Tuscan Chicken and Spaghetti Squash combines tender seasoned chicken, spaghetti squash, sun-dried tomatoes, spinach, and Parmesan in a rich garlic cream sauce. It has all the comforting qualities of a creamy chicken dinner while replacing traditional pasta with tender strands of spaghetti squash.
This easy skillet meal is full of Italian-inspired flavors and makes a satisfying option for weeknight dinners, family meals, or meal prep.
Why You’ll Love This Recipe
The creamy sauce is the highlight of this recipe. Garlic, shallot, sun-dried tomatoes, heavy cream, and Parmesan create a savory sauce that coats both the chicken and spaghetti squash.
Preparing the squash in the microwave saves considerable time compared with roasting it in the oven. While the squash cooks and cools, you can prepare the chicken and sauce.
It is also an easy way to add more vegetables to dinner. Spaghetti squash and baby spinach complement the creamy sauce without making the meal feel overly heavy.
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, divided
- 4 garlic cloves, minced
- 1 shallot, minced
- 2 tablespoons oil-packed sun-dried tomatoes, drained and julienned
- 1 cup heavy cream
- ⅓ cup grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley, optional, for garnish
Instructions
- Carefully pierce the spaghetti squash several times with a sharp knife. Place it on a microwave-safe plate.
- Microwave on high for approximately 8–12 minutes, turning if necessary, until the squash is tender enough to pierce easily. Set aside until cool enough to handle.
- Meanwhile, season the chicken pieces with salt, black pepper, and Italian seasoning.
- Melt 1 tablespoon butter in a large, deep skillet over medium-high heat.
- Add the chicken in an even layer and cook for approximately 6–8 minutes, stirring occasionally, until browned and cooked through. The center of the chicken should reach 165°F (74°C).
- Transfer the chicken to a clean plate and loosely cover to keep warm.
- Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet.
- Add the minced garlic and shallot. Cook for 1–2 minutes, stirring frequently, until fragrant and beginning to soften.
- Add the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream. Stir well, scraping up the flavorful browned bits from the bottom of the skillet.
- Cook for 1–2 minutes, until the cream is hot and beginning to gently bubble.
- Reduce the heat to low or remove the skillet briefly from the heat. Stir in the Parmesan until melted and smooth.
- Add the baby spinach and stir until wilted.
- Return the cooked chicken and any accumulated juices to the skillet.
- When the squash is cool enough to handle, carefully cut it in half lengthwise and scoop out the seeds.
- Run a fork through the flesh to separate it into spaghetti-like strands.
- Add the squash strands to the skillet and gently toss until the Tuscan Chicken and Spaghetti Squash is evenly coated in the creamy sauce.
- Taste and adjust the salt and black pepper if necessary.
- Garnish with chopped fresh parsley and serve warm.
Tips & Tricks
Do not overcook the spaghetti squash. You want tender strands that retain some texture rather than becoming watery and mushy.
Microwave times vary significantly depending on the size of the squash and appliance wattage. Begin checking it around the 8-minute mark.
Cut the chicken into similarly sized pieces so they cook evenly.
After adding the cream, keep the heat controlled. A gentle simmer is enough to thicken the sauce without causing it to separate.
Finely grate the Parmesan so it melts smoothly into the warm cream.
Drain excess oil from the sun-dried tomatoes before chopping or adding them to the skillet. A little residual oil adds flavor, but too much can make the sauce greasy.
If the finished sauce becomes too thick, stir in a small splash of cream or milk until it reaches your preferred consistency.
For halal preparation, use halal-certified chicken and Parmesan made with microbial or halal-certified enzymes.
Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Microwave
- Cuisine: Italian-inspired
- Difficulty: Easy
- Dietary Notes: Gluten-free, low in traditional pasta carbohydrates, halal-friendly with suitable chicken and cheese
Notes
Boneless chicken thighs can replace chicken breast for a richer, particularly juicy variation.
For a lighter sauce, part of the heavy cream can be replaced with half-and-half, although the final sauce will be thinner.
Freshly grated Parmesan generally melts more smoothly than pre-shredded cheese.
For additional heat, add a pinch of crushed red pepper flakes with the garlic and shallot.
Fresh basil can replace parsley for garnish and adds another Italian-inspired flavor.
Serve the dish on its own or pair it with a crisp green salad, roasted vegetables, or garlic bread.
