Description
A comforting and creamy Tuscan Chicken and Spaghetti Squash recipe featuring tender chicken pieces in a garlic- and parmesan-infused cream sauce with sun-dried tomatoes and baby spinach. This dish uses spaghetti squash as a healthy, low-carb alternative to pasta, making it a delicious and satisfying meal perfect for a weeknight dinner.
Ingredients
Scale
Vegetables & Produce
- 1 medium spaghetti squash
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
- 3 ounces baby spinach
- Fresh parsley, for garnish (optional)
Protein
- 1 pound boneless, skinless chicken, cut into bite-sized pieces
Dairy
- 2 tablespoons butter, divided
- 1 cup heavy cream
- â…“ cup grated Parmesan cheese
Pantry & Seasonings
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
Instructions
- Cook Spaghetti Squash: Pierce the spaghetti squash with a knife to allow steam to escape and microwave it until tender, about 8-12 minutes. Alternatively, you can roast it in the oven until soft. Once cooked, let it cool completely to handle safely.
- Cook Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken and cook thoroughly until no longer pink inside. Remove the cooked chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and shallot, cooking until softened and fragrant. Stir in the julienned sun-dried tomatoes to combine their flavor with the aromatics.
- Make Sauce: Pour the heavy cream into the skillet and bring it to a gentle bubble. Once bubbly, turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts and the sauce coats everything evenly. Return the cooked chicken to the skillet and mix well.
- Shred Squash: Carefully cut the cooled spaghetti squash in half lengthwise. Remove and discard the seeds, then use a fork to shred the flesh into spaghetti-like strands.
- Combine and Serve: Stir the shredded spaghetti squash into the creamy chicken sauce until everything is well incorporated and heated through. Garnish with fresh parsley if desired, and serve hot for a comforting meal.
Notes
- You can microwave or roast the spaghetti squash depending on your preference and time.
- Using sun-dried tomatoes packed in oil adds rich flavor; drain and julienne for best texture.
- For a lighter version, substitute heavy cream with half-and-half or a dairy alternative, though the sauce will be less rich.
- To make it Gluten Free, ensure your Italian seasoning and Parmesan cheese do not contain additives with gluten.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stove or microwave.
