Garlic Butter Chicken with Spaghetti Squash
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
441 kcal
-
Course
Dinner
Garlic Butter Chicken with Spaghetti Squash
Report
This Chicken Spaghetti Squash Recipe is made with the most delicious garlic butter sauce. It will easily become a new family favorite from the first bite!
Share:
Ingredients
- 1 large spaghetti squash washed
- 1 lb boneless skinless chicken breasts
- 1 tablespoon + 1 teaspoon Italian seasoning divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 tablespoons olive oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 cup half and half
- ¼ cup unsalted butter
- 3 cloves garlic minced
- Pinch of red pepper flakes
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Carefully slice the spaghetti squash in half, lengthwise. Using a spoon, scrape the seeds out and discard. Use a fork to pierce the skin of the squash 6 to 7 times.
- Place one squash half into a microwaveable baking dish. Fill the cavity of the squash with water and place the other half on top, matching the sliced seams of the squash.
- Microwave for 10 minutes, or until the skin is softened and the squash shreds easily with a fork.
- Meanwhile, pat dry the chicken breasts with paper towels. Generously season both sides with 1 tablespoon Italian seasoning, salt, and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breast and cook for 6 minutes on one side or until the bottom is golden brown. Flip and cook for an additional 3 to 5 minutes or until the chicken reaches an internal temperature of 165F.
- Sprinkle the lemon juice over the chicken, turn off the heat, and remove the chicken from the skillet. Set it aside onto a plate and rest for 5 minutes before slicing into diagonal strips.
- Pour the half and half in a microwave-safe bowl and microwave for 1 minute or until warmed.
- To the same skillet, melt the butter over medium-high heat. Add the garlic and cook for one minute, constantly stirring, until fragrant.
- Slowly add the half and half, Italian seasoning, and red pepper flakes. Stir in the Parmesan cheese and cook until the sauce is slightly thickened.
- Add the chicken to the skillet and toss to coat with the sauce. Turn the heat to low and bring the mixture to a simmer.
- Use a large fork to shred and scrape the cooked squash onto a plate. Top with chicken and lemon-garlic sauce. Sprinkle with freshly chopped parsley and serve.
Notes
- Make sure to heat the half & half prior to adding it to the skillet. This will prevent the sauce from curdling.
- If you don’t have spaghetti squash, you can serve this recipe over regular or gluten-free pasta.
Nutrition Information
Show Details
Serving
1serving
Calories
441kcal
(22%)
Carbohydrates
14.5g
(5%)
Protein
37.1g
(74%)
Fat
26.3g
(40%)
Saturated Fat
11.3g
(57%)
Cholesterol
139.9mg
(47%)
Sodium
480mg
(20%)
Fiber
1.8g
(7%)
Sugar
6.1g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 14.5g | 5% |
| Protein | 37.1g | 74% |
| Fat | 26.3g | 40% |
| Saturated Fat | 11.3g | 57% |
| Cholesterol | 139.9mg | 47% |
| Sodium | 480mg | 20% |
| Fiber | 1.8g | 7% |
| Sugar | 6.1g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
