Tuscan Chicken and Spaghetti Squash Recipe

This Tuscan Chicken and Spaghetti Squash recipe offers a comforting, low-carb twist on a classic creamy pasta dish. Tender chicken and spinach are combined with a rich Parmesan sauce, all tossed with naturally sweet spaghetti squash strands for a satisfying meal.

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
• ⅓ 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 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, then cook the chicken until no longer pink. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the remaining tablespoon of butter, then sauté the minced garlic and shallot until softened and fragrant. Stir in the sun-dried tomatoes.
4. Step 4: Pour in the heavy cream and cook until the sauce starts to bubble. Turn off the heat, then stir in the grated Parmesan cheese and baby spinach until the spinach is just wilted. Return the cooked chicken to the pan and mix well.
5. Step 5: Carefully cut the cooled spaghetti squash in half lengthwise and scoop out 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 sauce until everything is thoroughly coated. Garnish with fresh parsley if desired and serve immediately while hot.

Tips & Variations

• For added texture, sprinkle toasted pine nuts or chopped walnuts on top before serving.
• Substitute the chicken with cooked Italian sausage or shrimp for a different protein option.
• If you prefer a lighter sauce, swap heavy cream for half-and-half or a creamy cashew sauce.
• Roasting the spaghetti squash adds a deeper, sweeter flavor compared to microwaving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the cream sauce from separating. Avoid freezing, as the cream sauce may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free since it uses spaghetti squash instead of traditional pasta and does not contain any gluten ingredients.

How do I know when the spaghetti squash is cooked?

The spaghetti squash is done when it becomes tender enough for you to easily pierce it with a fork or knife. The flesh inside should shred easily into strands once cooled.

Tuscan Chicken and Spaghetti Squash Recipe

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★★★★★

4.9 from 129 reviews

This Tuscan Chicken and Spaghetti Squash recipe offers a flavorful, low-carb twist on classic pasta dishes by using tender spaghetti squash in place of traditional noodles. Cooked chicken bites are simmered in a creamy garlic Parmesan sauce with sun-dried tomatoes and fresh spinach, creating a rich and comforting meal that’s perfect for a nutritious weeknight dinner.

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

Ingredients

Scale 1x2x3x

Produce

• 1 medium spaghetti squash
• 4 cloves garlic, minced
• 1 shallot, minced
• 3 ounces baby spinach
• Fresh parsley, for garnish (optional)

Meat

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

Pantry

• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons butter, divided
• 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
• 1 cup heavy cream
• ⅓ cup grated Parmesan cheese

Instructions

1. Cook Spaghetti Squash: Pierce the spaghetti squash with a knife several times and microwave it on high for 8 to 12 minutes until tender. Alternatively, you can roast the squash in the oven at 400°F for 40 to 50 minutes. Allow the squash to cool before handling.
2. Season and 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 and cook the chicken until fully cooked and no longer pink inside, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter, then sauté the minced garlic and shallot until softened and fragrant, about 2 to 3 minutes. Stir in the julienned sun-dried tomatoes to combine.
4. Make Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle boil, stirring frequently. Once bubbly, turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken to the skillet and mix well to coat the chicken in the sauce.
5. Shred the Spaghetti Squash: Carefully cut the cooled spaghetti squash in half lengthwise and scoop out the seeds. Using a fork, shred the flesh to create spaghetti-like strands.
6. Combine and Serve: Add the shredded spaghetti squash to the creamy chicken mixture, stirring until the squash is well coated and heated through. Garnish with fresh parsley if desired and serve hot.

Notes

• To roast the spaghetti squash instead of microwaving, preheat the oven to 400°F (200°C) and roast the whole squash for 40-50 minutes until tender.
• You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less thick.
• For a dairy-free option, use a plant-based cream and vegan Parmesan-style cheese.
• Ensure the chicken pieces are cooked thoroughly to an internal temperature of 165°F (74°C).
• Leftover spaghetti squash can be stored separately and combined with the sauce before reheating.

Keywords: Tuscan chicken, spaghetti squash recipe, low carb dinner, creamy chicken pasta alternative, sun-dried tomatoes, garlic Parmesan sauce