your weeknight dinner with this one-pan Spicy Chicken and Spaghetti Squash Skillet—a flavor-packed, low-carb alternative to classic pasta dishes. Roasted spaghetti squash serves as the perfect base, offering tender, noodle-like strands that soak up the vibrant, smoky-spiced tomato sauce. Juicy, seared chicken breasts seasoned with smoked paprika and chili flakes bring a satisfying protein boost, while garlic and jalapeño add a kick of heat to each bite. This wholesome dish, naturally gluten-free, comes together in just one skillet and is ready in under an hour, making it ideal for busy nights. Garnished with fresh parsley and optional Parmesan for a touch of indulgence, this recipe is a hearty, nutritious meal your whole family will love.
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Recipe Information
Ingredients
- 1 medium-sized spaghetti squash
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoons chili flakes
- 3 cloves garlic cloves
- 1 large jalapeño
- 14 ounces diced tomatoes (canned)
- 0.5 cups chicken broth
- 2 tablespoons fresh parsley
- 0.25 cups grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle 1 tablespoon of olive oil over the cut sides and season lightly with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the flesh is tender enough to be scraped into strands.
While the squash is roasting, pat the chicken breasts dry. Season both sides with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, smoked paprika, and chili flakes.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Mince the garlic and finely chop the jalapeño (remove the seeds for less heat, if desired). Add them to the skillet and sauté for 1-2 minutes, until fragrant.
Stir in the canned diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Once the spaghetti squash is done roasting, use a fork to scrape its flesh into spaghetti-like strands. Add the squash strands to the skillet and toss to coat them in the sauce.
Slice the cooked chicken and return it to the skillet, nestling the slices into the sauce and spaghetti squash. Simmer for another 2-3 minutes to heat through.
Garnish with freshly chopped parsley and sprinkle with grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 22.4 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 306 mg | 24% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
