If you are on the hunt for a dish that feels like a warm embrace on a plate, look no further than this Tuscan Chicken and Spaghetti Squash Recipe. It beautifully combines tender, flavorful chicken with the subtly sweet and perfectly textured strands of spaghetti squash. The creamy, garlicky sauce enriched with sun-dried tomatoes and spinach elevates each bite, transforming simple ingredients into a cozy, comforting meal that’s both wholesome and satisfying. Trust me, this recipe will quickly become a new favorite for family dinners or anytime you want to impress with ease.
Ingredients You’ll Need
The charm of this Tuscan Chicken and Spaghetti Squash Recipe lies in its straightforward ingredient list. Each component is thoughtfully chosen: the spaghetti squash adds a hint of sweetness and a low-carb twist, chicken brings protein and heartiness, while the garlic, sun-dried tomatoes, and Parmesan cheese build layers of savory depth. The baby spinach lends freshness and vibrant color, making this dish as beautiful as it is delicious.
- 1 medium spaghetti squash: The star ingredient that mimics pasta strands with a light, slightly sweet flavor and delightful texture.
- 1 pound boneless, skinless chicken, cut into bite-sized pieces: Perfectly tender and quick to cook, providing protein and body to the dish.
- Salt and pepper, to taste: Essential to elevate and balance all the natural flavors.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that brings that unmistakable Tuscan charm.
- 2 tablespoons butter, divided: Adds a rich, silky mouthfeel and helps in sautéeing.
- 4 cloves garlic, minced: Offers an irresistible aromatic punch that permeates the sauce.
- 1 shallot, minced: Contributes a delicate sweetness and subtle onion flavor.
- 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned: Brings a concentrated tangy, sweet essence that brightens every bite.
- 1 cup heavy cream: Creates the luscious, velvety sauce that ties all ingredients together.
- ⅓ cup grated Parmesan cheese: Adds a nutty, salty richness that’s classic and comforting.
- 3 ounces baby spinach: Provides freshness, color, and a nutritional boost.
- Fresh parsley, for garnish (optional): A fresh herbaceous note to finish things beautifully.
How to Make Tuscan Chicken and Spaghetti Squash Recipe
Step 1: Cook the Spaghetti Squash
Start by piercing the spaghetti squash several times with a sharp knife to allow steam to escape. Then microwave it for about 8 to 12 minutes until the flesh is tender when pierced with a fork. If you prefer, roasting the squash in the oven gives a slightly deeper flavor and caramelization. Once cooked, allow it to cool; this makes handling safer and easier for the next step.
Step 2: Prepare the Chicken
Season the bite-sized chicken pieces generously with salt, pepper, and Italian seasoning — these simple touches elevate the meat’s natural flavor tremendously. Melt one tablespoon of butter in a skillet over medium-high heat and cook the chicken until it’s no longer pink in the center, ensuring luscious juiciness on the inside and a subtle golden crust on the outside. Set the chicken aside while you work on the sauce.
Step 3: Sauté the Aromatics
In the same skillet, add the remaining butter and toss in the minced garlic and shallot. Cook them gently until fragrant and softened, about 2-3 minutes. This step builds the aromatic foundation, bringing a gentle sweetness and mild pungency to the dish. Stir in the julienned sun-dried tomatoes next; their tangy, sun-kissed flavor is what makes this dish uniquely Tuscan and utterly irresistible.
Step 4: Create the Creamy Sauce
Pour in the heavy cream and allow it to gently bubble, melding with the garlic, shallots, and sun-dried tomatoes to create a rich sauce that’s nothing short of dreamy. Once heated through, turn off the stove and stir in the grated Parmesan cheese until melted and smooth. Toss in the baby spinach last so it wilts just enough, lending fresh color and lightness to balance the richness.
Step 5: Shred and Combine the Squash
Halve your cooled spaghetti squash lengthwise and scoop out the seeds. Use a fork to shred the flesh; you’ll see it naturally separates into spaghetti-like strands. This is where the magic happens as these strands soak up the savory cream sauce perfectly. Return the cooked chicken to the pan and stir everything together, coating each strand and morsel of chicken in that indulgent sauce.
Step 6: Serve Warm and Garnished
Finish the dish with a sprinkle of fresh parsley if you have it on hand — the fresh herb adds a pop of color and a delicate freshness that brightens up the whole plate. Serve your Tuscan Chicken and Spaghetti Squash Recipe hot for the ultimate comforting experience.
