If you’ve been searching for a cozy, flavorful, and wholesome dinner that feels like a warm hug on a plate, this Tuscan Chicken and Spaghetti Squash Recipe is about to become your new favorite. It brings together tender chicken pieces, rich sun-dried tomatoes, creamy garlic sauce, and the delightful texture of spaghetti squash, perfectly balancing taste, health, and comfort all in one dish. Trust me, once you try this, it will quickly become a go-to meal in your kitchen rotation!
Ingredients You’ll Need
The beauty of the Tuscan Chicken and Spaghetti Squash Recipe lies not only in its incredible flavor but in how simple the ingredients are. Each component plays a crucial role, whether adding creaminess, a savory punch, or a vibrant splash of color—this isn’t just a recipe; it’s an experience made from ingredients you likely already love.
- 1 medium spaghetti squash: This unique squash transforms into light, noodle-like strands, making a perfect low-carb pasta substitute.
- 1 pound boneless, skinless chicken, cut into bite-sized pieces: Tender chicken provides the protein and the heartiness the dish needs.
- Salt and pepper, to taste: Essential seasonings that elevate all other flavors without overpowering.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that brings authentic Tuscan notes to the dish.
- 2 tablespoons butter, divided: Adds richness and helps cook the chicken and aromatics to perfection.
- 4 cloves garlic, minced: Provides that irresistible aroma and a burst of savory depth.
- 1 shallot, minced: Offers a delicate sweetness that enhances the sauce’s flavor profile.
- 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned: These bring an intense, tangy sweetness that complements the creamy sauce.
- 1 cup heavy cream: Creates the luscious, silky texture that coats every bite.
- â…“ cup grated Parmesan cheese: Adds an umami richness and slight nuttiness that rounds out the cream sauce.
- 3 ounces baby spinach: Incorporates a fresh, slightly earthy note and vibrant green color.
- Fresh parsley, for garnish (optional): Offers a fresh, herbaceous finish and beautiful presentation.
How to Make Tuscan Chicken and Spaghetti Squash Recipe
Step 1: Cook Spaghetti Squash
Begin by piercing your spaghetti squash with a sharp knife and placing it in the microwave for 8 to 12 minutes until it’s tender. This quick method speeds up dinner time compared to roasting but if you prefer, roasting works just as well. Once cooked, let it cool enough to handle safely—it’s got to cool before shredding its beautiful strands that mimic spaghetti noodles perfectly.
Step 2: Cook Chicken
Next, season your chicken pieces generously with salt, pepper, and Italian seasoning. In a skillet over medium-high heat, melt one tablespoon of butter, then add the chicken. Cook until the pieces are no longer pink in the center and have a nice golden crust on the outside. Once done, remove the chicken from the skillet and set it aside so you can use the same pan for the delicious sauce base.
Step 3: Sauté Aromatics
In the same skillet, add your remaining butter along with the minced garlic and shallot. Sauté these until they soften and become fragrant—this builds the foundation of flavor for your creamy sauce. Stir in those bright sun-dried tomatoes next, which will infuse a whole new depth of savory sweetness to the dish.
Step 4: Make Sauce
Pour your heavy cream into the skillet and bring it just to a gentle bubble on medium heat. Turn off the heat before mixing in the Parmesan cheese and baby spinach, letting the residual warmth wilt the spinach and melt the cheese into a dreamy sauce. Return the cooked chicken to the pan so all those flavors can marry beautifully.
Step 5: Shred the Spaghetti Squash
Once your spaghetti squash has cooled, cut it in half lengthwise and scrape out the seeds. Using a fork, shred the flesh into spaghetti-like strands. This step is pure magic because it takes a humble vegetable and turns it into a pasta replacement that soaks up the sauce perfectly.
Step 6: Combine and Serve
Finally, fold the shredded spaghetti squash into the creamy chicken mixture, stirring gently until every strand is gloriously coated. Serve it up hot, garnished with fresh parsley if you’re feeling fancy. The combination of textures—from fluffy squash to tender chicken and silky sauce—is irresistibly satisfying.
How to Serve Tuscan Chicken and Spaghetti Squash Recipe
Garnishes
Fresh parsley is my favorite finishing touch, adding a burst of vibrant green color and a hint of herbaceous brightness that cuts through the richness. For an extra touch, you might sprinkle a bit of freshly cracked black pepper or more Parmesan on top for an inviting presentation and flavor boost.
Side Dishes
This Tuscan Chicken and Spaghetti Squash Recipe works beautifully as a standalone meal, but if you want to round it out, consider pairing with a crisp green salad, roasted vegetables, or even a warm crusty bread to soak up every last bit of sauce. Light sides that won’t compete with the creamy main event are the way to go.
