Creamy Tuscan Chicken and Spaghetti Squash – A Cozy Italian-Inspired Dinner

There’s something irresistibly comforting about creamy Tuscan flavors — that combination of sun-dried tomatoes, garlic, spinach, and Parmesan all swirled into a rich sauce. Now imagine all that deliciousness poured over roasted strands of golden spaghetti squash instead of pasta. This Creamy Tuscan Chicken and Spaghetti Squash takes a classic Italian-inspired dish and lightens it up, while keeping every bit of the flavor and coziness intact.

When the weather turns cool or you just need a cozy night in, this dish is like a warm Tuscan hug on your plate. The creamy sauce clings to the tender strands of squash, making each forkful luscious and satisfying. It’s the kind of meal that feels indulgent yet wholesome — a perfect middle ground for weeknights when you want something both healthy and comforting.

The best part? You don’t need any fancy ingredients — just some pantry staples and fresh veggies. The magic happens when the spaghetti squash roasts to sweet perfection while you make the silky Tuscan sauce on the stovetop. By the time the chicken is seared and the sauce thickens, your kitchen smells like an Italian farmhouse kitchen.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 2 tablespoons olive oil (divided)
• Salt and black pepper, to taste
• 1 lb boneless, skinless chicken breasts (thinly sliced or pounded)
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1 cup baby spinach leaves
• 1 cup heavy cream (or half and half)
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• ½ cup chicken broth
• Fresh parsley or basil, for garnish

Instructions

1. Roast the Spaghetti Squash:
   Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and place cut side down on a parchment-lined baking sheet. Roast for 35–40 minutes, until tender. Use a fork to shred the squash into strands. Set aside and keep warm.
2. Cook the Chicken:
   While the squash roasts, season the chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat the remaining olive oil over medium-high heat. Add the chicken and sear for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
3. Sauté Garlic and Sun-Dried Tomatoes:
   In the same skillet, lower the heat to medium. Add minced garlic and chopped sun-dried tomatoes. Cook for 1–2 minutes until fragrant.
4. Make the Creamy Tuscan Sauce:
   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese. Simmer for 3–4 minutes, allowing the sauce to thicken slightly.
5. Add Spinach and Chicken:
   Stir in the spinach until wilted, then return the chicken to the pan. Let it simmer gently in the sauce for a few minutes so the flavors meld together.
6. Combine with Spaghetti Squash:
   Add the roasted spaghetti squash strands to the skillet or plate them separately and spoon the creamy Tuscan chicken sauce on top. Sprinkle with extra Parmesan and chopped parsley or basil.
7. Serve and Enjoy:
   Serve warm with a drizzle of olive oil and a pinch of red pepper flakes for a little kick.

Cozy Cooking Notes

• Make it dairy-free: Use coconut cream and nutritional yeast instead of dairy for a rich, flavorful sauce.
• Extra creamy? Stir in a tablespoon of cream cheese for even more luscious texture.
• Shortcut tip: Microwave your spaghetti squash for 10–12 minutes if you’re in a hurry — it works beautifully!
• Add protein: Try mixing in crispy bacon, Italian sausage, or even shrimp for a different spin.

Creamy Tuscan Chicken and Spaghetti Squash

A light yet creamy Tuscan-style chicken dish served over roasted spaghetti squash — packed with sun-dried tomatoes, spinach, and Parmesan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 spaghetti squash about 3 lbs
• 2 tbsp olive oil divided
• 1 lb chicken breasts boneless, skinless
• 3 cloves garlic minced
• 0.5 cup sun-dried tomatoes chopped
• 1 cup baby spinach
• 1 cup heavy cream or half and half
• 0.5 cup Parmesan cheese grated
• 1 tsp Italian seasoning
• 0.5 tsp red pepper flakes optional
• 0.5 cup chicken broth
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Equipment

• Baking sheet
• Large skillet
• Mixing bowl
• Chef’s knife

Method

 

1. Preheat oven to 400°F. Cut spaghetti squash in half, remove seeds, drizzle with oil, and roast cut side down for 35–40 minutes.
2. Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil until golden and cooked through. Remove and set aside.
3. Sauté garlic and sun-dried tomatoes in the same pan until fragrant.
4. Add chicken broth, heavy cream, and Parmesan. Simmer to thicken.
5. Add spinach and cooked chicken back to the pan. Stir until spinach wilts.
6. Serve sauce over roasted spaghetti squash strands. Garnish with herbs and extra Parmesan.

Notes

To save time, cook the spaghetti squash in the microwave for 10–12 minutes instead of roasting.

Serving Ideas

Pair this Tuscan chicken and spaghetti squash with a crisp green salad and a slice of garlic bread if you’re not keeping it low-carb. A chilled glass of white wine — like Pinot Grigio or Chardonnay — makes it feel like a little Tuscan vacation at your own dinner table.

This recipe works wonderfully for meal prep too. Store portions in airtight containers and reheat with a splash of cream or broth to keep everything creamy and delicious.

Why You’ll Love It

• Lightened-up comfort food with all the creamy goodness you crave
• Naturally low-carb and gluten-free
• Bursting with Tuscan-inspired flavors
• Perfect for cozy weeknights or entertaining guests
• Easy to make ahead and reheat