Tuscan Chicken and Spaghetti Squash Recipe
If you’re craving comforting flavors with a healthy twist, look no further than this Tuscan Chicken and Spaghetti Squash. It’s a dish that brings together tender chicken, luscious sun-dried tomatoes, creamy Parmesan sauce, and those magical strands of squash—creating a meal that’s as satisfying for a cozy weekday dinner as it is impressive to serve to friends. Every bite is an invitation to the sunny hills of Tuscany, but with the ease and lightness you’ll love in your own kitchen.
Ingredients You’ll Need
The beauty of Tuscan Chicken and Spaghetti Squash is truly in its simplicity. Every ingredient has a purpose, whether it’s building the creamy sauce, adding a savory punch of umami, or coloring the plate with vibrant greens and reds. Here’s what you’ll need, each with its starring role:
- Spaghetti squash: Roasts up into golden, noodle-like strands for a fuss-free, low-carb pasta swap that soaks up every drop of sauce.
- Chicken breast: Boneless, skinless pieces keep the dish juicy and satisfying—be sure to cut them evenly for perfect cooking.
- Salt and pepper: Essential for seasoning both the squash and chicken, enhancing every flavor in the pan.
- Italian seasoning: Brings a fragrant blend of herbs that truly sets a Tuscan mood in every bite.
- Butter: Adds creamy richness and helps everything sauté up golden and delicious.
- Garlic: Minced fresh for that unmistakable warmth and aroma—don’t skimp!
- Shallot: Offers a subtle onion flavor that melds beautifully with the other aromatics.
- Sun-dried tomatoes: Intensely flavored gems that give bursts of tangy-sweet delight with every forkful.
- Heavy cream: Forms the luscious backbone of the sauce, thickening as it simmers.
- Parmesan cheese: Grated and stirred in at the end, it melts into the sauce for richness and that signature savory kick.
- Baby spinach: Wilts quickly and lends gorgeous green color, plus a boost of nutrients.
- Fresh parsley (optional): A pop of fresh, herby brightness on top for the perfect finish.
How to Make Tuscan Chicken and Spaghetti Squash
Step 1: Microwave the Spaghetti Squash
First things first: pierce your spaghetti squash a few times with a sharp knife (seriously, don’t skip this step), place it on a microwave-safe plate, and cook on high for 8-12 minutes until it’s tender to the touch. Leave it to cool while you get to work on the chicken—that way, you don’t risk burning your hands later!
Step 2: Season the Chicken
This is your flavor foundation, so don’t be shy. Toss your chicken pieces with a generous sprinkle of salt, pepper, and Italian seasoning, making sure every bite-size piece is well-coated with herby goodness.
Step 3: Sauté the Chicken
In a deep, roomy skillet, melt a tablespoon of butter over medium-high heat. Add the seasoned chicken and let it cook, stirring occasionally, until it’s beautifully browned and just cooked through—about 7 minutes. Transfer the chicken to a plate and cover with foil to keep it tender and warm.
Step 4: Cook Aromatics for the Sauce
Add your remaining butter to the pan (don’t clean it—those browned bits are flavor gold!). Toss in the minced garlic and shallot, stirring quickly until soft and fragrant, about a minute or two. This short step is what infuses your entire sauce with irresistible aroma.
Step 5: Add Sun-Dried Tomatoes
Scatter those glorious sun-dried tomatoes into the pan, letting them sizzle for another minute. Their savory, concentrated sweetness will weave through the sauce beautifully.
Step 6: Build the Cream Sauce
Pour in your heavy cream and watch the magic happen! Bring to a gentle simmer, letting it bubble and thicken ever so slightly, about 1-2 minutes. Resist the urge to rush—this is what makes the sauce rich and luxurious without being heavy.
Step 7: Add Parmesan, Spinach, and Chicken
Turn off the heat and stir in the Parmesan cheese and baby spinach. The cheese will melt and help thicken the sauce, while the spinach wilts down, turning bright green and tender. Slide the cooked chicken (with any juicy drippings) back into the pan, stirring everything to coat.
Step 8: Scrape Out the Spaghetti Squash
Once the squash is cool enough to handle, slice it lengthwise, scoop out the seeds, and use a fork to tease out those spaghetti-like strands. You’ll have heaps of golden “noodles” ready for the creamy sauce.
Step 9: Combine and Finish
Add the spaghetti squash to the skillet, gently tossing it through the sauce and chicken. Make sure every strand glistens with Parmesan cream—it’s what makes Tuscan Chicken and Spaghetti Squash so irresistible. Finish with a flutter of fresh parsley, and you’re ready to serve!
