This Creamy Tuscan Chicken and Spaghetti Squash is a delicious and healthy twist on classic comfort food! It features tender, seasoned chicken and perfectly cooked spaghetti squash tossed in a rich and creamy Tuscan-inspired sauce with sun-dried tomatoes, spinach, and Parmesan cheese. I love that it’s a lighter alternative to traditional pasta dishes, and it’s packed with flavor and nutrients. This recipe is perfect for a weeknight dinner or a special occasion meal.
Why You’ll Love This Tuscan Chicken and Spaghetti Squash
- Healthy Comfort Food: Spaghetti squash is a great low-carb alternative to pasta, making this a healthier comfort food option.
- Creamy and Flavorful: The Tuscan-inspired sauce, with sun-dried tomatoes, garlic, and Parmesan, is incredibly rich and delicious.
- Easy to Make: This recipe uses simple ingredients and comes together relatively quickly.
- One-Pan (Almost!): Most of the cooking happens in one skillet, making cleanup easier.
Ingredients for Tuscan Chicken and Spaghetti Squash
Here’s what you’ll need to make this flavorful dish. The full list with measurements is in the recipe card below.
Squash and Chicken
- Spaghetti squash (Vegetable)
- Boneless, skinless chicken (Meat)
Seasoning
- Salt (Seasoning)
- Pepper (Spice)
- Italian seasoning (Spice Blend)
Sauce
- Butter (Fat)
- Garlic, minced (Aromatic)
- Shallot, minced (Aromatic)
- Sun-dried tomatoes (Vegetable)
- Heavy cream (Dairy)
- Parmesan cheese, grated (Dairy)
- Baby spinach (Vegetable)
Garnish
- Fresh Parsley
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Tuscan Chicken and Spaghetti Squash recipe as is, but here are a few ways to customize it:
- Use Different Protein: Try using Italian sausage, shrimp, or chickpeas instead of chicken.
- Add More Vegetables: Toss in some mushrooms, bell peppers, or zucchini for added nutrients and flavor.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
- Different Cheese: Use Asiago, Romano, or a blend of Italian cheeses instead of Parmesan.
How to Make Tuscan Chicken and Spaghetti Squash
Let me show you how to make this delicious and healthy Tuscan Chicken and Spaghetti Squash:
Cook the Spaghetti Squash
- First, I carefully pierce the spaghetti squash several times with a sharp knife.
- Then, I place it on a microwave-safe plate and cook it on high for 8-12 minutes, or until it’s tender. I let it cool while I prepare the chicken. (You can also roast the squash in the oven if you prefer.)
Season and Cook the Chicken
- While the squash is cooking, I season the chicken with salt, pepper, and Italian seasoning.
- I melt 1 tablespoon of butter in a large, deep skillet over medium-high heat.
- I add the chicken and cook it until it’s no longer pink in the center, about 7 minutes.
- Then, I remove the chicken from the pan, place it on a plate, and tent it with aluminum foil to keep it warm.
Sauté Aromatics
- I add the remaining butter to the pan along with the minced garlic and shallot.
- I cook for 1-2 minutes, or until they just start to soften.
Add Sun-dried Tomatoes
- I mix in the sun-dried tomatoes and cook for an additional minute.
Make the Sauce
- I pour in the heavy cream and cook until it’s hot and bubbly, about 1-2 minutes.
Finish the Sauce
- I turn off the heat and stir in the Parmesan cheese and spinach.
- I add the cooked chicken and any accumulated juices back to the pan.
Prepare the Spaghetti Squash
- Once the squash is cool enough to handle, I cut it in half lengthwise.
- I remove the seeds and then use a fork to scrape out the strands.
Combine and Serve
- I stir the spaghetti squash strands into the creamy sauce until they’re evenly coated.
- Finally, I garnish with fresh parsley, if desired, and serve immediately.
Tips and Tricks for the BEST Tuscan Chicken and Spaghetti Squash
Here are my tips for making this dish a success:
- Don’t Overcook the Squash: Cook the spaghetti squash until it’s tender but still slightly firm. Overcooked squash will be mushy.
- Use a Large Skillet: You’ll need a large, deep skillet to accommodate all the ingredients.
- Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor.
- Adjust the sauce : Add more cream if you prefer to have a more liquid sauce.
How to Serve
This Tuscan Chicken and Spaghetti Squash is a complete meal on its own, but here are a few serving suggestions:
- Side Salad: A simple green salad or a Caesar salad would be a great accompaniment.
- Garlic Bread: Serve with a side of warm, crusty garlic bread.
- Wine Pairing: A light-bodied red wine, like Pinot Noir, or a crisp white wine, like Pinot Grigio, would pair well with this dish.
Make Ahead and Storage
You can cook the spaghetti squash and chicken ahead of time. Store them separately in the refrigerator. Reheat the chicken and make the sauce just before serving. Leftovers can be stored in the refrigerator for up to 3 days.
FAQs about Tuscan Chicken and Spaghetti Squash
- Can I use a different type of squash?
- Yes, you can substitute butternut squash or acorn squash for the spaghetti squash.
- Can I make this vegetarian?
- Yes, you can omit the chicken or substitute it with chickpeas or white beans.
- What if I don’t have sun-dried tomatoes?
- You can use chopped fresh tomatoes, but the flavor will be different. Sun-dried tomatoes add a concentrated, umami flavor.
Enjoy this delicious and healthy Tuscan Chicken and Spaghetti Squash! It’s a flavorful and satisfying meal that’s perfect for any night of the week.
Print
Tuscan Chicken and Spaghetti Squash
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: Italian-Inspired
Description
This delicious and healthy Tuscan Chicken and Spaghetti Squash recipe combines tender chicken, a creamy, flavorful sauce, and “noodles” made from spaghetti squash for a satisfying and low-carb meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted 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 grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook Spaghetti Squash: Carefully pierce the spaghetti squash several times with a sharp knife. Place it on a microwave-safe plate and microwave on high for 8-12 minutes, or until tender. The cooking time will vary depending on the size of the squash. Let it cool slightly while you prepare the other ingredients.
- Season Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning.
- Cook Chicken: Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook until it’s no longer pink in the center, about 7 minutes. Remove the chicken from the skillet and set it aside on a plate. Tent the plate with aluminum foil to keep the chicken warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and shallot and cook for 1-2 minutes, or until they just begin to soften.
- Add Sun-dried Tomatoes: Stir in the sun-dried tomatoes and cook for another minute.
- Make Sauce: Pour the heavy cream into the skillet. Bring to a simmer and cook for 1-2 minutes, or until hot and bubbly.
- Finish Sauce and Chicken: Turn off the heat. Stir in the Parmesan cheese and baby spinach until the spinach wilts. Add the cooked chicken and any accumulated juices back to the skillet. Stir to combine.
- Prepare Squash: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise. Remove and discard the seeds. Use a fork to scrape out the strands of squash, separating them into “noodles.”
- Combine and Serve: Add the spaghetti squash strands to the skillet with the chicken and sauce. Toss gently to coat the squash evenly. Garnish with fresh chopped parsley, if desired, and serve immediately.
Notes
- Spaghetti Squash: You can also roast the spaghetti squash in the oven. Cut it in half lengthwise, remove the seeds, and roast it cut-side down on a baking sheet at 400°F (200°C) for 45-60 minutes, or until tender.
- Sun-dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor.
- Cream Sauce: For a lighter sauce, you can substitute half-and-half or milk for the heavy cream, but the sauce will be thinner.
- Serving Suggestions: This dish is a complete meal on its own.
- Storage: Leftover in the fridge for up to 4 days.