If you’re craving a rich, comforting dinner without the heaviness of traditional pasta, Tuscan Chicken and Spaghetti Squash is the perfect solution. This creamy, flavorful dish delivers everything you love about Tuscan-style chicken—garlic, sun-dried tomatoes, spinach, and Parmesan—served over tender spaghetti squash instead of pasta.
It’s cozy, satisfying, and surprisingly light, making it a great option for low-carb, gluten-free, and keto-friendly lifestyles. Even picky eaters won’t miss the pasta!
Why You’ll Love This Recipe
- Low carb & gluten free – Only about 10 net carbs per serving
- Creamy comfort food without feeling heavy
- Quick and easy – Ready in about 40 minutes
- Family-friendly – Rich, cheesy flavors everyone loves
- Versatile – Similar to Marry Me Chicken, but lighter
Spaghetti squash mimics the texture of angel hair pasta and absorbs the creamy Parmesan sauce beautifully, letting the Tuscan flavors truly shine.
Ingredients You’ll Need
Main Ingredients
- Spaghetti squash – Tender strands replace traditional pasta
- Chicken – Boneless, skinless, cut into bite-size pieces
- Butter – Adds richness to the sauce
- Garlic & shallot – Build deep, savory flavor
- Sun-dried tomatoes – Slightly sweet and tangy
- Spinach – Adds color and nutrition
- Heavy cream – Creates a silky Tuscan sauce
- Parmesan cheese – Nutty, salty, and perfectly creamy
How to Make Tuscan Chicken and Spaghetti Squash
1. Cook the Spaghetti Squash
Pierce the squash several times with a knife and microwave until tender. Once cool enough to handle, slice in half, remove the seeds, and scrape out the strands with a fork.
(You can also roast the squash in the oven if preferred.)
2. Cook the Chicken
Season the chicken with salt, pepper, and Italian seasoning. Melt butter in a large skillet and cook the chicken until golden and fully cooked. Remove from the pan and keep warm.
3. Build the Tuscan Sauce
In the same skillet, melt more butter and sauté garlic and shallot until fragrant. Add sun-dried tomatoes and cook briefly. Pour in heavy cream and simmer until warm and slightly thickened.
Remove from heat and stir in Parmesan cheese and spinach until wilted.
4. Combine Everything
Return the chicken (and any juices) to the skillet. Add the spaghetti squash strands and gently toss until everything is evenly coated in the creamy sauce.
5. Serve
Garnish with fresh parsley if desired and serve immediately while hot and creamy.
Tips for Success
- Make ahead: Cook the spaghetti squash in advance to save time
- Don’t overcook the sauce: Remove from heat before adding cheese to avoid graininess
- Use freshly grated Parmesan for the smoothest texture
- Adjust thickness: Add a splash of cream if the sauce thickens too much
Storage & Leftovers
- Store leftovers in an airtight container in the refrigerator for 3–5 days
- Reheat gently on the stovetop or in the microwave
- Not recommended for freezing due to the cream sauce
Frequently Asked Questions
Is spaghetti squash healthy?
Yes! It’s low in calories and carbs and a great pasta alternative.
Does spaghetti squash taste like pasta?
Not exactly—but it has a mild flavor that absorbs sauces very well.
Can I make this dairy-free?
You can try coconut cream and dairy-free Parmesan alternatives, though the flavor will change slightly.
Final Thoughts
This Tuscan Chicken and Spaghetti Squash is proof that comfort food can still fit into a healthier lifestyle. Creamy, cheesy, and packed with bold Italian flavors, it’s an easy dinner you’ll want to make again and again.
Perfect for busy weeknights, low-carb meal plans, or anytime you want something cozy without the carbs
Tuscan Chicken and Spaghetti Squash — Just the Recipe
Servings: 4
Total Time: ~40 minutes
Ingredients
- 1 medium spaghetti squash
- 1 lb boneless, skinless chicken, cut into bite-size pieces
- Salt & pepper, to taste
- 1 tsp Italian seasoning
- 2 tbsp butter, divided
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp sun-dried tomatoes (in oil, drained, julienned)
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- 3 oz baby spinach
- Fresh parsley, optional (garnish)
Instructions
- Cook the squash: Pierce squash several times. Microwave on high 8–12 minutes until tender. Cool slightly, halve, remove seeds, and scrape strands with a fork.
- Cook the chicken: Season chicken with salt, pepper, and Italian seasoning. Melt 1 tbsp butter in a large skillet over medium-high heat. Cook chicken ~7 minutes until done. Remove and keep warm.
- Make the sauce: Add remaining 1 tbsp butter to skillet. Sauté garlic and shallot 1–2 minutes until fragrant. Add sun-dried tomatoes; cook 1 minute. Stir in heavy cream; heat until gently bubbling (1–2 minutes).
- Finish: Remove from heat. Stir in Parmesan and spinach until wilted. Return chicken (and juices) to skillet.
- Combine: Add spaghetti squash strands and toss to coat.
- Serve: Garnish with parsley if desired.