Description
This Tuscan Chicken and Spaghetti Squash is a rich, creamy, and satisfying low-carb, gluten-free dish featuring tender chicken, sun-dried tomatoes, spinach, and a garlic-Parmesan sauce. A healthy and flavorful pasta alternative that’s quick to make and perfect for any weeknight dinner.
Ingredients
1 medium spaghetti squash
1 lb boneless skinless chicken breasts or thighs, diced
2 cloves garlic, minced
1 shallot, finely chopped
⅓ cup sun-dried tomatoes (drained and chopped)
2 cups fresh spinach
2 tablespoons butter (divided)
¾ cup heavy cream
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and black pepper, to taste
Instructions
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Pierce spaghetti squash several times with a knife. Microwave for 8–12 minutes until tender. Let cool, cut in half, remove seeds, and scrape into strands.
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Season chicken with salt, pepper, and Italian seasoning. In a skillet, heat 1 tbsp butter over medium-high and cook chicken for ~7 minutes until fully cooked. Remove and set aside.
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In the same skillet, add remaining butter, garlic, and shallot. Sauté for 1–2 minutes until fragrant.
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Stir in sun-dried tomatoes and cook for another minute.
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Add heavy cream and bring to a light simmer.
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Remove from heat and stir in Parmesan cheese and spinach until spinach wilts.
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Return chicken to the pan, then add spaghetti squash. Toss gently to coat with the sauce.
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Serve hot, garnished with fresh parsley if desired.
Notes
For a dairy-free version, use coconut cream and dairy-free cheese.
Add mushrooms or zucchini for more veggies.
Use rotisserie chicken for quicker prep.
Want heat? Add crushed red pepper flakes.
Roast the spaghetti squash for deeper flavor if you prefer not to microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
