If you have been searching for a dish that combines wholesome veggies, creamy indulgence, and tender chicken, then this Spinach Artichoke Spaghetti Squash with Chicken Recipe is about to become your new favorite. Imagine a beautifully roasted spaghetti squash transforming into delicate strands, smothered with a luscious spinach and artichoke sauce, dotted with tender, herb-seasoned chicken, and finished off with bubbling mozzarella cheese. This recipe is a perfect marriage of comfort food and healthy eating, bringing richness and freshness to your plate with every delightful forkful.
Ingredients You’ll Need
This Spinach Artichoke Spaghetti Squash with Chicken Recipe shines thanks to its straightforward yet well-balanced ingredients. Each one plays a special role, from the creamy Greek yogurt giving tang and body, to the fresh spinach adding a vibrant green punch, and the artichokes lending a subtle earthiness. Let’s dive into the essentials you’ll gather to create this crowd-pleaser.
- 1 large spaghetti squash (about 3-4 pounds): The base of the dish that roasts into delicate, noodle-like strands.
- 4 tablespoons avocado oil (divided): A healthy oil to get the squash roasting beautifully and to cook the chicken evenly.
- 2 ¾ teaspoons salt (divided): Enhances every layer of flavor throughout the recipe.
- 1 teaspoon black pepper (divided): Adds mild heat and depth at key cooking points.
- 1 pound boneless, skinless chicken breasts: Tender protein that pairs perfectly with creamy vegetables.
- 1 tablespoon Italian seasoning: Brings Mediterranean herbs that give the chicken a savory aroma and flavor.
- 3 tablespoons salted butter: For a luscious, rich base in the sauce.
- ½ medium sweet onion (finely diced): Adds gentle sweetness and a bit of texture.
- 3 garlic cloves (finely minced): Offers aromatic warmth that elevates the dish.
- 2 tablespoons all-purpose flour: Helps thicken the creamy sauce to just the right consistency.
- ½ cup whole milk: Adds creaminess without weighing the dish down.
- ¾ cup chicken broth: Infuses savoriness while keeping the sauce light.
- 4 tablespoons cream cheese: Creates a silky texture and tangy richness.
- 1 (5.3-ounce) container plain Greek yogurt (full-fat): Adds a fresh and tangy brightness to balance richness.
- 1 (14-ounce) can artichoke hearts (drained and quartered): Brings tender, slightly nutty bites and visual interest.
- 4 cups fresh baby spinach leaves (thinly sliced): Vibrant greens that wilt perfectly into the sauce.
- 1 cup shredded mozzarella cheese: Melts beautifully to create a bubbly topping.
- Fresh parsley (finely chopped, optional): For a fresh, herbal garnish that brightens the final plate.
- Grated Parmesan cheese (optional): Offers savory sharp notes as a finishing touch.
How to Make Spinach Artichoke Spaghetti Squash with Chicken Recipe
Step 1: Preheat the Oven and Prepare the Spaghetti Squash
Start by preheating your oven to 425°F. While it heats up, carefully slice your spaghetti squash lengthwise and scoop out the seeds – you can save these for roasting later if you like! Drizzle two tablespoons of the avocado oil inside the flesh halves and rub evenly to coat. Sprinkle with one teaspoon salt and half a teaspoon pepper to infuse early flavor. Line a baking sheet with parchment paper and place the squash halves cut side down to roast.
Step 2: Roast the Spaghetti Squash
Pop the squash into the oven and let it bake for 45 to 60 minutes. The edges should caramelize beautifully, signaling deep roasted flavors. Once done, flip the halves over and allow them to cool for 10 to 15 minutes. Then, take a fork and gently scrape the flesh from the inside, teasing apart the strands that resemble thin noodles. This warm, tender base is ready to be transformed.
Step 3: Prepare and Cook the Chicken
Cut your chicken breasts into evenly sized portions, cover with plastic wrap and gently pound them to an even 1-inch thickness. This ensures even cooking. Mix the Italian seasoning with ¾ teaspoon salt and ¼ teaspoon pepper and sprinkle it generously over both sides of the chicken. Heat the remaining two tablespoons of avocado oil in a large skillet and cook the chicken for about 5 to 6 minutes on each side, covered, until it reaches 165°F internally. Remove from heat, let rest, then cube into bite-sized pieces for the final dish.
