Creamy Tuscan Chicken Spaghetti Squash Dinner (Print Version)

Enjoy creamy Tuscan Chicken Spaghetti Squash. A flavorful, satisfying, low-carb meal with tender chicken, spinach, and sun-dried tomatoes.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-Inspired
Dietary: Low-Carb

# Ingredients:

→ Main Players

01 - 1 medium spaghetti squash (2-3 lbs)
02 - 2 boneless, skinless chicken breasts (about 1 lb total)

→ Flavor Boosters

03 - 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
04 - 5 oz fresh spinach
05 - 4 cloves garlic, minced
06 - 1 tsp Italian seasoning
07 - 2 tbsp olive oil
08 - Salt and freshly cracked black pepper, to taste

→ Creamy Goodness

09 - 1/2 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1/2 cup freshly grated Parmesan cheese, plus more for garnish

# Instructions:

01 - First things first, let's get that spaghetti squash going. Carefully cut it in half lengthwise (watch your fingers, these guys can be tricky!). Scoop out the seeds – I use a big spoon for this, it's a bit messy, but satisfying. Drizzle the cut sides with a little olive oil, salt, and pepper. Place them cut-side down on a baking sheet. Roast at 400°F (200°C) for about 35-45 minutes, or until fork-tender. You want it soft enough to shred easily, but not mushy. I've definitely overcooked it before, and it gets a bit watery, so keep an eye on it!
02 - While the squash is doing its thing, let's get the chicken ready. Slice your chicken breasts into thin cutlets or bite-sized pieces, whatever you prefer. Season them generously with salt, pepper, and a good sprinkle of Italian seasoning. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for about 4-6 minutes per side, until beautifully golden brown and cooked through. Don't overcrowd the pan, or the chicken will steam instead of sear – I learned that the hard way, trust me!
03 - Remove the cooked chicken from the skillet and set it aside. In the same skillet (don't clean it, those browned bits are flavor!), add another splash of olive oil if needed. Toss in your minced garlic and cook for about 1 minute until fragrant. Oh, that smell! It's the heart of this dish. Then, stir in the chopped sun-dried tomatoes. Let them sizzle for a minute, releasing all their tangy goodness. This step is where the magic really starts to happen, getting those flavors to mingle.
04 - Pour in the chicken broth and heavy cream. Give it a good stir, scraping up any delicious browned bits from the bottom of the pan. Bring the sauce to a gentle simmer. Let it cook for about 3-5 minutes, allowing it to thicken slightly. This is where the sauce for your dish really comes together, getting that luxurious texture. I sometimes add a pinch more Italian seasoning here if I feel it needs a boost, just trust your nose!
05 - Once the sauce has thickened, stir in the fresh spinach. It will look like a mountain, but don't worry, it wilts down super fast, almost magically. Add the cooked chicken back to the skillet, along with half of the freshly grated Parmesan cheese. Stir everything together until the spinach has completely wilted and the chicken is coated in that gorgeous, creamy Tuscan sauce. Taste it! Does it need more salt? More pepper? This is your dish, make it sing.
06 - By now, your spaghetti squash should be perfectly roasted. Use a fork to scrape out the "noodles" from the squash halves into a large bowl. It's so satisfying to watch it turn into those lovely strands! Pour the creamy Tuscan chicken mixture right over the spaghetti squash. Give it a gentle toss to combine everything, making sure every strand gets coated. Garnish with the remaining Parmesan cheese and maybe a sprinkle of fresh parsley if you're feeling fancy. Honestly, this Tuscan Chicken Spaghetti Squash is just delightful. Enjoy!

# Notes:

01 - Always scrape up the browned bits from the pan after cooking the chicken; that's where all the flavor lives.
02 - Don't overcook the spaghetti squash, it gets watery and loses its texture, aim for fork-tender, not mushy.
03 - Freshly grated Parmesan cheese melts and tastes so much better than the pre-shredded stuff in this creamy sauce.
04 - For a little extra brightness, a squeeze of fresh lemon juice at the end is a game changer!

# Equipment Needed:

01 - Large baking sheet
02 - large skillet
03 - large bowl
04 - sharp knife

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