Picture this: a cozy evening spent at home, the air fragrant with the savory aroma of garlic and sun-dried tomatoes, promising a delightful culinary experience. That’s exactly what you’ll get with my Creamy Tuscan Chicken and Spaghetti Squash. This dish beautifully unites tender, bite-sized chicken pieces in a rich, garlicky sauce, all while swapping out traditional pasta for spaghetti squash — a gluten-free and low-carb alternative that doesn’t skimp on satisfaction.
After a long day, I often find comfort in preparing this dish, knowing that it comes together in about 30 minutes. The creamy texture and herby flavors create a dish that feels indulgent, yet it remains light enough for any health-conscious eater. Whether you’re following a keto diet or just looking to cut down on carbs, this recipe is both versatile and crowd-pleasing, making it perfect for family dinners or impressing guests. Join me in transforming simple ingredients into a heartwarming meal that is sure to become a new favorite in your household.
Why Will You Love Tuscan Chicken and Spaghetti Squash?
Deliciously Creamy: The silky texture of the heavy cream combined with the garlicky notes makes every bite feel indulgent.
Quick to Whip Up: In just 30 minutes, you can have a mouthwatering meal ready, perfect for busy weeknights.
Health-Conscious Choice: Low-carb and gluten-free, this dish is ideal for anyone looking to enjoy a healthier lifestyle without giving up flavor.
Crowd-Pleasing Flavor: With the warmth of Italian herbs and sun-dried tomatoes, this recipe will wow family and friends alike.
Versatile Options: Easily transform this dish to fit dietary needs, whether by swapping chicken for veggies or adjusting the cream for a dairy-free version.
Comfort Food with a Twist: Enjoy a comforting classic that won’t weigh you down, making it suitable for any occasion.
Tuscan Chicken and Spaghetti Squash Ingredients
For the Spaghetti Base
• Medium Spaghetti Squash – Acts as a nutritious pasta alternative; cook until tender for the best texture.
For the Chicken
• Boneless, Skinless Chicken (1 pound, cut into bite-size pieces) – Provides a hearty focal point for the dish; keep pieces uniform for even cooking.
• Salt and Pepper – Essential for flavor enhancement; adjust according to your taste preferences.
• Italian Seasoning (1 teaspoon) – Brings a delightful herby flavor; substitute with oregano, basil, and thyme if needed.
For the Sauce
• Butter (2 tablespoons) – Adds richness while cooking; olive oil makes a good dairy-free swap.
• Garlic (4 cloves, minced) – Essential for robust flavor; fresh garlic is ideal, but powder can work in a pinch.
• Shallot (1, minced) – Offers a subtle, sweet onion flavor; yellow onion can be used as an alternative.
• Sun-Dried Tomatoes (2 tablespoons, julienne cut, packed in oil) – Infuses tanginess and texture into your sauce; fresh tomatoes can substitute, though they lack concentration of flavor.
• Heavy Cream (1 cup) – Creates the luscious, creamy texture in the sauce; coconut cream is a great dairy-free alternative.
• Parmesan Cheese (1/3 cup, grated) – Adds depth and richness; nutritional yeast makes a wonderful dairy-free option.
For the Finish
• Baby Spinach (3 ounces) – Introduces freshness and nutrition; feel free to substitute with kale or chard for variety.
• Fresh Parsley (for garnish) – Optional, but adds a lovely pop of color and freshness to your dish.
This ingredient lineup ensures that your Tuscan Chicken and Spaghetti Squash comes together beautifully, delivering flavor and health in every delicious bite!
How to Make Tuscan Chicken and Spaghetti Squash
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Pierce the Squash: Take your medium spaghetti squash and pierce it a few times with a fork. Microwave on high for 8-12 minutes until tender, then let it cool before handling.
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Season the Chicken: While the squash is cooking, season 1 pound of boneless, skinless chicken pieces with salt, pepper, and 1 teaspoon of Italian seasoning.
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Cook the Chicken: Melt 1 tablespoon of butter in a skillet over medium heat. Add the seasoned chicken and cook for about 7 minutes or until no longer pink. Keep warm.
