When it comes to weeknight dinners that feel both indulgent and nutritious, this Tuscan Chicken and Spaghetti Squash recipe checks every box. Savor the Heart of Italy with This Creamy Tuscan Chicken and Spaghetti Squash Delight! The tender bites of succulent chicken bathed in a luxuriously creamy sauce mingle with bursts of cherry tomatoes and sun-dried tomatoes, while vibrant spinach wilts into every corner. Roasted spaghetti squash replaces the heavy carb load, transforming into delicate strands that soak up every drop of sauce. With just 15 minutes of prep, 50 minutes of cooking, and a brief 5-minute rest, you’ll be plate-ready in under an hour. Whether you’re gathering friends for a cozy dinner or planning lunch leftovers that don’t feel like leftovers, this intermediate-level dish (450 calories per serving) will dazzle.
I still remember the first time I whipped up this meal for my family. The squash halves roasted cut-side down until golden, the garlic and Italian seasoning sizzling in the pan, and that moment when coconut milk met Parmesan to create a sauce so silky it had everyone reaching for seconds. It felt like a comforting hug on a plate—a perfect balance of creamy, savory, and a mild kick from red pepper flakes. From casual weeknight meal to special-occasion dinner, this recipe adapts beautifully, offering satisfying Italian flavors with a healthy twist. So tie on your apron, grab your mixing bowls, and let’s get cooking!
KEY INGREDIENTS IN TUSCAN CHICKEN AND SPAGHETTI SQUASH
Before diving into the cooking process, let’s get acquainted with the stars of this dish. Each component plays a crucial role: the squash creates a light base, the chicken brings hearty protein, and the medley of seasonings, tomatoes, and creamy elements unite to deliver that unmistakable Tuscan flair.
- Spaghetti Squash
This pale, oblong vegetable roasts into tender strands resembling pasta. It offers a lighter, veggie-packed base that soaks up the creamy sauce beautifully.
- Olive Oil
A staple of Mediterranean cooking, it helps achieve a golden roast on the squash and ensures the chicken sears to juicy perfection.
- Salt and Pepper
Simple seasonings that elevate every ingredient, balancing flavors and enhancing the natural sweetness of tomatoes and the richness of the sauce.
- Chicken Breasts
Cut into bite-sized pieces, they cook quickly and remain tender, serving as the protein foundation for this dish.
- Garlic
Minced cloves release an alluring aroma when sautéed, infusing the sauce with luscious depth.
- Italian Seasoning
A fragrant blend of oregano, basil, thyme, and rosemary that imparts classic Tuscan character.
- Crushed Red Pepper Flakes
Added sparingly, they bring optional gentle heat and lively contrast against the creamy backdrop.
- Cherry Tomatoes
Halved for quick cooking, they burst with fresh, juicy sweetness that brightens each bite.
- Sun-Dried Tomatoes
Intensely flavored and slightly chewy, they contribute tangy umami notes.
- Coconut Milk or Heavy Cream
Both yield a rich, velvety sauce; coconut milk makes it dairy-free, while heavy cream offers extra decadence.
- Parmesan Cheese
Grated into the sauce, it melts smoothly and adds a nutty, savory complexity.
- Fresh Spinach Leaves
Tossed in at the end, they wilt gently, infusing the sauce with vibrant color and mild earthiness.
- Fresh Basil Leaves
Used as a garnish, they release a fragrant, peppery freshness that completes the Tuscan experience.
HOW TO MAKE TUSCAN CHICKEN AND SPAGHETTI SQUASH
Bringing this dish together is a joyful mix of roasting, searing, and simmering, all designed to layer flavor and achieve that creamy Tuscan sauce. Follow these steps closely and you’ll have a gourmet-style dinner that feels luxuriously fresh.
1. Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle each half with olive oil, and season generously with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes, or until the flesh is tender enough to shred with a fork.
2. In a large skillet, heat the remaining olive oil over medium heat. Add the chicken pieces in a single layer and cook until they turn golden brown and are cooked through, about 5–7 minutes. Use a slotted spoon to remove the chicken from the skillet and set aside on a plate.
3. In the same skillet, add the minced garlic, Italian seasoning, and crushed red pepper flakes. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and the spices toast lightly.
4. Add the halved cherry tomatoes and chopped sun-dried tomatoes to the pan. Cook for another 2 minutes, stirring gently, until the cherry tomatoes soften and release their juices.
5. Pour in the coconut milk or heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese, allowing it to melt fully into the sauce, creating a silky, cohesive texture.
6. Return the cooked chicken to the skillet and let it simmer for 5 minutes, so it absorbs the flavors of the creamy sauce. Then, stir in the fresh spinach leaves and cook until they are just wilted.
7. Once your spaghetti squash is done roasting, use a fork to carefully scrape out the strands, turning each half into a nest of vegetable “pasta.” Transfer the strands onto a serving dish or divide them among individual plates.
