Go Back
–+ servings
Tuscan Chicken and Spaghetti Squash

Creamy Tuscan Chicken and Spaghetti Squash Bliss

A low-carb and gluten-free Tuscan Chicken and Spaghetti Squash recipe, with rich flavors and creamy sauce that's ready in just 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium Spaghetti Squash Cook beforehand for quicker prep.
For the Chicken
  • 1 pound Boneless, Skinless Chicken Cut into bite-sized pieces.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Italian Seasoning Can substitute with dried herbs like oregano or basil.
For the Sauce
  • 2 tablespoons Butter Olive oil can be used as a substitute.
  • 3 cloves Garlic Minced, fresh preferred.
  • 1 small Shallot Minced, can substitute with a regular onion.
  • 1/2 cup Sun-Dried Tomatoes Julienne-cut for easier mixing.
  • 1 cup Heavy Cream Coconut cream can make it dairy-free.
  • 1/2 cup Parmesan Cheese Grated, nutritional yeast can be used for a vegan version.
  • 2 cups Baby Spinach Can substitute with other greens like kale.
  • 1/4 cup Fresh Parsley For garnish.

Equipment

  • Microwave
  • Large skillet
  • Knife
  • Fork
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Pierce the spaghetti squash several times with a knife and microwave on high for 8 to 12 minutes, turning it halfway.
  2. Cut chicken into bite-sized pieces, season with salt, pepper, and Italian seasoning.
  3. Melt 1 tablespoon of butter in a skillet, add seasoned chicken, and cook for about 7 minutes until golden brown.
  4. Lower heat, add remaining butter, minced garlic and shallot. Sauté for 1-2 minutes until fragrant.
  5. Mix in sun-dried tomatoes and heat through for about 1 minute.
  6. Pour in heavy cream, stir and heat until bubbly for about 1-2 minutes.
  7. Stir in grated parmesan and spinach, then return cooked chicken to skillet for another minute of warming.
  8. Cut spaghetti squash in half, remove seeds and scrape flesh to create strands.
  9. Toss spaghetti squash strands into creamy chicken mixture, garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-5 days. Freeze the creamy sauce and spaghetti squash separately for up to 2 months.

Tried this recipe?

Let us know how it was!