Tuscan Chicken and Spaghetti Squash Recipe

Introduction

This Tuscan Chicken and Spaghetti Squash dish offers a delicious, low-carb alternative to traditional pasta. Creamy, flavorful, and packed with tender chicken and sun-dried tomatoes, it’s a comforting meal perfect for any night of the week.

Ingredients

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

Instructions

1. Step 1: 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 or until tender. Let it cool while you prepare the chicken.
2. Step 2: Season the chicken pieces with salt, pepper, and Italian seasoning.
3. Step 3: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook until no longer pink in the center, about 7 minutes.
4. Step 4: Remove the chicken from the pan, place on a plate, and tent with foil to keep warm.
5. Step 5: Add the remaining butter to the pan along with the minced garlic and shallot. Cook for 1-2 minutes until they start to soften.
6. Step 6: Stir in the sun-dried tomatoes and cook for an additional minute.
7. Step 7: Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
8. Step 8: Turn off the heat and stir in the Parmesan cheese and baby spinach. Return the chicken and any juices to the pan and mix well.
9. Step 9: When the squash is cool enough to handle, cut it in half lengthwise, remove the seeds, and scrape out the strands with a fork.
10. Step 10: Stir the spaghetti squash strands into the cream sauce until evenly coated.
11. Step 11: Garnish with fresh parsley if desired, and serve warm.

Tips & Variations

• For extra flavor, try adding a pinch of crushed red pepper flakes to the sauce for a subtle heat.
• You can substitute kale or Swiss chard for the spinach if preferred.
• Roasting the spaghetti squash in the oven instead of microwaving enhances its sweetness and texture.
• Use sun-dried tomatoes packed in oil to keep the sauce rich and flavorful.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through, stirring occasionally to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes can be used but will offer a milder, less intense flavor. You might want to sauté them longer to develop sweetness.

Is it possible to make this dish dairy-free?

Yes, substitute the butter with olive oil, use a dairy-free cream alternative, and skip the Parmesan or use a vegan cheese substitute.

Tuscan Chicken and Spaghetti Squash Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

A creamy and flavorful Tuscan Chicken and Spaghetti Squash dish featuring tender chicken, garlic-infused cream sauce with sun-dried tomatoes, Parmesan, and fresh spinach. This easy, low-carb recipe uses microwave-cooked spaghetti squash and stovetop cooking for a quick and comforting meal.

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

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 medium spaghetti squash

Chicken

• 1 pound boneless, skinless chicken, cut into bite size pieces
• Salt, to taste
• Pepper, to taste
• 1 teaspoon Italian seasoning

Sauce

• 2 tablespoons butter, divided
• 4 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons sun-dried tomatoes, packed in oil, drained and julienne cut
• 1 cup heavy cream
• 1/3 cup Parmesan cheese, grated
• 3 ounces baby spinach

Garnish

• Fresh parsley, optional

Instructions

1. Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place the squash on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Remove and let cool while preparing the chicken.
2. Season the Chicken: Season the chicken pieces with salt, pepper, and Italian seasoning evenly to enhance flavor.
3. Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken pieces and cook for about 7 minutes or until no longer pink in the center, stirring occasionally for even cooking.
4. Keep Chicken Warm: Remove the cooked chicken from the pan, place it on a plate, and tent loosely with aluminum foil to keep warm.
5. Sauté Aromatics: Add the remaining tablespoon of butter to the same pan, then add minced garlic and shallot. Cook for 1-2 minutes until they start to soften and become fragrant.
6. Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional minute to release their flavors.
7. Make the Cream Sauce: Pour in the heavy cream and cook on medium heat until hot and bubbly, about 1-2 minutes.
8. Finish the Sauce: Turn off the heat, then stir in the grated Parmesan cheese and baby spinach until the spinach wilts slightly. Add the cooked chicken and any juices back into the pan, stirring to combine.
9. Prepare the Squash: Once cooled enough to handle, cut the spaghetti squash in half lengthwise. Remove the seeds, then use a fork to scrape out the flesh into strands resembling spaghetti.
10. Combine Squash with Sauce: Stir the spaghetti squash strands into the creamy chicken sauce until evenly coated and warmed through.
11. Garnish and Serve: Garnish with fresh parsley if desired, then serve immediately for a comforting Tuscan-inspired meal.

Notes

• Cooking times for microwave spaghetti squash may vary depending on the size and microwave wattage; check for tenderness starting at 8 minutes.
• Sun-dried tomatoes packed in oil add more depth of flavor; drain excess oil before adding.
• You can substitute heavy cream with half-and-half for a lighter option, but the sauce will be less rich.
• This dish pairs well with a simple green salad or crusty bread for a complete meal.
• 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-inspired, healthy dinner, sun-dried tomatoes, Parmesan chicken