If you are craving a hearty yet wholesome meal that transports your taste buds straight to the heart of Italy, this Tuscan Chicken and Spaghetti Squash Recipe will become your new favorite. Bursting with the richness of creamy Parmesan and sun-dried tomatoes, paired with tender chicken and the unique texture of spaghetti squash, this dish is both comforting and vibrant. It’s a delightful way to enjoy classic Tuscan flavors while keeping things light and fresh without sacrificing any of the indulgence we all love in a good dinner.
Ingredients You’ll Need
Simple, high-quality ingredients create the magic in this dish, each bringing their own texture, flavor, or color that blends seamlessly to offer an authentic Tuscan experience. Here’s what you’ll need to gather before you dive into making this Tuscan Chicken and Spaghetti Squash Recipe.
- Spaghetti squash: Offers a fantastic low-carb pasta alternative with a subtly sweet flavor and stringy texture perfect for soaking up sauce.
- Boneless, skinless chicken: Lean protein that cooks quickly and absorbs the delicious seasonings and sauce beautifully.
- Salt and pepper: Essential seasonings that enhance every ingredient’s natural flavor.
- Italian seasoning: A fragrant blend that infuses the chicken with classic Mediterranean herbs.
- Butter: Provides richness and helps build the base for the creamy sauce.
- Garlic: Adds a warm, savory depth that is unmistakably Italian.
- Shallot: Offers a delicate sweetness and texture to complement the garlic.
- Sun-dried tomatoes: Their intense tangy sweetness brings a vibrant pop and beautiful color contrast.
- Heavy cream: Creates a luscious, velvety sauce that ties everything together.
- Parmesan cheese: Sharp and nutty, it melts into the cream adding extra umami goodness.
- Baby spinach: Gives a fresh, green lift and an extra dose of nutrients.
- Fresh parsley (optional): For a bright, herbaceous garnish that rounds out the dish visually and flavor-wise.
How to Make Tuscan Chicken and Spaghetti Squash Recipe
Step 1: Cook the Spaghetti Squash
Start by piercing your spaghetti squash with a knife to allow steam to escape, then microwave it until tender, which usually takes about 8 to 12 minutes. If you prefer a deeper roasted flavor, you can also cut it in half, remove seeds, and roast in the oven. Once cooked, set it aside to cool, making it easier to shred the flesh into noodle-like strands later.
Step 2: Cook the Chicken
Season bite-sized chicken pieces with salt, pepper, and Italian seasoning to ensure every bite carries that classic Tuscan herb aroma. Melt a tablespoon of butter in a skillet over medium-high heat and cook the chicken until it’s just cooked through and no longer pink inside. Remove the chicken from the pan and set it aside — we’ll bring it back soon to soak up the sauce.
Step 3: Sauté Aromatics
Add the remaining tablespoon of butter to your pan along with minced garlic and shallot. Cook them gently until they soften and become fragrant, creating the flavor foundation for your sauce. Next, stir in the sun-dried tomatoes—they add a burst of tangy sweetness that’s absolutely irresistible.
Step 4: Make the Creamy Sauce
Pour in the heavy cream, letting it bubble gently as it thickens slightly. Turn off the heat and stir in the Parmesan cheese along with fresh baby spinach, which wilts beautifully into the sauce. Return the cooked chicken to the skillet to warm through and soak up those lush flavors.
Step 5: Shred the Spaghetti Squash
Once the squash has cooled enough to handle, cut it in half lengthwise if you haven’t already, scoop out the seeds, and use a fork to shred the flesh into tender, spaghetti-like strands. The texture perfectly mimics pasta but with a lighter, vegetable-based twist.
Step 6: Combine and Serve
Gently fold the spaghetti squash strands into the creamy sauce until everything is well coated and steaming hot. Garnish with fresh parsley if you like, and serve immediately to enjoy the full layered flavors of this Tuscan Chicken and Spaghetti Squash Recipe.
How to Serve Tuscan Chicken and Spaghetti Squash Recipe
Garnishes
Fresh parsley is a lovely, simple garnish that adds a bright green pop of color and herbaceous freshness. A sprinkle of extra grated Parmesan or even a few chili flakes can add an extra layer of flavor and visual appeal.
