If you’re craving a meal that effortlessly combines comforting creaminess with bright, fresh flavors, the Tuscan Chicken and Spaghetti Squash Recipe is here to become your new weeknight favorite. It brings together tender chicken, velvety sun-dried tomato cream sauce, and the satisfying texture of spaghetti squash in a way that feels both hearty and light. This dish is not only packed with wholesome ingredients but also delivers a rustic Tuscan vibe that’s perfect for cozy dinners or impressing friends with minimal fuss. Trust me, once you try this recipe, it’s going to occupy a special place in your recipe rotation.
Ingredients You’ll Need
Everything you need for this Tuscan Chicken and Spaghetti Squash Recipe is refreshingly simple yet plays a vital role in creating the perfect balance of taste, texture, and color. Each ingredient shines through, making this dish as vibrant as it is satisfying.
- Spaghetti squash: The star low-carb substitute for pasta that naturally shreds into noodle-like strands once cooked.
- Boneless, skinless chicken: Tender and easy to season, providing a rich protein base for this meal.
- Salt and pepper: Essential for enhancing flavors without overpowering the dish.
- Italian seasoning: A fragrant blend of herbs that brings a subtle Mediterranean flair.
- Butter: Adds creaminess and helps meld all ingredients perfectly together.
- Garlic: Brings deep aromatic warmth and layers of flavor when sautéed.
- Shallot: Mild and sweet, balancing out the richness of the sauce.
- Sun-dried tomatoes: Packed with concentrated tomato flavor that livens up the sauce beautifully.
- Heavy cream: For that luscious texture that turns everything silky and indulgent.
- Parmesan cheese: Adds a salty, nutty sharpness that enhances every bite.
- Baby spinach: Provides a fresh, leafy contrast and adds a pop of green.
- Fresh parsley (optional): A vibrant garnish that brightens the dish visually and in flavor.
How to Make Tuscan Chicken and Spaghetti Squash Recipe
Step 1: Cook the Spaghetti Squash
Start by piercing your spaghetti squash with a sharp knife and microwaving it until tender—this usually takes between 8 to 12 minutes. This method saves time and keeps the squash moist. Alternatively, roasting it in the oven works beautifully and imparts a slight caramelized depth. Once cooked, let the squash cool so you can handle it safely in the next steps.
Step 2: Prepare the Chicken
Season your bite-sized chicken pieces generously with salt, pepper, and Italian seasoning to infuse them with classic Tuscan flavors. Melt one tablespoon of butter in your skillet over medium-high heat, then cook the chicken until no pink remains. This step ensures juicy, flavorful morsels that pair perfectly with the creamy sauce. Remove the chicken from the skillet and set it aside to rest.
Step 3: Sauté the Aromatics and Sun-Dried Tomatoes
Using the same skillet, add the remaining butter along with minced garlic and shallot. Cook these ingredients until they soften and release their aromatic goodness—this foundation brings so much depth to your sauce. Then, stir in the julienned sun-dried tomatoes, allowing their rich, tangy flavor to meld with the garlic and shallots.
Step 4: Prepare the Cream Sauce
Pour in the heavy cream and bring it to a gentle bubble. Once bubbly, turn off the heat and fold in the grated Parmesan cheese, which will melt and thicken the sauce charmingly. Toss in the baby spinach last, letting the residual warmth wilt it just enough without losing its vibrant color. Then, return the cooked chicken to the pan, stirring everything together so those lovely flavors mingle.
Step 5: Shred and Combine the Spaghetti Squash
Cut your cooled spaghetti squash in half lengthwise, scoop out the seeds, and shred the flesh with a fork to create perfect strands. Fold these strands gently into the creamy Tuscan mixture, ensuring each thread is coated with sauce. This step turns the squash into a satisfying, healthy base that soaks up all the rich flavors.
Step 6: Final Presentation and Serve
Before serving, sprinkle fresh parsley over the top for a bright burst of color and freshness. Plate your Tuscan Chicken and Spaghetti Squash Recipe hot, enjoying the inviting aroma and comforting textures as you dive in.
How to Serve Tuscan Chicken and Spaghetti Squash Recipe
Garnishes
A sprinkle of freshly chopped parsley is the perfect finishing touch, offering a subtle herbal brightness that balances the creaminess of the dish. If you want an extra layer, a dusting of more Parmesan adds that little salty kick that’s irresistible.
Side Dishes
This Tuscan Chicken and Spaghetti Squash Recipe is hearty enough on its own but pairs wonderfully with a crisp green salad or roasted vegetables for added texture and nutrients. Garlic bread or a slice of crusty whole grain loaf is also a great companion if you’re in the mood for something to scoop up that luscious sauce.
