Name: Tuscan Chicken with Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tuscan
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· 4.6 from 12 reviews

If you’re craving a meal that’s bursting with flavor yet feels light and wholesome, let me introduce you to this absolutely fan-freaking-tastic Tuscan Chicken with Spaghetti Squash Recipe. It’s one of those dishes I find myself coming back to again and again because it perfectly balances creamy, garlicky goodness with the subtle sweetness of spaghetti squash. Plus, it’s surprisingly simple to whip up, making it ideal for busy weeknights or leisurely weekend dinners. Stick with me and I’ll share everything you need to nail this tasty dish every single time.

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Why This Recipe Works

Light & Flavorful: The spaghetti squash offers a low-carb pasta alternative that soaks up the creamy, garlicky sauce beautifully.
Perfectly Balanced: Juicy chicken paired with sun-dried tomatoes and a hint of Italian seasoning delivers a satisfying depth of flavor.
Quick & Easy: You can prep this entire meal in about 40 minutes, and there are shortcuts to speed things up without losing taste.
Versatile & Customizable: Easily adaptable to your preferences or dietary needs, making it a crowd-pleaser every time.

Tuscan Chicken with Spaghetti Squash, healthy Tuscan chicken dinner, easy low-carb chicken recipe, flavorful spaghetti squash recipes, quick Tuscan chicken dish - 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

Every ingredient in this Tuscan Chicken with Spaghetti Squash Recipe plays a special role, both in flavor and texture. When combined, they create a harmonious dish that’s rich but not overwhelming, filling but still light. Let me share a little about each key item so you can shop confidently.

Spaghetti Squash: The star low-carb pasta alternative that roasts into perfect tender strands – it’s mildly sweet and takes on the sauce wonderfully.
Boneless Skinless Chicken: Bite-sized pieces cook quickly and absorb the creamy sauce – fresh chicken is best for tenderness.
Italian Seasoning: A blend of herbs that adds warmth and Mediterranean flair, essential for that classic Tuscan vibe.
Butter: Adds richness and helps build your sauce’s indulgent base.
Garlic and Shallot: These aromatics create depth and a gentle pungency without overpowering the dish.
Sun-Dried Tomatoes: Intensely flavored, they impart a touch of tang and a chewy texture that contrasts nicely with the creamy sauce.
Heavy Cream: The magic behind the luscious, velvety sauce that ties everything together.
Parmesan Cheese: Adds salty nuttiness and helps thicken the sauce.
Baby Spinach: Offers a fresh, vibrant pop of color and subtle earthiness – plus, it wilts perfectly into the sauce.
Fresh Parsley: Optional but highly recommended for a fresh herbaceous finish and pretty garnish.

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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.

Tweak to Your Taste

This Tuscan Chicken with Spaghetti Squash Recipe is fantastic just how it is, but one of my favorite things to do is make it my own — you should definitely feel free to do the same! Cooking is all about making dishes that suit your cravings and household needs.

Add Heat: I love adding a pinch of red pepper flakes to the sauce when I’m craving a little kick. It pairs beautifully with the creamy base without overshadowing it.
Make it Dairy-Free: Swap out the butter and heavy cream for olive oil and canned coconut milk for a rich vegan option that still feels indulgent.
Seasonal Spinach Swap: When baby spinach isn’t in season or I want a different texture, kale works great – just give it a bit more time to soften.
Protein Variations: Sometimes I use turkey breast or even shrimp instead of chicken, which is a fun twist that doesn’t change the cooking process much.

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

Step 1: Cook Your Spaghetti Squash to Tender Perfection

First things first: pierce your spaghetti squash several times right in the center using a sharp knife—be careful here! This lets steam escape so it cooks evenly. I usually microwave it on high for around 8-12 minutes, testing with a fork to make sure it’s tender but not mushy. While it’s cooling a bit, prep the chicken and sauce. If you prefer, roasting it in the oven is fantastic too—just slice it in half, scoop out seeds, drizzle olive oil, salt, and pepper, then roast at 350°F for 45-60 minutes.

Step 2: Season and Sear the Chicken

Season those bite-sized chicken pieces well with salt, pepper, and Italian seasoning to bring in that Tuscan flair. Melt a tablespoon of butter in a large skillet over medium-high heat, then brown the chicken evenly — about 7 minutes until no pink remains. Don’t overcrowd the pan or it’ll steam instead of sear. Once cooked, transfer the chicken to a plate and tent with foil; keeping it warm while you build your sauce makes a difference.

