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Keto Creamy Pesto Chicken Spaghetti Squash - Comforting, Low-Carb, and Satisfying

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Spaghetti squash (1 large or 2 small)
  • Boneless, skinless chicken breasts or thighs (about 1.5 pounds)
  • Olive oil (for roasting and sautéing)
  • Butter (optional, for richness)
  • Garlic (3–4 cloves, minced)
  • Heavy cream (1 cup)
  • Parmesan cheese (3/4 cup, freshly grated)
  • Pesto (1/3–1/2 cup; store-bought or homemade)
  • Chicken broth (1/2 cup, low-sodium)
  • Baby spinach (2 cups, optional but recommended)
  • Cherry tomatoes (1 cup, halved; optional for color and brightness)
  • Fresh basil (a handful, for garnish)
  • Red pepper flakes (optional, for heat)
  • Salt and black pepper
  • Lemon (1, for a squeeze of juice at the end)

Method
 

  1. Preheat and prep the squash: Heat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil. Season with salt and pepper.
  2. Roast the squash: Place cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, until the skin gives slightly when pressed and the strands pull away easily with a fork.
  3. Season and cook the chicken: While the squash roasts, pat the chicken dry and season both sides with salt, pepper, and a pinch of red pepper flakes. Heat a large skillet over medium-high heat with a splash of olive oil. Sear chicken 4–6 minutes per side (thighs may take longer) until cooked through. Transfer to a plate to rest, then slice or cube.
  4. Sauté the aromatics: In the same skillet, lower the heat to medium. Add a small knob of butter (optional) and the minced garlic. Cook 30–60 seconds until fragrant, scraping up any browned bits from the pan.
  5. Make the creamy base: Pour in the chicken broth and simmer 1–2 minutes to reduce slightly. Stir in heavy cream and bring to a gentle simmer. Let it thicken for 2–3 minutes, stirring often.
  6. Add pesto and cheese: Stir in the pesto and Parmesan until smooth and glossy. Taste and adjust salt and pepper. If it’s too thick, add a splash more broth; if too thin, simmer a bit longer.
  7. Fold in greens and tomatoes: Add the spinach and cherry tomatoes (if using). Cook just until the spinach wilts and the tomatoes soften slightly, about 1–2 minutes.
  8. Add the chicken: Return sliced chicken to the pan and toss to coat in the creamy pesto sauce. Turn heat to low to keep warm.
  9. Shred the squash: When the squash is ready, flip it over and use a fork to pull long strands from the sides toward the center. Season the strands with a pinch of salt and a squeeze of lemon for brightness.
  10. Assemble and serve: Divide the squash strands among bowls (or serve right in the squash shells). Spoon the creamy pesto chicken over the top. Finish with extra Parmesan, fresh basil, and a light squeeze of lemon. Serve hot.