Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta
The other day a co-worker came into work with leftover Cajun Chicken Pasta from Chilis. Back when I was carbing it up, that was basically my favorite dish from any restaurant chain ever. So as the smell wafted through the air during lunchtime, I planned my attack for dinner.
The cream sauce is easy – heavy cream all day, baby. If you want it thinner, add chicken broth, but in this case, we want it creamy, so we let it cook for about 20 minutes until it reduces to a nice, thick creamy sauce that sticks to the noodles instead of sliding off. I made this twice this week just to make sure I got everything right, and now it’s perfection in my mind. Definitely make this and let me know what you think! And don’t worry, it’s not spicy, the squash sweetens it up – it actually tastes unique and delicious!
If you want more spaghetti squash, simply use a large squash and put your chicken on top.
See the full recipe here: Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta