Name: Tuscan Chicken Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tuscan
Ingredients: 1 medium spaghetti squash; 4 cloves garlic (minced); 1 shallot (minced); 3 ounces baby spinach; fresh parsley (optional, garnish); 1 pound boneless, skinless chicken (cut into bite size pieces); 2 tablespoons butter; 1 cup heavy cream; 1/3 cup Parmesan cheese (grated); salt; pepper; 1 teaspoon Italian seasoning; 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)

Jump to Recipe· 4.7 from 42 reviews

If you’re in the mood for something comforting yet light, you’ve got to try this Tuscan Chicken Spaghetti Squash Recipe. It’s the kind of meal that feels indulgent with its creamy sauce and tender chicken, but also fresh and wholesome thanks to the spaghetti squash and spinach. Trust me, once you make it, this dish will become a staple in your weeknight rotation—you’ll want to keep coming back to that mix of savory flavors and satisfying textures.

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Why This Recipe Works

Creamy yet light: The heavy cream and Parmesan create a rich sauce that’s perfectly balanced by the fresh spinach and spaghetti squash.
Easy prep with microwave trick: Cooking the spaghetti squash in the microwave cuts down on time without sacrificing tenderness.
Flavor Boost from sun-dried tomatoes: Those little bursts of intense tomato flavor take this dish from simple to downright delicious.
Versatile and approachable: Whether you’re cooking for family or meal prepping, this recipe fits seamlessly into your routine.

Tuscan Chicken Spaghetti Squash, healthy chicken spaghetti squash, creamy chicken squash skillet, easy Tuscan chicken recipe, low-carb spaghetti squash dishes - A round black pan with silver handles sits on a white marbled surface, filled with a creamy spinach dish. The bottom layer is fresh green spinach leaves, some whole and some slightly folded. Mixed and spread evenly is a thick, pale cream sauce with small chunks of soft red sun-dried tomatoes, adding spots of color throughout. The sauce coats every leaf, giving a smooth, rich texture with some fresh spinach veins visible under the cream. The pan handles are shiny, reflecting a bit of light. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Tuscan Chicken Spaghetti Squash Recipe is carefully chosen for flavor and texture harmony. When you pick your ingredients fresh and balance the seasoning right, the outcome feels both comforting and fresh. Here are some tips on each key component before you shop.

Spaghetti Squash: This is the star veggie — choose one that’s medium-sized and firm. The texture when cooked naturally mimics pasta, making it a great low-carb substitute.
Boneless, skinless chicken: Bite-sized pieces cook evenly and quickly. Fresh chicken with good color and minimal odor means you’re off to a great start.
Italian seasoning: A blend of herbs that gives the dish that classic Tuscan flavor without needing a dozen separate spices.
Butter: Adds richness and depth to the sauce. I love the way it browns slightly along with the garlic and shallots for an extra layer of savoriness.
Garlic and Shallot: Aromatics that start off the sauce, providing a sweet and pungent background note that’s just irresistible.
Sun-dried tomatoes: These bring a tangy, intense punch that wakes up the whole dish. Opt for those packed in oil—they’re softer and easier to julienne.
Heavy cream: When gently heated, it becomes luxuriously creamy without being too thick or heavy.
Parmesan cheese: The salty, nutty cheese melts right into the sauce, elevating the savory profile with just the right bite.
Baby spinach: Adds a fresh, slightly earthy touch and a pop of color that balances the richness perfectly.
Fresh parsley (optional): Just a sprinkle for garnish that brings brightness and a herbaceous finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m a big fan of making this my own depending on what’s in my fridge or pantry. You can easily customize this Tuscan Chicken Spaghetti Squash Recipe to suit your flavor preferences or dietary needs. Feel free to experiment a bit—I promise it’s forgiving and adaptable.

Vegetarian version: Skip chicken and add mushrooms or artichoke hearts instead—I did this once when my daughter was vegetarian for a week, and nobody missed the meat at all.
Spicy kick: A pinch of red chili flakes in the butter along with garlic makes it delightfully spicy if that’s your thing.
Herb swap: Try fresh basil or thyme instead of parsley for a slightly different herbal note.
Dairy-free twist: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan for a vegan-friendly and creamy dish.

Step-by-Step: How I Make Tuscan Chicken Spaghetti Squash Recipe

Step 1: Cook Your Spaghetti Squash Quickly

Start by piercing your whole spaghetti squash several times with a sharp knife—careful here! This lets steam escape while it cooks. Pop it onto a microwave-safe plate and zap it on high for 8-12 minutes. You want it tender but not soggy, so start checking at 8 minutes by poking with a fork. The microwave method is a total game-changer—I used to roast mine for almost an hour, but this is way faster and just as good.

