If you crave a meal that feels fresh, vibrant, and packed with flavor, you’re going to love this Chicken Pesto Spaghetti Squash dish. It’s a delightful twist on classic pasta dishes, swapping traditional noodles for tender strands of roasted spaghetti squash that soak up the luscious homemade pesto and juicy, perfectly seasoned chicken. The Chicken Pesto Spaghetti Squash makes for a colorful, nutrient-rich plate that will satisfy both your taste buds and your body, all while being incredibly simple to prepare. Trust me, this recipe will quickly become one of your favorites for weeknight dinners or casual entertaining.

Chicken Pesto Spaghetti Squash Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential, each bringing a unique touch to the texture, flavor, and color of the dish. From the nuttiness of pumpkin seeds to the bright freshness of basil and the hearty satisfaction of chicken thighs, every component works together to create a harmonious and delicious meal.

1 large roasted spaghetti squash: The star ingredient, providing a low-carb, naturally sweet noodle alternative.
2 Tbsp avocado oil: Perfect for roasting the squash and adding healthy fats with a mild flavor.
1 pinch sea salt: To enhance the natural sweetness of the squash without overpowering it.
1 Tbsp avocado oil: Used to cook the chicken, ensuring juicy and caramelized bites.
1 1/2 lbs boneless chicken thighs (chopped): They stay tender and flavorful compared to breast meat.
1 tsp paprika: Adds a subtle smoky warmth to the chicken.
1 tsp garlic powder: Brings a punch of cozy, familiar flavor to the chicken seasoning.
1/4 tsp sea salt (to taste): Balances the savory notes perfectly in the chicken.
2 cups fresh basil leaves: The fresh and fragrant heart of the pesto sauce.
2/3 cup pumpkin seeds: Adds a rich, nutty flavor and a bit of crunch to the pesto (you can toast them for extra depth).
2/3 cup avocado oil: The oil base that brings everything together in the pesto with a clean taste.
1 large clove garlic: Provides that essential aromatic kick everyone loves in pesto.
1 cup parmesan (optional, omit for Whole30): Adds sharp, cheesy notes but is totally optional to keep it compliant.

How to Make Chicken Pesto Spaghetti Squash

Step 1: Roast the Spaghetti Squash

Start by roasting your spaghetti squash to bring out its natural sweetness and achieve those signature “spaghetti” strands. Roasting softens the flesh just enough to separate easily with a fork, creating the perfect base for this dish. A lightly roasted squash adds a subtle sweetness and a satisfying bite.

Step 2: Prepare the Homemade Pesto Sauce

While the squash roasts, it’s time to whip up a fresh pesto. Toss the basil, pumpkin seeds, garlic, and parmesan (if using) into a food processor. Pulse gently until the ingredients begin to chop and mix. Then drizzle in the avocado oil slowly while processing, blending everything into a creamy, vibrant green sauce. This pesto is bursting with the bright aromas of fresh basil and the earthy nuttiness from the pumpkin seeds — it’s truly a game changer for flavor.

Step 3: Cook the Chicken

Heat a skillet over medium-high heat, adding the avocado oil to get a nice sear on the chicken. Toss in the chopped chicken thighs, seasoned with sea salt, paprika, and garlic powder. Let the chicken brown undisturbed for a few minutes, then stir and continue cooking until each bite is beautifully caramelized and cooked through. This technique locks in flavor and gives you juicy, tender chicken pieces that will perfectly complement the pesto and squash.

Step 4: Combine Everything Together

Once the spaghetti squash has cooled enough to handle, scrape out the strands into a large bowl. Toss them with the bright pesto sauce until every strand is coated in herbaceous goodness. Next, add the cooked chicken along with its savory juices, combining everything until fully integrated. Taste and adjust sea salt if needed, and you have a vibrant plate of Chicken Pesto Spaghetti Squash ready to enjoy.

How to Serve Chicken Pesto Spaghetti Squash

Garnishes

A sprinkle of toasted pumpkin seeds or extra fresh basil leaves on top brings a lovely crunch and pop of color to your Chicken Pesto Spaghetti Squash. If you’re not avoiding dairy, a dusting of freshly grated parmesan freshens up the dish beautifully. For an extra indulgent touch, a drizzle of good-quality extra virgin olive oil adds luxurious richness.

Side Dishes

This dish pairs wonderfully with simple, light sides that won’t overpower it. Think crisp green salads with lemon vinaigrette, roasted seasonal vegetables, or even a refreshing cucumber and tomato salad. The Chicken Pesto Spaghetti Squash is hearty enough to stand alone but shines even more when balanced with fresh, crunchy accompaniments.

Creative Ways to Present

For a stunning dinner presentation, serve the Chicken Pesto Spaghetti Squash in the hollowed-out spaghetti squash halves for a rustic and charming look. Or plate it in individual bowls and top with microgreens or edible flowers for a touch of elegance at your next gathering. No matter how you serve it, this dish is guaranteed to wow!

Make Ahead and Storage

Storing Leftovers

You can store leftover Chicken Pesto Spaghetti Squash in an airtight container in the refrigerator for up to 3 days. Keep in mind the pesto flavor deepens over time, making the leftovers taste even better the next day.

Freezing

If you want to freeze this dish, it’s best to keep the pesto and chicken separate from the spaghetti squash strands. Freeze them in separate airtight containers for up to 3 months so the textures stay fresh and don’t turn mushy when thawed.

Reheating

When reheating, warm the chicken and squash gently in a skillet over low heat, stirring frequently. Add a touch of water or oil if it seems dry. Avoid microwaving pesto-heavy dishes as the fresh herbs can lose their brightness and become bitter.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts can be used if you prefer, but thighs tend to stay juicier and more flavorful when sautéed. If using breast, watch the cooking time closely to avoid drying out the meat.

Is this recipe suitable for Whole30 or paleo diets?

Yes, this Chicken Pesto Spaghetti Squash can easily be adapted for Whole30 and paleo by omitting the parmesan cheese and ensuring your pumpkin seeds are unsalted and unroasted. The rest of the ingredients are compliant and nutrient-dense.

Can I substitute pumpkin seeds in the pesto?

Sure! If pumpkin seeds aren’t your favorite or you want to switch things up, walnuts, pine nuts, or almonds work wonderfully in pesto and bring their own unique flavors and textures.

How do I know when the spaghetti squash is done roasting?

The squash is ready when a fork easily pierces the skin and the strands inside pull away with a fork into long, spaghetti-like threads. Roasting typically takes around 35-45 minutes at 400°F but can vary depending on size.

Can this dish be served cold or as a salad?

Yes! Chicken Pesto Spaghetti Squash tastes fantastic cold or at room temperature, making it a great option for meal prep or a refreshing summer salad. Just toss everything together and chill before serving.

Final Thoughts

Cooking and savoring Chicken Pesto Spaghetti Squash feels like a little celebration of fresh, wholesome ingredients coming together in the best way possible. It’s easy to make, packed with vibrant flavor, and perfect for anyone wanting a satisfying dish that’s just as nourishing as it is delicious. Give this recipe a try and I promise it will become a staple in your kitchen rotation, brightening your mealtime with every forkful.