Description
Creamy spinach artichoke spaghetti squash with chicken delivers comfort on a plate. Mediterranean-inspired flavors blend seamlessly, inviting home cooks to savor each delightful forkful and create memorable dining experiences.
Ingredients
Scale
- 1 cup chicken, cooked and cubed
- 2 cups spaghetti squash, cooked
- 2 cups baby spinach, packed
- ¾ cup (113 grams) artichoke hearts, canned, drained and chopped
- 8 oz (226 grams) cream cheese, cubed
- ¾ cup Parmesan cheese, shredded
- ½ cup half-and-half
- 1 cup chicken broth
- 2 teaspoons garlic, minced (4 cloves)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a spacious skillet over medium warmth, gently softening garlic until fragrant and translucent without browning.
- Create Sauce Base: Combine chicken broth and half-n-half, whisking to form a smooth, creamy liquid foundation that simmers gently in the pan.
- Develop Creamy Texture: Integrate cream cheese and Parmesan, stirring consistently until the cheeses melt completely, forming a silky, uniform sauce without any stubborn cheese clumps.
- Layer Vegetables: Incorporate baby spinach and artichoke hearts into the creamy mixture, allowing them to wilt and release their nuanced flavors while blending seamlessly with the sauce.
- Combine Proteins and Squash: Add cubed chicken and precooked spaghetti squash to the skillet, carefully tossing to ensure every ingredient is thoroughly coated with the rich, velvety sauce.
- Final Seasoning and Serving: Adjust salt and pepper to taste, then transfer the luxurious dish to serving plates, optionally garnishing with an extra sprinkle of Parmesan for added depth and visual appeal.
Notes
- Prevent Cheese Clumping: Reduce heat and add cheese gradually, stirring constantly to create a smooth, silky sauce without unwanted lumps.
- Maximize Spaghetti Squash Texture: Ensure squash is thoroughly drained and slightly dried to prevent excess moisture from diluting the creamy sauce.
- Optimize Chicken Tenderness: Cut chicken into uniform cubes and cook until just done to maintain juiciness and prevent drying out.
- Enhance Flavor Depth: Let the dish rest for 2-3 minutes after cooking to allow flavors to meld and intensify, creating a more harmonious taste profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 436
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 100 mg