Creamy Tuscan Chicken with Spaghetti Squash Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
