This Tuscan Chicken and Spaghetti Squash brings tender seasoned chicken, delicate spaghetti squash strands, spinach, sun-dried tomatoes, and Parmesan together in a luxuriously creamy garlic sauce. It has all the comforting flavors of creamy Tuscan chicken while replacing traditional pasta with tender roasted-style squash strands.
Rich enough for a cozy dinner yet packed with vegetables, this creamy spaghetti squash recipe is an easy family-friendly meal that comes together in one skillet after the squash is cooked.
Why You’ll Love This Recipe
The flavor is the star here. Garlic, shallot, Italian seasoning, Parmesan, and sun-dried tomatoes transform simple chicken into a savory, creamy Tuscan-inspired dinner.
Spaghetti squash absorbs the sauce beautifully without becoming overly heavy. Baby spinach adds freshness and color, while Parmesan provides a salty, nutty finish.
It is also surprisingly straightforward. The squash cooks quickly in the microwave while you prepare the chicken and creamy Tuscan sauce, helping keep active cooking time manageable on busy evenings.
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons oil-packed sun-dried tomatoes, drained and julienned
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley, optional, for garnish
Instructions
- Carefully pierce the spaghetti squash several times with a sharp knife. Place it on a microwave-safe plate and microwave on high for 8–12 minutes, turning if necessary, until tender enough to pierce easily. Set aside to cool.
- While the squash cooks, pat the chicken pieces dry. Season evenly with salt, black pepper, and Italian seasoning.
- Melt 1 tablespoon butter in a large, deep skillet over medium-high heat.
- Add the seasoned chicken and cook for about 6–8 minutes, stirring occasionally, until golden in places and completely cooked through. Chicken should reach an internal temperature of 165°F (74°C).
- Transfer the chicken to a clean plate and loosely cover to keep warm.
- Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet.
- Add the minced garlic and shallot. Cook for 1–2 minutes, stirring frequently, until softened and fragrant without allowing the garlic to burn.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and stir well, scraping up any flavorful browned bits from the bottom of the skillet.
- Let the cream gently simmer for 1–2 minutes until hot and beginning to thicken. Avoid a vigorous boil.
- Reduce the heat to low or remove the skillet briefly from the heat. Stir in the Parmesan until melted into a smooth, creamy sauce.
- Add the baby spinach and stir until just wilted.
- Return the cooked chicken and any accumulated juices to the skillet. Toss until thoroughly coated in the Tuscan cream sauce.
- Once the spaghetti squash is cool enough to handle, carefully cut it in half lengthwise. Scoop out and discard the seeds.
- Run a fork through the squash flesh to separate it into spaghetti-like strands.
- Add the squash strands to the skillet and gently toss until everything is evenly coated. Warm the Tuscan Chicken and Spaghetti Squash over low heat for another minute if necessary.
- Taste and adjust the salt and black pepper.
- Garnish with fresh parsley and additional Parmesan, if desired, and serve warm.
Tips & Tricks
Avoid overcooking the spaghetti squash. The strands should be tender but still have enough structure to hold up when mixed with the creamy sauce.
After scraping out the squash, you can gently press particularly watery strands between paper towels before adding them to the skillet. Removing excess moisture helps prevent a thin sauce.
Cut the chicken into similarly sized pieces so everything finishes cooking at approximately the same time.
Freshly grated Parmesan melts more smoothly than many pre-shredded varieties and creates a silkier creamy garlic Parmesan sauce.
Keep the heat relatively low after adding the cream and cheese. High temperatures can cause creamy sauces to separate.
For extra sun-dried tomato flavor, increase the amount to 1/4 cup. You can also add a pinch of crushed red pepper for gentle heat.
Chicken thighs can replace chicken breast for a richer, juicier variation.
Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Microwave
- Cuisine: Italian-Inspired
- Difficulty: Easy
- Dietary Notes: Gluten-free, low-carb friendly, halal-friendly when prepared with halal chicken and suitable Parmesan
Notes
For a lighter creamy Tuscan chicken, part of the heavy cream can be replaced with half-and-half, although the finished sauce will be thinner.
If you prefer not to microwave the squash, cut it in half, remove the seeds, and roast it cut-side down at 400°F (204°C) until tender.
Fresh basil makes another flavorful garnish and pairs especially well with the sun-dried tomatoes and Parmesan.
Serve this meal on its own or alongside a simple green salad, roasted vegetables, or warm garlic bread for a larger dinner.
