Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta

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

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.

Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta

Servings: 4

Prep Time: 25 minutes | Cooking Time: 50 minutes – 1 hour | Total Time: 1 hour 25 minutes

Nutritional Facts: 2g Net Carbs| 482 Calories | 19g Fat | 2g Carbs | 17g Protein | 0g Fiber

Ingredients:

• 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

Steps:

1. Cut your spaghetti squash in half. Remove the seeds and discard.
   
2. 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. 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. 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. 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. 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.
   
7. 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)
8. Cut chicken into slices.
   
9. Once your chicken and squash are ready to plate and enjoy!
   
   

Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta

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

• Author: Amanda C. Hughes
• Prep Time: 25 minutes
• Cook Time: 50 minutes to 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 4 Servings 1x
• Category: Dinner

Scale 1x2x3x

Ingredients

• 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

Instructions

1. Cut your spaghetti squash in half. Remove the seeds and discard.
2. 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. 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. 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. 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. 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.
7. 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)
8. Cut chicken into slices.
9. Once your chicken and squash are ready to plate and enjoy!

Nutrition

• Serving Size: 4
• Calories: 482
• Fat: 19g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 17g

Keywords: Spaghetti Squash Pasta

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