This Creamy Cajun Chicken Spaghetti Squash is probably my #1 most requested recipe from my husband. I stumbled on this recipe because I was trying to create a Cajun pasta recipe that didn’t have tons of expensive ingredients! When I finally tried this version of the sauce is was definitely a “keeper”! These days, I eat mine on spaghetti squash, but my husband and son still have theirs on pasta. My Creamy Cajun Chicken Spaghetti Squash is gluten-free, low-carb, and Trim Healthy Mama approved!
Ingredients
- 1 spaghetti squash, cooked and shredded
- 3 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cajun seasoning (or more if you like it spicy like we do)
- 2 tablespoons butter
- ½-1 cup heavy whipping cream
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
Instructions
- Put the chicken and Cajun seasoning in a bowl and stir to coat.
- In a large pan over medium heat, cook the chicken in butter until cooked through.
- Reduce the heat and add the heavy cream, tomato paste, and all the seasonings.
- Bring to a boil, and let simmer for about 5 minutes.
- Pour over spaghetti squash and garnish with Parmesan cheese.
Creamy Cajun Chicken Spaghetti Squash Recipe Details
The first step is to cook your spaghetti squash, because that definitely takes the longest. Check out this post for my two favorite ways to cook spaghetti squash. I usually wait until the spaghetti squash has about 15 minutes left to cook before I start cooking my sauce. This gives the spaghetti squash plenty of time to cool before I need to shred it.
Start by getting a big, deep pan and melting 2 tablespoons of butter. While that melts, pour your Cajun Seasoning (store-bought or my homemade recipe) over the chicken and stir to cover it well. We like a lot of Cajun seasoning on our chicken, so I usually add a little extra!
Once the butter is ready, cook the chicken over medium heat until it is just barely cooked through. (Remember that it will continue to cook in the sauce, and you don’t want it to dry out!)
Once the chicken is done, reduce the heat and add the heavy whipping cream.
Then add the tomato paste and seasonings.
Bring the sauce to a boil, and let it simmer for about 5 minutes. Don’t let it simmer too hard, so you may have to reduce the heat a little bit again.
Pour over your shredded spaghetti squash (or pasta if you don’t want a low-carb meal) and garnish with some Parmesan cheese. Enjoy!
Don’t forget to check out my homemade Cajun seasoning, and my two favorite ways to cook spaghetti squash!
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