Description
Tuscan Chicken and Spaghetti Squash is a creamy, comforting one-skillet dinner made with tender chicken, sun-dried tomatoes, spinach, garlic, Parmesan, and spaghetti squash strands tossed in a rich garlic cream sauce. It’s a lighter twist on pasta night that feels indulgent but is perfect for busy weeknights.
Ingredients
Scale
- 1 medium spaghetti squash
- 1½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- Salt and black pepper, to taste
- 1½ teaspoons Italian seasoning
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- 1 shallot, minced
- ½ cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 cups baby spinach
- Fresh parsley, chopped (optional garnish)
Instructions
- Cook the spaghetti squash:
Pierce squash several times with a knife. Microwave on high for 8–12 minutes until tender. Alternatively, roast at 350°F for 45–60 minutes. Let cool, cut in half, remove seeds, and scrape into strands with a fork. - Season and cook the chicken:
Season chicken with salt, pepper, and Italian seasoning.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for about 6–8 minutes until golden and cooked through. Remove and set aside. - Make the sauce:
Add remaining butter to the skillet. Sauté garlic and shallot for 1–2 minutes until fragrant.
Stir in sun-dried tomatoes and cook 1 minute.
Pour in heavy cream and bring to a gentle simmer for 2–3 minutes. - Add cheese and greens:
Turn off heat. Stir in Parmesan and spinach until melted and wilted. - Combine everything:
Return chicken to skillet. Add spaghetti squash strands and toss until fully coated in sauce. - Serve:
Garnish with fresh parsley and extra Parmesan if desired. Serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Chicken thighs will be juicier and more forgiving than breasts.
- If sauce thickens too much when reheating, add a splash of cream or broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop + Microwave (or Oven)
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 135 mg