If you’re craving a meal that’s bursting with flavor but still feels fresh and light, then this Tuscan Chicken and Spaghetti Squash Recipe is going to be your new favorite go-to. It’s a beautiful blend of tender chicken, garlicky sun-dried tomatoes, creamy Parmesan sauce, and the wonderfully textured spaghetti squash that soaks up every bit of that luscious sauce. Whether you’re trying to eat a little healthier or just want something comforting with an Italian twist, this recipe delivers on all fronts with a satisfying bite and vibrant color that’s as pleasing to the eye as it is to the taste buds.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing something special to the bowl. From the bright spinach leaves adding a punch of green, to the rich cream and Parmesan cheese creating that silky sauce, every component plays its part in making this recipe unforgettable.
- Medium spaghetti squash: Acts as the low-carb pasta substitute, offering a stringy texture that soaks up flavors beautifully.
- Boneless, skinless chicken: Provides tender protein that’s well seasoned for a flavorful experience.
- Salt and pepper: Basic seasonings to enhance the natural flavors of the dish.
- Italian seasoning: A fragrant blend of herbs that brings that unmistakable Tuscan vibe.
- Butter: Used in two stages for sautéing and flavor richness in the sauce.
- Garlic: Adds a punchy aroma and depth.
- Shallot: Delivers subtle sweetness and complexity when sautéed.
- Sun-dried tomatoes packed in oil: Infuse a tangy, concentrated tomato flavor that elevates the entire dish.
- Heavy cream: Creates a luscious, creamy base for the sauce.
- Grated Parmesan cheese: Adds the perfect salty, umami-rich finish to the creamy sauce.
- Baby spinach: Offers freshness and a pop of color, balancing the richness.
- Fresh parsley (optional): For garnish, adding a bright herbal note at the end.
How to Make Tuscan Chicken and Spaghetti Squash Recipe
Step 1: Cook Spaghetti Squash
Start by piercing the spaghetti squash several times with a knife so it doesn’t burst during cooking. You can microwave it for 8 to 12 minutes until tender, which is a huge time saver. If you prefer, roasting it in the oven works beautifully too, developing a slightly nuttier flavor. Let it cool enough to handle before moving on.
Step 2: Cook Chicken
Season your bite-sized chicken pieces generously with salt, pepper, and Italian seasoning. Melt one tablespoon of butter in a skillet over medium-high heat, then cook the chicken until it’s no longer pink inside and has a lovely golden sear outside. Once cooked, remove the chicken to a plate and keep it warm for later.
Step 3: Sauté Aromatics
In the same skillet, add the remaining butter, then toss in the minced garlic and shallot, stirring gently until they soften and become fragrant. This step is crucial because these aromatics build a flavorful base. Next, stir in the sun-dried tomatoes, which contribute tangy sweetness and a burst of intense flavor.
Step 4: Make Sauce
Pour in the heavy cream to the skillet and let it bubble gently, allowing it to thicken slightly. Then turn off the heat and stir in the grated Parmesan cheese along with the baby spinach, letting the residual heat wilt the spinach just enough and the cheese melt perfectly. This rich sauce is what ties everything together magically.
Step 5: Shred Squash
Carefully cut the cooled spaghetti squash in half lengthwise, scoop out the seeds, then use a fork to shred the flesh into those delicate, noodle-like strands that we all love. This textural transformation is why spaghetti squash is such a brilliant low-carb pasta alternative.
Step 6: Combine and Serve
Return the cooked chicken to the sauce in the skillet, then gently fold in the shredded spaghetti squash until every strand is coated in the creamy sauce. Finally, garnish with fresh parsley for a pop of color and freshness. Serve it hot, and enjoy the harmonious blend of flavors and textures.
How to Serve Tuscan Chicken and Spaghetti Squash Recipe
Garnishes
A sprinkle of fresh parsley is a simple yet effective way to brighten up the dish visually and add a subtle herbal note to balance the creamy sauce. You can also add a few grated Parmesan shavings on top for an extra cheesy touch that melts on the warm noodles.
Side Dishes
This Tuscan Chicken and Spaghetti Squash Recipe is quite filling on its own, but if you want to round out your meal, a crisp green salad with a zesty vinaigrette works wonders. Roasted asparagus or garlic bread are also fantastic sides that complement the rich flavors beautifully.
