Description
This delicious 3 Cheese Pizza Chicken Bake combines the flavors of a classic pizza with juicy chicken breast and nutritious spaghetti squash for a healthier twist on comfort food. The blend of three cheeses, savory sauces, and fresh vegetables creates a mouthwatering, protein-packed meal that’s perfect for family dinners.
Ingredients
Units
Scale
For the Base
- 1 lb raw chicken breast, sliced or pounded to ~ 1/2″ thin
- 3 1/2 lb spaghetti squash (yields 675 grams flesh)
- 13 oz Rao’s Margherita Pizza Sauce
- 10 oz arrabbiata pasta sauce (or your favorite tomato based pasta sauce)
- 1 tbsp olive oil, divided
Vegetables
- 1 medium green bell pepper, sliced (125 grams)
- 1/2 pint cherry tomatoes, halved (150 grams)
- 1/2 medium onion, sliced (55 grams)
- 3 cloves garlic, minced (12 grams)
Cheeses & Toppings
- 12 slices turkey pepperoni (21 grams)
- 3/4 cup part skim mozzarela cheese, shredded (84 grams)
- 1/2 cup Parmesan cheese, grated (0.5 oz)
- 1/3 cup Fontina cheese, shredded (0.85 oz)
Spices
- 2 tsp dried oregano
- 1 tsp Flavor God Garlic Lover’s Seasoning
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Prepare the Chicken (Optional): Brine chicken breasts for 5-12 hours to make them as juicy and flavorful as possible. This step is optional but highly recommended for maximum flavor and tenderness. The brining process allows the chicken to absorb moisture and seasonings, resulting in juicier meat after cooking.
- Roast the Spaghetti Squash: Pre-heat oven to 400°. Cut spaghetti squash in half and scoop out seeds. Rub cut sides with 1 tsp olive oil and season with 1/2 tsp Flavor God Garlic Lover’s seasoning. Bake for 35-40 minutes until flesh flakes away easily with a fork. Once cooled enough to handle, scrape spaghetti squash strands from shell with a fork. Set aside.
- Sauté the Vegetables: In a skillet, heat 1 tsp of olive oil over medium high heat. Add peppers and onions and sauté until tender and slightly browned, about 3-4 minutes. This quick cooking method enhances the natural sweetness of the vegetables while maintaining some texture. Set aside.
- Prepare the Base Layer: Mix pizza and pasta sauces until well combined. Add a thin layer of sauce to the bottom of a 9×13″ baking dish. Top with spaghetti squash, halved tomatoes, garlic, and sautéed peppers and onions, then toss to gently combine. Top with another layer of sauce, reserving about half of what remains to go on top of the chicken. Sprinkle about 2/3 of the spices on top of the sauce at this point. This layering technique ensures flavor throughout the dish. Set aside.
- Sear the Chicken: In a large skillet, heat final 1 tsp of olive oil over high heat (8 out of 10). Once hot, add chicken breasts to the skillet, being careful not to crowd them. Sear for about 1 minute per side or until the chicken begins to brown nicely. This quick searing locks in juices and creates a flavorful outer crust. Add chicken breasts on top of the spaghetti squash mixture in the baking dish.
- Assemble and Bake: Top chicken with remaining sauce, cheese, seasoning, and pepperoni. Bake at 400° for 25-35 minutes or until the internal temperature of the chicken breasts reaches 165°. If the cheese is not browning and pepperoni doesn’t develop crisp edges toward the end of baking, turn your oven to a broil (but be careful not to burn it!). The broiling helps achieve that classic pizza-like finish with bubbling cheese and crispy edges.
Notes
- For a spicier version, double the red pepper flakes or use spicy Italian sausage instead of pepperoni.
- The dish can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Leftovers will keep well in the refrigerator for 3-4 days.
- For a lower-carb option, you can increase the amount of spaghetti squash and reduce or eliminate the pasta sauce.
- Make sure to properly drain the spaghetti squash after cooking to prevent excess moisture in the final dish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 12g
- Sodium: 1100mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 95mg
