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Creamy Pesto Chicken

Creamy pesto chicken over spaghetti squash that's paleo-friendly and gluten-free
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Servings 4
Author Melissa @ Making it Sweet

Ingredients

  • 1 Medium Spaghetti Squash
  • 2 Boneless Skinless Chicken Breasts
  • 1 Roma Tomato diced
  • Extra-Virgin Olive Oil

For the Cream Sauce

  • 1 Cup of Raw Cashews
  • 2 Cloves of Garlic
  • 2 Tbsp. Nutritional Yeast
  • Water

For the Pesto

  • 1 Cup Fresh Basil
  • 1 Heaping Tablespoon of Pine Nuts
  • 1 Clove Garlic
  • 1 Tbsp Nutritional Yeast
  • Extra Virgin Olive Oil
  • Salt and Pepper to Taste

Instructions

Bake the Spaghetti Squash

  1. Preheat oven to 400°F
  2. Slice the spaghetti squash horizontally to make 1-inch rings
  3. Lay squash rings in one layer and drizzle with olive oil
  4. Bake for 30 minutes
  5. Allow to cool (about 15-20 minutes) then peel off the skin and shred into "noodles"

Make the Cream Sauce

  1. Place raw cashews in a bowl and add just enough water to cover the nuts.
  2. Soak for 2 hours (or more)
  3. Place the cashews with the water, garlic, and nutritional yeast in a high-powered blender (like a NutriBullet)
  4. Blend then add a little more water, salt or nutritional yeast if needed.

Make the Pesto

  1. Place basil, garlic, pine nuts, nutritional yeast and salt and pepper in a food processor.
  2. Run the food processor and add olive oil until it comes together. It shouldn't be runny, but thick enough that it holds a little shape on a spoon.

Cook the Chicken

  1. Salt and pepper the chicken breasts on both sides and cook on medium in a large pan.
  2. Cooking times will vary but it would be about 5-7 minutes on each side, depending on the thickness of the breast.
  3. Remove chicken from pan and cover it with aluminum foil. Allow to rest for 5 minutes then chop into 1x2 inch pieces.
  4. Put the pan on low and add the cream and pesto sauces. Add the chicken pieces and stir to combine. Allow sauce and chicken to heat through and add salt and pepper to taste. Add the tomato right before serving.
  5. Plate the spaghetti squash and top with the chicken and cream sauce. Garnish with chopped fresh basil if desired.

Recipe Notes

To save time, bake the spaghetti squash while you put together the sauces.