8. Spoon the creamy Tuscan chicken and sauce generously over the spaghetti squash. Garnish with fresh basil leaves before serving to add a bright, peppery finish.
SERVING SUGGESTIONS FOR TUSCAN CHICKEN AND SPAGHETTI SQUASH
Presentation and pairing can elevate this dish from delicious to unforgettable. Here are some creative ideas to serve your Tuscan Chicken and Spaghetti Squash with flair and finesse:
- Pair with a Light Side Salad
A crisp arugula or mixed greens salad dressed with a simple lemon-vinaigrette brings refreshing acidity to cut through the creaminess. Top with shaved Parmesan or toasted pine nuts for extra texture.
- Offer Garlic Herb Bread
Warm slices of crusty baguette brushed with olive oil, minced garlic, and chopped parsley make the perfect vehicle to mop up every last drop of sauce. Toast under the broiler until golden and fragrant.
- Serve Family-Style on a Platter
Arrange the spaghetti squash nests in the center of a large wooden board, spoon the chicken and sauce on top, and scatter fresh basil and extra Parmesan around the edges. Encourage guests to help themselves for a convivial touch.
- Complement with a Crisp White Wine
A chilled Pinot Grigio or Sauvignon Blanc harmonizes with the creamy tomato sauce and cuts through the richness. For red lovers, a light Chianti also works beautifully.
HOW TO STORE TUSCAN CHICKEN AND SPAGHETTI SQUASH
Proper storage is key to enjoying leftovers that taste just as good as day one. Here’s how to keep your Tuscan Chicken and Spaghetti Squash fresh, flavorful, and ready for a quick reheat:
- Refrigeration in Airtight Containers
Allow the dish to cool to room temperature, then transfer the chicken-sauce mixture and spaghetti squash strands into separate airtight containers. Store in the refrigerator for up to 3–4 days to maintain optimal texture and flavor.
- Freezing for Longer Preservation
For make-ahead meals, freeze the components separately in heavy-duty freezer bags or containers. Remove as much air as possible, label with the date, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Gentle Reheating Techniques
To prevent the cream sauce from splitting, warm portions in a saucepan over low heat, stirring occasionally. Add a splash of water or extra coconut milk/heavy cream to revive the sauce’s silky consistency.
- Separate Components for Best Results
Storing the sauce and squash independently ensures the strands won’t become soggy. When ready to serve, quickly reheat each component then combine on the plate for fresh-tasting portions.
CONCLUSION
This Creamy Tuscan Chicken and Spaghetti Squash recipe brings the heart of Italy straight into your kitchen with its vibrant tomatoes, fragrant herbs, and velvety sauce. From roasting your squash cut-side down to achieve those tender, spaghetti-like strands, to finishing off the skillet with a swirl of Parmesan and fresh spinach, each step layers on flavor and warmth. Whether it’s a special occasion dinner for friends or a satisfying midweek meal, the dish strikes the perfect balance of indulgence and nutritional goodness. Remember, you can print this article and save it for later, ensuring this go-to recipe is always at your fingertips. You’ll find a FAQ below to address any questions you might have as you cook along.
I’d love to hear how your Tuscan Chicken and Spaghetti Squash turns out! Feel free to leave comments or questions if you need help mastering any step or just want to share your personal twists. Your feedback and stories about this recipe brightening your dinner table really make my day. Happy cooking, and buon appetito!
Tuscan Chicken and Spaghetti Squash
Description
Experience the robust flavors of Tuscan cuisine with tender chicken in a creamy sauce, paired with roasted spaghetti squash for a healthy twist. It's utterly satisfying!
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle each half with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is easily shredded with a fork.
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In a large skillet, heat the remaining olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add the minced garlic, Italian seasoning, and crushed red pepper flakes. Sauté for about 1 minute until the garlic is fragrant.
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Add the cherry tomatoes and sun-dried tomatoes to the skillet, cooking for another 2 minutes until they are slightly softened.
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Pour in the coconut milk or heavy cream and bring the mixture to a simmer. Stir in the Parmesan cheese, allowing it to melt into the sauce.
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Add the cooked chicken back into the skillet and allow it to simmer for 5 minutes to absorb the flavors. Then, add the fresh spinach leaves and cook until they are wilted.
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Once the spaghetti squash is done roasting, use a fork to scrape out the strands from each half, creating spaghetti-like strands. Place them onto a serving dish or divide them among plates.
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Pour the Tuscan chicken and sauce over the spaghetti squash. Garnish with fresh basil leaves before serving.
Note
- For a dairy-free version, use coconut milk in place of heavy cream.
- You can substitute chicken with shrimp for a seafood alternative.
- Roasting the squash upside-down ensures tender, evenly cooked strands.
- Fresh basil enhances the flavor, but you can also use parsley if preferred.
- This dish pairs well with a light side salad or garlic bread.
