Creamy Tuscan Chicken and Spaghetti Squash

Spread the love

Created on August 23rd, 2025 at 04:05 pm

Gluten-free Tuscan chicken with spaghetti squash

Rich, low-carb comfort in every bite

If you’re craving creamy Italian comfort food without all the carbs, this Tuscan Chicken and Spaghetti Squash is your new go-to. With tender bites of seasoned chicken, sweet sun-dried tomatoes, baby spinach, and a garlic-Parmesan cream sauce, it’s packed with bold, cozy flavor — minus the gluten or guilt. The spaghetti squash adds a satisfying, pasta-like texture, and it’s all ready in under 45 minutes. Perfect for weeknight dinners, low-carb meal prep, or anyone following a gluten-free or diabetic-friendly diet. Bonus: It reheats like a dream. 🍽️✨

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings

📝 Ingredients List

1 medium spaghetti squash
1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
Salt and pepper, to taste
1 tsp Italian seasoning
2 tbsp butter, divided
4 cloves garlic, minced
1 shallot, minced
2 tbsp sun-dried tomatoes (packed in oil, drained, julienne cut)
1 cup heavy cream
1/3 cup grated Parmesan cheese
3 oz baby spinach
Fresh parsley, optional garnish

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Large skillet or frying pan
Sharp knife
Cutting board
Microwave-safe plate
Measuring cups & spoons
Mixing spoon or spatula
Fork (for shredding spaghetti squash)

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Cook the squash:
Pierce the spaghetti squash several times with a knife. Microwave on high for 8–12 minutes until tender. Set aside to cool.
Season the chicken:
Toss the chicken with salt, pepper, and Italian seasoning.
Sear the chicken:
In a large skillet, melt 1 tbsp butter over medium-high heat. Add chicken and cook for about 7 minutes, until no longer pink. Transfer to a plate and cover loosely with foil.
Sauté aromatics:
Add remaining 1 tbsp butter to the same pan. Add garlic and shallot. Cook 1–2 minutes until soft and fragrant. 🔥
Add sun-dried tomatoes:
Stir in tomatoes and cook for 1 more minute.
Make the sauce:
Pour in heavy cream. Bring to a simmer and let it bubble gently for 1–2 minutes.
Finish the sauce:
Turn off the heat. Stir in Parmesan cheese and baby spinach until the spinach wilts and sauce becomes creamy. 😋
Combine everything:
Return cooked chicken (and any juices) to the skillet.
Prep the squash:
Slice squash in half, remove seeds, and shred the strands with a fork.
Toss together:
Mix the spaghetti squash into the sauce until well coated.
Garnish & serve:
Sprinkle with fresh parsley if desired. Serve hot! 🌿

💡 Pro Tips

Storage: Store leftovers in an airtight container for up to 4 days. Reheat gently over the stove with a splash of cream or water.
Make it dairy-free: Use a dairy-free cream alternative and nutritional yeast instead of Parmesan.
Meal prep magic: Roast spaghetti squash ahead of time and refrigerate. Combine with sauce when ready to serve.
Add protein variety: Try swapping chicken with shrimp or even turkey for a different twist.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	511	32g	23g	34g	5g	10g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.