Cajun Chicken and Creamy Spaghetti Squash

I’ve made this a few times, I love it. I made it for a squash hating friend last night. Now she loves it too. When I hear “cajun” I think spicy, but it’s not…it could be, if that’s what you like though. If you are keto and looking for a way to get some fats in…this will do it, lots of butter and cream – YUM!

Cajun Chicken and Creamy Spaghetti Squash

Ingredients:

• 2 lb chicken breast 
• 1 small spaghetti squash
• 2 tbsp cajun seasoning 
• 1/2 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 1 tsp onion powder
• 2 cups heavy cream
• 3 tbsp butter
• 1 pepper
• 1 tsp garlic salt

 

Instructions

• Cook your spaghetti squash using your favorite method – oven, microwave, Instant Pot
• When spaghetti squash is done, cut in half (Short way gives you longer strands).
• Raw chicken breasts: Pound your chicken breast until flat or butterfly it
• Mix all seasonings together
• Use 3/4 of seasoning mix to season chicken.
• In a large pan, heat oil over medium heat.
• Add chicken to the pan and cover. Flip after about 5-10 minutes.
• If using precooked chicken, such as rotisserie, add shredded chicken to pan with about 6 oz of chicken broth, and add 3/4 of the seasoning mix. Smoked sausage works great too, simmer in seasoned broth as well, covered. Cook until hot.
• Meanwhile heat up cream, butter, and remaining seasoning mix in a separate medium-sized pan over medium heat.
• When it begins to boil, reduce to a simmer over medium-low.
• Sauce should reduce about in half over the course of 20 minutes while your chicken cooks (and thicken even more as it cools).
• After it has reduced, add squash noodles
• Once chicken reaches 180 degrees, remove from pan and let rest for 5 minutes.
• Slice chicken and serve over the squash

Advertisement