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Rotisserie "Chicken Parmesan" with Spaghetti Squash & Basil
- 40 min
- 2–6 servings
- 618 kcal / serving
This dish pairs tender rotisserie chicken with a bright marinara and melty parmesan, served over noodle-like spaghetti squash. It makes a cozy weeknight meal that’s lower in carbs but still satisfying.
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Ingredients
- ½ small pkgfresh basil
- ½ (24 oz) jarmarinara sauce
- ½ cupParmesan cheese, shredded
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- 1 mediumspaghetti squash
From the pantry: black pepper, extra virgin olive oil, garlic powder, salt
Cookware
aluminum foil · baking dish · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · oven mitts · stirring spoon
Directions
- Preheat the oven to 500°F and position the rack in the center. Line a baking sheet with foil if you like easier cleanup.
- Rinse and dry the spaghetti squash, trim ends, cut it in half lengthwise, and scoop out the seeds. Brush the cut sides with oil and sprinkle with salt and pepper.
- Place the squash halves cut-side down on the prepared sheet and slide into the oven. Roast until a knife easily pierces the flesh, about 20–25 minutes.
- Meanwhile, remove the meat from the rotisserie chicken and shred it into bite-size pieces on a cutting board. Place the chicken in a small baking dish.
- Wash and dry the basil, then tear and thinly slice enough leaves to add to the chicken. Reserve the rest for serving.
- Pour the marinara over the chicken, season with garlic powder, and stir to combine.
- Put the dish in the oven and heat until the sauce and chicken are warm, about 10 minutes. Sprinkle the cheese over the top and bake until melted, about 5 minutes more.
- When the squash is ready, shred the flesh with a fork to create strands. Serve the squash alongside the chicken, finishing with the remaining basil.
Two tips
- Prep the squash ahead of time and store the roasted flesh in the fridge for quick bowls later in the week.
- Swap in another grated hard cheese you have on hand, or add an extra pinch of pepper for a different finish, keeping to the listed ingredients.
Nutrition per serving
- Calories
- 618 kcal
- Protein
- 53 g
- Carbs
- 59 g
- Fat
- 23 g
- Fiber
- 13 g
- Sodium
- 1773 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.