This ultimate Tuscan Chicken and Spaghetti Squash recipe delivers a restaurant-worthy meal in just 40 minutes. It's a creamy, decadent, and healthy comfort food dish packed with tender chicken, sun-dried tomatoes, and fresh spinach, all tossed with spaghetti squash as a brilliant low-carb pasta substitute. If you're searching for incredible chicken dishes that are both satisfying and good for you, you've found a guaranteed winner.
I spent years looking for low-carb recipes that didn't feel like a compromise. When I first tested this dish, I was blown away. The sauce is so rich and flavorful, you completely forget you're not eating traditional pasta. The secret is letting the Parmesan melt into the hot cream off the heat; it creates a velvety texture that clings to every golden strand of squash.
Why You'll Love This Recipe
- Incredibly Flavorful: A rich, garlicky cream sauce with tangy sun-dried tomatoes and savory Parmesan. It's a true taste of Tuscany.
- Quick & Easy: From start to finish, this one-pot-style meal is ready in about 40 minutes, making it perfect for busy weeknights.
- Healthy & Low-Carb: Get all the satisfaction of a creamy pasta dish without the carbs. It's naturally gluten-free and packed with protein and veggies.
- Family-Approved: This is one of those healthy squash recipes that even picky eaters will devour. It's creamy, cheesy, and undeniably delicious.
Ingredients You'll Need
Here’s what you need to gather to create this amazing low-carb dinner. For best results, use fresh, high-quality ingredients.
For the Chicken and Squash
- Spaghetti Squash: One medium-sized squash will yield the perfect amount of "noodles" for four servings.
- Boneless, Skinless Chicken: You'll need about one pound, cut into bite-sized chunks. Chicken tenders also work wonderfully here.
- Italian Seasoning: A classic blend to give the chicken an instant flavor boost.
- Salt & Pepper: To taste.
For the Creamy Tuscan Sauce
- Butter: Provides a rich base for sautéing the aromatics.
- Garlic & Shallot: The essential flavor foundation. Use fresh minced garlic for the best, most pungent flavor.
- Sun-Dried Tomatoes: Use the kind packed in oil for the best texture and flavor. Drain them and give them a quick chop.
- Heavy Cream: This is what makes the sauce so luxuriously creamy.
- Grated Parmesan Cheese: For that nutty, salty flavor that brings the whole sauce together.
- Baby Spinach: Three ounces (about 3 big handfuls) will wilt down perfectly into the sauce.
- Fresh Parsley: Optional, but a sprinkle of fresh herbs at the end adds a lovely freshness.
Step-by-Step Instructions
Follow these simple steps to create the perfect Tuscan chicken spaghetti squash.
- Cook the Spaghetti Squash: Pierce the squash all over with a sharp knife (this prevents it from exploding!). Place it on a microwave-safe plate and cook on high for 8-12 minutes, flipping it halfway through. The squash is done when it's tender to the touch. Set it aside to cool.
- Sear the Chicken: While the squash cooks, pat your chicken pieces dry and season them 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 6-7 minutes, until golden brown and cooked through. Remove the chicken to a plate and tent with foil to keep warm.
- Build the Sauce: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and shallot, cooking for 1-2 minutes until they soften and you can smell their fragrant aroma. Stir in the sun-dried tomatoes and cook for another minute.
- Make it Creamy: Pour in the heavy cream and bring the mixture to a gentle simmer. Let it bubble for 1-2 minutes until it starts to thicken slightly.
- Combine and Finish: Turn off the heat completely. This is crucial! Stir in the grated Parmesan cheese until it's fully melted and the sauce is smooth. Add the fresh spinach and stir until it has just wilted. Return the cooked chicken and any juices from the plate back into the skillet.
- Prepare the "Pasta": Once the spaghetti squash is cool enough to handle, slice it in half lengthwise. Use a spoon to scoop out the seeds, then use a fork to scrape the flesh into long, beautiful strands.
- Serve: Add the spaghetti squash strands directly to the skillet with the sauce. Toss everything together until the squash is evenly coated in that incredible creamy Tuscan sauce. Garnish with fresh parsley and serve immediately.
Pro Tips for the Perfect Dish
- Don't Overcook the Squash: Cook it until it's just tender (al dente). If it gets too soft, the strands will be mushy instead of noodle-like.
- Room Temperature Cream: For the smoothest sauce, let your heavy cream sit out for about 15 minutes before adding it to the hot pan. This helps prevent it from separating.
- Freshly Grated Parmesan: Avoid the pre-shredded kind! Grating your own Parmesan from a block ensures it melts beautifully into the sauce without any anti-caking agents.
