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Delicious Tuscan Chicken served over Spaghetti Squash with fresh herbs.

Tuscan Chicken and Spaghetti Squash

A light dinner combining tender chicken with roasted spaghetti squash and a creamy tomato sauce, perfect for weeknights and meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium Spaghetti squash Roasted or microwaved varieties are acceptable.
  • 1 lb Boneless chicken Seasoned chicken pieces serve as the main protein.
  • 2 tbsp Butter Used to brown the chicken.
  • 2 cloves Garlic, minced Adds aromatic depth to the sauce.
  • 1 medium Shallot, finely chopped Provides mild onion flavor.
  • 1/2 cup Sun-dried tomatoes Adds concentrated sweet-tart notes to the dish.
  • 1 cup Heavy cream Makes the sauce smooth and velvety.
  • 1/2 cup Parmesan cheese, grated Adds salty, nutty richness.
  • 2 cups Baby spinach Adds color and a light taste.
  • to taste Salt Basic seasoning.
  • to taste Pepper Basic seasoning.

Method
 

Preparation
  1. 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.
  2. Pat chicken dry and season. Melt butter in a large skillet and cook the chicken until no longer pink and lightly browned.
  3. Transfer the cooked chicken to a plate and keep warm while finishing the sauce in the same skillet.
  4. Add chopped shallot and minced garlic to the skillet and cook until soft and fragrant, scraping up browned bits.
  5. Stir in sun-dried tomatoes, pour in heavy cream, and heat until the sauce begins to bubble and thicken.
  6. 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.

Notes

Use freshly grated Parmesan instead of pre-shredded for smoother melting. Store leftovers in an airtight container for up to four days.