Name: Tuscan Chicken and Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 medium spaghetti squash (about 3 pounds); 2 tablespoons olive oil (divided); Salt and pepper to taste; 4 boneless, skinless chicken breasts; 1 teaspoon Italian seasoning; 3 cloves garlic (minced); 1/2 cup sun-dried tomatoes (chopped); 1 cup baby spinach (packed); 1/2 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 teaspoon red pepper flakes (optional); Chopped fresh basil for garnish

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If you’re searching for a stunning dinner that blends cozy Italian comfort with wholesome ingredients, this Tuscan Chicken and Spaghetti Squash Recipe absolutely delivers. It’s a vibrant, gluten-free dish where creamy, garlicky chicken meets sun-dried tomatoes and fresh spinach, all perched atop golden strands of roasted spaghetti squash. The result is a meal that’s luxuriously creamy yet lighter than traditional pasta, making it perfect for a weeknight treat or a special occasion where you want to impress without the fuss. Whether you’re feeding family, friends, or just yourself, this one-bowl wonder brings a little Tuscan magic to your kitchen table.

Tuscan Chicken and Spaghetti Squash Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the building blocks of this glorious meal. Each ingredient in the Tuscan Chicken and Spaghetti Squash Recipe has a job—some bring richness, others freshness or a pop of color, and together, they create a dish that sings with Tuscan flavor. Don’t worry, everything is easy to find and even easier to fall in love with.

Spaghetti squash: The star of the show, turning into tender, golden strands that soak up the creamy sauce beautifully.
Olive oil: Adds depth and richness—use a good-quality extra virgin olive oil if possible for best flavor.
Salt and pepper: Essential to bring out the natural flavors in both chicken and squash.
Chicken breasts: Lean and protein-packed, they serve as the hearty foundation of this meal.
Italian seasoning: A punchy mix that channels all the aroma of the Tuscan countryside into one tiny spoon.
Garlic: For that classic Italian sharpness and warmth—freshly minced is always best.
Sun-dried tomatoes: Little bursts of tangy sweetness; they add irresistible flavor and gorgeous color.
Baby spinach: Wilts into the sauce for a boost of color, nutrients, and a hint of earthiness.
Chicken broth: Provides a savory backbone to the creamy sauce; low-sodium is great for control.
Heavy cream: Delivers that decadent, velvety mouthfeel and helps everything blend seamlessly.
Parmesan cheese: Salty, nutty, and utterly Italian—freshly grated is a game-changer here.
Red pepper flakes (optional): Add a gentle kick; totally adjustable to your heat preference.
Fresh basil: The finishing touch! Brightens up the entire dish with a pop of herbaceous flavor.

How to Make Tuscan Chicken and Spaghetti Squash Recipe

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and give each half a drizzle of olive oil. Season well with salt and pepper, then arrange them cut-side down on a baking sheet. Roast for 35 to 40 minutes, until the flesh yields easily to a fork. This simple roasting brings out a gentle sweetness in the squash and gives you those magical, pasta-like strands everyone loves.

Step 2: Prepare the Chicken

While the squash works its oven magic, it’s time to season your chicken breasts. Sprinkle them all over with Italian seasoning, salt, and pepper. Heat a large skillet with the remaining olive oil over medium heat, then cook the chicken for about 5 to 6 minutes per side. You’re aiming for a golden crust and juicy inside—once they’re cooked through, transfer them to a plate to rest while you work on the sauce.

Step 3: Sauté Garlic and Sun-Dried Tomatoes

In that same skillet, toss in the minced garlic and those irresistible sun-dried tomatoes. The oil will sizzle and the kitchen will smell incredible. Give it a quick minute, stirring often, just until the garlic is fragrant—don’t let it brown, you want that mellow aroma, not bitterness!

Step 4: Wilt the Spinach

Add the baby spinach straight into the sizzling aromatics. Stir for another minute or two, encouraging the leaves to wilt down and mix with the tomatoes and garlic. This doesn’t take long; you’re just softening the spinach and folding its earthy flavor into the base.

Step 5: Build the Creamy Sauce

Now for the creamy crescendo! Pour in the chicken broth and heavy cream, then give it all a good stir. Once combined, sprinkle in the grated Parmesan and, if you like a hint of gentle heat, the red pepper flakes. Let the sauce simmer for 3 to 4 minutes, whisking occasionally, until it thickens slightly—a sign it’s ready to coat every strand of squash.

Step 6: Combine and Serve

When the spaghetti squash is cool enough to handle, use a fork to gently shred the flesh into spaghetti-like strands. Add them right to the skillet and toss with the creamy Tuscan sauce until everything is gloriously coated. Slice the resting chicken and nestle those generous pieces on top. A flurry of fresh basil ties it all together. Serve your Tuscan Chicken and Spaghetti Squash Recipe warm and watch everyone swoon!

