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
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
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
- â…“ 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
