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
Scale
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
- â…“ 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
