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
Scale
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.