Step 3: Build the Creamy Garlic & Sun-Dried Tomato Sauce

Add the remaining butter to the pan, then toss in the minced garlic and shallot. Cook just until they soften and become fragrant — about one to two minutes. Stir in sun-dried tomatoes next; their intense flavor really elevates the sauce. Pour in the heavy cream and let it warm until bubbling gently. Turn off the heat and stir in Parmesan cheese and baby spinach, letting the spinach wilt in the residual warmth while adding that signature nuttiness and creaminess. Finally, fold the chicken back in, along with any juices on the plate.

Step 4: Combine with Spaghetti Squash and Serve

Once cool enough to handle, slice the spaghetti squash in half lengthwise and scoop out the seeds. Using a fork, gently scrape the strands out—those naturally noodle-like threads soak up the sauce beautifully. Toss the squash into the creamy sauce mixture until it’s fully coated and irresistible. Garnish generously with fresh parsley if you like that pop of color and fresh flavor. Serve immediately for a cozy meal that feels like an Italian getaway in your own kitchen.

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Pro Tips for Making Tuscan Chicken with Spaghetti Squash Recipe

Piercing the Squash: Don’t rush the piercing step—multiple shallow holes help it cook evenly and prevent explosions in the microwave (yes, it happens!).
Searing the Chicken: Make sure the pan and butter are hot before adding chicken; this locks in juices and creates a great crust.
Cheese Timing: Stir Parmesan in last off the heat to avoid curdling—this preserves the smoothness of your sauce.
Spinach Freshness: Add spinach just at the end since it cooks quickly—overcooking makes it limp and sad.

How to Serve Tuscan Chicken with Spaghetti Squash Recipe

Garnishes

I always love finishing this dish with a sprinkle of fresh parsley — it brightens the creamy sauce and gives your plate a fresh, herbal pop. A little extra Parmesan on top doesn’t hurt either, especially if you want that salty, nutty accent.

Side Dishes

I usually keep sides minimal since the dish feels complete, but a simple mixed green salad with a light vinaigrette works wonderfully. When I’m craving a heartier side, roasted asparagus or garlic-infused green beans add a nice crunch and color contrast without stealing the show.

Creative Ways to Present

For special occasions, I’ve plated this recipe inside the halved, baked spaghetti squash shells — it’s fun, rustic, and makes for a stunning presentation you’ll want to Instagram. Pop some toasted pine nuts on top for a festive crunch, and you’ve got a show-stopping dinner that tastes as amazing as it looks.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Tuscan Chicken with Spaghetti Squash Recipe store beautifully in an airtight container in the fridge. I usually eat mine within 3 to 5 days to keep the cream sauce fresh and vibrant. It reheats nicely without drying out if you add a splash of cream or broth as it warms.

Freezing

I don’t recommend freezing this dish with the spaghetti squash because the texture can get a bit watery after thawing and reheating, but if you want to freeze portions, try freezing the cooked chicken and sauce separately. That way you can thaw and toss with freshly cooked squash later.

Reheating

Reheat leftovers gently on the stove over low heat, stirring occasionally, and add a splash of cream or broth to restore creaminess. Avoid microwaving for long stretches to prevent the sauce from breaking. This way, your Tuscan Chicken with Spaghetti Squash Recipe stays just as good as day one.

FAQs

Can I use regular pasta instead of spaghetti squash?

Absolutely! If you’re not in the mood for spaghetti squash, any pasta like linguine or fettuccine works well with this sauce. Just cook the pasta according to package directions and toss it with the creamy chicken sauce instead.
How do I know when the spaghetti squash is done cooking?

When you can easily pierce the squash with a fork or the strands pull away easily from the shell, it’s done. Cooking time varies a bit depending on size and method, so start checking at around 8 minutes if microwaving, or at 45 minutes if roasting.
Can I prepare this recipe ahead of time?

You sure can! Cook the spaghetti squash and chicken separately and keep them refrigerated. When ready to serve, reheat the sauce and chicken, then toss with freshly cooked or reheated spaghetti squash for the best texture.
Is there a way to make this recipe lighter?

Yes! Swap heavy cream for half-and-half or a mixture of milk and Greek yogurt (added off heat to avoid curdling) to lighten the sauce while keeping it creamy. Also, trimming back butter or using olive oil can help reduce richness.

Final Thoughts

I hope you’ll give this Tuscan Chicken with Spaghetti Squash Recipe a go soon — it’s one of those comforting meals that feels like a hug in food form, but with an elegant touch. I love how it brings together fresh ingredients, simple cooking techniques, and bold flavors in a way that’s accessible to every home cook. Whether you’re cooking for yourself or friends, I’m confident this recipe will become a fast favorite in your rotation just like it did in mine. Let me know how it turns out — I can’t wait to hear!