This Tuscan Chicken and Spaghetti Squash is a creamy, comforting dinner packed with tender chicken, garlic, sun-dried tomatoes, spinach, and Parmesan. Instead of traditional pasta, tender spaghetti squash creates a delicious veggie-based alternative that soaks up every bit of the rich Tuscan-inspired sauce.
Why You’ll Love This Recipe
- Creamy and flavorful: Garlic, Parmesan, sun-dried tomatoes, and Italian seasoning create a rich, savory sauce.
- Easy to make: The spaghetti squash cooks quickly in the microwave while the chicken and sauce come together in one skillet.
- Family-friendly: Tender chicken and creamy sauce make this an approachable vegetable-forward dinner.
- Naturally gluten-free: Spaghetti squash replaces traditional wheat pasta.
- One-skillet friendly: Most of the recipe comes together in one deep skillet for easier cleanup.
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- Salt
- Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- 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 grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley, optional, for garnish
Instructions
- Carefully pierce the spaghetti squash several times with a knife, making sure the knife reaches toward the center. Place the squash on a microwave-safe plate and microwave on high for 8–12 minutes, or until tender. Allow it to cool while preparing the chicken.
- Season the chicken generously with salt, pepper, and Italian seasoning.
- Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes, stirring occasionally, until cooked through and no longer pink in the center.
- Transfer the chicken to a plate and loosely tent with aluminum foil to keep it warm.
- Add the remaining tablespoon of butter to the skillet. Add the minced garlic and shallot and cook for 1–2 minutes, until fragrant and beginning to soften.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and cook for 1–2 minutes, stirring occasionally, until hot and gently bubbling.
- Turn off the heat. Stir in the Parmesan cheese and baby spinach until the spinach wilts and the cheese melts into the sauce.
- Return the cooked chicken and any accumulated juices to the skillet and stir to combine.
- Once the squash is cool enough to handle, cut it in half lengthwise. Scoop out and discard the seeds, then use a fork to scrape the flesh into spaghetti-like strands.
- Add the spaghetti squash strands to the skillet and gently toss until evenly coated in the creamy sauce. This Tuscan Chicken and Spaghetti Squash is best served warm.
- Garnish with fresh parsley if desired.
Tips & Tricks
- Check the squash carefully: Microwave cooking times vary depending on the size of the squash and the power of your microwave. It should be tender enough to scrape easily with a fork.
- Don’t overcook the chicken: Remove it from the skillet as soon as it reaches a safe internal temperature and is no longer pink in the center.
- Use freshly grated Parmesan: It melts more smoothly into the cream sauce than many pre-shredded varieties.
- Adjust the sauce: If the sauce becomes thicker than desired, add a small splash of water or unsalted chicken broth.
- For extra vegetables: Add sliced mushrooms, zucchini, or additional spinach.
- For a lighter option: Substitute part of the heavy cream with half-and-half, keeping in mind that the sauce will be less rich.
- For more flavor: Add a pinch of red pepper flakes for gentle heat.
- Make it extra creamy: Allow the Parmesan to melt into the warm sauce before returning the skillet to the heat. Avoid boiling the sauce after adding the cheese.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet, Microwave
- Cuisine: Italian-inspired, American
- Difficulty: Easy
- Dietary Notes: Gluten-free, halal-friendly
Notes
For a dairy-free version, use a plant-based butter and a suitable dairy-free cream and Parmesan alternative.
You can also replace the spaghetti squash with zucchini noodles or another vegetable noodle if preferred.
Serve with a simple green salad, roasted vegetables, or steamed broccoli for a complete dinner.
Nutrition
Approximate per serving, based on 4 servings:
- Calories: 570
- Protein: 34g
- Carbohydrates: 20g
- Fat: 40g
Actual nutrition will vary depending on the specific brands and quantities used.
FAQ
Can I make Tuscan Chicken and Spaghetti Squash ahead of time?
Yes. You can cook the spaghetti squash and chicken ahead of time and refrigerate them separately. Prepare the cream sauce and combine everything when you’re ready to serve.
How do I know when spaghetti squash is cooked?
The squash is ready when it can be pierced easily and the flesh separates into strands with a fork. Cooking time depends on the size of the squash and your microwave.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work well and provide a slightly richer flavor. Cut them into similarly sized pieces so they cook evenly.
Can I make this recipe without heavy cream?
You can substitute half-and-half for a lighter sauce, although the finished dish will be less rich and creamy.
What can I use instead of spaghetti squash?
Zucchini noodles, roasted cauliflower, or another vegetable noodle can be used as alternatives.
Can I freeze this recipe?
The chicken can be frozen, but the cream sauce and cooked spaghetti squash may change texture after freezing. For the best results, enjoy the finished dish fresh or refrigerate it for a few days.
Storage
Refrigerator: Allow leftovers to cool, then store them in an airtight container in the refrigerator for up to 3 days.
Freezer: For best quality, freeze the cooked chicken separately from the creamy sauce and spaghetti squash. The squash can become watery and the cream sauce may separate after freezing.
Reheating: Reheat gently in a skillet over low to medium heat, stirring occasionally. Add a small splash of broth, water, or cream if the sauce has thickened too much.
Similar Recipes
Tuscan Chicken and Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless skinless chicken, cut into bite-size pieces
- Salt
- Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- 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 grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley optional, for garnish
Instructions
- Carefully pierce the spaghetti squash several times with a knife, making sure the knife reaches toward the center. Place the squash on a microwave-safe plate and microwave on high for 8–12 minutes, or until tender. Allow it to cool while preparing the chicken.
- Season the chicken generously with salt, pepper, and Italian seasoning.
- Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes, stirring occasionally, until cooked through and no longer pink in the center.
- Transfer the chicken to a plate and loosely tent with aluminum foil to keep it warm.
- Add the remaining tablespoon of butter to the skillet. Add the minced garlic and shallot and cook for 1–2 minutes, until fragrant and beginning to soften.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and cook for 1–2 minutes, stirring occasionally, until hot and gently bubbling.
- Turn off the heat. Stir in the Parmesan cheese and baby spinach until the spinach wilts and the cheese melts into the sauce.
- Return the cooked chicken and any accumulated juices to the skillet and stir to combine.
- Once the squash is cool enough to handle, cut it in half lengthwise. Scoop out and discard the seeds, then use a fork to scrape the flesh into spaghetti-like strands.
- Add the spaghetti squash strands to the skillet and gently toss until evenly coated in the creamy sauce. This Tuscan Chicken and Spaghetti Squash is best served warm.
- Garnish with fresh parsley if desired.
Notes
Conclusion
This creamy Tuscan Chicken and Spaghetti Squash is an easy way to turn simple ingredients into a satisfying weeknight dinner. The tender chicken, silky Parmesan cream sauce, sun-dried tomatoes, and fresh spinach pair beautifully with the naturally delicate strands of spaghetti squash. It’s comforting, flavorful, and simple enough to make any night of the week.