Tuscan Chicken and Spaghetti Squash Recipe
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.
- 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
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
- 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.
- Season the Chicken: Season the chicken pieces with salt, pepper, and Italian seasoning evenly to enhance flavor.
- 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.
- Keep Chicken Warm: Remove the cooked chicken from the pan, place it on a plate, and tent loosely with aluminum foil to keep warm.
- 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.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional minute to release their flavors.
- Make the Cream Sauce: Pour in the heavy cream and cook on medium heat until hot and bubbly, about 1-2 minutes.
- 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.
- 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.
- Combine Squash with Sauce: Stir the spaghetti squash strands into the creamy chicken sauce until evenly coated and warmed through.
- 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
