Name: Chicken Pesto Spaghetti Squash Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 large roasted spaghetti squash; 2 Tbsp avocado oil; 1 pinch sea salt; 1 Tbsp avocado oil; 1 1/2 lbs boneless chicken thighs, chopped; 1 tsp paprika; 1 tsp garlic powder; 1/4 tsp sea salt (to taste); 2 cups fresh basil leaves; 2/3 cup pumpkin seeds; 2/3 cup avocado oil; 1 large clove garlic; 1 cup parmesan cheese (optional, omit for Whole30)

Jump to Recipe· 4.2 from 10 reviews

I absolutely love sharing this Chicken Pesto Spaghetti Squash Recipe, which has become one of my go-to comfort meals that feels both wholesome and indulgent. It combines the vibrant freshness of homemade pesto with tender, flavorful chicken nestled atop light, roasted spaghetti squash—an irresistible low-carb alternative to traditional pasta dishes. This recipe always brings me joy because it’s packed with fresh ingredients and delivers a perfect harmony of flavors that excite my palate every single time.

Why You’ll Love This Chicken Pesto Spaghetti Squash Recipe

What really makes this dish stand out for me is the amazing balance between bright, herbaceous pesto and the smoky, slightly sweet flavor of roasted spaghetti squash. I adore how the pesto’s fresh basil and garlicky goodness intermingle with the tender chicken thighs that have been perfectly browned and seasoned with paprika and garlic powder. It’s like a symphony of flavors dancing together on your fork, without feeling heavy or greasy — just satisfying.

Besides the flavor, I’m always drawn to how straightforward this Chicken Pesto Spaghetti Squash Recipe is. Once you get the squash roasting, the pesto and chicken come together quickly, which is fantastic for busy weeknights or casual weekend dinners when you want an impressive meal without a ton of fuss. I’ve served this at family dinners, casual get-togethers, and even holiday meals, and it always gets rave reviews. Trust me, it’s a recipe that’s as versatile as it is delicious, making it a staple in my kitchen.

Ingredients You’ll Need

A close-up top view of a clear glass food processor bowl filled with a green herb sauce, showing small pieces of nuts or seeds mixed throughout. The sauce has a slightly coarse texture and looks moist. The plastic blade in the center is white with a silver edge, partially covered by the sauce. The bowl is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are refreshingly simple but powerful—the kind that ensures every bite has depth and texture. Each plays an essential role in building those layers of flavor I love.

1 large roasted spaghetti squash: This acts as the light, spaghetti-like base that beautifully absorbs the pesto while keeping the dish gluten-free and nutrient-rich.
2 Tbsp avocado oil: Use this for roasting and sautéing; it has a neutral flavor and a high smoke point, perfect for cooking the chicken and squash.
1 pinch sea salt: Enhances the natural sweetness of the squash and balances the flavors throughout.
1 1/2 lbs boneless chicken thighs (chopped): They stay juicy and tender compared to breasts, providing a hearty, meaty bite.
1 tsp paprika: Adds a smoky, earthy warmth to the chicken seasoning without overpowering the pesto.
1 tsp garlic powder: Boosts the savory notes in the chicken and complements the fresh garlic in the pesto.
1/4 tsp sea salt (to taste): For seasoning the chicken perfectly at every step.
2 cups fresh basil leaves: The fragrant core of the pesto, bringing vibrancy and freshness.
2/3 cup pumpkin seeds: Replace traditional pine nuts with pumpkin seeds for a deliciously nutty pesto with extra texture.
2/3 cup avocado oil: Slowly blended into the pesto for a creamy consistency and subtle richness.
1 large clove garlic: Gives the pesto that classic pungent kick that wakes up every ingredient.
1 cup parmesan (optional): Adds a savory, salty depth to the pesto, but is easy to omit if you’re following Whole30 or dairy-free diets.

Directions

Step 1: Preheat your oven and roast the spaghetti squash until tender and easily shredded with a fork. This usually takes about 40 to 50 minutes depending on your oven and squash size. Roasting brings out the squash’s natural sweetness and gives you those perfect strands that resemble spaghetti.

Step 2: While the squash is roasting, start your pesto. In a food processor, combine the basil, pumpkin seeds, garlic, and parmesan (if using). Pulse a few times to chop everything roughly before streaming in the avocado oil continuously while processing. Keep going until the pesto reaches a smooth but slightly textured consistency—you want it creamy but still vibrant with bits of basil and seeds.

Step 3: Heat a skillet over medium-high heat and add 1 to 2 tablespoons of avocado oil. Toss your chopped chicken thighs into the pan, season with sea salt, paprika, and garlic powder, then let them brown undisturbed for about 3 minutes. After that, give the chicken a good stir and continue browning without stirring again for another 3 minutes. This method creates a nice crust while locking in juices. Then cover the skillet and cook until the chicken is fully cooked through—approximately 2 to 5 more minutes depending on your pan and stove.

Step 4: Once the squash has cooled enough to handle, use a fork to carefully scrape out the strands into a large mixing bowl. Add the freshly made pesto and toss gently to coat every “noodle” in the vibrant sauce.

Step 5: Add the cooked chicken along with all its flavorful juices to the bowl with the pesto-coated squash. Toss until everything is well combined, and taste for seasoning. Add more sea salt if you feel it needs a flavor boost. Serve immediately or keep warm until ready to enjoy.