Step 2: Season and Cook the Chicken

While the squash cools, season your chicken pieces with salt, pepper, and Italian seasoning to get maximum flavor. Melt a tablespoon of butter over medium-high heat and add the chicken. Cook, stirring occasionally, until there’s no pink left inside, usually about 7 minutes. Don’t overcrowd the pan to avoid steaming the chicken — a hot pan means better browning and flavor. Once done, transfer the chicken to a plate and keep it warm with a foil tent.

Step 3: Build the Flavor Base

Add the remaining butter to the skillet, then toss in minced garlic and shallots. Cook for just 1-2 minutes until fragrant and softened—don’t let them brown too much or they’ll taste bitter. Stir in the julienned sun-dried tomatoes and let them warm through for another minute. These tomatoes are the secret ingredient that bring a punch of brightness and depth.

Step 4: Make the Cream Sauce

Pour in the heavy cream, and bring the mixture to a gentle simmer until it’s hot and bubbly, roughly 1-2 minutes. Then, turn off the heat and fold in your grated Parmesan cheese and fresh baby spinach. The cheese will melt into the sauce, making it silky, and the spinach wilts quickly, adding color and freshness. Finally, return the warm chicken and its juices to the pan and stir it all together.

Step 5: Prepare the Spaghetti Squash and Combine

Once your squash is cool enough to handle, slice it lengthwise and scoop out the seeds. Use a fork to scrape the flesh into strands that look just like spaghetti. Stir those strands right into the creamy chicken mixture, tossing gently so everything gets coated without mushing the squash. If you like, finish with a sprinkle of fresh parsley for a pretty, fresh garnish—and voilà, dinner is served!

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Pro Tips for Making Tuscan Chicken Spaghetti Squash Recipe

Microwave Method for Squash: Use a fork to test tenderness early so you don’t overcook and cause mushy strands.
Butter Browning: Let the butter brown just slightly before adding garlic for a richer flavor, but keep a close eye to avoid burning.
Sun-Dried Tomato Prep: Slice thinly so they disperse evenly, ensuring each bite packs that lovely tang.
Adding Cheese Off Heat: Stir in Parmesan after turning off heat to avoid curdling and keep the sauce silky smooth.

How to Serve Tuscan Chicken Spaghetti Squash Recipe

Garnishes

I love topping this dish with freshly chopped parsley for its bright, slightly peppery pop, which nicely contrasts the creamy sauce. Sometimes I add an extra sprinkle of Parmesan or a squeeze of lemon juice if I want a bit more brightness. It’s all about balancing richness with freshness!

Side Dishes

This meal stands beautifully on its own, but I enjoy pairing it with a crisp green salad tossed with lemon vinaigrette or some roasted seasonal vegetables to round it out. A crusty Italian bread also makes for a perfect scoop for any leftover sauce—totally satisfying!

Creative Ways to Present

For a dinner party, I once served the spaghetti squash strands in individual hollowed-out squash shells—instant crowd-pleaser! You can also plate the chicken and squash on a white dish and drizzle with extra olive oil and fresh herbs for a rustic, Tuscan-inspired look that impresses without much effort.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3-5 days. I find that storing the sauce and squash combined means the flavors deepen overnight, making for an even tastier next-day meal.

Freezing

This recipe freezes okay, but because of the creamy sauce, the texture might shift slightly after thawing. If you want to freeze it, I recommend freezing the cooked chicken and sauce separately from the squash strands and combining after reheating for the best texture.

Reheating

Reheat gently on the stove over low heat with a splash of cream or broth to loosen up the sauce if it thickens too much. Avoid the microwave if possible, as it can make the squash watery or the chicken chewy.

FAQs

Can I roast the spaghetti squash instead of microwaving it?

Absolutely! You can cut the spaghetti squash in half, drizzle with olive oil, season with salt and pepper, and roast at 350°F for 45-60 minutes until tender. Roasting gives it a nuttier flavor but takes longer than the microwave method.
What can I substitute for heavy cream in this recipe?

If you want a lighter version, half-and-half or whole milk mixed with a little flour can work, but the sauce won’t be quite as rich. For dairy-free, coconut cream is a great alternative that still delivers creaminess while adding a subtle coconut note.
Is this recipe low-carb or keto-friendly?

Yes! Using spaghetti squash instead of traditional pasta makes this dish lower in carbs, and the creamy sauce with chicken fits well into many keto meal plans, especially if you watch the amount of sun-dried tomatoes.
Can I make this recipe vegan?

Definitely! Swap chicken for tofu or mushrooms and use plant-based cream alternatives along with nutritional yeast instead of Parmesan. The spaghetti squash and tomatoes provide a great flavor base for a vegan-friendly meal.

Final Thoughts

This Tuscan Chicken Spaghetti Squash Recipe has become one of my favorite go-to meals because it feels fancy enough for guests yet is ridiculously simple to pull off on a busy weeknight. The creamy, savory sauce paired with light, tender squash and fresh spinach hits all the right notes for comfort and nutrition. If you want a dish that’s both satisfying and a little different from your usual pasta dinner, give this a try—you won’t be disappointed!