Creative Ways to Present
For a stunning presentation, serve the spaghetti squash in the hollowed-out squash shells nestled on a platter for a rustic touch. Or layer it in shallow bowls with some extra sun-dried tomatoes and a drizzle of olive oil for a restaurant-worthy look that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers can be transferred to an airtight container and stored in the refrigerator for up to 3 days. The flavors tend to meld together even more after resting, making it an excellent choice for next-day lunches or dinners.
Freezing
While the creamy texture is best fresh, you can freeze leftovers by placing them in a freezer-safe container for up to 2 months. To preserve texture and flavor, it’s recommended to freeze without the fresh spinach and add fresh greens when reheating.
Reheating
When it’s time to enjoy the leftovers, reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. Adding a splash of cream or milk can help revive the silky consistency if it gets a bit thick. Microwaving is convenient but less ideal for even heating.
FAQs
Can I use other types of squash instead of spaghetti squash?
Spaghetti squash is unique because of its noodle-like strands, so while you can experiment with other squash, they won’t have quite the same texture. Butternut or acorn squash can be tasty alternatives, just expect a softer consistency.
Is it necessary to cook the spaghetti squash before shredding?
Yes, cooking the spaghetti squash softens it and allows the flesh to be easily shredded into strands. Raw squash is too tough and won’t pull apart into noodles.
Can I make this recipe dairy-free?
Absolutely! Swap the heavy cream for coconut cream or a plant-based cream alternative, and use nutritional yeast or a dairy-free cheese substitute instead of Parmesan to keep the creamy, cheesy vibe without dairy.
How do I know when the chicken is fully cooked?
Chicken is done when it’s no longer pink in the center and reaches an internal temperature of 165°F (74°C). Cooking it over medium-high heat in bite-sized pieces helps it cook evenly and quickly.
Can I prepare this recipe ahead and reheat it?
Yes, this dish reheats well, making it a fantastic make-ahead meal. Just be sure to reheat gently to keep the cream sauce smooth and consider freshening with a handful of spinach or parsley before serving.
Final Thoughts
This Tuscan Chicken and Spaghetti Squash Recipe is such a wonderful way to enjoy classic Tuscan flavors without feeling heavy or weighed down. It’s full of comforting creaminess, fresh greens, and tender chicken all wrapped up in those magical spaghetti squash strands. I encourage you to try it for your next weeknight dinner or for when you want to wow guests with something both healthy and decadently delicious.
Print
Tuscan Chicken and Spaghetti Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
Description
This Tuscan Chicken and Spaghetti Squash recipe offers a creamy, comforting dish that’s both rich in flavor and lighter than traditional pasta dishes. Tender chicken pieces are cooked with garlic, shallots, and sun-dried tomatoes, then combined with a creamy Parmesan and spinach sauce. The spaghetti squash serves as a healthy, low-carb alternative to pasta, creating a satisfying meal perfect for weeknights or entertaining.
Ingredients
Vegetables and Protein
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1 shallot, minced
- 3 ounces baby spinach
- Fresh parsley, for garnish (optional)
Seasonings and Fats
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, divided
Additional Flavorings
- 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
- 1 cup heavy cream
- â…“ cup grated Parmesan cheese
Instructions
- Cook Spaghetti Squash: Pierce the spaghetti squash multiple times with a knife and microwave it on high for 8-12 minutes until tender. Alternatively, roast it in the oven until soft. Remove and let it cool before handling.
- 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 cook the chicken until it is no longer pink inside, about 5-7 minutes. 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. Cook until softened and fragrant, about 2-3 minutes. Stir in the sun-dried tomatoes and cook for another minute to combine flavors.
- Make Sauce: Pour the heavy cream into the skillet and bring it to a gentle bubble while stirring. Turn off the heat and stir in the grated Parmesan cheese and baby spinach, allowing the spinach to wilt. Return the cooked chicken pieces to the pan and mix well to coat in the sauce.
- Shred Squash: Once cooled enough to handle, carefully cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds. Using a fork, shred the flesh of the squash into spaghetti-like strands.
- Combine and Serve: Stir the shredded spaghetti squash into the creamy chicken sauce until evenly combined. Garnish with fresh parsley if desired and serve hot immediately.
Notes
- Microwaving the spaghetti squash is a quicker alternative to roasting, but roasting enhances the flavor through caramelization.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Sun-dried tomatoes packed in oil add depth of flavor; if unavailable, chopped roasted red peppers can be used as a substitute.
- For a dairy-free version, swap butter and cream with plant-based alternatives and use nutritional yeast in place of Parmesan.
- Make sure to allow the spaghetti squash to cool slightly before shredding to avoid burns.
