If you are craving a dish that feels like a cozy Tuscan escape right in your own kitchen, you have to try this Tuscan Chicken and Spaghetti Squash Stir-Fry Recipe. It combines tender, perfectly seasoned chicken with the delicate strands of spaghetti squash, all wrapped in a luscious creamy sauce brightened by sun-dried tomatoes and fresh spinach. This recipe strikes the perfect balance of hearty comfort and light freshness, making it a favorite anytime you want something satisfying yet lighter than traditional pasta dishes.
Ingredients You’ll Need
The magic of this Tuscan Chicken and Spaghetti Squash Stir-Fry Recipe lies in its simple, carefully selected ingredients that each bring something unique to the table—from the texture of spaghetti squash to the rich creaminess of butter and Parmesan. Every component is essential to build those layers of flavor and keep your dish both colorful and delicious.
- 1 medium spaghetti squash: The low-carb base that mimics spaghetti strands with a mild, slightly sweet flavor.
- 1 pound boneless, skinless chicken: Bite-sized pieces cook quickly and provide that satisfying protein punch.
- Salt and pepper, to taste: Simple yet crucial for balancing and enhancing all flavors.
- 1 teaspoon Italian seasoning: A fragrant blend that brings authentic Tuscan herb notes into the dish.
- 2 tablespoons butter, divided: Adds rich, silky texture when sautéing and blending flavors.
- 4 cloves garlic, minced: Infuses a warm, inviting aroma that pairs beautifully with chicken.
- 1 shallot, minced: Offers a gentle sweetness and delicate complexity beyond standard onions.
- 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned: These give a tangy burst and vibrant color that awaken the palate.
- 1 cup heavy cream: Creates the luscious sauce that ties all ingredients together with indulgence.
- â…“ cup grated Parmesan cheese: Brings nutty depth and a creamy finish to the sauce.
- 3 ounces baby spinach: Adds freshness, a pop of green, and healthy nutrients to the dish.
- Fresh parsley, for garnish (optional): Gives a bright, herbaceous note as the final flourish.
How to Make Tuscan Chicken and Spaghetti Squash Stir-Fry Recipe
Step 1: Cook the Spaghetti Squash
Start by piercing the spaghetti squash several times with a knife, then microwave it until tender, about 8 to 12 minutes. You can also roast it in the oven if you prefer a deeper, roasted flavor. Let it cool enough to handle before moving on to the next step.
Step 2: Prepare the Chicken
Season your chicken pieces with salt, pepper, and Italian seasoning for that rustic Tuscan flavor. Melt one tablespoon of butter in a skillet over medium-high heat, then add the chicken and cook until it is no longer pink inside. Remove the chicken from the pan and set it aside, saving those tasty browned bits for later.
Step 3: Sauté Aromatics and Sun-Dried Tomatoes
Using the same skillet, add the remaining butter along with minced garlic and shallot. Cook them gently until softened and fragrant, then stir in the sun-dried tomatoes. This step builds the fragrant base of your creamy sauce, enhancing both aroma and flavor.
Step 4: Create the Creamy Sauce
Pour in the heavy cream and cook until the mixture bubbles gently. Turn off the heat and stir in Parmesan cheese and fresh baby spinach, letting the cheese melt and the spinach wilt slightly in the warm sauce. Return the cooked chicken to the pan to soak up the creamy goodness.
Step 5: Shred and Combine the Spaghetti Squash
Cut your cooled spaghetti squash in half lengthwise, scoop out the seeds, and use a fork to shred the flesh into spaghetti-like strands. Toss these strands gently into the creamy chicken mixture until everything is evenly coated and heated through.
Step 6: Serve and Garnish
Finish off with a sprinkle of fresh parsley for that vibrant touch. Serve your Tuscan Chicken and Spaghetti Squash Stir-Fry Recipe hot and enjoy every nourishing, comforting bite!
How to Serve Tuscan Chicken and Spaghetti Squash Stir-Fry Recipe
Garnishes
A scattering of fresh chopped parsley adds brightness and a splash of color that awakens the senses. A light dusting of extra Parmesan cheese or a few red pepper flakes can also enhance flavor and presentation.
