Tuscan Chicken and Spaghetti Squash – Easy Dinner

Are you craving a restaurant-worthy meal without the restaurant price tag (or the hassle)? Tired of the same old weeknight dinners? Let’s face it, we all need a little inspiration sometimes! Get ready, because we’re about to dive headfirst into a flavor explosion with this ridiculously easy and delicious Tuscan Chicken and Spaghetti Squash – Easy Dinner. It’s a healthy, comforting meal that will have your family begging for seconds. Trust me, you’re going to LOVE this!

Gathering Your Heavenly Ingredients

Here’s everything you’ll need to bring this Tuscan dream to life. Don’t worry if you don’t have everything on hand – substitutions are totally welcome (we’ll talk about that later!).

For the Spaghetti Squash:

• 1 medium Spaghetti Squash (about 2-3 pounds)
• 1 tablespoon Olive Oil
• Salt and Pepper to taste

For the Tuscan Chicken:

• 1.5 pounds Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
• 1 tablespoon Olive Oil
• 2 cloves Garlic, minced
• 1/2 cup Sun-Dried Tomatoes, oil-packed, drained
• 1 cup Heavy Cream
• 1/2 cup Chicken Broth
• 1/2 cup Fresh Spinach, roughly chopped
• 1/4 cup Grated Parmesan Cheese
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon Red Pepper Flakes (optional, for a little kick!)
• Salt and Pepper to taste
• Fresh Basil, chopped (for garnish)

Step-by-Step to a Tuscan Delight

Alright, let’s get cooking! I promise, even if you’re a beginner in the kitchen, you can totally nail this.

Prepping the Spaghetti Squash:

1. Preheat your oven to 400°F (200°C).
2. Carefully cut the spaghetti squash in half lengthwise. Pro Tip: Microwaving it for 2-3 minutes first will make it much easier to cut!
3. Scoop out the seeds from both halves.
4. Drizzle the cut sides with olive oil, then sprinkle with salt and pepper.
5. Place the squash cut-side down on a baking sheet.
6. Bake for 40-50 minutes, or until the squash is tender and you can easily pierce it with a fork.
7. Let the squash cool slightly, then use a fork to shred the flesh into spaghetti-like strands.

Cooking the Tuscan Chicken:

1. While the squash is baking, heat olive oil in a large skillet over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides and cooked through (about 5-7 minutes). Season with salt and pepper.
3. Add the minced garlic and sun-dried tomatoes to the skillet and cook for another minute until fragrant.
4. Pour in the heavy cream and chicken broth, then stir in the Italian seasoning and red pepper flakes (if using).
5. Bring the sauce to a simmer and let it thicken for about 5 minutes, stirring occasionally.
6. Stir in the fresh spinach and parmesan cheese. Cook until the spinach is wilted and the cheese is melted (about 1-2 minutes).

Bringing It All Together:

1. Add the shredded spaghetti squash to the skillet with the Tuscan chicken sauce.
2. Toss everything together until the squash is well coated in the sauce.
3. Serve immediately, garnished with fresh basil.

Tips & Tricks for Tuscan Chicken Perfection

Want to elevate your Tuscan Chicken and Spaghetti Squash game? Here are a few of my go-to tips:

• Spice it up! Don’t be afraid to add a little extra red pepper flakes for a more pronounced kick.
• Make it Creamier: Add an extra splash of heavy cream at the end for an even richer sauce.
• Cheese Please! Feel free to use a blend of Parmesan and Asiago cheese for a more complex flavor.
• No Spaghetti Squash? No Problem! You can substitute zucchini noodles or even regular pasta. Just cook them according to package directions.

Substitutions & Variations: Let’s Get Creative!

The beauty of this recipe is its flexibility! Feel free to make it your own.

• Protein Power: You can easily swap the chicken for shrimp or Italian sausage.
• Veggie Boost: Add other vegetables like mushrooms, bell peppers, or artichoke hearts.
• Lighter Option: Use half-and-half instead of heavy cream to reduce the fat content. The sauce will be a bit thinner, but still delicious!
• Dairy-Free Delight: Substitute coconut milk for the heavy cream and nutritional yeast for the parmesan cheese.

Making It Ahead & Storing Leftovers

This Tuscan Chicken and Spaghetti Squash is fantastic for meal prepping! The flavors actually meld together even more beautifully overnight.

• Make Ahead: You can prepare the spaghetti squash and Tuscan chicken sauce separately up to 2 days in advance. Store them in airtight containers in the refrigerator. When ready to serve, simply combine them and heat through.
• Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Why This Recipe Rocks (Besides the Obvious Deliciousness)

Okay, so we know this dish tastes amazing, but there’s more to it than just that!

