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Tuscan chicken and spaghetti squash served as an easy and delicious dinner showcasing vibrant colors and textures.

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.