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Creamy Chicken Bacon Pasta (Gluten Free)

This gluten free recipe is to DIE for! One of my favourite meals! If you love coconut you will love this pasta. This meal is also lower in calories than a wheat pasta because I used spaghetti squash noodles so if you are looking to reduce your daily calories this is a great choice! You are getting all the natural flavours from the coconut milk and spices you add instead of using a grocery store pasta sauce. 

Serves 4-6


  • 1 Spaghetti squash

  • ~3 Large chicken breasts

  • 6 slices of Bacon, chopped into pieces

  • 1 Onion, diced

  • 1 Bell pepper, chopped

  • 1 Broccoli head, diced

  • ½ 14oz can (200mL) Coconut milk

  • 1 tsp. Basil

  • 1 tsp. Parsley

  • ½ tsp. Garlic powder

  • ½ tsp. Oregano

  • ¼ tsp. Ground thyme

  • Salt and pepper to taste 



  1. Preheat oven to 400F.

  2. Slice the ends off the spaghetti squash and cut the squash in half (lengthwise) then remove the seeds and stringy insides.

  3. Bake the squash (face down) for ~35-40min.

    1. You can cook the chicken at the same time but only for ~25-30min.

  4. While the squash and chicken are cooking, chop up your bacon and veggies.

  5. Cook the bacon pieces on medium heat in a large pan, when they are close to being done but not quite, add the onion, pepper and broccoli and continue cooking until onions are somewhat transparent or until peppers have reached desired tenderness.

  6. Remove the squash and chicken when they are done and let the squash cool some.

  7. Cut the chicken into small bit-sized pieces and add it to the pan.

  8. String apart the “spaghetti noodles” from the squash and add it to the pan.

  9. Add the coconut milk and spices and stir until well combined.

  10. Enjoy :)

Inspired by: PaleOMG

Prepared by: Christine Gemmell

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