If you’re looking for a dish that brings together comforting flavors with a fresh, healthy twist, the Tuscan Chicken and Spaghetti Squash Recipe is your new go-to. Tender, juicy chicken mingles with the subtle sweetness of spaghetti squash, all enveloped in a rich, garlicky cream sauce lifted by sun-dried tomatoes and baby spinach. This dish offers a perfect balance of indulgence and wholesomeness, making it a delightful weeknight dinner that feels like a warm hug on a plate. Whether you’re craving Italian-inspired flavors or aiming to sneak more veggies into your meal, this recipe hits every note with style and ease.
Ingredients You’ll Need
The beauty of the Tuscan Chicken and Spaghetti Squash Recipe lies in its straightforward ingredient list. Each component plays a vital role in building depth of flavor and creating a satisfying texture that keeps you coming back for more.
- 1 medium spaghetti squash: This low-carb, noodle-like vegetable adds a wonderful texture and a subtle nutty flavor that soaks up the sauce perfectly.
- 1 pound boneless, skinless chicken (cut into bite-size pieces): Provides tender protein that becomes wonderfully juicy when cooked just right.
- Salt: Essential for enhancing all the natural flavors while seasoning your chicken and dish.
- Pepper: Adds a subtle heat and sharpness to balance the creaminess.
- 1 teaspoon Italian seasoning: This herb blend injects savory, aromatic notes reminiscent of classic Tuscan cooking.
- 2 tablespoons butter: Adds richness and a silky mouthfeel to the sauce.
- 4 cloves garlic (minced): Garlic brings an irresistible depth and warmth.
- 1 shallot (minced): Offers sweetness and a delicate onion flavor to mellow out the garlic.
- 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut): Provide a chewy texture and concentrated bursts of tangy sweetness.
- 1 cup heavy cream: Creates the luscious, velvety sauce that coats every strand of squash and morsel of chicken.
- 1/3 cup Parmesan cheese (grated): Adds a salty, umami punch that rounds out the creaminess perfectly.
- 3 ounces baby spinach: Offers a pop of green color and fresh, slightly earthy flavor while boosting nutrition.
- Fresh parsley (optional, garnish): Adds a bright, herbaceous finish for visual appeal and freshness.
How to Make Tuscan Chicken and Spaghetti Squash Recipe
Step 1: Cook the Spaghetti Squash
Start by carefully piercing your spaghetti squash a few times in the center with a sharp knife. Pop it on a microwave-safe plate and cook on high for 8 to 12 minutes until tender. This shortcut saves tons of time compared to oven roasting! Once done, set it aside to cool while you turn your attention to the chicken.
Step 2: Prepare the Chicken
Season the bite-sized chicken pieces generously with salt, pepper, and Italian seasoning. This simple seasoning combo lays the foundation for a flavorful dish, ensuring every bite has that classic Tuscan flair.
Step 3: Cook the Chicken
Melt 1 tablespoon of butter in a large deep skillet over medium-high heat. Add the chicken, cooking until it’s no longer pink all the way through, about 7 minutes. This step locks in juiciness and develops a subtle golden crust to boost flavor. Remove the chicken and keep it warm by tenting with foil.
Step 4: Build the Sauce
In the same pan, melt the remaining tablespoon of butter. Toss in the minced garlic and shallot, sautéing for 1 to 2 minutes until fragrant and just starting to soften. Then add sun-dried tomatoes and cook for another minute, letting their sweet, tangy flavor infuse the butter.
Step 5: Add Cream and Cheese
Pour in the heavy cream and let it heat until bubbly, roughly 1 to 2 minutes. Turn off the heat and stir in the Parmesan cheese and fresh baby spinach. The residual heat wilts the spinach gently and melds the cheese into a smooth, rich sauce.
Step 6: Combine Chicken and Spaghetti Squash
Return the cooked chicken and any juices collected back to the pan and stir gently to coat in the sauce. Meanwhile, slice the cooled spaghetti squash in half lengthwise, scoop out the seeds, and use a fork to shred its flesh into spaghetti-like strands. Stir the squash strands directly into the creamy sauce for that perfect, comforting texture.
Step 7: Final Touches
Give everything a good mix to ensure the sauce clings to the squash and chicken evenly. If you like, sprinkle fresh parsley on top for a pop of color and freshness. Your Tuscan Chicken and Spaghetti Squash Recipe is now ready to enjoy!
How to Serve Tuscan Chicken and Spaghetti Squash Recipe
Garnishes
Fresh parsley isn’t just for looks — its herbal brightness cuts through the richness of the cream sauce beautifully. A slight dusting of extra Parmesan cheese right before serving can also elevate this dish even further, adding a savory finish with a touch of elegance.
