Tuscan Chicken and Spaghetti Squash Recipe

Why Make This Recipe

Tuscan Chicken and Spaghetti Squash is a delightful dish that offers a tasty balance of flavors and textures. The combination of juicy chicken, creamy sauce, and tender spaghetti squash will leave you feeling satisfied. Plus, it’s a healthy meal rich in vegetables and protein. This recipe is great for weeknight dinners or special occasions, making it a versatile choice for any home cook.

How to Make Tuscan Chicken and Spaghetti Squash

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 medium-sized spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Directions

1. Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the halves cut-side-down on a baking sheet and roast for 30–40 minutes until tender. Once cooked, use a fork to scrape the strands and set aside.

2. Season the chicken breasts with dried Italian seasoning, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 6–7 minutes on each side until it is cooked through and golden brown. Remove the chicken from the pan and let it rest.

3. In the same skillet, add the minced garlic and sauté for about 1 minute. Next, add the sun-dried tomatoes and cherry tomatoes; cook for 2–3 minutes. Stir in the spinach and cook until it wilts. Pour in the heavy cream and Parmesan cheese, then simmer until the sauce thickens. Season with salt and pepper to taste.

4. If desired, slice the rested chicken. Serve the Tuscan sauce over the roasted spaghetti squash strands, top it with chicken, and garnish with fresh basil.

How to Serve Tuscan Chicken and Spaghetti Squash

Serve the Tuscan Chicken and Spaghetti Squash warm on plates. You can add extra fresh basil as a garnish for a burst of color and flavor. Pair it with a simple green salad or some crusty bread for a complete meal.

How to Store Tuscan Chicken and Spaghetti Squash

To store leftovers, place the Tuscan Chicken and Spaghetti Squash in an airtight container. It can be refrigerated for up to 3 days. For longer storage, you can freeze the dish for up to 2 months. When reheating, make sure it’s heated thoroughly before serving.

Tips to Make Tuscan Chicken and Spaghetti Squash

• Make sure to scrape the spaghetti squash strands carefully to get long, noodle-like pieces.
• If you’d like a little spice, consider adding red pepper flakes to the sauce.
• Don’t skip letting the chicken rest after cooking; this helps it stay juicy.

Variation

You can easily adapt this recipe by adding other vegetables like bell peppers or zucchini to the sauce. For a different flavor, try using grilled shrimp instead of chicken.

FAQs

1. Can I use a different type of squash?
Yes, you can use other types of squash, but spaghetti squash will give you the best noodle-like texture.

2. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.

3. Can I make this recipe ahead of time?
Yes, you can prepare the sauce in advance and just heat it when you are ready to serve. Cook the spaghetti squash fresh for the best texture.

Tuscan Chicken and Spaghetti Squash

A healthy and satisfying dish combining juicy chicken, creamy sauce, and tender spaghetti squash, perfect for weeknight dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2 pieces boneless, skinless chicken breasts Seasoned before cooking
• 2 tablespoons olive oil For cooking the chicken
• 1 teaspoon dried Italian seasoning
• to taste Salt and pepper

For the Spaghetti Squash

• 1 medium-sized spaghetti squash
• 1 tablespoon olive oil For drizzling on the squash
• to taste Salt and pepper

For the Sauce

• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside with olive oil and season with salt and pepper.
4. Place the halves cut-side-down on a baking sheet and roast for 30–40 minutes until tender.
5. Once cooked, use a fork to scrape the strands and set aside.

Cooking

1. Season the chicken breasts with dried Italian seasoning, salt, and pepper.
2. In a large skillet, heat olive oil over medium-high heat.
3. Cook the chicken for 6–7 minutes on each side until it is cooked through and golden brown.
4. Remove the chicken from the pan and let it rest.
5. In the same skillet, add the minced garlic and sauté for about 1 minute.
6. Next, add the sun-dried tomatoes and cherry tomatoes; cook for 2–3 minutes.
7. Stir in the spinach and cook until it wilts.
8. Pour in the heavy cream and Parmesan cheese, then simmer until the sauce thickens.
9. Season with salt and pepper to taste.

Serving

1. If desired, slice the rested chicken.
2. Serve the Tuscan sauce over the roasted spaghetti squash strands, top it with chicken, and garnish with fresh basil.

Notes

To store leftovers, place the Tuscan Chicken and Spaghetti Squash in an airtight container. It can be refrigerated for up to 3 days. For longer storage, freeze the dish for up to 2 months. When reheating, ensure it is heated thoroughly before serving. For extra flavor, you can add red pepper flakes to the sauce and consider other vegetables like bell peppers or zucchini.