If you are craving a dish that is bursting with vibrant flavors and wholesome ingredients, the Tuscan Chicken and Spaghetti Squash Skillet with Sun-Dried Tomatoes and Spinach Recipe is exactly what you need. This recipe combines tender chicken, the delicate texture of spaghetti squash, and the rich creaminess of a garlic Parmesan sauce, all enhanced by the punchy sweetness of sun-dried tomatoes and the fresh pop of spinach. It’s an effortless yet impressive meal that feels comforting and special every time.
Ingredients You’ll Need
Gathering the right ingredients is key to making this dish a delicious success. Each element plays a crucial role, from the tender chicken creating hearty protein to the spaghetti squash offering a low-carb, noodle-like base. The sun-dried tomatoes add a vibrant tang, while garlic, shallot, and Parmesan build layers of savory goodness.
- Spaghetti squash: Acts as a perfect gluten-free pasta substitute with a light, stringy texture.
- Boneless, skinless chicken: Adds juicy protein that absorbs all the lovely Tuscan flavors.
- Salt and pepper: Essential seasonings to enhance every component.
- Italian seasoning: Delivers classic herb notes that transport you straight to Tuscany.
- Butter: Used in two parts to create a rich base for cooking the chicken and the aromatics.
- Garlic: Brings a fragrant, savory depth to the sauce.
- Shallot: Offers a mild onion flavor that melts beautifully into the dish.
- Sun-dried tomatoes: Packed in oil, these provide sweetness and a chewier texture contrast.
- Heavy cream: Makes the sauce luxuriously creamy and coats the squash perfectly.
- Parmesan cheese: Adds salty, nutty richness essential to Tuscan cooking.
- Baby spinach: Brings color, freshness, and a gentle earthy note that brightens the dish.
- Fresh parsley (optional): For a final pop of color and herbaceous aroma when serving.
How to Make Tuscan Chicken and Spaghetti Squash Skillet with Sun-Dried Tomatoes and Spinach Recipe
Step 1: Prepare the Spaghetti Squash
Start by piercing the spaghetti squash several times with a knife and microwaving it for about 8 to 12 minutes until tender. If you prefer, roasting it in the oven until soft will work beautifully too. Once cooked, allow it to cool enough to handle so you can slice it open and shred the flesh later.
Step 2: Cook the Chicken
Season your bite-sized chicken pieces generously with salt, pepper, and Italian seasoning. Melt one tablespoon of butter in a skillet over medium-high heat, then add the chicken. Cook until the chicken turns opaque and no longer pink inside, which usually takes a few minutes. Remove the chicken from the pan and set it aside for now.
Step 3: Build the Flavor Base
In the same skillet, melt the remaining butter, then add the minced garlic and shallot. Sauté until soft and fragrant, stirring frequently to avoid burning. Next, toss in the sun-dried tomatoes, letting their sweet tang infuse the sautéed aromatics for a minute or two.
Step 4: Create the Creamy Sauce
Pour the heavy cream into the skillet and bring it up to a gentle bubble, but avoid boiling it hard. Once it’s warm and inviting, turn off the heat and stir in the grated Parmesan cheese and baby spinach leaves. The residual heat will wilt the spinach perfectly while thickening the sauce slightly.
Step 5: Shred the Spaghetti Squash Flesh
Cut your cooled spaghetti squash in half lengthwise and scoop out all the seeds. Using a fork, gently shred the flesh to create beautiful noodle-like strands that will act as the pasta base for your skillet meal.
Step 6: Combine and Finish
Return the cooked chicken to the skillet and stir in the shredded spaghetti squash. Toss everything well so the spaghetti squash coats evenly with the creamy, flavorful sauce. Give it a taste and adjust seasoning if necessary. Garnish with freshly chopped parsley for a scenic finish, then serve hot and enjoy every comforting bite.
How to Serve Tuscan Chicken and Spaghetti Squash Skillet with Sun-Dried Tomatoes and Spinach Recipe
Garnishes
Fresh parsley is a classic topping that not only adds a vibrant green hue but also a subtle, fresh herbaceous note to balance the creaminess. For an extra touch, sprinkle some additional grated Parmesan or a few crushed red pepper flakes if you like a bit of heat in your Tuscan Chicken and Spaghetti Squash Skillet with Sun-Dried Tomatoes and Spinach Recipe.
Side Dishes
This dish is wonderfully filling on its own, but pairing it with a crisp green salad dressed in lemon vinaigrette can add brightness. Roasted vegetables or some garlic bread also complement the creamy textures well. For a lighter touch, steamed asparagus or sautéed green beans pair beautifully too.