Side Dishes
This dish really shines on its own but pairing it with a crisp arugula salad drizzled with lemon vinaigrette or some roasted asparagus makes for a well-rounded meal. Crusty garlic bread can also be a delicious addition if you want something to sop up the creamy sauce.
Creative Ways to Present
For a stunning presentation, try serving the spaghetti squash right in the squash shells as edible bowls. It’s a charming touch that brings a rustic, farmhouse feel to your dinner table and always impresses guests.
Make Ahead and Storage
Storing Leftovers
Any leftover Tuscan Chicken and Spaghetti Squash Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld wonderfully after resting, making for a delicious next-day meal.
Freezing
While the creamy sauce is amazing fresh, freezing is possible if needed. Store the dish in a freezer-safe container for up to 2 months. Keep in mind the texture of the spinach might change slightly after thawing.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop or in the microwave, stirring occasionally. Adding a splash of cream or broth can help restore the sauce’s creaminess if it appears to thicken too much.
FAQs
Can I use chicken breasts instead of thigh meat for this Tuscan Chicken and Spaghetti Squash Recipe?
Absolutely! Boneless, skinless chicken breasts or thighs both work well. Just be sure to monitor cooking time as breasts tend to cook faster and can dry out if overcooked.
Is it possible to prepare this dish without using cream?
You can substitute the heavy cream with coconut milk or a cashew cream for a dairy-free version. The texture might be slightly different but still delicious with the rich flavors intact.
How do I know when the spaghetti squash is perfectly cooked?
The squash is done when a fork pierces the skin easily and the flesh is tender enough to shred into strands that resemble spaghetti noodles. Moisture levels can vary, so cooking time might need slight adjustments.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes can be used, but sun-dried tomatoes provide concentrated sweetness and tanginess that elevate this dish’s authentic Tuscan flavor.
What other vegetables can I add to the dish?
Feel free to add mushrooms, bell peppers, or zucchini for added texture and nutrition. Adding them when sautéing the aromatics is the best time to incorporate these veggies.
Final Thoughts
This Tuscan Chicken and Spaghetti Squash Recipe offers a warm hug in the form of a delicious, nutrient-packed dinner that never sacrifices flavor or satisfaction. It’s perfect for busy weeknights or special occasions when you want to impress with something that feels both fancy and homey. Give it a go—you’re going to love every bite!
Print
Tuscan Chicken and Spaghetti Squash Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A creamy and flavorful Tuscan Chicken and Spaghetti Squash recipe that offers a low-carb alternative to traditional pasta dishes. Tender chicken pieces cooked with garlic, shallots, and sun-dried tomatoes in a rich Parmesan cream sauce are combined with naturally stringy spaghetti squash for a hearty, comforting meal perfect for family dinners.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
Sauce and Aromatics
- 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
- Cook Spaghetti Squash: Pierce the spaghetti squash with a knife and microwave on high for 8-12 minutes until tender. Alternatively, roast the squash in the oven until soft. Remove from heat and let cool for safe 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 and cook the chicken until it is no longer pink inside and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of butter, then add minced garlic and shallots. Sauté until softened and fragrant. Stir in the julienned sun-dried tomatoes to combine.
- Make Sauce: Pour the heavy cream into the skillet with the aromatics and sun-dried tomatoes. Cook until the cream becomes bubbly and slightly thickened. Turn off the heat, then stir in the grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken to the skillet and mix everything together.
- Shred Squash: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise and scoop out the seeds. Use a fork to shred the flesh into spaghetti-like strands.
- Combine and Serve: Stir the shredded spaghetti squash into the creamy chicken sauce until well coated. Garnish with fresh parsley if desired and serve immediately while hot.
Notes
- For roasting the spaghetti squash instead of microwaving, preheat oven to 400°F (200°C). Cut squash in half, remove seeds, drizzle with olive oil, and roast cut-side down on a baking sheet for 30-40 minutes.
- Sun-dried tomatoes packed in oil add rich flavor; if using dried ones, rehydrate them in warm water before use.
- This dish can be made dairy-free by substituting heavy cream with coconut cream and Parmesan with nutritional yeast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe lower in fat, reduce the butter to 1 tablespoon and use a lighter cream option or half-and-half.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
