If you’re craving an easy, soul-warming supper that doesn’t involve much fuss, this Boursin Garlic & Fine Herbs Cheese chicken bake delivers every time. It’s velvety, rich, and made without gluten. Nestled with blistered cherry tomatoes and swirled together with spaghetti squash strands, it offers that lighter holiday-season comfort we all seem to need. You can swap in a dairy-free spread like Kite Hill to suit sensitive tummies or lifestyle needs—no judgment here, sweetheart!
Ingredients
- 4 petite chicken breasts (or 2 large, halved lengthwise)
- 1 package Boursin Garlic & Fine Herbs Cheese
(For dairy-free: substitute Kite Hill Plain Cream Cheese) - 1 cup cherry tomatoes
- 2 tbsp olive oil
- ½ tsp salt, plus more to season
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 large spaghetti squash
- ½ cup simple pesto, such as DeLallo Simply Pesto
Instructions
- Preheat the oven to 400°F. Drop the Boursin Garlic & Fine Herbs Cheese into the center of a 9×13-inch baking dish.
- Arrange the chicken breasts and cherry tomatoes around the cheese mound.
- Drizzle everything with olive oil, then season the chicken breasts with salt, black pepper, , and . Let it rest while you prep the squash.
- Slice the spaghetti squash crosswise around the middle (rather than pole-to-pole—it’s simpler this way). Scoop out the seeds, and place cut-side down on a lined baking sheet.
- Roast both the baking dish and the squash together for 40 minutes.
- Carefully shred the chicken breasts—on a cutting board or directly in the dish, whichever suits you.
- Rake the roasted spaghetti squash flesh into noodle-like strands with a fork, and fold it right into the creamy chicken and tomatoes.
- Stir in ½ cup DeLallo Simply Pesto, mixing until every strand is glossed in that lush sauce.
- Serve warm, dusted with Parmesan cheese if you like, and finish with a sprinkle of salt and black pepper to taste. Cozy perfection—enjoy!