How to Serve Tuscan Chicken and Spaghetti Squash Recipe

Garnishes

The finishing touches can make all the difference. Sprinkle plenty of chopped fresh basil for a burst of color and fresh flavor. A little extra Parmesan on top is pure joy, especially if you use a microplane for that snowy texture. A quick twist of black pepper or a sprinkle of red pepper flakes adds zip and makes it feel restaurant-worthy.

Side Dishes

This Tuscan Chicken and Spaghetti Squash Recipe plays beautifully with simply dressed greens—think arugula with lemon vinaigrette or a classic Caesar salad. If you’re not counting carbs, a hunk of crusty bread is wonderful for soaking up every drop of that luscious sauce. Roasted broccoli or asparagus also nestle right into the Italian countryside theme.

Creative Ways to Present

For a fun twist, serve the creamy squash and sauce mixture right in the scooped-out squash shells! It’s rustic and makes for a spectacular presentation. Or, slice the chicken into strips and make individual bowls layered with squash, sauce, and a sun-dried tomato-basil finish—a colorful, build-your-own dinner spread that both kids and adults will love.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Tuscan Chicken and Spaghetti Squash Recipe keep beautifully for up to 3 days in the fridge. Transfer everything to an airtight container, storing the chicken separate from the squash if you’d like the textures to remain at their best. The flavors will deepen overnight—bonus!

Freezing

While the creamy sauce is best enjoyed fresh, you can freeze leftovers in well-sealed containers for up to a month. Be aware that the sauce may separate a little when thawed, but a gentle stir while reheating can bring it back together. Avoid freezing the dish with garnishes or extra basil; add those fresh when serving.

Reheating

To reheat, warm the squash and sauce slowly on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it’s thickened too much. Chicken can be reheated gently in the pan or microwave. Top with fresh basil right before serving to recapture that just-cooked brilliance.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring a bit more richness to the Tuscan Chicken and Spaghetti Squash Recipe, and they’re more forgiving if you like your poultry extra juicy. Just adjust the cooking time as needed until they’re cooked through and golden.

How do I make this recipe dairy free?

For a dairy-free version, sub the heavy cream with full-fat coconut milk and use a vegan Parmesan or nutritional yeast to mimic that savory flavor. The dish will still be creamy, with a slightly different twist that’s equally delicious.

Can I prep components ahead of time?

You sure can! Roast the squash and cook the chicken a day in advance; store them separately. When ready to serve, whip up the sauce and bring everything together. This makes dinner come together quickly after a busy day.

What can I use instead of sun-dried tomatoes?

If sun-dried tomatoes aren’t your favorite or you can’t find them, try roasted red peppers or marinated artichoke hearts for a different but equally tasty Tuscan vibe.

Is this recipe suitable for meal prep?

The Tuscan Chicken and Spaghetti Squash Recipe is a meal prep superstar. Make a big batch for lunches or dinners during the week—just store the sauce and chicken separately from the squash for the freshest texture.

Final Thoughts

There’s something truly magical about transforming simple, wholesome ingredients into an Italian-inspired showstopper right in your own kitchen. If you’re craving a comforting meal that feels special without being complicated, the Tuscan Chicken and Spaghetti Squash Recipe will win you over every time. I hope you’ll give it a try soon—one taste, and it might just become your new favorite, too!

Tuscan Chicken and Spaghetti Squash Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a delicious Tuscan-inspired meal with this flavorful Tuscan Chicken and Spaghetti Squash recipe. Tender roasted spaghetti squash is paired with seasoned chicken breasts in a creamy Parmesan sauce, creating a satisfying low-carb dish bursting with Italian flavors.

Ingredients

Scale

For the spaghetti squash:

1 medium spaghetti squash (about 3 pounds)
2 tablespoons olive oil (divided)
Salt and pepper to taste

For the chicken:

4 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
3 cloves garlic (minced)
1/2 cup sun-dried tomatoes (chopped)
1 cup baby spinach (packed)
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Chopped fresh basil for garnish

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the spaghetti squash: Cut the spaghetti squash in half lengthwise, remove the seeds, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 35–40 minutes, or until tender.
Cook the chicken: Season chicken breasts with Italian seasoning, salt, and pepper. Cook in a skillet with olive oil for 5–6 minutes per side until golden and cooked through. Set aside.
Make the sauce: In the same skillet, sauté garlic and sun-dried tomatoes, add spinach, pour in chicken broth and heavy cream. Stir in Parmesan cheese and red pepper flakes. Simmer until the sauce thickens.
Combine and serve: Shred the roasted spaghetti squash, add to the skillet, and coat with sauce. Slice the chicken, place on top, garnish with basil, and serve warm.