Side Dishes
This meal shines brilliantly on its own but pairs gorgeously with crisp, simple sides like a green salad with lemon vinaigrette or roasted vegetables. For a heartier option, crusty bread is fantastic for mopping up the luscious sauce.
Creative Ways to Present
Try serving the dish right inside the hollowed-out spaghetti squash shells for a charming, rustic presentation that will wow guests. Alternatively, layering it in individual ramekins and broiling with a sprinkle of Parmesan for a golden crust adds a lovely gourmet touch.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making for an even tastier next-day meal.
Freezing
This Tuscan Chicken and Spaghetti Squash Recipe can be frozen, though the texture of the squash may soften slightly on thawing. Use freezer-safe containers and keep for up to 2 months for convenient later meals.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave at medium power to prevent the cream sauce from separating. Adding a splash of water or cream while reheating can help maintain its silky texture.
FAQs
Can I bake the spaghetti squash instead of microwaving it?
Absolutely! Baking the spaghetti squash at 400°F for about 40 minutes until tender yields a slightly nuttier flavor and firmer strands, though the microwave method saves time on busy days.
What can I substitute for heavy cream?
You can use half-and-half or a combination of milk and cream cheese, but the sauce won’t be as rich and thick. Coconut cream is another alternative for a dairy-free twist with a subtle sweetness.
Is this dish gluten-free?
Yes! Since it uses spaghetti squash instead of traditional pasta, this Tuscan Chicken and Spaghetti Squash Recipe is naturally gluten-free, making it great for those with gluten sensitivities.
Can I use fresh tomatoes instead of sun-dried?
While fresh tomatoes add brightness, they won’t give the same concentrated sweetness and chewy texture as sun-dried tomatoes. If using fresh, consider roasting them first to deepen the flavor.
How can I make this recipe vegan?
Swap the chicken for sautéed mushrooms or tofu, use plant-based butter and cream alternatives, and replace Parmesan with nutritional yeast to capture the umami flavor.
Final Thoughts
There’s something so comforting about a home-cooked meal that feels both nourishing and indulgent, and the Tuscan Chicken and Spaghetti Squash Recipe fits that bill perfectly. It’s simple enough for a weekday yet special enough to impress friends around the dinner table. Give this recipe a try and discover how easy it is to enjoy rich Tuscan flavors with a healthy, vibrant twist. Trust me, once you taste those tender chicken pieces swimming in creamy sauce against the backdrop of delicately shredded spaghetti squash, you’ll be making it again and again!
Print
Tuscan Chicken and Spaghetti Squash Recipe
This Tuscan Chicken and Spaghetti Squash recipe is a flavorful, creamy dish that combines tender chicken with nutritious spaghetti squash, sun-dried tomatoes, and fresh spinach in a rich Parmesan cream sauce. It’s a low-carb, comforting meal perfect for a quick weeknight dinner while bringing the essence of Tuscan flavors to your table.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken, cut into bite-sized pieces
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
Sauce and Vegetables
- 2 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons sun-dried tomatoes, packed in oil, drained, julienne cut
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- 3 ounces baby spinach
- Fresh parsley, optional, for garnish
Instructions
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place it on a microwave-safe plate and cook on high for 8-12 minutes until tender. Allow it to cool while preparing the chicken.
- Season the Chicken: In a bowl, season the bite-sized chicken pieces with salt, pepper, and Italian seasoning, ensuring even coating.
- Cook the Chicken: Heat 1 tablespoon of butter in a large deep skillet over medium-high heat. Add the seasoned chicken and cook for about 7 minutes, stirring occasionally, until no longer pink in the center.
- Rest the Chicken: Remove the chicken from the pan, place it on a plate, and tent it with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining tablespoon of butter to the skillet. Add minced garlic and shallot, cooking for 1-2 minutes until they begin to soften and become fragrant.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional minute to infuse their flavor.
- Make the Cream Sauce: Pour in the heavy cream and cook over medium heat until the mixture is hot and bubbly, about 1-2 minutes.
- Finish the Sauce: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts slightly. Return the cooked chicken and any accumulated juices to the pan, stirring to combine.
- Prepare the Squash: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise, scoop out and discard the seeds. Use a fork to scrape out the stringy squash strands into the skillet with the sauce.
- Toss Together: Gently stir the spaghetti squash strands into the cream sauce until evenly coated with the sauce and combined with the chicken and vegetables.
- Garnish and Serve: Transfer the dish to serving plates and garnish with fresh parsley if desired. Serve warm.
Notes
- Microwaving the spaghetti squash is a quick alternative to baking, but you can also roast it in the oven at 400°F for about 40 minutes if preferred.
- For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
- Sun-dried tomatoes packed in oil add the best flavor; if using dry ones, rehydrate them in warm water first.
- This dish pairs well with a crisp green salad or garlic bread for a fuller meal.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Low Carb
