Tuscan Chicken and Spaghetti Squash Recipe
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.
- 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
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
- 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.
- Season the Chicken: Season bite-sized chicken pieces with salt, pepper, and Italian seasoning evenly.
- 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.
- 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.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional minute to release their flavors into the aromatic mixture.
- 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.
- 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.
- Reintroduce the Chicken: Add the cooked chicken and any accumulated juices back into the pan, stirring to coat the pieces in the creamy sauce.
- 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.
- Combine Squash and Sauce: Stir the spaghetti squash strands into the cream sauce until evenly coated and warmed through.
- 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
