Tuscan Chicken and Spaghetti Squash: Creamy Italian Comfort in a Bowl!
Picture this: golden chicken swimming in a garlicky Parmesan cream sauce, studded with jewel-like sun-dried tomatoes and emerald spinach, all tangled up with tender spaghetti squash “noodles.” No, it’s not a Tuscan daydream—it’s our crazy-delicious, low-carb Tuscan Chicken and Spaghetti Squash, and it’s about to become your weeknight superhero. 👩🍳💥
I get it. Some nights you want comfort food that hugs your soul without weighing you down. You crave restaurant-worthy flavor without the fuss. That’s why I’m obsessed with this dish! It’s gluten-free, packed with veggies, and ready in under an hour. Plus? That creamy sauce is so luxe, you’ll swear it’s naughty… but shh, it’s just butter, cream, and love doing their magic. So tie on your favorite apron (the one with salsa stains—no judgment here!), and let’s make magic happen!
The Night Nonna’s Wisdom Saved My Dinner Disaster
Okay, confession time: The first time I tested this recipe? Disastro totale. I’d just gotten home from Italy, buzzing with visions of Tuscan hillsides. But jet-lagged Emily subbed kale for spinach (too tough!), forgot to drain sun-dried tomatoes (oil-slick sauce!), and overcooked the squash into mush. My husband took one bite and said, “Babe… is this ‘deconstructed’?” Cue facepalm. 😂
Then I channeled my inner Nonna (my Italian host mama who’d shriek “Pazienza!” whenever I rushed). I slowed down: toasted garlic until it sang, let the cream reduce to velvet, and gently folded in the squash at the end. The result? Pure gold. Now, this dish tastes like sunset over Florence to me—and that “failed” version? Chopped kale became next day’s salad. Waste not, want not!
Tuscan Chicken and Spaghetti Squash
Your Flavor Dream Team (+ Clever Swaps!)
- Spaghetti squash (2 medium): Nature’s pasta! Look for firm, yellow skins. Chef’s hack: Microwave whole for 3 minutes before cutting—softens the skin for safer slicing. Swap: zucchini noodles (add raw at the end!).
- Chicken (2 lbs, breast or thighs): Thighs = extra juicy (my fave!), breasts = leaner. Cut uniform bites so everything cooks evenly. Veggie swap: chickpeas or mushrooms!
- Sun-dried tomatoes (4 tbsp, oil-packed): Little flavor bombs! Drain well or sauce gets greasy. No oil-packed? Use dry-packed + soak in warm water 10 mins.
- Heavy cream (2 cups): Non-negotiable for silkiness! For lighter version, mix half-and-half with 1 tbsp cornstarch.
- Baby spinach (6 oz): Wilts fast and sweet. Swap: arugula (peppery kick!) or kale (massage with oil first to soften).
- Parmesan (⅔ cup, grated): Freshly grated melts smoother than pre-shredded (anti-caking agents = grainy sauce). Crucial for umami depth!
Pro Tip: Italian seasoning is your friend—but if you’re out, mix 1 tsp oregano + ½ tsp basil + ½ tsp thyme. Boom, homemade blend!
Let’s Build That Creamy Dream (No Stress Allowed!)
- Roast squash like a pro: Preheat oven to 400°F. Halve squash lengthwise (watch those fingers!), scoop seeds. Place cut-side DOWN on a sheet pan. Why down? Traps steam to tenderize faster! Roast 35-40 mins until fork-tender. Cool 5 mins, then rake flesh with a fork into glorious “noodles.” Chef’s secret: Lightly salt the pre-roasted halves—draws out moisture for less soggy strands!
- Sear that chicken: Season chunks with salt, pepper, and Italian seasoning. Melt butter in a large skillet over medium-high heat. Don’t crowd the pan—cook chicken in batches if needed! Golden crust = flavor town. Remove when cooked through (165°F internal).
- Build the sauce: In the same skillet (those brown bits = gold!), sauté garlic and shallots 2-3 mins until fragrant but not brown (burnt garlic = bitter!). Add sun-dried tomatoes—listen for that sizzle! Pour in cream, simmer gently (no boiling!) 3 mins.
- Cheesy magic: Reduce heat to low. Stir in Parmesan until melted. Add spinach in handfuls—it wilts shockingly fast! Sauce should coat the back of a spoon. Too thin? Simmer 2 more mins. Too thick? Splash in chicken broth.
- Grand finale: Return chicken to the skillet. Gently fold in spaghetti squash noodles. Key move: Toss with tongs—don’t stir aggressively or squash turns mushy! Heat through 1-2 mins. Taste—adjust salt if needed.
Plate It Pretty (or Just Grab a Spoon!)
This dish is rustic elegance! Spoon into shallow bowls. Top with extra Parmesan, red pepper flakes for heat, and a shower of fresh parsley. For “date night mode,” serve with garlic-rubbed toasted baguette slices (because sauce-mopping is mandatory). Weeknight realness? Just add a crisp green salad with lemon vinaigrette. And friends? Leftovers taste even better—the flavors party overnight!
