Tuscan Chicken and Spaghetti Squash
Tuscan Chicken and Spaghetti Squash is more than just a recipe; it’s a delightful feast that marries the rich flavors of Italy with the wholesome goodness of spaghetti squash. I discovered this dish during a chilly fall evening when I craved comfort food without the heavy carbs. The juicy chicken, creamy sauce, and the unique texture of spaghetti squash create a harmonious blend that’s not just satisfying but also offers a light alternative to traditional pasta. Whether you’re planning a cozy dinner for family or entertaining friends, this dish is sure to impress and please everyone at the table.
Why you’ll love this dish
This recipe stands out for many reasons. First, it’s healthy and gluten-free, making it a perfect option for those looking to maintain a balanced diet. It’s a simple, one-pan meal that comes together quickly—ideal for busy weeknights when you don’t want to spend hours in the kitchen. Plus, the vibrant colors and flavors make it a feast for the eyes as well as the palate! Feeding picky eaters? The creamy sauce can win over even the most discerning taste buds.
“This Tuscan Chicken and Spaghetti Squash is a game changer! The flavors combined with the spaghetti squash made it feel indulgent yet healthy. Can’t wait to make it again!” – Happy Home Cook
Step-by-step overview
Making Tuscan Chicken and Spaghetti Squash is straightforward and incredibly rewarding. The process involves roasting the spaghetti squash until tender, cooking the chicken to perfection, and then combining everything into a creamy sauce bursting with flavor. You’ll have a delicious, healthy meal ready in under an hour—perfect for any time you need a quick and satisfying dish!
What you’ll need
- 1 medium spaghetti squash
- 2 chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup spinach
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
If you’re looking for substitutions, you can swap out the heavy cream for a lighter alternative like coconut milk or use grilled tofu in place of chicken for a vegetarian option.
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 40-45 minutes until tender.
- While that’s cooking, heat olive oil in a skillet over medium heat. Add minced garlic and chicken breasts. Cook until the chicken is browned on both sides and cooked through—this takes about 6-7 minutes. Remove the chicken and set aside.
- In the same skillet, toss in the cherry tomatoes and spinach. Sauté until the tomatoes have softened, about 3-5 minutes.
- Pour in the heavy cream and add Italian seasoning. Stir in the grated Parmesan cheese until it melts and blends into a creamy sauce.
- After the spaghetti squash is roasted, use a fork to shred it into strands. Add these strands to the creamy sauce, mixing well to combine. Slice the chicken and place it on top before serving warm.
How to serve Tuscan Chicken and Spaghetti Squash
For a beautiful presentation, serve the creamy mixture of spaghetti squash and sauce on a large platter, then layer the sliced chicken on top. Garnish with a sprinkle of extra Parmesan cheese and a few fresh basil leaves for added color. This dish pairs wonderfully with a light arugula salad drizzled with a lemon vinaigrette or some garlic bread to soak up the delicious sauce.
How to store
To keep your leftovers fresh, store any uneaten Tuscan Chicken and Spaghetti Squash in an airtight container in the refrigerator. It should be consumed within 3-4 days. If you want to save it for later, you can freeze the casserole in a freezer-safe container. Just be sure to leave a little space at the top, as the sauce may expand when frozen. Reheat gently in the oven or microwave, adding a splash of cream if it seems too thick.
Tips to make
For the best results, remember to let your chicken rest for a few minutes after cooking; this keeps it juicy. If you’re short on time, you can also use pre-cooked rotisserie chicken—just mix it in with the sauce at the end. Consider adding some crushed red pepper for a kick or a splash of white wine for deeper flavor during the sautéing process.
Creative twists
This recipe is quite flexible! Feel free to play with the ingredients based on your preferences. You can substitute zucchini noodles for spaghetti squash for an added veggie boost or toss in some sun-dried tomatoes for extra flavor. Want a vegan version? Use coconut cream, nutritional yeast, and chickpeas or white beans instead of chicken.
Common questions
-
What is the preparation time for this recipe?
Prep time is approximately 15-20 minutes, and cooking time is about 40-45 minutes, making the total time around an hour. -
Can I use another type of cheese?
Absolutely! Mozzarella or even feta can make lovely variations, depending on your taste. -
Is it safe to eat leftovers?
Yes, as long as they are stored correctly in the refrigerator and consumed within 3-4 days, leftovers are perfectly safe to eat.
Tuscan Chicken and Spaghetti Squash
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 pieces chicken breasts Can substitute with pre-cooked rotisserie chicken.
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream Can swap for coconut milk.
- 1 cup spinach
- 1 cup Parmesan cheese, grated Substitutions include mozzarella or feta.
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 40-45 minutes until tender.
- While that’s cooking, heat olive oil in a skillet over medium heat. Add minced garlic and chicken breasts. Cook until the chicken is browned on both sides and cooked through—this takes about 6-7 minutes. Remove the chicken and set aside.
- In the same skillet, toss in the cherry tomatoes and spinach. Sauté until the tomatoes have softened, about 3-5 minutes.
Combining
- Pour in the heavy cream and add Italian seasoning. Stir in the grated Parmesan cheese until it melts and blends into a creamy sauce.
- After the spaghetti squash is roasted, use a fork to shred it into strands. Add these strands to the creamy sauce, mixing well to combine.
- Slice the chicken and place it on top before serving warm.
