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