Irresistible Tuscan Chicken and Spaghetti Squash

Finding a weeknight dinner that’s both healthy and satisfying can feel impossible, especially when you’re trying to squeeze in something special between soccer practice pickups and homework supervision. You want something that feels restaurant-quality but doesn’t require you to hover over the stove for an hour.

That’s exactly why this Tuscan chicken and spaghetti squash has become one of my most-requested recipes. It’s packed with creamy, garlicky flavor thanks to sun-dried tomatoes and Parmesan, uses spaghetti squash instead of pasta for a lighter option, and comes together in about 45 minutes with ingredients you can easily find at any grocery store.

What Kind of Spaghetti Squash Should I Use?

When picking out a spaghetti squash for this recipe, look for one that feels heavy for its size and has a firm, smooth rind without any soft spots or cracks. A medium-sized squash (around 3-4 pounds) is perfect for this dish and will give you plenty of those pasta-like strands to soak up all that creamy Tuscan sauce. The color should be a pale yellow or ivory – if it’s still got green patches, it’s not quite ripe yet. To prep it, you can either roast it whole (just poke some holes in it first) or cut it in half lengthwise, scoop out the seeds, and roast it cut-side down for faster cooking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Spaghetti squash: If you’re short on time or can’t find spaghetti squash, regular pasta works great here – try angel hair or fettuccine. You can also use zucchini noodles for a lighter option, though they’ll need less cooking time.
• Chicken: Chicken breast or thighs both work fine. You can also swap in shrimp or even white fish like cod – just adjust the cooking time since seafood cooks faster than chicken.
• Cream: Heavy cream gives the best results, but half-and-half works if you want something lighter. For a dairy-free version, try full-fat coconut milk, though the flavor will be slightly different.
• Shallot: Don’t have a shallot? Use about half a small yellow onion instead. The flavor is similar enough that most people won’t notice the difference.
• Sundried tomatoes: Cherry tomatoes cut in half make a good substitute, or you can use roasted red peppers for a different but equally tasty twist.
• Spinach: Kale or arugula work well here too. If using kale, chop it finely and give it an extra minute to wilt since it’s tougher than spinach.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is overcooking the chicken, which turns it dry and rubbery – use a meat thermometer and pull the chicken from the pan when it hits 155°F, as it’ll continue cooking while it rests. Another common error is adding the Parmesan while the heat is still on, which can cause the sauce to become grainy and separated instead of smooth and creamy, so always turn off the burner first. Don’t skip scraping up the browned bits from the bottom of the pan after cooking the chicken, since those flavorful pieces add depth to your cream sauce. Finally, be careful not to overcook your spaghetti squash in the microwave – start checking it at 8 minutes by pressing the skin, and if it gives slightly, it’s done, otherwise you’ll end up with mushy strands instead of tender ones.

What to Serve With Tuscan Chicken and Spaghetti Squash?

This dish is pretty filling on its own, but I love serving it with some warm garlic bread or focaccia to soak up all that creamy sauce. A simple arugula salad with lemon vinaigrette on the side adds a nice peppery bite that cuts through the richness of the cream and cheese. If you want to make it more of a spread, roasted vegetables like zucchini, bell peppers, or asparagus work really well alongside the Italian flavors. You could also serve it with a light Caesar salad or some crusty bread with olive oil for dipping.

Storage Instructions

Store: Keep your Tuscan chicken and spaghetti squash in an airtight container in the fridge for up to 4 days. The creamy sauce might thicken up a bit as it sits, but that’s totally normal and it still tastes great the next day.

Freeze: You can freeze this dish for up to 2 months, though the spaghetti squash texture might change slightly when thawed. I recommend freezing the chicken and sauce separately from the squash if you want the best results, but freezing it all together works in a pinch.

Reheat: Warm it up in a skillet over medium-low heat with a splash of cream or chicken broth to loosen the sauce. You can also microwave it, but add a tablespoon or two of liquid and stir halfway through to keep everything creamy and prevent it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 85-95 g
• Fat: 75-85 g
• Carbohydrates: 60-70 g

Ingredients

For the chicken:

• 1 spaghetti squash
• 1.25 lbs chicken (boneless, skinless chicken breast or thighs)
• salt to taste
• black pepper to taste (freshly ground for best flavor)
• 1.5 tsp Italian seasoning

For the sauce:

• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 5 garlic cloves (minced)
• 1 shallot (finely diced)
• 2.5 tbsp sun-dried tomatoes (oil-packed, drained and chopped)
• 1 cup heavy cream
• 1/3 cup Parmesan cheese (freshly grated for superior melt and flavor)
• 3 oz spinach (fresh baby spinach)
• pinch of red pepper flakes
• parsley for garnish (finely chopped)

Step 1: Prepare the Spaghetti Squash

• 1 spaghetti squash

Pierce the spaghetti squash several times with a fork to allow steam to escape, then microwave it for 8-12 minutes until the skin yields slightly to pressure.

The squash will continue cooking with residual heat, so don’t overcook it or it will become mushy.

While the squash cooks, you’ll have time to prep your other ingredients.

