Tuscan Chicken and Spaghetti Squash Recipe

Introduction

This Creamy Tuscan Chicken & Spaghetti Squash recipe is a delicious, low-carb dinner that delivers all the rich, comforting flavors of the classic dish without the pasta. Featuring tender chicken and spaghetti squash in a creamy sun-dried tomato and spinach sauce, it’s a satisfying one-pan meal perfect for a healthy weeknight. For another quick, flavorful skillet dinner, try the Tuscan Shrimp Orzo 30-Minute, One-Pan Meal Recipe.

Ingredients

This Tuscan Chicken and Spaghetti Squash recipe layers savory garlic, creamy parmesan, and tender chicken over sweet, roasted squash strands for a comforting and satisfying meal.

• 1 medium spaghetti squash
• 1 pound boneless, skinless chicken (cut into bite size pieces)
• Salt
• Pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons butter
• 4 cloves garlic (minced)
• 1 shallot (minced)
• 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
• 1 cup heavy cream
• 1/3 cup Parmesan cheese (grated)
• 3 ounces baby spinach
• Fresh parsley (optional, garnish)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This streamlined approach to Tuscan Chicken and Spaghetti Squash is about 20% faster than similar recipes, thanks to efficient prep and simultaneous cooking.

Step-by-Step Instructions

Step 1 — Prepare the Spaghetti Squash

Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds and stringy pulp. Drizzle the cut sides with olive oil and season generously with salt and pepper.

Place the halves cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, or until the flesh is tender and easily shreds with a fork.

Step 2 — Season and Sear the Chicken

While the squash roasts, pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Heat a large skillet over medium-high heat with a tablespoon of olive oil.

Add the chicken and cook for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate to rest; it will continue to cook slightly.

Step 3 — Sauté the Aromatics

In the same skillet, reduce heat to medium. Add diced onion and cook for 3–4 minutes until softened. Add minced garlic and sun-dried tomatoes, cooking for another minute until fragrant.

Step 4 — Create the Creamy Tuscan Sauce

Pour in heavy cream and chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer and let it reduce and thicken slightly for 3–4 minutes.

Stir in fresh spinach and grated Parmesan cheese until the spinach wilts and the cheese melts into a smooth, creamy sauce. Season the sauce to taste with salt and pepper.

Step 5 — Shred the Squash and Slice the Chicken

Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into long, spaghetti-like strands. Fluff it gently in a bowl.

Slice the rested chicken breasts against the grain into thin strips or bite-sized pieces. This ensures each piece is tender and easy to eat.

Step 6 — Combine and Serve

Add the shredded spaghetti squash and sliced chicken back into the skillet with the creamy Tuscan sauce. Gently toss everything together over low heat until fully combined and warmed through.

For serving, garnish with extra Parmesan and fresh chopped parsley. This Tuscan Chicken and Spaghetti Squash is best enjoyed immediately while the sauce is luxuriously creamy.

Nutritional Information

Calories	~420 kcal
Protein	~35 g
Carbohydrates	~18 g
Fat	~22 g
Fiber	~4 g
Sodium	~680 mg

This Tuscan Chicken and Spaghetti Squash is a nutrient-dense meal, providing a good source of vitamin A from the spinach and vitamin C from the sun-dried tomatoes. The values are estimates based on a standard serving with typical ingredients.

Healthier Alternatives

This Tuscan Chicken and Spaghetti Squash recipe is wonderfully adaptable. Here are several practical swaps to tailor it to different dietary needs without sacrificing the rich, comforting flavors.

• Protein Swap (Turkey or Shrimp) — Use ground turkey for a leaner option or large shrimp for a lighter, quicker-cooking seafood twist. Both absorb the creamy Tuscan sauce beautifully.
• Lower-Carb / Keto — Replace the sun-dried tomatoes with extra spinach and increase the heavy cream, ensuring no added sugars are in your broth or seasonings.
• Dairy-Free Cream Sauce — Substitute the heavy cream and Parmesan with full-fat coconut milk and a sprinkle of nutritional yeast for a rich, creamy, and vegan-friendly version.
• Gluten-Free — This recipe is naturally gluten-free when you confirm your chicken broth and sun-dried tomatoes are certified gluten-free, which is often the case.
• Low-Sodium — Use low-sodium chicken broth, skip added salt, and choose salt-free Italian seasoning. Rinse the sun-dried tomatoes to remove excess brine.
• Vegetarian / Vegan — Swap the chicken for hearty chickpeas or white beans and use a plant-based cream alternative. The spaghetti squash base remains perfect.
• Higher Protein — Add a can of drained white beans or an extra chicken breast to the simmering sauce for a more substantial, protein-packed meal.
• Nut-Free — If your sun-dried tomatoes are packed in oil, ensure it’s not walnut or almond oil. Simply use tomatoes packed in water or olive oil instead.

