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
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.
Notes
- You can substitute half-and-half for a lighter cream sauce.
- Add mushrooms or artichoke hearts for extra veggies and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 510
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 135mg