How to Serve Tuscan Chicken and Spaghetti Squash Recipe
Garnishes
A few thoughtful garnishes can turn this dish into a feast for the eyes as well as the palate. Fresh parsley leaves add a lovely green burst and subtle herbal notes. If you want a bit more texture and zest, a light drizzle of extra virgin olive oil or a few shavings of Parmesan on top provide that finishing touch that makes every bite special.
Side Dishes
While this Tuscan Chicken and Spaghetti Squash Recipe is a complete meal on its own, pairing it with a crisp green salad dressed with lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts brings a delightful contrast of textures and flavors. A crusty garlic bread could also be a wonderful addition if you want to indulge a bit.
Creative Ways to Present
To really impress, serve the spaghetti squash right in the roasted squash shells. It’s rustic, charming, and reduces cleanup! Alternatively, use shallow pasta bowls to showcase the pasta-like strands swimming in creamy sauce for an elegant dinner presentation. Adding a sprinkle of toasted pine nuts or chili flakes for a subtle kick can also take this dish up a notch.
Make Ahead and Storage
Storing Leftovers
This Tuscan Chicken and Spaghetti Squash Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and develop even further overnight, making your next meal just as delicious.
Freezing
If you want to freeze leftovers, it’s best to keep the squash and chicken together in a freezer-safe container and consume within 1 month. Note that the texture of the spaghetti squash may soften a bit after thawing, but the flavors will remain delightful. When ready, thaw overnight in the fridge.
Reheating
Reheat gently on the stove over low heat to retain the creamy sauce texture, stirring occasionally. Adding a splash of cream or milk helps revive the sauce’s richness. Alternatively, microwave in short bursts, stirring between, until hot.
FAQs
Can I use other types of squash instead of spaghetti squash?
Spaghetti squash has a unique stringy texture that mimics pasta, which is central to this recipe’s appeal. While other squashes like butternut are delicious, they don’t provide the same “spaghetti” effect but could still work if you prefer a creamier, mashed base.
Is this Tuscan Chicken and Spaghetti Squash Recipe low-carb?
Absolutely! Spaghetti squash is a great low-carb alternative to traditional pasta. Combined with protein-rich chicken and nutrient-packed spinach, this dish fits well into low-carb or keto meal plans.
Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or a creamy plant-based alternative, and swap Parmesan for a dairy-free cheese or nutritional yeast to keep the dish creamy and flavorful without dairy.
What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, roasted red peppers or even slow-cooked fresh tomato chunks can add a similar depth and sweetness, though the flavor will be slightly different but still delicious.
How do I know when the chicken is fully cooked?
Chicken pieces should be cooked until no longer pink in the center and reach an internal temperature of 165°F (75°C). Cooking them over medium-high heat for a few minutes on each side usually does the trick, ensuring they stay juicy and tender.
Final Thoughts
There is something so wonderfully satisfying about this Tuscan Chicken and Spaghetti Squash Recipe — it’s like a taste of Italy infused with wholesome comfort food charm. Easy to prepare yet full of luxurious flavor, it’s perfect for dinner any night of the week. Give it a try, and I’m sure it will quickly become one of your favorite go-to recipes that friends and family will keep asking for again and again.
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 offers a flavorful, low-carb twist on classic pasta dishes by swapping traditional pasta with nutrient-packed spaghetti squash. Tender chicken is cooked with fragrant garlic, shallots, and sun-dried tomatoes in a creamy Parmesan sauce, complemented by fresh baby spinach and herbs for a comforting, wholesome meal.
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
Sauté and Sauce
- 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 several times with a knife and microwave on high for 8-12 minutes or until tender. Alternatively, roast the squash in the oven at 400°F (204°C) for about 40 minutes. Once cooked, let it cool.
- Cook Chicken: Season the chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a skillet over medium-high heat, then add the chicken. Cook until the chicken is fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter, minced garlic, and shallot. Sauté until softened and fragrant, about 2-3 minutes. Stir in the julienned sun-dried tomatoes.
- Make Sauce: Pour in the heavy cream and cook until the mixture is bubbly and slightly thickened, about 3-5 minutes. Remove the skillet from heat and stir in grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken to the pan and combine well.
- Shred Squash: Cut the cooled spaghetti squash in half lengthwise and remove the seeds. Using a fork, 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 hot.
Notes
- Microwaving the spaghetti squash is a quick alternative to roasting, but roasting adds deeper flavor.
- Sun-dried tomatoes packed in oil add richness; drain them before using to avoid excess oil in the sauce.
- Adjust seasoning with salt and pepper at the end to suit your taste.
- This dish is low-carb and gluten-free as it uses spaghetti squash instead of traditional pasta.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
