Name: Creamy Tuscan Chicken Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 medium spaghetti squash (3 to 4 lbs); 2 boneless skinless chicken breasts (about 1 lb total); 1 tbsp olive oil; 2 tbsp unsalted butter; 3 cloves garlic, minced; 1/3 cup oil-packed sun-dried tomatoes, drained and chopped; 1 cup heavy cream; 1/4 cup low-sodium chicken broth; 1/2 cup grated Parmesan cheese, plus more for serving; 3 cups packed fresh baby spinach; 1/2 tsp Italian seasoning; Salt and black pepper, to taste

Tuscan chicken gets a lighter spin here, tucked into tender spaghetti squash strands instead of pasta. A garlic parmesan cream sauce with sun-dried tomatoes and fresh spinach makes it feel indulgent, but the squash keeps the whole dish from sitting heavy.

It comes together in one skillet after the squash roasts, and most of the cooking is hands-off. On a weeknight when you want something warm and saucy without the carb crash, this one delivers.

Why This Dish Stays in the Rotation

The sauce does the heavy lifting. It’s rich from cream and parmesan, with little pops of tangy sun-dried tomato and garlic in every bite, but the spaghetti squash lightens it enough that I don’t need a nap afterward.

I also like that the chicken and sauce cook while the squash finishes in the oven. By the time the squash is fork-tender, the skillet is ready, and you toss everything together in the same pan. Less cleanup, more flavor.

Ingredients

1 medium spaghetti squash (3 to 4 lbs): look for one that feels heavy for its size with a firm, pale yellow shell
2 boneless skinless chicken breasts (about 1 lb total): cut into bite-sized pieces so they cook fast and mix well
1 tbsp olive oil: for searing the chicken
2 tbsp unsalted butter: adds richness to the sauce base
3 cloves garlic, minced: fresh is best for the strongest garlicky backbone
1/3 cup oil-packed sun-dried tomatoes, drained and chopped: the oil carries flavor, so don’t dab them dry
1 cup heavy cream: creates the creamy body of the sauce
1/4 cup low-sodium chicken broth: thins the sauce just enough without losing richness
1/2 cup grated Parmesan cheese, plus more for serving: use a block and grate it yourself for the smoothest melt
3 cups packed fresh baby spinach: wilts down quickly into the hot sauce
1/2 tsp Italian seasoning
Salt and black pepper, to taste

Variations / Substitutions

Use chicken thighs: boneless skinless thighs work great and stay a little juicier; cook them the same way.
Dairy-free: swap the cream for full-fat canned coconut milk and use a good dairy-free parmesan or a tablespoon of nutritional yeast for a similar savory note.
Add mushrooms: sliced cremini mushrooms sautéed with the garlic add an earthy depth that works well with the cream sauce.
A little heat: a pinch of red pepper flakes in the sauce wakes everything up without overpowering the Tuscan flavors.
Swap the spinach: chopped kale works too, just give it an extra minute or two to wilt fully.

If you want a classic pasta version, try the same sauce over fettuccine with my Creamy Tuscan Chicken Pasta.

How to Make Tuscan Chicken Spaghetti Squash

Step 1: Roast the Spaghetti Squash

Preheat the oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with a little olive oil, then season lightly with salt and pepper. Place the halves cut-side down on a parchment-lined baking sheet.

Roast for 40 to 45 minutes, until the flesh is tender and separates easily into strands when you pull a fork through it. The skin will give a little when pressed, and the edges may look lightly caramelized. Let the squash cool a few minutes, then use a fork to scrape the strands into a bowl. Set it aside while you finish the rest.

Step 2: Sear the Chicken

While the squash roasts, pat the 1 lb of chicken pieces dry and season both sides with salt, pepper, and the 1/2 tsp Italian seasoning. Warm the 1 tbsp olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken in a single layer.

Cook for about 4 minutes, turning once, until the pieces are golden on the outside and just cooked through. The surface should have a light brown crust and release easily from the pan. Transfer the chicken to a plate and tent it loosely with foil.

Step 3: Sauté the Aromatics

Return the skillet to medium heat and add the 2 tbsp butter. Once it melts, stir in the minced garlic and the chopped sun-dried tomatoes. Cook for 1 minute, stirring constantly, until the garlic is fragrant but not browned.

The tomatoes will soften a little and the garlic will smell sweet and pungent. This step builds the base of the sauce, so keep the heat moderate to avoid burning the garlic.

Step 4: Simmer the Sauce

Pour in the 1 cup heavy cream and the 1/4 cup chicken broth, then whisk in the 1/2 cup grated Parmesan. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Taste and add a pinch of salt and pepper if it needs it.

Drop in the 3 cups spinach and let it wilt for about a minute. Once the leaves are dark green and tender, return the seared chicken to the skillet and stir everything together. The sauce will take on a glossy, creamy look and should cling to the chicken.

Step 5: Toss and Serve

Add the spaghetti squash strands into the skillet right over the sauce. Toss gently with tongs until every strand is coated and the chicken and spinach are distributed evenly. The squash will soak up some of the sauce and look glossy and golden from the sun-dried tomato flecks.

Spoon the mixture into wide bowls and finish with an extra shower of Parmesan on top. Serve right away while it’s hot and the sauce is at its creamiest.

Tips for the Best Spaghetti Squash

Roast the squash cut-side down so the flesh steams and stays moist. If you roast it cut-side up, the strands can dry out and get a little crisp instead of tender.
A common mistake is cutting the squash before it’s tender. If you struggle to cut it raw, poke a few holes in the skin and microwave the whole squash for 3 to 4 minutes to soften the shell just enough.
Taste the sauce before adding the chicken and squash back. A little extra salt or a small splash of the sun-dried tomato oil from the jar can round out the flavor if the sauce tastes flat.
If your spaghetti squash releases a lot of liquid after scraping, drain it in a colander before adding to the skillet. Too much water will thin the sauce.
The sauce thickens as it sits, so if you need a looser consistency at the table, stir in a tablespoon or two of warm broth right before serving.

Roast times by squash size:

Squash size	Oven time at 400°F
Small (2 to 3 lbs)	35 to 40 mins
Medium (3 to 4 lbs)	40 to 45 mins
Large (4 to 5 lbs)	45 to 50 mins

Storing Leftovers

Refrigerate: Pack cooled leftovers in an airtight container and keep in the fridge for up to 4 days.
Reheating: Warm gently in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce. The microwave works too, just cover loosely and stir halfway through.

Frequently Asked Questions

Can I use a different squash?

No, spaghetti squash is the only one that naturally shreds into noodle-like strands. But you can spoon the sauce over roasted acorn squash halves or use zucchini noodles for a totally different dish.

Is this recipe keto-friendly?

Yes, spaghetti squash is low enough in carbs for most keto plans, and the sauce is built on cream and cheese with very little broth. One serving comes in around 15 grams of net carbs.

How do I cut a spaghetti squash safely?

Lay the squash on a stable cutting board and slice off a thin piece from one long side so it sits flat without rolling. Use a heavy chef’s knife and rock it slowly through, or microwave it briefly first to soften the skin.

Can I prep this ahead of time?

The squash can be roasted and shredded a day ahead and kept in the fridge. The chicken and sauce come together so quickly that making them fresh is easiest, but you can also cook the full dish, store it, and reheat as noted above.