Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta

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Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta

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Ingredients

Adjust Servings:
4 small chicken breasts (.5lb each)
1 small spaghetti squash
2 tbsp + 1 tsp cajun seasoning
1/2 tsp cayenne pepper
2 cups heavy cream
3 tbsp butter
a few cranks of cracked black pepper
1 tsp garlic salt

Nutritional information

2g
Net Carbs
482
Calories
19g
Fat
2g
Carbs
17g
Protein
0g
Fiber
  • 1 hour 25 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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A taste of Cajun country comes with this delightful cajun seasoned chicken with spaghetti squash pasta in a delicious cream sauce.

Cream sauce is easy – heavy cream all day, baby. You might think spicy when you hear Cajun, but the spaghetti squash pasta adds a light sweetness to the dish making it completely addicting! 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.

Looking for other new ways to prepare spaghetti squash? Try my Low-Carb Spaghetti Squash Lasagna recipe next.

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Steps

1
Done

Cut your spaghetti squash in half. Remove the seeds and discard.

2
Done

Put the squash cut side down in a glass baking dish with a little bit of water. Bake at 350 degrees for 35-45 minutes or until cooked. Use a fork to loosen the "noodles" and put aside.

3
Done

Pound your chicken breast until it's about 1 inch tall and flat (If you don't have a meat tenderizer you can use a cast iron pan)

4
Done

Add 2 tbsp cajun seasoning to chicken and coat. In a large pan, heat up some olive oil over medium heat. Add chicken to the pan and cover. Flip after about 5-10 minutes.

5
Done

Meanwhile, heat up cream, butter, garlic salt, 1tsp cajun seasoning and 1/2 tsp cayenne pepper in a separate medium-sized pan over medium heat. When it begins to boil, add spaghetti squash and reduce to a simmer over medium-low. The sauce should reduce about in half over the course of 20 minutes while your chicken cooks (and thicken even more as it cools).

6
Done

Once chicken reaches 180 degrees, remove from pan and let rest for 5 minutes. Since you're cooking over medium heat, it should brown nicely, but not burn.

Turn heat off your noodles too. The sauce should stick to the squash but there may be some remaining liquid. Let cool while the chicken rests (sauce will thicken even more with cooling)

7
Done

Cut chicken into slices.

8
Done

Once your chicken and squash are ready to plate and enjoy!

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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