I’m always on the hunt for meals that feel indulgent without the carb crash afterward. This Creamy Tuscan Chicken Spaghetti Squash is my current obsession—tender squash strands swimming in a velvety sauce with sun-dried tomatoes and spinach. The protein from the chicken keeps me satisfied, and I don’t miss pasta one bit. Could a low-carb dinner really taste this luxurious? The answer might surprise you when you discover how the flavors of Tuscany transform this humble vegetable into something extraordinary.
Why You’ll Love this Creamy Tuscan Chicken Spaghetti Squash
When you’re craving Italian flavors but don’t want the heaviness of pasta, this Creamy Tuscan Chicken Spaghetti Squash is about to become your new best friend. I’m talking tender strands of squash bathed in a velvety sauce with garlic, sun-dried tomatoes, and wilted spinach. Pure comfort food magic.
The protein-packed chicken keeps you satisfied while the veggie base means fewer carbs. Can we talk about that silky Parmesan cream sauce, though? It clings to every strand. Ready in under an hour, adaptable to what’s in your fridge, and perfect for meal prep.
What Ingredients are in Creamy Tuscan Chicken Spaghetti Squash?
To make this gorgeous Creamy Tuscan Chicken Spaghetti Squash, you’ll need a handful of simple ingredients that create the most luxurious flavor combination.
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken breast
- Salt and pepper
- 1 teaspoon Italian seasoning
- 4 tablespoons butter (divided)
- 4 cloves garlic (minced)
- 1 shallot (minced)
- 2 tablespoons sun-dried tomatoes
- 1 cup heavy cream
- 1/3 cup Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley (optional, for garnish)
Feel free to adjust the ingredients to your taste—maybe add a pinch of red pepper flakes for heat or swap the spinach for kale if that’s what’s wilting in your crisper drawer right now.
How to Make this Creamy Tuscan Chicken Spaghetti Squash
Let’s start with that gorgeous spaghetti squash, shall we? Pierce your medium spaghetti squash all over with a fork (this prevents a squash explosion—trust me, nobody wants to clean that mess). You can either microwave it for 8-12 minutes or roast it in a 350°F oven for 45-60 minutes until it’s fork-tender. Once cooled enough to handle, cut it in half, scoop out those seeds, and use a fork to scrape out those beautiful spaghetti-like strands. The way those golden threads pull away from the skin is oddly satisfying.
While your squash cooks, season 1 pound of boneless, skinless chicken breast with salt, pepper, and 1 teaspoon of Italian seasoning. Melt 1 tablespoon of butter in a large skillet and cook that chicken until golden and cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken, tent it with foil (keeps it warm and juicy), and prepare for flavor town.
In the same pan, add the remaining 3 tablespoons of butter along with 4 minced garlic cloves and 1 minced shallot. The aroma that fills your kitchen? Practically therapeutic. Sauté for 1-2 minutes until fragrant, then toss in 2 tablespoons of sun-dried tomatoes and cook for another minute. Pour in 1 cup of heavy cream, bring to a gentle bubble, then remove from heat. Stir in 1/3 cup of Parmesan cheese until melted, add 3 ounces of baby spinach to wilt, slice and return your chicken plus any accumulated juices, and finally fold in those squash strands. For perfectly consistent noodle-like strands every time, you might want to try using a premium spaghetti squash spiralizer instead of the traditional fork-scraping method. Garnish with fresh parsley if you’re feeling fancy, and voilà—a low-carb dream that doesn’t taste remotely like a compromise.
What to Serve with Creamy Tuscan Chicken Spaghetti Squash
This creamy, flavor-packed dish stands beautifully on its own, but pairing it with complementary sides elevates the entire meal experience. I love serving a simple arugula salad with lemon vinaigrette alongside, the peppery greens and bright acidity cutting through the richness of the cream sauce. Gorgeous.
For something heartier, try roasted garlic bread or focaccia. The crusty edges are perfect for mopping up any remaining sauce, and who doesn’t adore that? A side of roasted broccolini or asparagus works wonderfully too, adding color and nutrition to your plate.
Leftovers and Storage for this Creamy Tuscan Chicken Spaghetti Squash
Most leftovers from this gorgeous Tuscan chicken dish taste even better the next day, once all those rich flavors have had time to mingle and deepen. I’m always amazed at how the garlic and sun-dried tomatoes infuse the creamy sauce overnight, creating something almost magical by lunchtime.
To store properly, transfer any remaining portions into an airtight container and pop it in the fridge. It’ll stay fresh for 3-5 days, though I doubt it’ll last that long. Just reheat gently in the microwave or stovetop, maybe with a splash of cream if needed.
Creamy Tuscan Chicken Spaghetti Squash Substitutions and Variations
While the classic version of this Tuscan chicken dish is absolutely divine, you can easily adapt it to work with what’s already in your pantry or to accommodate dietary needs.
Don’t have chicken? Swap in turkey, shrimp, or keep it vegetarian with chickpeas or white beans. Dairy-free folks can use coconut cream and nutritional yeast instead of heavy cream and Parmesan. Kale works beautifully in place of spinach, and roasted red peppers make a tasty stand-in for sun-dried tomatoes.
Need it spicier? Add red pepper flakes. Want more veggies? Toss in mushrooms, artichokes, or cherry tomatoes.
Final Thoughts
A delicious Tuscan Chicken Spaghetti Squash can transform an ordinary weeknight dinner into something special without hours of work or a kitchen full of dirty dishes. I’m always looking for meals that feel indulgent but don’t wreck my healthy eating goals, and this recipe hits the sweet spot.
Couldn’t we all use more recipes like that in our lives?
I love most is how versatile it is—swap in thighs if you prefer, use kale instead of spinach, or add mushrooms for extra earthiness. The creamy sauce coats every strand of squash perfectly, creating that pasta-like experience without the carb overload.
If you enjoy this dish, you might also love a Chicken Zucchini Casserole that combines nutritious vegetables with protein in a comforting, cheese-topped meal.