Servings and Timing

This Chicken Pesto Spaghetti Squash Recipe generously serves 6 people, making it ideal for family dinners or meal prepping. Prep time is around 15 minutes as you gather and prep ingredients, with about 50 minutes of roasting the spaghetti squash plus 10 minutes dedicated to cooking the chicken and assembling everything. In total, you’re looking at roughly 1 hour and 20 minutes from start to finish. There is no additional resting time needed, but I find letting the dish cool just slightly helps the pesto flavor meld beautifully into the squash strands.

How to Serve This Chicken Pesto Spaghetti Squash Recipe

This image shows two bowls filled with a green pesto pasta mixed with light-colored pieces of cooked chicken. The pasta strands are thin and coated evenly with a bright green pesto sauce. The chicken pieces are scattered throughout, light beige and tender looking. Each bowl is garnished with fresh green basil leaves on top and sprinkled with small red chili flakes for color contrast. A silver fork with a wooden handle rests inside the bowl in the foreground. The bowls are white with a subtle brown rim and placed on a white marbled surface, surrounded by loose basil leaves and a folded beige cloth napkin. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish warm to maintain that fresh, vibrant flavor and creamy texture of the pesto coating the strands. It pairs wonderfully with a simple side salad of mixed greens, cherry tomatoes, and a light vinaigrette to add bright acidity that balances the rich chicken and pesto. Roasted or steamed seasonal vegetables like asparagus or green beans also make for perfect accompaniments that keep the meal wholesome and colorful.

For garnishing, a sprinkle of extra pumpkin seeds or shaved parmesan on top adds a nice textural contrast and a pop of visual appeal. Fresh basil leaves scattered over the dish amp up the aroma and give it a restaurant-quality finish you’ll be proud to serve at any occasion. I’ve also had great success plating individual servings in shallow bowls and drizzling a little more fresh avocado oil over the top just before serving to make everything glisten beautifully.

When it comes to drinks, I personally enjoy pairing this dish with a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio, as their citrusy notes complement the herbal pesto so well. If you prefer a non-alcoholic option, a sparkling water infused with lemon or cucumber brings a refreshing touch. This dish is perfect for a casual weeknight dinner, a weekend gathering with friends, or even a holiday meal where you want something lighter but still impressive.

Variations

I’m a big fan of experimenting, so I often customize this Chicken Pesto Spaghetti Squash Recipe to keep it exciting. For instance, if you want to mix up the protein, I like swapping chicken thighs for grilled shrimp or even tofu for a vegetarian version. Tofu soaks up the pesto beautifully when it’s pan-fried to a crisp golden finish.

If you’re following a vegan or dairy-free diet, simply omit the parmesan and replace it with nutritional yeast in the pesto to maintain that cheesy flavor. Alternatively, swap the pumpkin seeds for walnuts or cashews depending on your preference or what you have on hand. I’ve also tried blending spinach or arugula into the pesto along with basil to add a different green note and deepen the color.

Another twist I enjoy is roasting the spaghetti squash with a bit of garlic and smoked paprika rubbed on the skin before roasting, which intensifies the overall flavor profile. You can also cook the chicken in the oven alongside the squash for a no-fuss sheet pan meal if you want to minimize stovetop mess.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing them in an airtight container in the refrigerator. The pesto helps preserve the moisture and flavor, so the dish keeps well for up to 3 days. I usually divide it into meal-sized portions, which makes grabbing lunch or a quick dinner convenient and mess-free.

Freezing

This dish can be frozen, but I’d suggest freezing the chicken and spaghetti squash separately from the pesto if possible, since fresh pesto tends to lose some of its brightness after freezing. Use freezer-safe containers or heavy-duty resealable bags, and it should keep well for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight before reheating.

Reheating

To reheat, I prefer a gentle method to preserve the texture and flavors. Warm the chicken and squash mixture in a skillet over medium heat, stirring occasionally until heated through. Then, add a spoonful of fresh pesto to refresh the herbaceousness before serving. Avoid microwaving for extended periods as this can make the squash a bit mushy and dull the pesto’s vibrant taste.

FAQs

Can I use spaghetti squash substitutes in this recipe?

Absolutely! While spaghetti squash is a staple here, I’ve sometimes used zucchini noodles or even roasted cauliflower rice when I want to switch things up. Each brings a different texture but pairs nicely with the pesto and chicken flavors.

Is this Chicken Pesto Spaghetti Squash Recipe gluten-free?

Yes, it naturally is gluten-free since no traditional pasta or breadcrumbs are involved. This makes it ideal for those with gluten sensitivities or anyone looking for a low-carb alternative to pasta dishes.

Can I prepare the pesto in advance?

Definitely! Homemade pesto is fantastic when made ahead. I usually store it in a small jar with a thin layer of oil on top to prevent oxidation, keeping it fresh in the refrigerator for up to 3 days. Just give it a quick stir before mixing it into the squash and chicken.

What’s the best way to roast spaghetti squash evenly?

I recommend cutting the squash evenly in half and scooping out the seeds before placing it cut-side down on a baking sheet lined with parchment paper. This helps retain moisture and gives you nicely tender strands after roasting for about 40-50 minutes at 400°F (200°C).

Can I make this recipe dairy-free?

Yes! Simply leave out the parmesan in the pesto or substitute it with nutritional yeast for a cheesy flavor without dairy. The rest of the dish remains just as flavorful and satisfying.

Conclusion

If you’re craving a dish that feels fresh, flavorful, and nourishing, I warmly encourage you to give this Chicken Pesto Spaghetti Squash Recipe a try. It’s one of those meals I turn to again and again because it checks every box—easy to make, beautifully balanced, and always delicious. Trust me, once you taste that homemade pesto mingling with tender chicken and roasted squash strands, it will become a beloved favorite in your kitchen, too.