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Sauté Aromatics: In the same skillet, add another tablespoon of butter. Sauté the minced garlic and shallot for 1-2 minutes until they’re softened and fragrant.
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Add Sun-Dried Tomatoes: Stir in 2 tablespoons of julienne-cut sun-dried tomatoes and cook for an additional minute.
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Build the Creamy Sauce: Pour in 1 cup of heavy cream, heating until bubbly for about 1-2 minutes.
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Incorporate Cheese and Spinach: Mix in 1/3 cup of grated Parmesan cheese and 3 ounces of baby spinach. Return the cooked chicken with any juices back to the skillet.
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Combine the Squash: Once the squash is cool, carefully cut it in half, remove the seeds, and scrape out the strands with a fork. Stir these into the sauce until well coated.
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Garnish and Serve: If desired, garnish your dish with fresh parsley before serving for added color and freshness.
Optional: Serve with a crisp side salad for a well-rounded meal.
Exact quantities are listed in the recipe card below.
Expert Tips for Tuscan Chicken and Spaghetti Squash
- Prep Ahead: Consider cooking the spaghetti squash beforehand to save time during your meal prep.
- Watch the Garlic: Sauté garlic gently; avoid browning it to prevent a bitter taste in your sauce.
- Check Chicken Temperature: Use a meat thermometer to ensure chicken reaches 165°F for safe eating.
- Ingredient Substitutions: For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
- Add Veggies: Enhance your dish by incorporating assorted vegetables like zucchini or bell peppers for extra nutrients and flavor.
How to Store and Freeze Tuscan Chicken and Spaghetti Squash
Fridge: Store any leftover Tuscan Chicken and Spaghetti Squash in an airtight container for up to 3-5 days. Reheat gently on the stove or microwave to restore creaminess.
Freezer: For longer storage, freeze the dish in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stove to maintain texture.
Reheating: When reheating, add a splash of cream or broth to revive the sauce and prevent it from thickening excessively. Enjoy the comforting flavors all over again!
Make Ahead Options
These Tuscan Chicken and Spaghetti Squash are perfect for busy home cooks looking to streamline meal prep! You can prepare the spaghetti squash and refrigerate it up to 3 days in advance, allowing you to save valuable time on a hectic night. Additionally, the chicken can be seasoned and cooked ahead of time; just store it in an airtight container in the refrigerator for up to 24 hours. When you’re ready to serve, simply reheat the chicken and toss it with the creamy sauce, adding the prepared squash at the last moment to keep it fresh and delicious. This way, you’ll enjoy a comforting meal with minimal effort and just as much flavor!
What to Serve with Tuscan Chicken and Spaghetti Squash?
Prepare to enhance your meal with delightful side dishes that will beautifully complement the rich flavors of Tuscan Chicken and Spaghetti Squash.
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Garlic Bread: This warm, buttery classic adds carb-laden comfort alongside the lightness of spaghetti squash, perfect for sopping up that creamy sauce.
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Caesar Salad: Crisp romaine, crunchy croutons, and tangy dressing create a refreshing contrast to the warmth of the main dish, balancing flavors beautifully.
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Roasted Vegetables: Toss seasonal veggies like zucchini, bell peppers, and carrots with olive oil and herbs. Their caramelized sweetness enhances the dish’s savory notes.
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Herbed Quinoa: This fiber-rich, nutty side provides another healthy alternative, soaking up the sauce from the Tuscan Chicken and adding a delightful texture.
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Steamed Asparagus: Bright green and tender, asparagus adds a pop of color and a fresh, vibrant crunch that pairs well with garlic and cream.
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Lemonade or Sparkling Water: A tangy, refreshing drink cuts through the richness and cleanses your palate, making each bite more enjoyable.
These pairings promise to create an enchanting dining experience, turning a simple meal into a delightful feast!
Tuscan Chicken and Spaghetti Squash Variations
Feel free to explore these creative spins on this delightful dish that will tantalize your taste buds!