How to Serve Tuscan Chicken and Spaghetti Squash
Garnishes
A sprinkle of chopped fresh parsley instantly brightens the plate, but you can also add extra grated Parmesan or a twist of black pepper at the table. A drizzle of olive oil or even a few extra sun-dried tomato slivers make it feel extra special and restaurant-worthy.
Side Dishes
Tuscan Chicken and Spaghetti Squash pairs beautifully with roasted seasonal veggies like broccolini or asparagus. A crisp green salad with a bright vinaigrette provides just the right contrast, and if you’re not counting carbs, a slice of crusty bread is perfect for mopping up every last bit of sauce.
Creative Ways to Present
For a playful and elegant touch, serve the creamy mixture back in the hollowed-out squash shells—it makes for a gorgeous presentation straight from oven to table. Alternatively, portion it into small individual gratin dishes and broil for a lightly golden, bubbly top.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Chicken and Spaghetti Squash keeps well in the fridge for up to three days. Transfer everything to an airtight container as soon as it cools, and be sure to spoon over plenty of sauce to keep things moist and flavorful.
Freezing
If you need to freeze, portion the cooled Tuscan Chicken and Spaghetti Squash into single-serving containers. While cream sauces don’t always stay as silky when thawed, this recipe holds up surprisingly well for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers gently in a skillet over medium-low heat, adding a splash of cream or milk if the sauce has thickened too much. You can also microwave individual portions in short bursts, stirring between intervals to prevent overheating.
FAQs
Can I make Tuscan Chicken and Spaghetti Squash dairy-free?
Absolutely! Swap the butter for olive oil, use full-fat coconut milk instead of cream, and nutritional yeast or a vegan Parmesan-style cheese in place of the traditional Parmesan for a rich, satisfying result.
Is there a way to cook the spaghetti squash in the oven instead of the microwave?
Yes! Slice the squash in half, remove the seeds, drizzle with olive oil, and roast cut-side down at 400°F for 35-40 minutes. The strands will be slightly more caramelized and flavorful—just let it cool before handling.
What protein alternatives can I use?
Turkey breast, shrimp, or even tofu work beautifully in this recipe. Simply adjust cooking times accordingly, and season just as you would the chicken for that distinct Tuscan flavor.
Can I use frozen spinach?
Frozen spinach is a convenient substitute—just thaw and squeeze out as much water as possible before stirring it into the sauce. This will help prevent the dish from becoming too watery.
Is Tuscan Chicken and Spaghetti Squash keto-friendly?
Yes, this meal is low in carbs thanks to the spaghetti squash and creamy sauce, making it an ideal choice for anyone following a keto or low-carb lifestyle. Just double-check all your ingredients to keep net carbs in check.
Final Thoughts
I can’t urge you enough: try Tuscan Chicken and Spaghetti Squash the next time you crave comfort and sunshine on a plate! It’s easy, satisfying, deliciously creamy, and bound to become one of your favorites—whether you’re feeding family or simply treating yourself. Don’t forget to enjoy every forkful!
Print
Tuscan Chicken and Spaghetti Squash Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Tuscan Chicken and Spaghetti Squash recipe combines tender chicken in a creamy, flavorful sauce served over strands of spaghetti squash for a delicious and satisfying meal.
Ingredients
For the Spaghetti Squash:
- 1 medium spaghetti squash
For the Chicken:
- 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, julienne cut)
- 1 cup heavy cream
- 1/3 cup Parmesan cheese (grated)
- 3 ounces baby spinach
- fresh parsley (optional, garnish)
Instructions
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times, microwave on high for 8-12 minutes until tender, then let it cool.
- Prepare the Chicken: Season chicken with salt, pepper, and Italian seasoning.
- Cook the Chicken: Melt 1 tablespoon of butter in a skillet, cook chicken until no longer pink, then set aside.
- Make the Sauce: Add remaining butter to the pan, sauté garlic and shallot, then add sun-dried tomatoes. Pour in cream, heat until bubbly, then stir in Parmesan and spinach.
- Combine and Serve: Cut squash in half, remove seeds, scrape out strands. Stir squash into sauce, add chicken, mix well. Garnish with parsley.
Notes
- This dish pairs well with a side salad or garlic bread.
- Adjust the seasoning to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Microwave
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 580mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
Keywords: Tuscan Chicken, Spaghetti Squash, Creamy Chicken Pasta, Italian Recipe