- Scrape the Pan: Don't forget all those browned bits left in the pan after cooking the chicken! They're packed with flavor and will make your sauce even more delicious.
Serving and Storage
How to Serve
This dish is a complete meal on its own, but it also pairs beautifully with a simple green salad with a light vinaigrette or some steamed asparagus. For a heartier meal, a side of crusty garlic bread is perfect for mopping up any extra sauce.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.
Reheating
The best way to reheat this dish is in a skillet over medium-low heat. Add a splash of milk or cream to loosen the sauce as it warms up. You can also microwave it in 30-second intervals, stirring in between, until heated through.
Frequently Asked Questions
Can I make this dairy-free?
Yes! For a dairy-free version, substitute the heavy cream with full-fat canned coconut cream and use a dairy-free Parmesan alternative or 1/4 cup of nutritional yeast for a cheesy flavor. Use olive oil or a dairy-free butter substitute.
What’s the best way to cook spaghetti squash?
The microwave is the fastest method. However, roasting the squash develops a deeper, nuttier flavor. To roast, slice it in half, scoop out the seeds, drizzle with olive oil, salt, and pepper, and bake at 400°F (200°C) for 30-40 minutes until tender.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs would be delicious in this recipe. They are more forgiving and stay juicier. Just be sure to cook them until they reach an internal temperature of 165°F (74°C).
Can I freeze Tuscan Chicken and Spaghetti Squash?
Freezing is not highly recommended for this dish. Cream-based sauces can sometimes separate and become grainy upon thawing, and the spaghetti squash can become watery. It’s best enjoyed fresh or within a few days from the refrigerator.
Creamy Tuscan Chicken and Spaghetti Squash (Low-Carb, Easy)
Indulge in this creamy and delicious Tuscan Chicken and Spaghetti Squash, a perfect low-carb, gluten-free meal that's ready in just 40 minutes. This recipe is a standout among chicken dishes, combining tender chicken, sun-dried tomatoes, and fresh spinach in a rich Parmesan cream sauce. A fantastic alternative to traditional pasta, this Tuscan Chicken and Spaghetti Squash is guaranteed to become a new family favorite for weeknight dinners.
Print Pin RateServings: 4 servings
Calories: 540kcal
Ingredients
For the Chicken and Squash
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
For the Creamy Tuscan Sauce
- 2 tablespoons butter
- 4 cloves garlic finely minced
- 1 shallot finely minced
- 2 tablespoons sun-dried tomatoes in oil drained and julienne-cut
- 1 cup heavy cream
- 1/3 cup Parmesan cheese freshly grated
- 3 ounces baby spinach fresh
For Garnish
- fresh parsley chopped, for garnish (optional)
Instructions
- Prepare the spaghetti squash by piercing it multiple times with a knife, then place it on a microwave-safe plate. Microwave on high for 8-12 minutes until tender. Allow it to cool while you proceed with the next steps.
- Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, melt one tablespoon of butter. Add the chicken and cook for about 7 minutes until browned and no longer pink inside. Transfer the chicken to a plate and tent with foil to keep warm.
- In the same skillet, melt the remaining tablespoon of butter over medium heat. Sauté the minced garlic and shallot for 1-2 minutes until softened and fragrant. Stir in the sun-dried tomatoes and cook for one additional minute.
- Pour in the heavy cream and bring the sauce to a gentle simmer, allowing it to cook and thicken for 1-2 minutes. Turn off the heat, then stir in the grated Parmesan cheese until fully melted, followed by the baby spinach until it wilts.
- Return the cooked chicken and any juices back into the creamy Tuscan sauce. Stir to combine everything thoroughly.
- Once the spaghetti squash is cool to the touch, cut it in half lengthwise. Use a spoon to remove the seeds, then use a fork to scrape the flesh into long strands, resembling spaghetti.
- Add the spaghetti squash strands to the skillet with the chicken and sauce. Toss gently until the squash is evenly coated in the creamy Tuscan sauce. Serve immediately, garnished with fresh parsley if desired.
Equipment
- Large deep skillet
- Microwave-safe plate
- Sharp knife
Notes
For the best flavor, use fresh ingredients, especially freshly grated Parmesan cheese. Avoid overcooking the spaghetti squash to prevent it from becoming mushy. You can also customize this dish by adding other vegetables like mushrooms or bell peppers along with the aromatics.
Nutrition
Calories: 540kcal | Carbohydrates: 25g | Protein: 34g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 130mg | Sodium: 620mg | Potassium: 650mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2500IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 3mg
