Tuscan Chicken and Spaghetti Squash Recipe

Introduction

This Tuscan Chicken and Spaghetti Squash recipe offers a creamy, flavorful dish that’s both comforting and nutritious. Using spaghetti squash as a low-carb alternative to pasta makes it light yet satisfying. Perfect for a weeknight dinner with a touch of Italian flair.

Ingredients

• 1 medium spaghetti squash
• 1 pound boneless, skinless chicken, cut into bite-size pieces
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons sun-dried tomatoes, julienne cut
• 1 cup heavy cream
• 1/3 cup Parmesan cheese, grated
• 3 ounces baby spinach
• Salt and pepper to taste

Instructions

1. Step 1: Pierce the spaghetti squash several times with a fork and microwave on high for 8 to 12 minutes until tender. Allow it to cool before handling.
2. Step 2: Season the chicken pieces with salt, pepper, and Italian seasoning. Melt butter in a skillet over medium-high heat and cook the chicken for about 7 minutes until no longer pink inside.
3. Step 3: Remove the cooked chicken from the pan. Add the remaining butter, minced garlic, and shallot to the skillet and cook for 1 to 2 minutes until fragrant. Stir in the sun-dried tomatoes.
4. Step 4: Pour in the heavy cream and bring the mixture to a gentle simmer for 1 to 2 minutes, letting the sauce thicken slightly.
5. Step 5: Add the grated Parmesan cheese and baby spinach to the sauce. Stir until the cheese melts and the spinach wilts, creating a creamy sauce.
6. Step 6: Cut the cooled spaghetti squash in half lengthwise, remove the seeds with a spoon, and scrape out the strands with a fork. Combine the squash strands with the creamy sauce and cooked chicken before serving.

Tips & Variations

• Try roasting the spaghetti squash in the oven at 400°F for 40-45 minutes for a richer flavor and firmer texture.
• Add fresh basil or rosemary for extra herbaceous notes that complement the creamy sauce.
• Swap chicken for shrimp or tofu for a different protein option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash ahead of time?

Yes, you can cook and store the spaghetti squash strands in the refrigerator for up to 2 days before combining with the sauce and chicken.

Is it possible to make this recipe dairy-free?

Absolutely. Use a dairy-free butter alternative, substitute heavy cream with coconut cream or cashew cream, and use a dairy-free Parmesan-style cheese or nutritional yeast for similar flavor.

Tuscan Chicken and Spaghetti Squash Recipe

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★★★★★

4.5 from 752 reviews

Tuscan Chicken and Spaghetti Squash is a creamy, flavorful low-carb dish featuring tender chicken cooked with garlic, sun-dried tomatoes, and spinach, combined with the delicate strands of spaghetti squash for a hearty and wholesome meal.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Tuscan, Italian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium spaghetti squash
• 4 cloves garlic (minced)
• 1 shallot (minced)
• 2 tablespoons sun-dried tomatoes (julienne cut)
• 3 ounces baby spinach

Proteins

• 1 pound boneless, skinless chicken (cut into bite-size pieces)

Dairy

• 2 tablespoons butter
• 1 cup heavy cream
• 1/3 cup Parmesan cheese (grated)

Seasonings

• Salt and pepper to taste
• Italian seasoning to taste (used on chicken)

Instructions

1. Prepare Spaghetti Squash: Pierce the spaghetti squash several times with a fork or knife. Microwave on high for 8-12 minutes, or until the squash is tender when pierced with a fork. Allow it to cool before handling.
2. Cook Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. In a skillet, melt the butter over medium-high heat, then add the chicken. Cook for about 7 minutes until the chicken is no longer pink and cooked through.
3. Sauté Aromatics: Remove the cooked chicken from the skillet and set aside. Add the remaining butter, minced garlic, and minced shallot to the same skillet. Cook for 1-2 minutes until fragrant and softened.
4. Add Sun-Dried Tomatoes and Cream: Stir in the julienned sun-dried tomatoes followed by the heavy cream. Bring the mixture to a gentle simmer and cook for another 1-2 minutes to thicken the sauce slightly.
5. Incorporate Cheese and Spinach: Add the grated Parmesan cheese and baby spinach to the skillet. Stir gently until the cheese melts and the spinach wilts and incorporates fully into the creamy sauce.
6. Finish with Spaghetti Squash: Carefully cut the cooled spaghetti squash in half lengthwise, scoop out and discard the seeds. Use a fork to scrape the strands from the flesh of the squash. Combine the strands with the creamy chicken sauce in the skillet, mixing well to coat evenly before serving.

Notes

• You can substitute the microwave method for roasting the spaghetti squash in the oven at 400°F for 40-50 minutes if preferred.
• Adjust salt and pepper according to taste, especially since Parmesan cheese adds saltiness.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• Adding fresh herbs like basil or parsley as garnish enhances the Tuscan flavor profile.

Keywords: Tuscan Chicken, Spaghetti Squash, Creamy Chicken, Low Carb Dinner, Italian Chicken Recipe, Healthy Chicken Meal