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
Scale
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.
