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

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★★★★★

4.6 from 100 reviews

This Spaghetti Squash Cacio e Pepe recipe is a creamy, flavorful, and lighter alternative to the classic pasta dish. Featuring tender spaghetti squash strands combined with sautéed chicken, garlic, shallots, sun-dried tomatoes, and a rich Parmesan cream sauce, this dish offers a comforting yet nutritious meal perfect for weeknights.

Ingredients

Scale

Main 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

Sauce Ingredients

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons sun-dried tomatoes, packed in oil, drained and julienne cut
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese, grated
  • 3 ounces baby spinach

Garnish

  • Fresh parsley, optional

Instructions

  1. Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place it on a microwave-safe plate and microwave on high for 8-12 minutes until tender. Let it cool while preparing the chicken.
  2. Season the Chicken: In a bowl, season the chicken pieces with salt, pepper, and Italian seasoning evenly.
  3. Sauté the Chicken: Heat 1 tablespoon of butter in a large deep skillet over medium-high heat. Add the seasoned chicken and cook for about 7 minutes, stirring occasionally, until it is no longer pink in the center.
  4. Keep Chicken Warm: Remove the cooked chicken from the skillet, place it on a plate, and tent loosely with aluminum foil to keep warm.
  5. Sauté Aromatics: Add the remaining tablespoon of butter to the same skillet. Add the minced garlic and shallot, cooking for 1-2 minutes until they begin to soften and release their aroma.
  6. Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for another minute to blend the flavors.
  7. Make the Cream Sauce: Pour in the heavy cream and cook, stirring gently, until the sauce is hot and bubbly, about 1-2 minutes.
  8. Finish the Sauce: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken and any accumulated juices back to the skillet, mixing well.
  9. Prepare the Spaghetti Squash: Once the squash is cool enough to handle, cut it in half lengthwise and scoop out the seeds. Use a fork to scrape out the squash strands into a bowl or directly into the skillet.
  10. Combine and Coat: Stir the spaghetti squash strands into the creamy chicken mixture until well combined and evenly coated with sauce.
  11. Garnish and Serve: Optionally, garnish the dish with freshly chopped parsley before serving to add a pop of color and freshness.

Notes

  • To save time, cook the spaghetti squash ahead of time and reheat when ready to serve.
  • If preferred, the spaghetti squash can be roasted in the oven: cut in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and roast at 350°F (175°C) for 45-60 minutes until tender.
  • Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days.
  • Nutritional information provided is an estimate and may vary with ingredient brands and portions.

Keywords: Spaghetti squash, Cacio e Pepe, low carb, chicken recipe, creamy sauce, Italian dinner

Find it online: https://mjrecipe.com/spaghetti-squash-cacio-e-pepe-with-chicken-and-sun-dried-tomatoes-recipe/