Description
Spinach artichoke spaghetti squash with chicken brings Mediterranean flavors to your dinner table. Rich creamy sauce, tender chicken, and roasted squash strands create a low-carb meal that satisfies with robust ingredients and delightful textures you’ll crave again.
Ingredients
Scale
Main Protein:
- 1 cup cooked chicken, cubed
Vegetables and Greens:
- 2 cups baby spinach, packed in cup
- ¾ cup canned artichoke hearts, drained and chopped
- 2 cups cooked spaghetti squash
- 2 teaspoons minced garlic (4 cloves)
Dairy and Liquids:
- 1 tablespoon olive oil
- 1 cup chicken broth
- ½ cup half-n-half
- 8 ounces (226 grams) cream cheese, cubed
- ¾ cup shredded Parmesan cheese
Seasoning:
- Salt and pepper to taste
Instructions
- Prepare a spacious skillet and warm olive oil over moderate temperature, releasing fragrant garlic and allowing it to dance and soften without browning.
- Pour chicken broth and half-n-half into the skillet, creating a creamy liquid base that gently bubbles and swirls with promise.
- Introduce cubed cream cheese and shredded Parmesan, stirring continuously until they melt into a luxurious, velvety sauce with minimal lumps.
- Fold vibrant baby spinach and tender artichoke hearts into the sauce, letting them wilt and integrate seamlessly while releasing their delicate flavors.
- Incorporate cubed chicken and precooked spaghetti squash, gently tossing to ensure every strand and morsel becomes enrobed in the rich, creamy mixture.
- Season the dish with a delicate balance of salt and pepper, adjusting to personal taste preferences and creating a harmonious blend of flavors.
- Transfer the aromatic creation to serving plates, garnishing with an optional sprinkle of additional Parmesan cheese for those desiring extra indulgence.
Notes
- Transforming traditional spaghetti squash into a creamy, protein-packed meal with restaurant-quality flavors.
- Cream cheese and Parmesan create an incredibly rich, smooth sauce that clings beautifully to squash strands.
- Perfect low-carb alternative for pasta lovers wanting a nutritious, vegetable-based dinner option.
- Quick one-skillet recipe ready in under 30 minutes, making it ideal for busy weeknight meals.
- Easily customize by swapping chicken with shrimp, tofu, or keeping it completely vegetarian.
- Excellent make-ahead dish that reheats well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg