Creamy Tuscan Chicken with Spaghetti Squash Recipe

Introduction

This Tuscan Chicken and Spaghetti Squash recipe offers a delightful low-carb twist on a classic creamy pasta dish. Tender chicken and fresh baby spinach meld perfectly with a rich Parmesan cream sauce, all tossed with naturally noodle-like spaghetti squash. It’s an easy, comforting meal that feels indulgent yet healthy.

Ingredients

• 1 medium spaghetti squash
• 1 pound boneless, skinless chicken, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons butter, divided
• 4 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
• 1 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 3 ounces baby spinach
• Fresh parsley, for garnish (optional)

Instructions

1. Step 1: Pierce the spaghetti squash with a knife and microwave it until tender, about 8 to 12 minutes. Alternatively, roast the squash in the oven until soft. Let it cool before handling.
2. Step 2: Season the chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a skillet over medium-high heat. Cook the chicken until no longer pink inside, then remove from the skillet and set aside.
3. Step 3: Add the remaining tablespoon of butter to the skillet along with the minced garlic and shallot. Sauté until softened and fragrant, then stir in the julienned sun-dried tomatoes.
4. Step 4: Pour in the heavy cream and cook until it starts to bubble gently. Turn off the heat and stir in the Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken to the skillet.
5. Step 5: Cut the cooled spaghetti squash in half lengthwise and remove the seeds. Use a fork to shred the flesh into spaghetti-like strands.
6. Step 6: Stir the shredded spaghetti squash into the creamy chicken mixture, combining well so the squash is fully coated. Garnish with fresh parsley if desired, and serve immediately while hot.

Tips & Variations

• To easily remove seeds, scoop them out with a spoon after cutting the squash in half.
• For a richer flavor, try adding a splash of white wine to the cream sauce before adding the cheese.
• Substitute kale or Swiss chard for baby spinach for a slightly different texture and taste.
• Use grilled chicken instead of skillet-cooked for a smoky twist.
• If you prefer, roast the spaghetti squash in the oven at 400°F (200°C) for 40-50 minutes instead of microwaving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave to avoid curdling the cream sauce. Adding a splash of cream or broth when reheating can help maintain the sauce’s creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash ahead of time?

Yes, you can cook the spaghetti squash in advance and store it in the refrigerator for up to 2 days. Just shred it before adding to the sauce when ready to serve.

Is this recipe gluten-free?

Absolutely. Since it uses spaghetti squash instead of traditional pasta, this dish is naturally gluten-free and suitable for those avoiding gluten.

Creamy Tuscan Chicken with Spaghetti Squash Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

This Tuscan Chicken and Spaghetti Squash recipe is a creamy, flavorful dish featuring tender chicken, savory sun-dried tomatoes, and nutritious spinach tossed in a rich Parmesan cream sauce. It uses spaghetti squash as a low-carb alternative to pasta, making it a wholesome, comforting meal perfect for a weeknight dinner.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Carb

Ingredients

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Vegetables & Produce

• 1 medium spaghetti squash
• 4 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
• 3 ounces baby spinach
• Fresh parsley, for garnish (optional)

Meat

• 1 pound boneless, skinless chicken, cut into bite-sized pieces

Dairy

• 2 tablespoons butter, divided
• 1 cup heavy cream
• 1/3 cup grated Parmesan cheese

Pantry

• Salt and pepper, to taste
• 1 teaspoon Italian seasoning

Instructions

1. Cook Spaghetti Squash: Pierce the spaghetti squash with a knife several times and microwave on high for 8-12 minutes until tender. Alternatively, you can roast the squash in a preheated oven at 400°F (200°C) for about 40 minutes until soft. Let the squash cool before handling.
2. Cook Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken pieces and cook until they are no longer pink inside and lightly browned, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of butter, minced garlic, and minced shallot. Cook over medium heat until softened and fragrant, about 2-3 minutes. Stir in the sun-dried tomatoes and cook for another minute to combine flavors.
4. Make Sauce: Pour in the heavy cream, bringing it to a gentle bubble. Reduce the heat to low and cook until the sauce slightly thickens, about 3-4 minutes. Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts and the cheese is fully melted. Return the cooked chicken to the skillet and stir to combine with the sauce.
5. Shred Squash: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise. Remove and discard the seeds, then use a fork to shred the flesh into long spaghetti-like strands.
6. Combine and Serve: Add the shredded spaghetti squash to the skillet with the cream sauce and chicken. Toss gently until the squash is well coated with the sauce. Garnish with fresh parsley if desired. Serve hot and enjoy.

Notes

• To save time, microwave the spaghetti squash instead of roasting.
• For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less creamy.
• You can swap baby spinach for kale or Swiss chard if preferred.
• Use oil-packed sun-dried tomatoes for more flavor; drain well to avoid excess oil in the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Tuscan chicken, spaghetti squash, creamy chicken recipe, low carb dinner, Italian chicken dish, healthy chicken recipe