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Tuscan Chicken and Spaghetti Squash Recipe

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3.9 from 74 reviews

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

  1. 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.
  2. Season the Chicken: In a bowl, season the bite-sized chicken pieces with salt, pepper, and Italian seasoning, ensuring even coating.
  3. 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.
  4. Rest the Chicken: Remove the chicken from the pan, place it on a plate, and tent it with aluminum foil to keep warm.
  5. 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.
  6. Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional minute to infuse their flavor.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tuscan, Italian
  • Diet: Low Carb

Find it online: https://ellarecipe.com/tuscan-chicken-and-spaghetti-squash-recipe/