Name: Tuscan Chicken with Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 medium spaghetti squash; 1 pound boneless, skinless chicken (cut into bite size pieces); Salt, to taste; Pepper, to taste; 1 teaspoon Italian seasoning; 2 tablespoons butter; 4 cloves garlic (minced); 1 shallot (minced); 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut); 1 cup heavy cream; 1/3 cup Parmesan cheese (grated); 3 ounces baby spinach; Fresh parsley (optional, garnish)

Jump to Recipe· 4.8 from 8 reviews

If you’re looking for a wholesome, comforting dinner that feels like a warm hug, you’ve got to try this Tuscan Chicken with Spaghetti Squash Recipe. It’s one of those dishes I first made on a whim and quickly fell in love with—the creamy sauce, tender chicken, and the delicate strands of spaghetti squash make every bite a delight. Plus, it’s a clever way to enjoy a low-carb, veggie-packed meal without sacrificing flavor. Trust me, once you try it, you’ll keep coming back!

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Why This Recipe Works

Healthy & Delicious: Spaghetti squash provides a light, naturally sweet alternative to pasta, balanced perfectly by a creamy, flavorful sauce.
Fast & Simple: Using the microwave to cook the squash speeds up prep time without losing any taste.
Layered Flavors: Garlic, shallots, sun-dried tomatoes, and Parmesan cheese create that irresistible Tuscan depth.
Customizable: Easily tweak the recipe to include your favorite greens, spice levels, or protein swaps.

Tuscan Chicken with Spaghetti Squash, healthy chicken and spaghetti squash dish, low-carb chicken recipes, easy Italian chicken dinner, flavorful spaghetti squash meals - A round black pan with silver handles sits on a white marbled surface, filled with a creamy spinach dish. The bottom layer is fresh green spinach leaves, some whole and some slightly folded. Mixed and spread evenly is a thick, pale cream sauce with small chunks of soft red sun-dried tomatoes, adding spots of color throughout. The sauce coats every leaf, giving a smooth, rich texture with some fresh spinach veins visible under the cream. The pan handles are shiny, reflecting a bit of light. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Tuscan Chicken with Spaghetti Squash Recipe plays a key role—whether it’s the moisture that keeps chicken tender or the bold, tangy punch of sun-dried tomatoes. When you shop, I recommend picking fresh garlic and shallots—they really brighten up the sauce.

Spaghetti squash: The star veggie and satisfying pasta substitute—look for a firm squash with a pale yellow color.
Boneless, skinless chicken: Bite-sized pieces cook evenly and soak up the sauce perfectly.
Italian seasoning: A blend that brings fragrant herbs together without overpowering the dish.
Butter: Adds richness and helps develop the sauce base.
Garlic & shallot: Aromatics that layer in savory depth and a subtle sweetness.
Sun-dried tomatoes: Packed with umami and a slightly tangy, chewy texture that contrasts nicely.
Heavy cream: Creamy indulgence that ties the sauce together smoothly.
Parmesan cheese: Sharp, salty notes that melt perfectly into the sauce for that iconic Tuscan flavor.
Baby spinach: Adds freshness and color while wilting gently into the sauce.
Fresh parsley: Optional garnish that brightens the dish with a herbal lift.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Tuscan Chicken with Spaghetti Squash Recipe whenever I’m in the mood to switch things up. Whether it’s swapping out spinach for kale or adding a pinch of red pepper flakes for heat, it’s super forgiving and always delicious.

Variation: Once, I tossed in some roasted mushrooms along with the spinach, which added a lovely earthy note that really elevated the dish.
Low-Carb Swap: For an even lighter meal, you can use half-and-half instead of heavy cream without sacrificing creaminess.
Seasonal Twist: In spring, I sometimes add fresh peas or asparagus tips near the end of cooking for a pop of color and crunch.
For Spicier Palates: A dash of crushed red pepper flakes or a drizzle of chili oil makes a fantastic spicy kick.

Step-by-Step: How I Make Tuscan Chicken with Spaghetti Squash Recipe

Step 1: Quick Cook Your Spaghetti Squash

I start by piercing the spaghetti squash all over with a sharp knife—this helps it steam evenly when microwaved. Then I pop it on a microwave-safe plate and cook on high for 8 to 12 minutes, depending on your microwave’s power. You want it tender but not mushy. This trick saves you a lot of oven time, which is a total game-changer on busy nights. Let it cool while you get the rest going.

