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Tuscan Chicken and Spaghetti Squash Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop, Oven
  • Cuisine: Italian-American

Description

This Tuscan Chicken and Spaghetti Squash is a light and flavorful dish that’s perfect for a healthy and satisfying meal! Tender chicken, spaghetti squash, and fresh spinach are tossed in a creamy Parmesan sauce with sun-dried tomatoes and a hint of garlic. It’s an easy and elegant recipe that’s ready in just 40 minutes.


Ingredients

Units Scale
  • 1 medium spaghetti squash
  • 1 pound boneless, skinless chicken, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
  • 1 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 3 ounces baby spinach
  • Fresh parsley, for garnish (optional)

Instructions

  1. Cook Spaghetti Squash: Pierce the spaghetti squash with a knife and microwave until tender (8-12 minutes). Alternatively, roast the squash in the oven. Let cool.
  2. Cook Chicken: Season chicken with salt, pepper, and Italian seasoning. Melt 1 tablespoon butter in a skillet over medium-high heat. Cook chicken until no longer pink. Remove chicken and set aside.
  3. Sauté Aromatics: Add remaining butter, garlic, and shallot to the skillet. Cook until softened. Stir in sun-dried tomatoes.
  4. Make Sauce: Pour in heavy cream and cook until bubbly. Turn off heat and stir in Parmesan cheese and spinach. Return chicken to the pan.
  5. Shred Squash: Cut cooled spaghetti squash in half lengthwise, remove seeds, and shred the flesh with a fork.
  6. Combine and Serve: Stir spaghetti squash into the cream sauce until well coated. Garnish with fresh parsley and serve hot.

Notes

  • You can cook the spaghetti squash ahead of time and reheat when needed.
  • Roast the spaghetti squash in the oven at 350°F (177°C) for 45-60 minutes if preferred.
  • Store leftovers in an airtight container in the refrigerator for up to 3-5 days.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 500
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 100mg