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Tuscan Chicken and Spaghetti Squash Skillet with Sun-Dried Tomatoes and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 51 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/tuscan-chicken-and-spaghetti-squash-skillet-with-sun-dried-tomatoes-and-spinach-recipe/