Step 2: Season and Sear the Chicken

While the squash rests, I generously season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. I melt half the butter in a large skillet over medium-high heat, then sauté the chicken until it’s golden and cooked through—usually about 7 minutes. Once done, I transfer it to a plate and tent it with foil to keep it warm and juicy.

Step 3: Make the Flavorful Sauce

In the same skillet, I add the remaining butter, then toss in the minced garlic and shallot—cooking them just until fragrant and soft, about 1-2 minutes. Next, the sun-dried tomatoes go in for a minute to wake up their rich flavor. I pour in the heavy cream and let it come up to a gentle bubble before turning off the heat.

Step 4: Bring It All Together

At this point, I stir in Parmesan cheese and spinach, letting the residual heat melt the cheese and wilt the greens. Then I add the chicken and any juices back into the pan for that extra flavor boost. Once the spaghetti squash is cool enough to handle, I slice it, scrape out the strands with a fork, and toss it into the pan with the creamy sauce. Everything gets coated beautifully—a perfect marriage of flavors.

💡 Tips from My Kitchen

Microwave Spaghetti Squash Hack: Always pierce the squash deeply and evenly for best results; otherwise it might cook unevenly.
Don’t Overcook Chicken: Leaving a bit of pink inside might worry you, but chicken continues to cook in the sauce—avoid dryness by pulling it just right.
Parmesan Timing: Stir in the Parmesan off the heat to keep your sauce silky, not grainy.
Sun-Dried Tomatoes: Drain but don’t rinse them—this keeps their intense flavor intact.

How to Serve Tuscan Chicken with Spaghetti Squash Recipe

Garnishes

I’m a big fan of chopping fresh parsley and sprinkling it right before serving—it adds a pop of bright color and a fresh herbal note that balances the creamy sauce beautifully. Sometimes, a little extra grated Parmesan on top works wonders too!

Side Dishes

This dish stands beautifully on its own, but if you want to turn it into a feast, I love pairing it with a crisp Caesar salad or roasted seasonal veggies like asparagus or green beans. A slice of crusty garlic bread is also a delicious option if you’re in the mood for something more indulgent.

Creative Ways to Present

For dinner parties, I like serving the spaghetti squash strands twirled atop the chicken and sauce on elegant plates, garnished with a sprinkle of microgreens and a drizzle of good-quality olive oil. It elevates the look and makes guests feel special without much extra effort.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge, and they’ll last beautifully for up to 3-5 days. I usually divide it into portions so reheating is quick and easy.

Freezing

This recipe freezes well, although textures slightly change—especially the spinach. I flash freeze the portions in freezer-safe containers and thaw them overnight in the fridge before reheating.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally, to keep the sauce creamy and avoid drying out the chicken. Adding a splash of water or broth can help if the sauce feels too thick.

FAQs

Can I bake the spaghetti squash instead of microwaving it?

Absolutely! You can cut the squash in half lengthwise, remove the seeds, and roast it at 350°F for 45-60 minutes until tender. Roasting brings out a deeper, nuttier flavor but takes more time than microwaving.
Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs add extra juiciness and flavor. Just adjust cooking time slightly since thighs can take a bit longer to cook through.
Is there a dairy-free alternative for the cream and Parmesan?

You can substitute coconut cream or cashew cream for the heavy cream, and nutritional yeast works as a cheesy Parmesan replacement. Keep in mind the flavors will shift a bit but will remain delicious!
Can I prepare this recipe ahead of time?

Yes, cook the spaghetti squash and chicken separately, and prepare the sauce just before serving to keep everything fresh. Leftovers also reheat well for easy next-day meals.

Final Thoughts

This Tuscan Chicken with Spaghetti Squash Recipe holds a special place in my kitchen because it blends hearty comfort with healthy vibes seamlessly. I hope you’ll enjoy making and sharing it with your people as much as I do. It’s a fuss-free way to feel like you’re dining in a cozy Tuscan trattoria without leaving your home. Go ahead, give it a whirl—you’re gonna wow yourself!