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This Chicken Spaghetti Squash Recipe is made with the most delicious garlic butter sauce. It will become a new family favorite from the first bite!

This recipe for chicken with spaghetti squash is undeniably delicious, elegant, and so easy to make!

bed of spaghetti squash on a white plate with chicken in garlic butter on top

Chicken With Spaghetti Squash

In this recipe, I combine all the deliciousness of garlic Parmesan spaghetti squash with pan-seared chicken breasts. Not only does it taste amazing, but the spaghetti squash lightens it up and provides additional vitamins and fiber.

If you prep it ahead, you can cook the squash different ways. While the microwave is the quickest method, roasting it in the oven adds delicious flavor and is equally simple. You can also make spaghetti squash in the slow cooker so it’s prepped when you're ready to cook. The choice is yours!

Ingredients

The base of this recipe is spaghetti squash and boneless, skinless chicken breasts or thighs. To season the meat, use Italian seasoning, salt, pepper, and lemon. For the creamy sauce, you’ll need butter, garlic, half and half, red pepper flakes, and grated Parmesan cheese. I also add chopped parsley before serving for a fresh final touch.

How to Make Garlic Butter Chicken with Spaghetti Squash

Here is an overview of the easy process and below you’ll find a video to have a visual of this recipe:

To microwave the spaghetti squash, place the halves in a baking dish, fill one cavity with water, and cover the second half. Microwave for 10 minutes or until the skin is softened and the squash shreds easily.
Pan-sear the chicken in a large skillet until the internal temperature reaches 165F; squeeze the lemon juice over the chicken and set it onto a plate.
In the same skillet, brown the garlic in butter, then slowly add the half and half and seasonings. Stir in the Parmesan and continue stirring until the sauce thickens. Add the chicken.
Shred the spaghetti squash with a fork. Scoop the squash onto a plate and top with chicken, the garlic butter sauce, and chopped parsley.

Serving Chicken Spaghetti Squash

Serve this chicken spaghetti squash dish with a side salad, steamed broccoli, roasted lemon asparagus, pan-seared Brussels sprouts, roasted fingerling potatoes, or almond flour biscuits.

Leftover Spaghetti Squash and Chicken

You can store squash and chicken leftovers in individual airtight containers and refrigerate for up to 3 days. To reheat, add 1 to 2 tablespoons of water to the dish, cover with plastic wrap, and microwave for 2 to 3 minutes until the chicken is heated through and the squash is tender. The plastic wrap creates a steaming effect which prevents the chicken and sauce from drying out.

Garlic Butter Chicken with Spaghetti Squash

Servings: 4 servings

Prep Time: 10

Cook Time: 28

Total Time: 30

This Chicken Spaghetti Squash Recipe is made with the most delicious garlic butter sauce. It will become a new family favorite from the first bite!

4.94 from 47 votes

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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

Prep the spaghetti squash:

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.

Cook the chicken:

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.

Make the sauce:

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.

Combine:

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.