Side Dishes
This dish is so rich and satisfying on its own, but pairing it with a crisp green salad or roasted vegetables can add contrasting textures. A crusty slice of garlic bread or warm focaccia complements the creamy sauce beautifully, soaking up every last bit.
Creative Ways to Present
For an elegant twist, serve this stir-fry inside hollowed-out spaghetti squash shells to impress guests. Or, for a casual weeknight meal, dish it up family-style in a large skillet with a sprinkle of herbs on top for a charming rustic vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, making it a delicious second-day meal.
Freezing
While freezing is possible, the texture of the spaghetti squash may soften a bit. If you do freeze it, place portions in freezer-safe containers and consume within 1 to 2 months for best quality.
Reheating
Reheat gently in a skillet over low heat or in the microwave on medium power to maintain creaminess without curdling the sauce. Adding a splash of cream or broth can help refresh the texture.
FAQs
Can I use regular pasta instead of spaghetti squash?
Absolutely! You can swap the spaghetti squash for your favorite pasta, but the dish will be heavier and more carb-rich. The spaghetti squash adds a wonderful lightness and nutrition boost.
Is there a way to make this dish dairy-free?
You can replace butter with olive oil, use a dairy-free cream alternative, and nutritional yeast instead of Parmesan. The flavors will shift slightly but remain deliciously Tuscan.
How do I know when the spaghetti squash is cooked?
If you can easily pierce it with a fork and the inside strands separate easily, it is perfectly cooked. Cooking times may vary slightly depending on the size of your squash and method used.
Can I prepare this recipe ahead of time for a dinner party?
Yes! You can cook the spaghetti squash and chicken ahead, prepping the sauce just before serving. This makes for an easy, stress-free meal that comes together quickly.
What is the best way to julienne sun-dried tomatoes?
Simply slice the sun-dried tomatoes lengthwise into thin strips. Make sure to drain excess oil to avoid an overly greasy dish, but keeping a bit adds great flavor depth.
Final Thoughts
This Tuscan Chicken and Spaghetti Squash Stir-Fry Recipe is truly a comforting yet fresh dish that anyone can enjoy. It elegantly blends simple ingredients to create something far more exciting than the sum of its parts. Give it a try soon — I promise it will become one of your new favorite weeknight meals!
Print
Tuscan Chicken and Spaghetti Squash Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb
Description
This Tuscan Chicken and Spaghetti Squash recipe is a creamy, flavorful dish combining tender chicken pieces with nutritious spaghetti squash, sun-dried tomatoes, and a rich Parmesan cream sauce finished with spinach and fresh parsley. It’s a lighter, low-carb alternative to traditional pasta dishes, perfect for a comforting yet healthy weeknight dinner.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Chicken and Seasonings
- 1 pound boneless, skinless chicken, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, divided
Aromatics and Sauce
- 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 until tender. Alternatively, you can roast the squash in the oven until soft. Once cooked, let it cool to handle safely.
- Cook Chicken: Season the chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a skillet over medium-high heat and cook the chicken until it is no longer pink in the center. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: To the same skillet, add the remaining tablespoon of butter along with the minced garlic and shallot. Cook until the aromatics soften and become fragrant, about 2-3 minutes. Stir in the julienned sun-dried tomatoes and cook for an additional minute.
- Make Sauce: Pour in the heavy cream and bring it to a gentle bubble while stirring. Turn off the heat, then stir in the grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken to the skillet and mix everything together.
- Shred Squash: Cut the cooled spaghetti squash in half lengthwise, scoop out and discard the seeds, then shred the flesh using a fork to create 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 the dish hot.
Notes
- You can roast the spaghetti squash instead of microwaving for a deeper flavor—roast at 400°F for about 40 minutes or until tender.
- Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Adding fresh herbs like basil or oregano can enhance the Tuscan flavors.
- For a lower fat option, use less butter or substitute with olive oil.
- This dish can be prepared dairy-free by omitting the Parmesan and using coconut cream instead of heavy cream.
