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
Scale
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.
