Tuscan Chicken and Spaghetti Squash Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
