Tuscan Chicken and Spaghetti Squash Recipe

Introduction

Tuscan Chicken and Spaghetti Squash is a delicious, low-carb meal that combines tender chicken with a creamy, flavorful sauce. This comforting dish highlights sun-dried tomatoes, fresh spinach, and Parmesan cheese for a true taste of Tuscany. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

• 1 medium spaghetti squash
• 1 pound boneless, skinless chicken, cut into bite-size pieces
• Salt, to taste
• Pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
• 1 cup heavy cream
• 1/3 cup Parmesan cheese, grated
• 3 ounces baby spinach
• Fresh parsley (optional, for garnish)

Instructions

1. Step 1: Carefully pierce the spaghetti squash several times in the center with a knife. Place it on a microwave-safe plate and microwave on high for 8-12 minutes, or until tender. Let it cool while you prepare the chicken.
2. Step 2: Season the chicken pieces with salt, pepper, and Italian seasoning.
3. Step 3: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes, until no longer pink in the center.
4. Step 4: Remove the chicken from the pan and place it on a plate. Tent with aluminum foil to keep warm.
5. Step 5: Add the remaining tablespoon of butter to the skillet along with the minced garlic and shallot. Cook for 1-2 minutes, until they begin to soften.
6. Step 6: Stir in the sun-dried tomatoes and cook for an additional minute.
7. Step 7: Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
8. Step 8: Turn off the heat and stir in the grated Parmesan cheese and baby spinach. Return the chicken and any accumulated juices to the pan and mix well.
9. Step 9: Once the spaghetti squash is cool, cut it in half lengthwise. Remove the seeds, then scrape out the strands with a fork.
10. Step 10: Stir the spaghetti squash strands into the cream sauce until evenly coated.
11. Step 11: Garnish with fresh parsley if desired, and serve warm.

Tips & Variations

• For extra flavor, try adding a pinch of red pepper flakes to the cream sauce.
• You can substitute kale for the spinach if preferred; just add it a bit earlier to allow time to soften.
• If you don’t have a microwave, the spaghetti squash can be baked at 400°F (200°C) for 40-50 minutes until tender.
• Use sun-dried tomatoes packed in oil for the richest flavor, but if you only have dry-packed, rehydrate them in warm water first.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, stirring occasionally to maintain creamy texture. Avoid overheating to prevent the cream sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can cook the chicken and sauce ahead and refrigerate them separately from the spaghetti squash. Reheat and combine just before serving for the best texture.

Is spaghetti squash a good substitute for pasta?

Absolutely. Spaghetti squash offers a lower-carb, gluten-free alternative to traditional pasta, with a mild flavor that pairs well with many sauces.

Tuscan Chicken and Spaghetti Squash Recipe

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4.5 from 97 reviews

This Tuscan Chicken and Spaghetti Squash recipe offers a creamy, flavorful, and low-carb alternative to traditional pasta dishes. Tender chicken pieces are seasoned and sautéed, then combined with a rich garlic- and sun-dried tomato-infused cream sauce. The strands of tender spaghetti squash perfectly absorb the sauce, creating a satisfying and healthy meal garnished with fresh parsley.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 medium spaghetti squash

Chicken and Seasoning

• 1 pound boneless, skinless chicken, cut into bite-size pieces
• Salt, to taste
• Pepper, to taste
• 1 teaspoon Italian seasoning

Sauce and Garnish

• 2 tablespoons butter, divided
• 4 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons sun-dried tomatoes, packed in oil, drained and julienne cut
• 1 cup heavy cream
• 1/3 cup Parmesan cheese, grated
• 3 ounces baby spinach
• Fresh parsley, optional garnish

Instructions

1. Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place on a microwave-safe plate and cook on high for 8-12 minutes, or until the squash is tender. Allow it to cool while preparing the chicken.
2. Season the Chicken: Season bite-sized chicken pieces with salt, pepper, and Italian seasoning evenly.
3. Sauté the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook for about 7 minutes, or until no longer pink in the center. Remove the chicken from the pan, place on a plate, and tent with aluminum foil to keep warm.
4. Sauté Aromatics: Add the remaining 1 tablespoon of butter to the same pan. Add the minced garlic and shallot and cook for 1-2 minutes until they start to soften and become fragrant.
5. Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional minute to release their flavors into the aromatic mixture.
6. Create the Cream Sauce: Pour the heavy cream into the pan and cook, stirring, until the sauce is hot and bubbly, approximately 1-2 minutes.
7. Combine Cheese and Greens: Turn off the heat, then stir in the grated Parmesan cheese and baby spinach, allowing the spinach to wilt gently in the residual heat.
8. Reintroduce the Chicken: Add the cooked chicken and any accumulated juices back into the pan, stirring to coat the pieces in the creamy sauce.
9. Prepare the Spaghetti Squash: Once cool enough to handle, cut the squash in half lengthwise, remove the seeds, and use a fork to scrape out the squash strands.
10. Combine Squash and Sauce: Stir the spaghetti squash strands into the cream sauce until evenly coated and warmed through.
11. Garnish and Serve: Garnish the dish with fresh parsley if desired and serve immediately.
    

Notes

• Microwave cooking times may vary depending on the size of the spaghetti squash and microwave wattage; adjust timing as needed.
• For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
• Ensure to drain sun-dried tomatoes well to avoid excess oil in the sauce.
• Fresh baby spinach can be substituted with kale or Swiss chard for a different flavor and texture.
• This dish pairs well with a crisp green salad or roasted vegetables for a complete meal.

Keywords: Tuscan Chicken, Spaghetti Squash, Creamy Chicken, Low Carb Dinner, Italian Chicken Recipe, Healthy Chicken Recipe