Tuscan Chicken and Spaghetti Squash Recipe
This Tuscan Chicken and Spaghetti Squash recipe is a creamy, flavorful, low-carb alternative to traditional pasta dishes. Tender chicken pieces are sautéed with garlic, shallots, and sun-dried tomatoes, then combined with a rich Parmesan cream sauce and healthy baby spinach. The spiralized strands of microwave-cooked spaghetti squash serve as a perfect, light pasta substitute. Ready in just 40 minutes and serving 4, it’s an easy, comforting, and nutritious meal with a vibrant Tuscan flair.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Low Carb
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
Sauce and Vegetables
- 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 for garnish
Instructions
- Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center using a knife. Place it on a microwave-safe plate and microwave on high for 8-12 minutes until tender. Allow it to cool while preparing the chicken.
- Season the Chicken: Sprinkle the chicken pieces with salt, pepper, and Italian seasoning to evenly coat.
- Sauté the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until no longer pink in the center, about 7 minutes.
- Keep Chicken Warm: Remove the cooked chicken from the skillet and set it aside on a plate. Tent with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining tablespoon of butter to the same skillet along with the minced garlic and shallot. Cook for 1-2 minutes until they begin to soften and become fragrant.
- Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional minute to release their flavors.
- Make Cream Sauce: Pour in the heavy cream and cook until the mixture is hot and bubbly, about 1-2 minutes.
- Add Cheese and Spinach: Turn off the heat, then stir in the grated Parmesan cheese and baby spinach until the spinach wilts slightly.
- Combine Chicken and Sauce: Return the cooked chicken and any accumulated juices back into the skillet with the sauce, stirring to combine evenly.
- Prepare the Spaghetti Squash: Once cooled, cut the spaghetti squash in half lengthwise. Scoop out the seeds, then use a fork to scrape out the squash strands into a bowl.
- Toss Squash with Sauce: Add the spaghetti squash strands to the skillet and stir until they are evenly coated with the creamy sauce and chicken mixture.
- Garnish and Serve: Optionally, sprinkle fresh parsley over the top for a bright, fresh finish before serving.
Notes
- Be careful when piercing the spaghetti squash as the skin is tough.
- Microwave times may vary depending on wattage; check for tenderness.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- Leftovers keep well refrigerated for up to 3 days.
Keywords: Tuscan chicken, spaghetti squash, creamy chicken recipe, low carb pasta substitute, Italian chicken dinner