Tuscan Chicken and Spaghetti Squash Recipe
This Tuscan Chicken and Spaghetti Squash recipe offers a creamy, flavorful, and lighter alternative to traditional pasta dishes. Tender bites of seasoned chicken are cooked to perfection, then combined with a rich sauce made from garlic, shallots, sun-dried tomatoes, heavy cream, and Parmesan cheese. Fresh spinach is stirred in for added color and nutrition, and the dish is finished with freshly scraped spaghetti squash strands, creating a delightful, low-carb, and comforting meal inspired by Tuscan flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Low Carb
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
Sauce
- 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
Garnish
- Fresh parsley (optional)
Instructions
- Cook the Spaghetti Squash: 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 until tender. Let it cool while preparing the chicken.
- Season the Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning evenly to ensure flavorful bites.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken pieces and cook for about 7 minutes, or until the chicken is cooked through and no longer pink inside.
- Rest the Chicken: Remove the cooked chicken from the skillet and place it on a plate. Tent the plate with aluminum foil to keep the chicken warm.
- Sauté Aromatics: Add the remaining tablespoon of butter to the skillet along with minced garlic and shallot. Cook for 1-2 minutes until they start to soften and become fragrant.
- Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional minute to blend flavors.
- Make the Cream Sauce: Pour in the heavy cream and cook on medium heat until it becomes hot and bubbly, about 1-2 minutes.
- Finish the Sauce: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts and the cheese melts into the sauce.
- Prepare the Spaghetti Squash: Once cooled, cut the spaghetti squash in half lengthwise and scoop out the seeds. Use a fork to scrape out the squash strands carefully.
- Combine Everything: Add the cooked chicken and any accumulated juices back to the skillet. Stir in the spaghetti squash strands until they are evenly coated with the creamy sauce.
- Garnish and Serve: Garnish with fresh parsley if desired, and serve warm for a satisfying meal.
Notes
- Microwaving the spaghetti squash is a quick and convenient method, but you can also roast it in the oven at 400°F for 35-45 minutes if preferred.
- Sun-dried tomatoes packed in oil add a rich flavor; drain well to avoid excess oiliness.
- If you want a lighter dish, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Fresh parsley adds a pop of color and freshness but is optional.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Keywords: Tuscan chicken, spaghetti squash, creamy chicken recipe, low-carb dinner, Italian chicken, healthy chicken dinner, sun-dried tomatoes, spinach, Parmesan sauce