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Vegetarian Delight: Replace chicken with roasted vegetables or sautéed mushrooms for a hearty, plant-based option. This swap brings vibrant flavors and textures to the forefront.
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Dairy-Free Creaminess: Swap heavy cream for unsweetened coconut cream to create a luscious, dairy-free sauce. The coconut adds a subtle sweetness that beautifully complements the savory ingredients.
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Zesty Lemon Kick: Add a splash of fresh lemon juice before serving for a bright, zesty finish. This touch elevates the dish and adds a refreshing note that enlivens each bite.
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Cheesy Variations: Experiment with different cheeses such as feta for a tangy twist or omit cheese entirely for a vegan version. Changing up the cheese allows you to tailor flavors to your palate.
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Spicy Addition: Introduce red pepper flakes for a little heat! Just a pinch can elevate the flavor profile, transforming it into a spicy comfort food favorite.
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Nutty Crunch: Top with toasted pine nuts or almonds for a delightful crunch that contrasts beautifully with the creamy sauce. This adds both flavor depth and texture.
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Herb Infusion: Incorporate fresh herbs like basil or thyme instead of parsley for an aromatic finish. These herbs infuse the dish with even more Tuscan flair.
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Roasted Garlic Boost: Instead of minced garlic, use roasted garlic for a caramelized sweetness that enriches the sauce. This provides an entirely new layer of flavor to savor!
Tuscan Chicken and Spaghetti Squash Recipe FAQs
How do I select a ripe spaghetti squash?
Absolutely! Look for a spaghetti squash that is firm, free from soft spots, and has a uniform yellow hue. If it has dark spots all over, it’s likely overripe. Choosing a squash that’s around 3 to 4 pounds ensures you have plenty to work with for your delicious dish!
How should I store leftovers?
Very good question! Place any leftover Tuscan Chicken and Spaghetti Squash in an airtight container and store it in the refrigerator for up to 3-5 days. This helps to maintain its rich, flavorful profile, allowing you to enjoy it again at your convenience.
Can I freeze Tuscan Chicken and Spaghetti Squash?
Absolutely! To freeze, let the dish cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator and gently reheat on the stovetop or microwave until heated through, ensuring the chicken reaches an internal temperature of 165°F.
What if my spaghetti squash is too watery?
No worries! If you find your spaghetti squash is releasing too much moisture, lightly salted the strands before combining them with the sauce. This will help to draw out the excess water. Additionally, you can cook the sauce longer on medium heat to allow it to thicken up. Don’t forget to stir occasionally to avoid burning!
Is this recipe suitable for my gluten-free diet?
Yes, indeed! The Tuscan Chicken and Spaghetti Squash is naturally gluten-free, making it perfect for anyone avoiding gluten. Make sure to check the labels on sun-dried tomatoes and any other pre-packaged ingredients to ensure they meet your dietary needs.
Can I make this recipe dairy-free?
Absolutely! You can easily adapt this dish by substituting the heavy cream with coconut cream and the Parmesan cheese with nutritional yeast or a dairy-free cheese alternative. This way, everyone can enjoy a creamy, flavorful meal regardless of dietary restrictions!
Creamy Tuscan Chicken and Spaghetti Squash You'll Crave
Ingredients
Equipment
Method
- Pierce the squash with a fork and microwave on high for 8-12 minutes until tender. Allow it to cool slightly before handling.
- Season chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a skillet over medium heat, then cook the chicken for about 7 minutes until it's no longer pink. Keep warm.
- Add the remaining tablespoon of butter to the skillet. Sauté minced garlic and shallot for 1-2 minutes until fragrant and softened.
- Mix in sun-dried tomatoes and cook for an additional minute. Pour in heavy cream and let it heat until bubbly, about 1-2 minutes.
- Stir in grated Parmesan cheese and baby spinach, then add the cooked chicken back to the skillet along with any juices. Stir until well combined.
- Cut the squash in half lengthwise and remove the seeds. Use a fork to scrape out the strands of spaghetti squash and fold them into the creamy sauce until well coated. Garnish with freshly chopped parsley if desired.