Nutrition
Approximate nutrition per serving:
- Calories: 480
- Protein: 34 g
- Carbohydrates: 18 g
- Fat: 32 g
Nutrition information is an estimate and varies according to the size of the spaghetti squash and specific ingredients used.
FAQ
What is Tuscan Chicken and Spaghetti Squash?
Tuscan Chicken and Spaghetti Squash is an Italian-inspired meal featuring seasoned chicken and spaghetti squash in a creamy Parmesan sauce with garlic, spinach, shallots, and sun-dried tomatoes.
Can I roast the spaghetti squash instead of microwaving it?
Yes. Cut the squash in half, remove the seeds, and roast it cut-side down until tender. Roasting takes longer but can provide a slightly deeper flavor and drier strands.
How do I prevent spaghetti squash from becoming watery?
Avoid overcooking the squash and remove excess moisture before adding the strands to the sauce. You can briefly place the cooked strands on paper towels if they seem particularly wet.
Can I make creamy Tuscan chicken ahead of time?
Yes. The chicken and sauce can be prepared ahead and refrigerated. For the best spaghetti squash texture, however, the finished dish is especially good when freshly combined.
What can I substitute for sun-dried tomatoes?
Chopped roasted red peppers are a good alternative if you do not have sun-dried tomatoes. The flavor will be sweeter and less concentrated but still complements the cream sauce.
Is Tuscan chicken with spaghetti squash gluten-free?
The basic ingredients are naturally gluten-free, but always check packaged seasonings, Parmesan, sun-dried tomatoes, and other processed ingredients if gluten avoidance is medically necessary.
Storage
Transfer leftovers to an airtight container once cooled and refrigerate promptly. Store for up to 3–4 days.
Reheat gently in a skillet over medium-low heat. Add a splash of cream or milk if the sauce has thickened significantly in the refrigerator.
Individual portions can also be reheated in the microwave in short intervals, stirring between each interval.
Freezing is not recommended for the fully assembled dish. Cream sauces can separate after thawing, while spaghetti squash may release additional water and become softer.
Similar Recipes
Tuscan Chicken and Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless skinless chicken, cut into bite-size pieces
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter divided
- 4 garlic cloves minced
- 1 shallot minced
- 2 tablespoons oil-packed sun-dried tomatoes drained and julienned
- 1 cup heavy cream
- ⅓ cup grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley optional, for garnish
Instructions
- Carefully pierce the spaghetti squash several times with a sharp knife. Place it on a microwave-safe plate.
- Microwave on high for approximately 8–12 minutes, turning if necessary, until the squash is tender enough to pierce easily. Set aside until cool enough to handle.
- Meanwhile, season the chicken pieces with salt, black pepper, and Italian seasoning.
- Melt 1 tablespoon butter in a large, deep skillet over medium-high heat.
- Add the chicken in an even layer and cook for approximately 6–8 minutes, stirring occasionally, until browned and cooked through. The center of the chicken should reach 165°F (74°C).
- Transfer the chicken to a clean plate and loosely cover to keep warm.
- Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet.
- Add the minced garlic and shallot. Cook for 1–2 minutes, stirring frequently, until fragrant and beginning to soften.
- Add the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream. Stir well, scraping up the flavorful browned bits from the bottom of the skillet.
- Cook for 1–2 minutes, until the cream is hot and beginning to gently bubble.
- Reduce the heat to low or remove the skillet briefly from the heat. Stir in the Parmesan until melted and smooth.
- Add the baby spinach and stir until wilted.
- Return the cooked chicken and any accumulated juices to the skillet.
- When the squash is cool enough to handle, carefully cut it in half lengthwise and scoop out the seeds.
- Run a fork through the flesh to separate it into spaghetti-like strands.
- Add the squash strands to the skillet and gently toss until the Tuscan Chicken and Spaghetti Squash is evenly coated in the creamy sauce.
- Taste and adjust the salt and black pepper if necessary.
- Garnish with chopped fresh parsley and serve warm.
Notes
Conclusion
Tuscan Chicken and Spaghetti Squash turns simple chicken and vegetables into a rich, comforting dinner with plenty of flavor. Tender chicken, spinach, sun-dried tomatoes, garlic, and spaghetti squash soak up the creamy Parmesan sauce in every bite.
With the squash cooked quickly in the microwave and the remaining ingredients prepared in one skillet, this Italian-inspired recipe is practical enough for a weeknight while still feeling special.