Creative Ways to Present
For a fun presentation, serve the spaghetti squash halves filled with the creamy chicken mixture straight from the shell—this rustic style amp up the Tuscan charm. Alternatively, dish it over a bed of arugula or baby kale to add extra peppery flavor and an attractive contrast on the plate.
Make Ahead and Storage
Storing Leftovers
Keep leftover Tuscan Chicken and Spaghetti Squash Recipe in an airtight container in the refrigerator for up to 3 days. This dish holds beautifully, and the flavors actually deepen overnight, making for even tastier meals the next day.
Freezing
While the cream sauce may change texture slightly after freezing, you can freeze this dish if needed. Use a freezer-safe container and store it for up to 2 months. Thaw it overnight in the fridge before reheating gently on the stove to avoid curdling the sauce.
Reheating
When ready to enjoy leftovers, warm your Tuscan Chicken and Spaghetti Squash Recipe over low heat on the stove, stirring occasionally until heated through. Adding a splash of cream or chicken broth helps revive the sauce’s creamy consistency without drying it out.
FAQs
Can I roast the spaghetti squash instead of microwaving it?
Absolutely! Roasting enhances the squash’s natural sweetness and gives a slightly nutty flavor, but microwaving is a convenient shortcut that delivers tender results faster.
Is this dish gluten-free?
Yes, the Tuscan Chicken and Spaghetti Squash Recipe is naturally gluten-free since spaghetti squash replaces traditional pasta, making it a wonderful choice for those avoiding gluten.
Can I substitute the heavy cream with a lighter option?
You can try using half-and-half or a mixture of milk and a little flour to thicken, but the sauce will be less rich and creamy. For the most authentic, luscious texture, heavy cream is preferred.
What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, roasted red peppers can be a tasty alternative, though the flavor will be milder and less tangy.
Can I make this recipe vegetarian?
Definitely! Simply omit the chicken and add sautéed mushrooms or chickpeas for protein; the creamy sauce and flavorful vegetables ensure it remains satisfying.
Final Thoughts
There is something truly special about the Tuscan Chicken and Spaghetti Squash Recipe that feels both indulgent and nourishing all at once. Its blend of creamy, savory flavors and wholesome ingredients makes it an absolute joy to prepare and savor. Give this recipe a try soon—you’ll find it’s the kind of meal that brings a cozy, rustic vibe right to your dinner table, turning everyday cooking into something memorable.
Print
Tuscan Chicken and Spaghetti Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Low Fat
Description
A creamy and flavorful Tuscan-inspired chicken dish served with tender strands of spaghetti squash as a low-carb alternative to pasta. This recipe combines juicy chicken bites with a rich Parmesan and sun-dried tomato cream sauce, enhanced by garlic, shallots, and fresh spinach, making it a comforting yet healthy meal option ready in just 40 minutes.
Ingredients
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
Sauce and Aromatics
- 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
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Cook Spaghetti Squash: Pierce the whole spaghetti squash multiple times with a knife and microwave on high for 8 to 12 minutes until it is tender when pierced with a fork. Alternatively, you can roast the squash in the oven until soft. Once cooked, let it cool down until it’s safe to handle.
- Cook Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Heat 1 tablespoon of butter in a skillet over medium-high heat, then add the chicken. Cook until it is no longer pink inside and golden outside, about 5 to 7 minutes, then remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and shallot and sauté over medium heat until they soften and become fragrant, about 2 to 3 minutes. Stir in the julienned sun-dried tomatoes and cook for another minute to release their flavor.
- Make Sauce: Pour the heavy cream into the skillet with the aromatics and sun-dried tomatoes. Cook the mixture until it becomes bubbly and slightly thickened. Turn off the heat, then stir in the grated Parmesan cheese until it melts smoothly. Add the baby spinach and stir until it wilts gently. Return the cooked chicken back to the skillet and combine well.
- Shred Squash: Cut the cooled spaghetti squash in half lengthwise and carefully scoop out the seeds. Using a fork, shred the flesh into spaghetti-like strands.
- Combine and Serve: Add the shredded spaghetti squash to the cream sauce and chicken mixture. Stir thoroughly so the spaghetti squash is well coated with the creamy sauce. Garnish with fresh parsley if desired and serve immediately while hot.
Notes
- Microwaving the squash is faster, but roasting enhances flavor with a slightly nutty taste.
- Be sure to pierce the squash well before microwaving to avoid steam build-up and possible bursting.
- Use fresh spinach for best texture; frozen spinach can be used if thawed and squeezed dry.
- To keep it dairy-free, substitute heavy cream with coconut cream and Parmesan with a vegan alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