Step 4: Make the Creamy Sauce
In the same skillet, melt the butter and sauté the diced onion for 3 to 4 minutes until translucent and sweet. Add in the finely minced garlic and cook for an additional 30 seconds to release its aroma. Reduce the heat to medium-low, then whisk in the flour to create a roux—a thick paste that will thicken your sauce. Gradually add the milk and chicken broth, whisking constantly, patiently ensuring the sauce becomes silky smooth.
Step 5: Combine Ingredients and Simmer
Once your base sauce is velvety, stir in the cream cheese, Greek yogurt, the remaining teaspoon salt, and quarter teaspoon black pepper. Mix until smooth and luscious. Then, fold in the artichoke hearts, thinly sliced spinach, and the cubed chicken. Allow the mixture to simmer gently for 4 to 5 minutes so the spinach wilts perfectly and flavors meld together.
Step 6: Assemble and Broil the Dish
Turn your oven to broil. Evenly spoon the creamy spinach-artichoke-chicken mixture into your roasted spaghetti squash halves, pulling up the strands of squash so the sauce envelopes the noodles. Top each half with half a cup of shredded mozzarella cheese. Place under the broiler for 3 to 5 minutes or until the cheese bubbles and gains a golden hue. Once done, sprinkle with fresh parsley and Parmesan cheese if desired for an extra burst of flavor and color.
How to Serve Spinach Artichoke Spaghetti Squash with Chicken Recipe
Garnishes
A sprinkle of finely chopped fresh parsley adds a pop of color and herbal brightness that cuts through the richness, while a light dusting of grated Parmesan cheese offers a punch of umami and texture contrast. Both elevate the dish to restaurant-quality presentation and taste.
Side Dishes
This recipe is rich and multi-dimensional enough to be a stand-alone meal, but if you want to pair it, consider simple roasted vegetables like asparagus or Brussels sprouts. A crisp green salad with a light vinaigrette will balance the creamy richness wonderfully. For bread lovers, a slice of crusty garlic bread perfectly complements the cheesy sauce.
Creative Ways to Present
Try halving this recipe and serving the stuffed spaghetti squash portions in mini squash varieties for individual servings that look adorable on a dinner table. Or scoop the mixture onto pasta plates and drizzle with a bit of extra virgin olive oil and lemon zest for a fresh twist. For a party spread, serve the spinach artichoke mixture alongside toasted crostini as a dip, turning this fulfilling recipe into a versatile crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftovers of this delightful Spinach Artichoke Spaghetti Squash with Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen when rested overnight, making it perfect for next-day lunches or quick weeknight dinners.
Freezing
If you want to make this recipe well in advance, you can freeze leftovers. Transfer the cooled stuffed squash to a freezer-safe container, tightly sealed, and freeze for up to 2 months. When freezing, consider omitting the mozzarella topping initially, adding fresh cheese when reheating to maintain a pleasant texture.
Reheating
Reheat refrigerated leftovers in the oven at 350°F for about 15-20 minutes until warmed through. If frozen, thaw overnight in the fridge before reheating. To revive the cheesy top, you can add a sprinkle of fresh mozzarella and broil for a few minutes until bubbly and golden.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more juiciness and flavor. Just ensure they’re cooked thoroughly. Adjust cooking time slightly if the pieces are larger or bone-in.
Is there a vegetarian version of this recipe?
Yes, simply omit the chicken and add extra artichokes or mushrooms for heartiness. You could also incorporate chickpeas or a plant-based chicken substitute if desired.
Can I substitute Greek yogurt with sour cream?
Sour cream can work as a substitute and will provide similar creaminess with a rich tang, but Greek yogurt gives a lighter, fresher finish that balances the sauce nicely.
What if I don’t have spaghetti squash? Can I use zucchini noodles?