Creative Ways to Present
Serve this dish right in the spaghetti squash halves for an impressive rustic look that’s sure to wow guests. You can also place it in shallow bowls topped with extra greens or even some toasted pine nuts for crunch. This recipe’s elegant colors and textures make it perfect for anything from casual weeknights to dinner parties.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in an airtight container in the refrigerator for up to 3 days. Because this dish has cream, it’s best enjoyed within a few days to maintain freshness and flavor integrity.
Freezing
Though this recipe freezes okay, the texture of the spaghetti squash can become softer after thawing. If you want to freeze it, place the cooled, combined dish in a freezer-safe container and consume within 1 to 2 months for best quality.
Reheating
Reheat gently on the stovetop over low-medium heat or in the microwave, stirring occasionally. Adding a splash of cream or broth can help restore the sauce’s creamy texture if it thickens too much after refrigeration.
FAQs
Can I roast the spaghetti squash instead of microwaving it?
Absolutely! Roasting the spaghetti squash in the oven will give it a deeper, nuttier flavor and a slightly firmer texture. Just halve it, scoop out the seeds, place cut side down on a baking sheet, and roast at 400°F for about 40 minutes.
Is this dish low-carb or keto-friendly?
Yes! Using spaghetti squash instead of traditional pasta significantly lowers the carb content, making this Tuscan Chicken and Spaghetti Squash Recipe a great option for low-carb and keto diets while still feeling indulgent.
Can I use chicken breasts or thighs?
Either works well. Boneless, skinless chicken breasts are lean and cook quickly, but thighs offer more fat and a richer flavor. Choose based on your preference or what you have on hand.
What can I substitute for heavy cream?
You can use half-and-half for a lighter version, but the sauce might be less thick and creamy. For dairy-free options, coconut cream or cashew cream can work but will subtly change the taste profile.
How do I make this recipe vegetarian?
Skip the chicken and increase the sun-dried tomatoes and spinach to create a satisfying vegetarian meal. You can also add sautéed mushrooms or roasted chickpeas for additional protein and texture.
Final Thoughts
This Tuscan Chicken and Spaghetti Squash Recipe is more than just a meal—it’s a delicious embrace that brings the vibrant flavors of Tuscany to your table with ease and heart. The mix of creamy sauce, tender chicken, and the unique twist of spaghetti squash makes it a dish you’ll want to make again and again. I hope you enjoy preparing and savoring it as much as I do!
Print
Tuscan Chicken and Spaghetti Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Low Carb
Description
This Tuscan Chicken and Spaghetti Squash recipe offers a creamy, flavorful, and low-carb alternative to traditional pasta dishes. Featuring tender chicken, sautéed garlic and shallots, sun-dried tomatoes, fresh spinach, and a rich Parmesan cream sauce, all tossed with roasted or microwaved spaghetti squash for a hearty and satisfying meal perfect for weeknights.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, divided
Aromatics and Sauce
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
- 1 cup heavy cream
- â…“ cup grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley, for garnish (optional)
Instructions
- Cook Spaghetti Squash: Pierce the spaghetti squash several times with a knife and microwave it on high until tender, about 8 to 12 minutes. Alternatively, you can roast it in the oven until soft. Once cooked, allow it to cool before handling.
- Cook Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. In a skillet over medium-high heat, melt 1 tablespoon of butter and cook the chicken until it is fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of butter, minced garlic, and minced shallot. Cook until softened and fragrant, about 2 to 3 minutes. Then stir in the julienned sun-dried tomatoes to combine flavors.
- Make Sauce: Pour in the heavy cream and let it cook until it starts bubbling gently. Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the cheese melts and the spinach wilts. Return the cooked chicken to the skillet and combine well.
- Shred Squash: Carefully cut the cooled spaghetti squash in half lengthwise, remove seeds with a spoon, and shred the flesh using a fork to create spaghetti-like strands.
- Combine and Serve: Stir the shredded spaghetti squash into the creamy chicken sauce until everything is well coated. Garnish with fresh parsley if desired and serve immediately while hot.
Notes
- You can microwave the spaghetti squash for a quicker option or roast it in the oven for a deeper roasted flavor.
- Use fresh grated Parmesan cheese for best melting and flavor.
- Sun-dried tomatoes packed in oil add richness; drain and julienne before adding.
- Feel free to add red pepper flakes for a spicy kick.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- This dish pairs well with a simple green salad or crusty bread for soaking up the creamy sauce.
