Here’s a list of all the ingredients for **Italian Chicken Pesto with Spaghetti Squash**, formatted with SEO-friendly keywords to help your recipe rank better:
- **1 medium spaghetti squash** (low-carb, gluten-free alternative to pasta)
- **1 cup fresh basil leaves** (key ingredient for homemade pesto)
- **1/4 cup pine nuts** (or substitute with walnuts for a budget-friendly option)
- **1/2 cup grated Parmesan cheese** (authentic Italian flavor)
- **2 cloves garlic** (adds bold, savory flavor)
- **1/4 cup extra virgin olive oil** (healthy fats, Mediterranean diet staple)
- **1/2 teaspoon salt** (enhances flavor)
- **1/4 teaspoon black pepper** (adds a subtle kick)
- **1/2 cup cherry tomatoes** (optional, for a pop of color and freshness)
- **1/4 teaspoon red pepper flakes** (optional, for a spicy twist)
- **1 tablespoon lemon juice** (brightens the pesto flavor)
This **Italian Chicken Pesto with Spaghetti Squash** recipe is perfect for those seeking a **healthy, low-carb, gluten-free, or keto-friendly meal**. It’s packed with **fresh, wholesome ingredients** and is easy to customize!
Steps
# How to Make Italian Chicken Pesto with Spaghetti Squash: A Step-by-Step Guide
If you're looking for a healthy, flavorful, and low-carb dinner option, this **Italian Chicken Pesto with Spaghetti Squash** recipe is perfect for you. Packed with fresh ingredients and bold flavors, this dish is easy to make and sure to impress. Follow these detailed steps to create a restaurant-quality meal at home.
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## **Ingredients**
- 1 medium spaghetti squash
- 2 boneless, skinless chicken breasts
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
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## **Step-by-Step Instructions**
### **1. Prepare the Spaghetti Squash**
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside with 1 tbsp olive oil and season with salt and pepper.
- Place the squash halves face-down on a baking sheet lined with parchment paper.
- Bake for 35-40 minutes or until the flesh is tender and easily shreds with a fork.
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### **2. Cook the Chicken**
- While the squash is baking, season the chicken breasts with Italian seasoning, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Cook the chicken for 6-7 minutes per side or until fully cooked (internal temperature of 165°F).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
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### **3. Shred the Spaghetti Squash**
- Once the squash is done baking, use a fork to scrape the flesh into spaghetti-like strands.
- Transfer the strands to a large mixing bowl.
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### **4. Assemble the Dish**
- Add the basil pesto to the spaghetti squash and toss until well-coated.
- Fold in the halved cherry tomatoes and half of the grated Parmesan cheese.
- Arrange the pesto-coated spaghetti squash on a serving platter.
- Top with the sliced chicken and sprinkle the remaining Parmesan cheese over the dish.
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### **5. Garnish and Serve**
- Garnish with fresh basil leaves for a pop of color and added flavor.
- Serve immediately and enjoy your **Italian Chicken Pesto with Spaghetti Squash**!
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## **Tips for Success**
- For a creamier texture, mix in a splash of heavy cream or Greek yogurt with the pesto.
- Add roasted garlic or sun-dried tomatoes for extra depth of flavor.
- Pair with a side of garlic bread or a crisp green salad for a complete meal.
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This **Italian Chicken Pesto with Spaghetti Squash** is a delicious, low-carb alternative to traditional pasta dishes. It’s perfect for meal prep, family dinners, or impressing guests. Try this recipe today and savor the taste of Italy in every bite!
By following these steps, you’ll create a dish that’s not only nutritious but also bursting with flavor. Don’t forget to share your creation on social media and tag #ItalianChickenPesto for inspiration!