Zucchini noodles are a fantastic low-carb alternative. Just keep in mind they release more moisture, so cook them gently and reduce the sauce slightly to avoid sogginess.
How spicy is this recipe? Can I add heat?
This recipe is mild, focusing on savory and creamy flavors. If you’d like some heat, try adding crushed red pepper flakes to the sauce or sprinkle a little cayenne pepper with the Italian seasoning on the chicken.
Final Thoughts
You really can’t go wrong with this Spinach Artichoke Spaghetti Squash with Chicken Recipe. It’s a wonderful way to enjoy the creamy comfort of spinach artichoke dip in a wholesome, veggie-forward meal that feels both satisfying and nourishing. Give it a try—you might find yourself making this your go-to dinner for friends, family, and cozy nights in!
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Spinach Artichoke Spaghetti Squash with Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Spinach Artichoke Spaghetti Squash with Chicken is a delightful, comforting dish that combines the tender strands of baked spaghetti squash with a creamy spinach and artichoke sauce, enriched with tender, seasoned chicken. Perfectly broiled with melted mozzarella on top, it’s a low-carb alternative to traditional pasta that’s packed with flavor and wholesome ingredients.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash (about 3–4 pounds)
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil
Sauce and Filling
- 3 tablespoons salted butter
- ½ medium sweet onion (finely diced)
- 3 garlic cloves (finely minced)
- 2 tablespoons all-purpose flour
- ½ cup whole milk
- ¾ cup chicken broth
- 4 tablespoons cream cheese
- 1 (5.3-ounce) container plain Greek yogurt (full-fat)
- 1 (14-ounce) can artichoke hearts (drained and quartered)
- 4 cups fresh baby spinach leaves (thinly sliced)
- 1 cup shredded mozzarella cheese
- Fresh parsley (finely chopped, optional)
- Grated Parmesan cheese (optional)
Instructions
- Preheat oven: Set your oven to 425°F to prepare for baking the spaghetti squash and later broiling the finished dish.
- Prepare spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle with 2 tablespoons of avocado oil then rub it evenly over the flesh. Sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Line a baking sheet with parchment paper for easy cleanup.
- Bake spaghetti squash: Place the squash halves cut side down on the baking sheet. Bake for 45-60 minutes until tender and the edges start caramelizing. Remove from oven, flip over, and let cool for 10-15 minutes. Scrape the flesh with a fork to create spaghetti-like strands.
- Prepare chicken: Cut chicken breasts into four portions and pound each to 1-inch thickness. Season both sides with a mix of Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper.
- Cook the chicken: Heat 2 tablespoons avocado oil in a large skillet over medium heat. Cook chicken for 5-6 minutes per side, covered, until internal temperature reaches 165°F. Remove, let rest 5-10 minutes, then cut into bite-sized cubes.
- Cook the onion and garlic: In the same skillet, melt the butter. Add diced onion and cook until translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
- Make the base: Lower heat to medium-low. Whisk in flour to form a thick paste. Gradually add milk and chicken broth a little at a time over 5 minutes, stirring constantly to avoid lumps.
- Finish the sauce: Stir in cream cheese, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper until smooth. Mix in artichoke hearts, spinach, and cubed chicken. Simmer for 4-5 minutes until spinach wilts and flavors combine.
- Fill the squash and bake: Turn oven to broil. Evenly distribute the spinach-artichoke mixture into the squash halves, pulling up the noodles so sauce is well mixed. Top each half with ½ cup mozzarella cheese. Broil for 3-5 minutes until cheese bubbles and slightly browns. Garnish with parsley and Parmesan if desired, then serve.
Notes
- You can use part-skim mozzarella for a lighter option, though whole milk mozzarella adds creamier texture.
- Allow chicken to rest after cooking to retain juiciness before cutting into cubes.
- Adjust seasoning to taste, especially salt and pepper in the sauce based on your preference.
- Ensure the spaghetti squash is cooked thoroughly; it should be tender enough to scrape easily with a fork.
- The broiling step is quick and watch closely to prevent burning.
- For a vegetarian version, omit the chicken and add more artichokes or other vegetables.