Shake It Up, Buttercup!
Mediterranean Twist: Add artichoke hearts + kalamata olives + swap basil for parsley.
Protein Swap: Shrimp (cook 2 mins per side) or white beans (for vegan—use coconut cream!).
Mushroom Madness: Sauté creminis with the garlic. Earthy heaven!
Dairy-Free: Cashew cream (soak 1 cup cashews + blend with ¾ cup water) + nutritional yeast.
Pesto Lover’s: Swirl in 2 tbsp basil pesto at the end—green goddess vibes!
Emily’s Real-Kitchen Rambles
This recipe’s gone through more glow-ups than my Instagram feed! Originally, I used penne… until my carb-conscious sister visited. Spaghetti squash was a game-changer—it soaks up sauce like a dream! Now, my kids call it “yellow spaghetti” and fight over seconds. 🏆
Funny story: Once subbed blue cheese for Parmesan (don’t ask—I was out!). My toddler took one bite and said, “Mama, chicken tastes… stinky.” Lesson learned! Stick to Parm unless you’re feeling dangerously adventurous.
Your Burning Questions, Answered!
Q: Can I prep squash ahead?
A: Absolutely! Roast squash up to 2 days early. Store noodles in a sealed container—squeeze out excess water before using.
Q: Why is my sauce grainy?
A: Cheese panic! High heat makes dairy proteins seize. Keep sauce at a gentle simmer (not boil) when adding Parmesan. Also—freshly grate your cheese; pre-shredded has stabilizers that get clumpy.
Q: Help—my squash is watery!
A: Squash holds moisture! After shredding, press noodles in a colander or wrap in a towel and squeeze gently. Also: roasting cut-side DOWN pulls water away from the flesh.
Q: Can I freeze this?
A: Cream sauces can separate when frozen. For best results, freeze just the cooked Tuscan chicken (sauce included), then roast fresh squash when ready to eat!
Nutritional Per Serving (Makes 8)
Calories: ~390 | Protein: 28g | Carbs: 9g (Net) | Fat: 27g | Prep Time: 15 mins | Cook Time: 45 mins
Print
Tuscan Chicken and Spaghetti Squash
- Total Time: 1 hour
- Yield: 8 1x
Description
Creamy, savory, and loaded with flavor—this Tuscan Chicken with Spaghetti Squash is a wholesome comfort dish that brings the taste of Italy right to your table. With tender chicken, sun-dried tomatoes, and rich Parmesan cream, it’s low in carbs and high in satisfaction.
Ingredients
2 medium spaghetti squash
2 lbs boneless, skinless chicken breast or thighs, cut into bite-size pieces
Salt and pepper, to taste
2 tsp Italian seasoning
4 tbsp butter
8 cloves garlic, minced
2 shallots, minced
4 tbsp sun-dried tomatoes (packed in oil, drained, julienne cut)
2 cups heavy cream
⅔ cup grated Parmesan cheese
6 oz baby spinach
Fresh parsley, optional for garnish
Instructions
Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, and place face down on a baking sheet. Roast for 35–40 minutes until tender. Let cool, then shred with a fork into “noodles.”
Season chicken with salt, pepper, and Italian seasoning.
In a large skillet over medium heat, melt butter. Add chicken and cook until golden and cooked through. Remove and set aside.
In the same skillet, sauté garlic and shallots for 2–3 minutes until fragrant.
Add sun-dried tomatoes and cook 1 minute more. Pour in heavy cream and bring to a simmer.
Stir in Parmesan and spinach. Let the spinach wilt and sauce thicken, about 3–5 minutes.
Return chicken to the skillet and mix until coated.
Add spaghetti squash strands and toss gently to combine.
Serve hot, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 390 / serving
- Fat: 27g / serving
- Carbohydrates: 9g / serving
- Protein: 28g / serving
Final Thoughts: The Cozy Bowl That Checks All the Boxes
If you’re anything like me, you crave recipes that feel like a warm hug but won’t leave you sluggish or full of regret. This Tuscan Chicken and Spaghetti Squash delivers that perfect balance—bold, creamy Italian flavor meets weeknight ease and nutrition-savvy smarts. It’s a one-pan wonder that works for picky eaters, veggie lovers, meal preppers, and even the “just give me something delicious and fast” crowd. 🙌
What I love most is how flexible this dish is. Whether you’re cleaning out the fridge, experimenting with dairy-free options, or just trying to sneak more veggies onto the plate (hello, “yellow spaghetti”), this recipe meets you where you are. No judgment, just joy in a skillet.
And let’s be real: food is more than just fuel. It’s memory-making, soul-soothing, and sometimes, the only reason we look forward to dinnertime. So light a candle, pour yourself a sparkling mocktail or glass of Pinot, and celebrate the small win of cooking something really freaking good. Bonus points if you crank a little Andrea Bocelli while you stir that sauce. 🎶🇮🇹
Now, go forth and conquer your kitchen, my friend. And remember—if it’s not perfect the first time? Channel your inner Nonna, take a deep breath, and try again with love (and maybe more cheese).
Buon appetito! 🍷🍝💛