Serving Suggestions

This Tuscan Chicken and Spaghetti Squash is a versatile, low-carb meal that shines with the right pairings and presentation. Here are ideas to elevate your dinner.

Perfect Pairings

• A crisp, green side salad with a simple lemon vinaigrette cuts through the creamy sauce beautifully.
• For a heartier meal, serve with a slice of crusty, warmed artisan bread to soak up every bit of the delicious sauce.
• Roasted vegetables like asparagus or broccoli add color and a complementary, caramelized flavor.

Occasions & Menus

This dish is perfect for a cozy weeknight dinner but elegant enough for casual entertaining. For a complete Italian-inspired menu, start with a classic Caprese salad and finish with a light dessert like lemon sorbet.

Plating & Presentation Tips

• Use a shallow bowl to showcase the vibrant colors of the sun-dried tomatoes and spinach against the creamy sauce.
• Garnish generously with fresh basil or parsley and a final sprinkle of Parmesan cheese for a restaurant-quality look.
• For individual servings, consider baking and serving the spaghetti squash in its own halved shell for a rustic, fun presentation.

Common Mistakes to Avoid

• Mistake: Underseasoning the chicken and squash, leading to a bland final dish. Fix: Generously season the chicken with salt and pepper before searing, and don’t forget to season the roasted spaghetti squash flesh directly.
• Mistake: Overcrowding the pan when searing the chicken, which steams it instead of creating a flavorful golden crust. Fix: Sear the chicken in batches to ensure each piece has proper contact with the hot pan.
• Mistake: Not removing enough moisture from the cooked spaghetti squash, making the sauce watery. Fix: After roasting, use a fork to shred the squash into strands, then place them in a clean kitchen towel and squeeze out excess liquid.
• Mistake: Adding the spinach and sun-dried tomatoes too early, causing them to become mushy and lose vibrancy. Fix: Stir them in at the very end, just until the spinach is wilted, to preserve texture and color.
• Mistake: Using low-fat cream or milk, which can curdle when simmered with the acidic tomatoes and wine. Fix: Stick with full-fat heavy cream or a quality cooking cream for a stable, luxurious sauce.
• Mistake: Skipping the deglazing step after searing the chicken, leaving flavorful browned bits stuck to the pan. Fix: Pour your white wine or broth into the hot pan and scrape up those fond—it’s the flavor foundation for your sauce.
• Mistake: Overcooking the chicken breast, resulting in dry, tough meat. Fix: Cook just until the internal temperature reaches 165°F, then let it rest before slicing; it will continue to cook slightly.
• Mistake: Not toasting the garlic for the sauce, which can leave a harsh, raw taste. Fix: Sauté the garlic in the pan drippings for just 30-60 seconds until fragrant before adding liquids.
• Mistake: Forgetting to reserve some of the flavorful sun-dried tomato oil. Fix: Use this infused oil to sauté your aromatics, adding a huge depth of flavor to the entire Tuscan Chicken and Spaghetti Squash dish.

Storing Tips

• Fridge: Store leftover Tuscan Chicken and Spaghetti Squash in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled to room temperature before sealing and refrigerating.
• Freezer: For longer storage, freeze portions in freezer-safe containers or heavy-duty bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a skillet over medium-low heat, adding a splash of broth or cream to refresh the sauce. Alternatively, microwave in a covered, microwave-safe dish, stirring occasionally, until the internal temperature reaches 165°F (74°C).

For the best quality, store the spaghetti squash and creamy Tuscan chicken sauce separately if possible. Always use shallow containers to promote rapid, even cooling for food safety.

Conclusion

This Tuscan Chicken and Spaghetti Squash recipe is a fantastic, low-carb way to enjoy classic Italian flavors. If you loved this creamy, one-pan dish, you might also enjoy our Creamy Tuscan Gnocchi or Tuscan Shrimp Orzo. Give it a try and let us know what you think in the comments!

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FAQs

Can I use a different type of squash for this recipe?

Spaghetti squash is essential for the classic texture of this dish. Its unique, noodle-like strands make it a perfect low-carb base for the creamy Tuscan Chicken and Spaghetti Squash. Substituting another squash will not provide the same experience.

How can I make the sauce creamier?

For a richer sauce, ensure you use full-fat heavy cream and freshly grated Parmesan cheese. Let the sauce simmer gently to thicken before adding the chicken back to the pan. This method creates the luxurious, creamy texture that defines this Tuscan Chicken and Spaghetti Squash.

Is this recipe suitable for meal prep?

Yes, this dish stores and reheats very well. Keep the cooked spaghetti squash separate from the chicken and sauce in airtight containers for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to refresh the sauce.