Nutrition
Approximate nutrition per serving:
- Calories: 520
- Protein: 35 g
- Carbohydrates: 20 g
- Fat: 35 g
- Fiber: 4 g
Nutrition values are estimates and vary according to ingredients and portion size.
FAQ
What is Tuscan Chicken and Spaghetti Squash?
Tuscan Chicken and Spaghetti Squash is a creamy chicken dinner featuring spaghetti squash strands, spinach, sun-dried tomatoes, garlic, Parmesan, and Italian seasoning. It offers Tuscan-inspired flavors without traditional pasta.
Can I roast the spaghetti squash instead of microwaving it?
Yes. Roasting takes longer but develops a slightly deeper flavor. Cut the squash in half, remove the seeds, and roast at 400°F until the flesh is tender and easily separates into strands.
How do I keep spaghetti squash from making the sauce watery?
Do not overcook the squash, and drain or gently blot excess moisture from the strands before mixing them with the cream sauce.
Can I make creamy Tuscan chicken without heavy cream?
You can substitute half-and-half for a lighter sauce. Because it contains less fat, keep the heat gentle and expect a somewhat thinner consistency.
Is Tuscan chicken with spaghetti squash gluten-free?
The basic ingredients are naturally gluten-free, but always check packaged seasonings, sun-dried tomatoes, cheese, and other processed ingredients if you require a strictly gluten-free meal.
Can I prepare this recipe ahead of time?
Yes, although the texture is best freshly prepared. You can cook the spaghetti squash and chicken ahead, refrigerate them separately, and prepare the creamy sauce shortly before serving.
Storage
Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for up to 3 days.
Because spaghetti squash continues releasing moisture during storage, the sauce may become slightly thinner. Reheat gently in a covered skillet over low heat, stirring occasionally.
You can add a splash of cream and a little freshly grated Parmesan while reheating to restore the creamy consistency.
Freezing is not recommended because both the cream sauce and spaghetti squash can develop less desirable textures after thawing.
Similar Recipes
Tuscan Chicken and Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless skinless chicken, cut into bite-size pieces
- Salt to taste
- Black pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter divided
- 4 cloves garlic minced
- 1 shallot minced
- 2 tablespoons oil-packed sun-dried tomatoes drained and julienned
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley optional, for garnish
Instructions
- Carefully pierce the spaghetti squash several times with a sharp knife. Place it on a microwave-safe plate and microwave on high for 8–12 minutes, turning if necessary, until tender enough to pierce easily. Set aside to cool.
- While the squash cooks, pat the chicken pieces dry. Season evenly with salt, black pepper, and Italian seasoning.
- Melt 1 tablespoon butter in a large, deep skillet over medium-high heat.
- Add the seasoned chicken and cook for about 6–8 minutes, stirring occasionally, until golden in places and completely cooked through. Chicken should reach an internal temperature of 165°F (74°C).
- Transfer the chicken to a clean plate and loosely cover to keep warm.
- Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet.
- Add the minced garlic and shallot. Cook for 1–2 minutes, stirring frequently, until softened and fragrant without allowing the garlic to burn.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and stir well, scraping up any flavorful browned bits from the bottom of the skillet.
- Let the cream gently simmer for 1–2 minutes until hot and beginning to thicken. Avoid a vigorous boil.
- Reduce the heat to low or remove the skillet briefly from the heat. Stir in the Parmesan until melted into a smooth, creamy sauce.
- Add the baby spinach and stir until just wilted.
- Return the cooked chicken and any accumulated juices to the skillet. Toss until thoroughly coated in the Tuscan cream sauce.
- Once the spaghetti squash is cool enough to handle, carefully cut it in half lengthwise. Scoop out and discard the seeds.
- Run a fork through the squash flesh to separate it into spaghetti-like strands.
- Add the squash strands to the skillet and gently toss until everything is evenly coated. Warm the Tuscan Chicken and Spaghetti Squash over low heat for another minute if necessary.
- Taste and adjust the salt and black pepper.
- Garnish with fresh parsley and additional Parmesan, if desired, and serve warm
Notes
Conclusion
This Tuscan Chicken and Spaghetti Squash turns simple ingredients into a comforting skillet dinner packed with creamy, garlicky flavor. Tender chicken, sun-dried tomatoes, spinach, Parmesan, and spaghetti squash create a satisfying balance of richness and freshness.
With easy preparation and plenty of opportunities for simple substitutions, this creamy Tuscan chicken recipe makes a flavorful alternative to a traditional pasta dinner