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Tuscan Chicken Spaghetti Squash

Creamy Tuscan Chicken Spaghetti Squash Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 580
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400°F (200°C). Halve the spaghetti squash, scoop out seeds, drizzle with oil, season, and roast cut-side down 40 to 45 minutes until fork-tender. Scrape strands into a bowl and set aside.
  2. Season chicken pieces with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil over medium-high and sear chicken until golden and cooked through, about 4 minutes. Transfer to a plate.
  3. Reduce heat to medium, melt butter in the same skillet, and sauté garlic and sun-dried tomatoes for 1 minute until fragrant.
  4. Add cream, broth, and Parmesan. Simmer 3 to 4 minutes until thickened, then wilt spinach in the sauce. Return chicken to the skillet and stir.
  5. Add spaghetti squash strands to the skillet, toss gently to coat everything, and serve in bowls with extra Parmesan on top.

Notes

The dish comes together fastest if you cook the chicken and sauce while the squash is roasting. You can also roast the squash a day ahead and simply reheat the strands in the sauce when you're ready to eat.