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 cooked with garlic, shallots, and sun-dried tomatoes in a rich Parmesan cream sauce, then combined with tender strands of spaghetti squash for a comforting, Italian-inspired meal that’s ready in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Chicken
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
Sauce
- 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 with a knife. Place it on a microwave-safe plate and microwave on high for 8-12 minutes or until tender. Set aside to cool while preparing the chicken.
- Season the Chicken: In a bowl, season the bite-sized chicken pieces with salt, pepper, and Italian seasoning, tossing to coat evenly.
- Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 7 minutes.
- Remove and Keep Chicken Warm: Transfer the cooked chicken to a plate and tent with aluminum foil to keep warm while you prepare the sauce.
- Sauté Aromatics: Add the remaining tablespoon of butter to the same skillet. Stir in the minced garlic and shallot and 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 incorporate their flavor.
- Add Heavy Cream: Pour in the heavy cream and cook for 1-2 minutes over medium heat until the sauce becomes hot and bubbly.
- Finish the Sauce: Turn off the heat, then stir in the grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken and any juices accumulated on the plate back to the skillet, stirring to combine.
- Prepare the Squash: Once the spaghetti squash has cooled enough to handle, cut it in half lengthwise. Scoop out the seeds and scrape the flesh with a fork to create spaghetti-like strands.
- Combine Squash and Sauce: Add the spider squash strands to the skillet with the creamy chicken sauce. Toss well to coat the spaghetti squash evenly with the sauce.
- Garnish and Serve: Garnish with fresh parsley if desired and serve immediately for a flavorful, comforting meal.
Notes
- Microwave cooking times can vary depending on the size of the squash and microwave wattage; check tenderness carefully.
- You can roast the spaghetti squash as an alternative to microwaving for a deeper flavor (about 40 minutes at 400°F).
- Use low-fat or half-and-half cream for a lighter version, but sauce may be less rich.
- For a dairy-free version, use coconut cream and omit Parmesan cheese.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- For extra flavor, add crushed red pepper flakes to the sauce.
Keywords: Tuscan chicken, spaghetti squash, low carb dinner, creamy chicken recipe, Italian-inspired meal, healthy pasta alternative