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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.