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
Scale
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.
