Description
This Tuscan Chicken and Spaghetti Squash recipe is a creamy, flavorful dish combining tender chicken, vibrant sun-dried tomatoes, and nutrient-rich spinach all tossed in a Parmesan-infused cream sauce served over roasted spaghetti squash. It’s a low-carb, comforting meal perfect for a satisfying weeknight dinner.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Chicken and Seasoning
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
Cooking Ingredients
- 2 tablespoons butter
- 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: Pierce the spaghetti squash several times in the center using a knife. Place it on a microwave-safe plate and cook on high for 8-12 minutes until tender. Let it cool while you prepare the chicken.
- Season the Chicken: Season the bite-size chicken pieces with salt, pepper, and Italian seasoning evenly.
- Cook the Chicken: Melt 1 tablespoon of butter in a large deep skillet over medium-high heat. Add the seasoned chicken and cook for about 7 minutes until no longer pink in the center. Remove chicken from the pan and place on a plate; tent with aluminum foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of butter to the same pan along with minced garlic and shallot. Cook for 1-2 minutes until they begin to soften and become fragrant.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for an additional minute to release their flavor.
- Make the Cream Sauce: Pour in the heavy cream and heat until it’s hot and bubbly, about 1-2 minutes.
- Finish the Sauce: Turn off the heat. Stir in the grated Parmesan cheese and baby spinach until the spinach wilts slightly. Return the cooked chicken and any accumulated juices back to the pan and mix well.
- Prepare the Spaghetti Squash Strands: Once the squash is cool enough to handle, cut it in half lengthwise, remove the seeds, and use a fork to scrape out the strands.
- Combine and Serve: Stir the spaghetti squash strands into the creamy chicken mixture until evenly coated. Garnish with fresh parsley if desired and serve warm.
Notes
- To save time, you can cook the spaghetti squash ahead of time and reheat it when needed.
- You can roast the spaghetti squash in the oven instead of microwaving: cut it in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and roast at 350°F for 45-60 minutes until tender.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
