Tuscan Chicken and Spaghetti Squash – Creamy Comfort with a Lighter Twist
Tuscan chicken and spaghetti squash is one of those meals that feels indulgent and nourishing at the same time. It brings together tender, pan-seared chicken, a creamy garlic-Parmesan sauce, and the naturally light, slightly sweet strands of spaghetti squash. The result is a dish that tastes rich and comforting, yet still feels balanced and wholesome—perfect for when you want comfort food without heaviness.
This recipe is inspired by classic Tuscan-style chicken dishes that feature sun-dried tomatoes, spinach, garlic, and cream. Traditionally served over pasta, this version swaps in roasted spaghetti squash for a lighter base that still soaks up every bit of that luxurious sauce. The squash adds texture and warmth while letting the bold flavors of the sauce shine.
What makes this dish especially appealing is how approachable it is. The spaghetti squash roasts hands-off in the oven while the chicken cooks on the stovetop. Everything comes together in one skillet at the end, making it ideal for weeknights yet elegant enough for entertaining. It’s cozy, flavorful, and deeply satisfying without being overly complicated.
If you’re looking for a dinner that feels special but fits easily into your routine, Tuscan chicken and spaghetti squash checks every box.
Ingredients:
- Spaghetti squash
- Olive oil
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- Italian seasoning
- Garlic cloves, minced
- Sun-dried tomatoes, chopped
- Chicken broth
- Heavy cream
- Fresh spinach
- Grated Parmesan cheese
Instructions:
- Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil and season lightly with salt and pepper. Place cut-side down on a baking sheet.
- Roast for 35–40 minutes, until tender. Use a fork to scrape into spaghetti-like strands and set aside.
- While the squash roasts, season the chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and cook briefly until fragrant.
- Stir in sun-dried tomatoes, then pour in chicken broth, scraping up any browned bits.
- Reduce heat and add heavy cream, simmering gently until slightly thickened.
- Stir in spinach and cook until wilted.
- Add Parmesan cheese and stir until melted and smooth.
- Slice the chicken and return it to the skillet along with the spaghetti squash strands.
- Gently toss to coat everything in the sauce. Taste and adjust seasoning.
- Serve warm with extra Parmesan on top.
Tuscan Chicken and Spaghetti Squash
Ingredients
Equipment
Method
- Roast spaghetti squash until tender and shred into strands.
- Season and sear chicken until cooked through; set aside.
- Cook garlic and sun-dried tomatoes in skillet.
- Add broth and cream, simmer until slightly thickened.
- Stir in spinach and Parmesan until smooth.
- Add chicken and squash, toss to coat, and serve.
Notes
Tips & Tricks
- Roast the squash cut-side down for the best texture.
- Don’t overcook the chicken—it stays juicier when just cooked through.
- Use oil-packed sun-dried tomatoes for richer flavor.
- Let the sauce simmer gently to avoid separating.
Variations
- Dairy-Free: Use coconut cream and nutritional yeast.
- Extra Veggies: Add mushrooms or artichoke hearts.
- Spicy Kick: Add red pepper flakes.
- Protein Swap: Try shrimp instead of chicken.
Serving Suggestions
Serve Tuscan chicken and spaghetti squash with a crisp green salad or roasted vegetables. A slice of crusty bread is perfect for soaking up extra sauce if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQ
- Is spaghetti squash low carb?
Yes, it’s much lower in carbs than pasta. - Can I make this ahead?
You can roast the squash and cook the chicken ahead, then assemble before serving. - Can I freeze it?
Freezing is not recommended due to the cream sauce.
History / Fun Facts
Tuscan-style cream sauces became popular in Italian-American cooking, highlighting garlic, cream, and sun-dried tomatoes. Spaghetti squash offers a modern, lighter way to enjoy those flavors.
