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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Garnish with freshly chopped parsley and sprinkle with grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1985.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1687.5 |
| Total Fat 86.5g | 0% |
| Saturated Fat 25.9g | 0% |
| Polyunsaturated Fat 11.4g | |
| Cholesterol 363.4mg | 0% |
| Sodium 5909.8mg | 0% |
| Total Carbohydrate 90.5g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 38.2g | |
| Protein 144.1g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 1017.3mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 3143.3mg | 0% |
Source of Calories