Tuscan Chicken and Spaghetti Squash is a simple, light dinner that combines tender chicken with roasted spaghetti squash and a creamy tomato sauce. It uses common pantry ingredients and quick cooking steps for reliable results. This dish works well for weeknights and meal prep for one or a family. Try a fast air fryer weeknight option with 10-minute air fryer chicken sausage and veggies for another quick meal.
Why You’ll Love This Recipe
The dish balances savory chicken, creamy sauce, and tender squash strands for clear, satisfying texture. Each bite pairs rich Parmesan with bright sun-dried tomatoes for steady flavor. This method sears the chicken and uses the same skillet for the sauce to save time and keep flavors consistent. For another chicken option, see air fryer chicken recipes for quick meal prep.
Ingredients You’ll Need
This list covers the main items used to make the recipe.
- Spaghetti squash: Roasted or microwaved squash strands form the base of the dish.
- Boneless chicken: Seasoned chicken pieces provide the main protein.
- Butter: Used to brown the chicken and add rich flavor.
- Garlic: Minced garlic adds aromatic depth to the sauce.
- Shallot: Finely chopped shallot gives mild onion flavor.
- Sun-dried tomatoes: Packed tomatoes add concentrated sweet-tart notes.
- Heavy cream: Makes the sauce smooth and velvety.
- Parmesan cheese: Grated cheese adds salty, nutty richness.
- Baby spinach: Wilted spinach adds color and a light taste.
- Salt and pepper: Basic seasonings to taste.
All measurements are in the recipe card below.
How to Make This Tuscan Chicken and Spaghetti Squash
Follow these clear steps to build the dish from start to finish.
Step 1: Cook the squash: Pierce the squash and microwave until tender, then let it cool slightly and cut in half to loosen the strands. Scrape strands with a fork into a bowl and set aside.
Step 2: Season and brown chicken: Pat chicken dry and season. Melt butter in a large skillet and cook the chicken until no longer pink and lightly browned.
Step 3: Remove chicken: Transfer the cooked chicken to a plate and keep warm while you finish the sauce in the same skillet.
Step 4: Sauté aromatics: Add chopped shallot and minced garlic to the skillet and cook until soft and fragrant, scraping up browned bits.
Step 5: Build the sauce: Stir in sun-dried tomatoes, pour in heavy cream, and heat until the sauce begins to bubble and thicken.
Step 6: Finish and combine: Stir in Parmesan and spinach until melted, return the chicken to the pan, then fold in the spaghetti squash until everything is well coated.
Tips for Success
Use these tips to make the recipe turn out well every time.
- Dry the chicken: Patting the chicken dry gives a better sear and more flavor.
- Don’t overcook garlic: Cook garlic only until fragrant to avoid bitterness.
- Use warm cream: Bring cream to room temperature to prevent curdling.
- Grate fresh Parmesan: Freshly grated cheese melts smoother than pre-shredded.
- Taste and adjust: Season the sauce at the end for balanced flavor.
- Keep squash strands separate: Adding strands at the end keeps their texture intact.
Follow these tips for consistent, repeatable results.
Equipment Needed
- Microwave-safe dish
- Large skillet
- Fork
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Spatula
Variations
- Chicken thighs: Use thighs for more fat and deeper flavor.
- Turkey or sausage: Substitute turkey breast or mild sausage for the chicken.
- Dairy-free: Swap heavy cream with coconut cream and use dairy-free cheese.
- Tomato-free: Use roasted red peppers instead of sun-dried tomatoes for a different note.
Serving Suggestions
- Simple salad: Serve with a green salad and lemon vinaigrette for balance.
- Garlic bread: Offer crusty bread to mop up the creamy sauce.
- Roasted vegetables: Pair with roasted asparagus or broccoli for extra veg.
- Light wine: A crisp white wine pairs well with the cream and tomatoes.
FAQs About This Recipe
This section answers common questions on storage, reheating, prep, substitutions, and difficulty.
How long does this keep in the fridge?
Store cooled leftovers in an airtight container for up to four days. Keep the sauce and squash together for best flavor. Reheat gently to preserve texture and avoid overcooking the chicken or wilting the spinach too much.
Can I freeze the leftovers?
Freeze in a sealed container for up to three months. Thaw overnight in the fridge before reheating. Expect a slight change in texture to the squash and cream after freezing, but flavors remain good.
What is the best way to reheat this dish?
Reheat over low heat in a skillet with a splash of water or cream to loosen the sauce. Heat slowly and stir to prevent the cream from separating. Microwave in short bursts if you prefer speed.
What substitutions work in the sauce?
You can use half-and-half instead of heavy cream for lighter sauce. Swap Parmesan with Pecorino for a sharper taste. Use oil-packed sun-dried tomatoes if you prefer a softer texture.
Is this recipe hard for beginners?
No, the steps are straightforward and use common techniques like searing and sautéing. Timing is forgiving and you can prepare components ahead to simplify the final assembly.
Conclusion
For the original version and a visual guide, see Tuscan Chicken and Spaghetti Squash – Delicious Little Bites.
Tuscan Chicken and Spaghetti Squash
Ingredients
Method
- Pierce the spaghetti squash and microwave until tender. Let it cool slightly, cut in half, and scrape strands with a fork into a bowl; set aside.
- Pat chicken dry and season. Melt butter in a large skillet and cook the chicken until no longer pink and lightly browned.
- Transfer the cooked chicken to a plate and keep warm while finishing the sauce in the same skillet.
- Add chopped shallot and minced garlic to the skillet and cook until soft and fragrant, scraping up browned bits.
- Stir in sun-dried tomatoes, pour in heavy cream, and heat until the sauce begins to bubble and thicken.
- Stir in Parmesan and spinach until melted, then return the cooked chicken to the pan and fold in the spaghetti squash until everything is well coated.