Creative Ways to Present
Serving this skillet meal family-style straight from the pan brings warmth and charm to the table. Alternatively, plating individual portions with extra herbs and a drizzle of olive oil can elevate the presentation for dinner guests. For a low-carb twist, try stuffing the spaghetti squash shells with the creamy chicken mixture and baking briefly before serving.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, transfer any leftovers into an airtight container and store in the refrigerator for up to 3 days. The flavors often meld beautifully overnight, making leftovers even tastier. Just be sure to cool the dish completely before refrigerating.
Freezing
If you want to save some for later, this Tuscan Chicken and Spaghetti Squash Skillet with Sun-Dried Tomatoes and Spinach Recipe freezes quite well. Use a freezer-safe container or heavy-duty freezer bag and store for up to 2 months. For best results, freeze without fresh herbs and add them after reheating.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to warm through without breaking the spaghetti squash strands. Adding a splash of cream or broth can help revive the sauce’s creamy texture. Microwaving in shorter bursts also works, just be sure to stir well in between.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs bring extra juiciness and flavor. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through than breast pieces.
What can I substitute for spaghetti squash if I can’t find it?
You can substitute with zucchini noodles or even cooked penne pasta if you’re not avoiding gluten. Both will soak up the sauce nicely and provide a similar mouthfeel.
Are sun-dried tomatoes necessary?
They play a key role in creating the authentic sweet and tangy profile of this dish, but you can use roasted red peppers or fresh chopped tomatoes as a milder alternative.
Is this dish keto-friendly?
Yes! Spaghetti squash is low in carbs, and combined with the protein and fats from the chicken and cream, this meal fits well into a ketogenic diet plan.
Can I make this recipe dairy-free?
Simply swap the butter with olive oil and use a dairy-free cream and vegan Parmesan to keep the creamy texture without dairy. The dish will still be deliciously satisfying.
Final Thoughts
This Tuscan Chicken and Spaghetti Squash Skillet with Sun-Dried Tomatoes and Spinach Recipe has quickly become one of my absolute favorites because it’s as joyful to make as it is to eat. Combining ease, wholesome ingredients, and comforting flavors, it’s a perfect weeknight dinner or special weekend treat. Dive in and savor every delightful forkful—you’ll want to make this your go-to dish again and again.
Print
Tuscan Chicken and Spaghetti Squash Skillet with Sun-Dried Tomatoes and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb
Description
This Tuscan Chicken and Spaghetti Squash recipe offers a creamy, flavorful low-carb alternative to traditional pasta dishes. Tender chicken pieces are cooked in a rich garlic and shallot-infused cream sauce with sun-dried tomatoes and fresh spinach, then combined with roasted or microwaved spaghetti squash for a wholesome and hearty meal perfect for a cozy dinner.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Chicken and Seasoning
- 1 pound boneless, skinless chicken, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, divided
Sauce
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons sun-dried tomatoes packed in oil, drained and julienned
- 1 cup heavy cream
- ⅓ cup grated Parmesan cheese
- 3 ounces baby spinach
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Cook Spaghetti Squash: Pierce the spaghetti squash several times with a knife and microwave on high for 8-12 minutes until tender. Alternatively, roast the squash whole in the oven at 400°F (204°C) for 40-50 minutes. Let it cool.
- Prepare Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Sun-Dried Tomatoes: In the same skillet, add the remaining 1 tablespoon of butter, minced garlic, and minced shallot. Cook over medium heat until the garlic and shallot are softened and fragrant, about 2-3 minutes. Stir in the julienned sun-dried tomatoes and cook for an additional minute.
- Make Cream Sauce: Pour the heavy cream into the skillet and cook until it starts to bubble and slightly thicken, about 2-3 minutes. Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts. Return the cooked chicken to the pan and stir to combine everything evenly.
- Prepare Spaghetti Squash Flesh: Cut the cooled spaghetti squash in half lengthwise. Using a spoon, scoop out and discard the seeds. Use a fork to shred the flesh into strands resembling spaghetti.
- Combine and Serve: Stir the shredded spaghetti squash into the creamy chicken sauce mixture until the strands are fully coated. Garnish with fresh parsley if desired. Serve hot and enjoy your healthy, flavorful Tuscan chicken meal.
Notes
- You can microwave the spaghetti squash for a faster option or roast it for a deeper flavor.
- Sun-dried tomatoes packed in oil add richness; if using dry-packed, rehydrate them beforehand.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Fresh parsley garnish adds a burst of color and freshness but is optional.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
