Tuscan Chicken Spaghetti Squash
Tuscan Chicken Spaghetti Squash delivers all the comfort of a creamy Italian pasta dish with a lighter, veggie-forward twist.
Ingredients
- 1 large spaghetti squash
- 1½ lbs boneless, skinless chicken breast, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper, to taste
- ½ cup sun-dried tomatoes, sliced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Heat oven to 400°F. Halve squash, scoop seeds, brush with oil, season, and roast cut-side down 35–40 minutes. Shred with a fork.
- Heat olive oil in a large skillet. Season chicken and cook 4–5 minutes per side until golden; remove.
- In the same skillet, sauté garlic 30 seconds. Add sun-dried tomatoes and cherry tomatoes.
- Stir in cream and Parmesan; simmer 3–4 minutes until slightly thick.
- Add spinach, chicken, and spaghetti squash; toss until wilted and coated.
Notes
- Swap cream for half-and-half for a lighter sauce.
- Add red pepper flakes for heat.
Tuscan Chicken Spaghetti Squash delivers all the comfort of a creamy Italian pasta dish with a lighter, veggie-forward twist. Roasted spaghetti squash forms tender, noodle-like strands that soak up a rich Parmesan cream sauce without feeling heavy. Juicy, pan-seared chicken adds protein and heartiness, while sun-dried tomatoes bring concentrated sweetness and depth.
Fresh cherry tomatoes brighten the dish, and spinach wilts into the sauce for a pop of color and nutrients. Garlic, Italian seasoning, and a touch of paprika tie everything together with classic Tuscan flair. This recipe feels indulgent yet balanced, making it perfect for weeknight dinners when you want something satisfying but not overly rich. It’s naturally gluten-free, customizable, and elegant enough to serve guests—proof that comfort food can still feel fresh, vibrant, and nourishing.
