Think creamy mushroom sauce on top of spaghetti squash strands with morsels of tasty chicken spread throughout. This paleo chicken spaghetti is an easy weeknight dish and it’s delicious. It makes a decent amount too, so you’ll have plenty of leftovers. You can eat it as a casserole, or mix it all up and eat it like spaghetti.
There are a few steps to making this recipe, but they are all realllly easy. Here’s the breakdown:
1. Cook your chicken
2. Cook your spaghetti squash
3. Make your creamy mushroom soup sauce
4. Assemble and bake!
So, the first step in making this chicken spaghetti is to cook your chicken. I suggest buying an organic fryer or broiler chicken and cutting it into pieces – or you can buy one that’s already pre-cut if you can find it. Kroger sometimes has these organic griller packs which include four chicken legs and two chicken breasts. I think it’s good to use a combo of dark and light meat here because sometimes white meat can get a little dry. Anyway, after you rinse the chicken, put it into a pot of boiling water. You can add whatever spices you want to the water – it’ll make for a tasty chicken stock. Simmer and cook the chicken. Once its done, set it aside to cool and then remove the meat from the bones. I used three packed cups of shredded chicken meat in this chicken spaghetti recipe.
Make sure you save that chicken stock. Organic chicken broth typically costs about $4 for a four cup serving. Well, I paid $8 for this pack of chicken and it gave me enough meat to feed four people at least two meals AND provided about 6 cups of chicken stock. Chicken stock is awesome and you’ll have plenty left over after making this recipe. I froze the leftover stock and made an awesome butternut squash, sweet potato and carrot soup with it. I also saved the chicken bones and put them in my freezer so that once I’ve collected enough, I can make a bone broth. I collect bones and keep them in my freezer… that’s totally weird isn’t it.
While your chicken is cooking, prep your spaghetti squash and put it in the oven to bake. Just follow the oven method below or cook your squash in whatever way you prefer. If you’re interested in another spaghetti squash recipe, try this ground beef spaghetti squash casserole. It’s a pretty popular dish.
Now it’s time to make a creamy mushroom sauce. Oh, this is so good. In a saucepan, add oil, onions, mushrooms and a pinch of salt. Once the veggies get nice and soft, add the garlic, serrano pepper and spices. After a couple minutes, deglaze with white wine. Then add the coconut milk and chicken broth and let everything simmer until the sauce is as thick as you’d like it to be. At that point, let it cool slightly and blend it together in a food processor (or with an immersion blender).
Assemble the cream sauce, chicken and squash in a casserole dish along with the tomatoes and bell pepper. Mix it all together and bake at 350 for 30-40 minutes.
Enjoy this incredibly awesome spaghetti on a cool fall night. It’s an awesome comfort food made paleo and will warm you right up.
- 3 cups cooked chicken, white and dark meat (I cooked 1 whole chicken cut into pieces, see below)
- 1 large spaghetti squash, cooked
- 1 bell pepper, diced
- 1 14 oz can diced tomatoes, drained
- 1 tbs olive oil
- 1 white onion, diced
- 8 oz baby bella mushrooms, roughly chopped
- 1 cup chicken broth, (use from cooking your chicken).
- 1 cup coconut milk
- ¼ cup white wine
- 6 cloves garlic, roughly chopped
- 1 serrano, roughly chopped
- 1 teaspoon fresh thyme, chopped
- ¼ - ½ tsp red pepper flakes (add however much you’d like)
- freshly ground salt and pepper, adjust to taste
- In a casserole dish, add cooked spaghetti squash strands, cooked chicken, diced tomatoes, bell pepper and mushroom cream sauce (see below).
- Mix well and bake at 350 for 30-40 minutes.
- Add oil to a saucepan along with onions, mushrooms and a pinch of salt.
- Saute on medium heat for 10-15 minutes or until onions are translucent and mushrooms are soft.
- Add garlic and serrano pepper and cook until the water evaporates. Then add spices and let them bloom. After a minute add wine to deglaze saucepan.
- Cook for 5 or so minutes then add coconut milk and chicken broth.
- Let the mixture simmer for about 10 minutes or until it thickens to your liking.
- Blend the creamy mixture in a food processor.
- Bring a pot of water to a boil.
- Carefully add chicken pieces and any seasonings you’d like to the boiling water. (I added salt, pepper and fresh thyme).
- After about 5 minutes, reduce to a simmer for about 30 minutes or until chicken is cooked.
- Remove chicken from pot and set aside. Once cool, remove chicken from bones.
- Save the broth - it’s liquid gold! (I normally strain before using)
- Preheat oven to 375.
- Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
- Place squash cut side down in a baking dish.
- Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
I used an organic “griller” pack of chicken which is basically a whole chicken cut into pieces
Also, I hope this goes without saying but save your chicken broth! I used 1 cup for this recipe and used the rest to make an amazing butternut squash soup.