• Healthy & Wholesome: Packed with protein, veggies, and good fats, this meal is a nutritional powerhouse.
• Quick & Easy: Perfect for busy weeknights when you need a satisfying dinner on the table in under an hour.
• Customizable: Easily adaptable to your dietary needs and preferences.
• Impressive Yet Simple: This dish looks and tastes like you spent hours in the kitchen, but it’s secretly incredibly easy to make.

Complete Your Meal: Perfect Pairings

Want to round out your Tuscan feast? Here are a few of my favorite side dishes and accompaniments:

• A simple side salad with a light vinaigrette.
• Garlic bread or crusty Italian bread for soaking up that delicious sauce.
• Roasted asparagus or broccoli.

A Look at Other Italian-Inspired Recipes

If you are loving Italian food, you might also enjoy my CREAMY GARLIC PARMESAN CHICKEN PASTA. It’s another easy and satisfying dish that is always a crowd-pleaser. Or, if you are feeling something soupy, consider CREAMY ITALIAN CHICKEN SOUP on a cold night.

Conquering the Squash: Addressing Common Concerns

Spaghetti squash can be intimidating, I get it. Here are some answers to common questions:

• “My squash is too hard to cut!” See my tip above about microwaving it for a few minutes to soften it. You can also carefully pierce the skin a few times with a fork before microwaving.
• “How do I know when the squash is done?” It should be easily pierced with a fork. The flesh will also be tender and easy to shred.
• “My squash is watery!” After shredding, you can gently squeeze out any excess water with a clean kitchen towel.

Craving More? Explore Other Chicken Recipes!

If you’re a chicken lover like me, you’ll definitely want to check out my other delicious chicken recipes. I’ve got something for everyone!

For a comforting soup, try my LEMON CHICKEN ORZO SOUP. If you are looking for a filling pasta dish, check out my CREAMY CHICKEN PASTA. I also have a super popular recipe for GARLIC PARMESAN CHICKEN!

Ready to Dig In?

So there you have it! A simple, delicious, and healthy Tuscan Chicken and Spaghetti Squash recipe that’s perfect for any night of the week. I hope you enjoy it as much as my family and I do! Don’t forget to share your creations and variations with me – I can’t wait to see what you come up with!

Tuscan Chicken and Spaghetti Squash

This Tuscan Chicken and Spaghetti Squash recipe is a flavorful and healthy weeknight meal. It features tender chicken in a creamy sun-dried tomato sauce served over spaghetti squash, offering a delicious and satisfying alternative to traditional pasta dishes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium Spaghetti Squash about 2-3 pounds
• 1 tablespoon Olive Oil for squash
• Salt to taste for squash
• Pepper to taste for squash
• 1.5 pounds Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
• 1 tablespoon Olive Oil for chicken
• 2 cloves Garlic, minced
• 1/2 cup Sun-Dried Tomatoes, oil-packed, drained
• 1 cup Heavy Cream
• 1/2 cup Chicken Broth
• 1/2 cup Fresh Spinach, roughly chopped
• 1/4 cup Grated Parmesan Cheese
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon Red Pepper Flakes optional
• Salt to taste for chicken
• Pepper to taste for chicken
• Fresh Basil, chopped for garnish

Equipment

• Oven
• Baking sheet
• Large knife
• Cutting board
• Spoon
• Large Skillet
• Measuring cups and spoons
• Fork

Method

 

1. Preheat your oven to 400°F (200°C).
2. Carefully cut the spaghetti squash in half lengthwise. Microwaving it for 2-3 minutes first will make it easier to cut.
3. Scoop out the seeds from both halves.
4. Drizzle the cut sides with olive oil, then sprinkle with salt and pepper.
5. Place the squash cut-side down on a baking sheet.
6. Bake for 40-50 minutes, or until the squash is tender and you can easily pierce it with a fork.
7. Let the squash cool slightly, then use a fork to shred the flesh into spaghetti-like strands.
8. While the squash is baking, heat olive oil in a large skillet over medium-high heat.
9. Add the chicken pieces and cook until browned on all sides and cooked through (about 5-7 minutes). Season with salt and pepper.
10. Add the minced garlic and sun-dried tomatoes to the skillet and cook for another minute until fragrant.
11. Pour in the heavy cream and chicken broth, then stir in the Italian seasoning and red pepper flakes (if using).
12. Bring the sauce to a simmer and let it thicken for about 5 minutes, stirring occasionally.
13. Stir in the fresh spinach and parmesan cheese. Cook until the spinach is wilted and the cheese is melted (about 1-2 minutes).
14. Add the shredded spaghetti squash to the skillet with the Tuscan chicken sauce.
15. Toss everything together until the squash is well coated in the sauce.
16. Serve immediately, garnished with fresh basil.

Notes

For a richer flavor, use roasted garlic instead of minced garlic. If you don’t have heavy cream, you can use half-and-half or milk, but the sauce will be thinner. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. To prevent the spaghetti squash from becoming watery, roast it until it’s slightly dry before shredding.