Step 2: Season and Sear the Chicken

• 1.25 lbs chicken
• salt to taste
• black pepper to taste
• 1.5 tsp Italian seasoning
• 1 tbsp butter

Pat the chicken dry with paper towels, then season generously on both sides with salt, freshly ground black pepper, and Italian seasoning.

Heat 1 tablespoon of butter in a large skillet over medium-high heat until foaming, then add the chicken.

Sear for about 7 minutes, turning once halfway through, until golden brown and cooked through (165°F internal temperature).

The chicken doesn’t need to be perfectly cooked at this stage since it will finish cooking in the sauce.

Step 3: Build the Cream Sauce Base

• 1 tbsp butter
• 5 garlic cloves
• 1 shallot
• 2.5 tbsp sun-dried tomatoes

Remove the cooked chicken from the pan and set aside, loosely covered to keep warm.

Add the remaining 1 tablespoon of butter to the same pan along with the minced garlic and diced shallot.

Cook for 1-2 minutes, stirring frequently, until fragrant and the shallot begins to soften—this creates an aromatic foundation.

Add the chopped sun-dried tomatoes and cook for another minute to allow their concentrated flavor to bloom.

I like to use oil-packed sun-dried tomatoes because they add richness and don’t need rehydration.

Step 4: Create the Creamy Tuscan Finish

• 1 cup heavy cream
• 1/3 cup Parmesan cheese
• 3 oz spinach
• pinch of red pepper flakes
• cooked chicken from Step 2

Pour the heavy cream into the pan with the aromatics and sun-dried tomatoes, stirring gently to combine.

Bring to a simmer over medium heat for 1-2 minutes to allow the flavors to meld.

Remove the pan from heat, then immediately stir in the freshly grated Parmesan cheese and fresh spinach, stirring until the cheese melts and the spinach wilts into the sauce.

Add a pinch of red pepper flakes for a subtle warmth.

Return the seared chicken and any accumulated juices to the pan, nestling it into the sauce to coat completely.

Step 5: Finish the Squash and Combine

• cooked spaghetti squash from Step 1

Cut the cooked spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Using a fork, scrape the flesh lengthwise to create the characteristic spaghetti-like strands.

I find that working from the center outward creates longer, more attractive strands.

Add the squash strands directly to the cream sauce in the pan, gently tossing everything together until the squash is evenly coated and heated through.

Step 6: Plate and Garnish

• parsley for garnish

Divide the creamy chicken and spaghetti squash mixture between serving plates or bowls.

Top each portion with a generous sprinkle of fresh chopped parsley for color and a bright herbal note.

Serve immediately while the dish is warm and the flavors are vibrant.

Irresistible Tuscan Chicken and Spaghetti Squash

Delicious Irresistible Tuscan Chicken and Spaghetti Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1325 kcal

Ingredients

  

For the chicken::

• 1 spaghetti squash
• 1.25 lbs chicken (boneless, skinless chicken breast or thighs)
• salt to taste
• black pepper to taste (freshly ground for best flavor)
• 1.5 tsp Italian seasoning

For the sauce::

• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 5 garlic cloves (minced)
• 1 shallot (finely diced)
• 2.5 tbsp sun-dried tomatoes (oil-packed, drained and chopped)
• 1 cup heavy cream
• 1/3 cup Parmesan cheese (freshly grated for superior melt and flavor)
• 3 oz spinach (fresh baby spinach)
• pinch of red pepper flakes
• parsley for garnish (finely chopped)

Instructions

 

• Pierce the spaghetti squash several times with a fork to allow steam to escape, then microwave it for 8-12 minutes until the skin yields slightly to pressure. The squash will continue cooking with residual heat, so don't overcook it or it will become mushy. While the squash cooks, you'll have time to prep your other ingredients.
• Pat the chicken dry with paper towels, then season generously on both sides with salt, freshly ground black pepper, and Italian seasoning. Heat 1 tablespoon of butter in a large skillet over medium-high heat until foaming, then add the chicken. Sear for about 7 minutes, turning once halfway through, until golden brown and cooked through (165°F internal temperature). The chicken doesn't need to be perfectly cooked at this stage since it will finish cooking in the sauce.
• Remove the cooked chicken from the pan and set aside, loosely covered to keep warm. Add the remaining 1 tablespoon of butter to the same pan along with the minced garlic and diced shallot. Cook for 1-2 minutes, stirring frequently, until fragrant and the shallot begins to soften—this creates an aromatic foundation. Add the chopped sun-dried tomatoes and cook for another minute to allow their concentrated flavor to bloom. I like to use oil-packed sun-dried tomatoes because they add richness and don't need rehydration.
• Pour the heavy cream into the pan with the aromatics and sun-dried tomatoes, stirring gently to combine. Bring to a simmer over medium heat for 1-2 minutes to allow the flavors to meld. Remove the pan from heat, then immediately stir in the freshly grated Parmesan cheese and fresh spinach, stirring until the cheese melts and the spinach wilts into the sauce. Add a pinch of red pepper flakes for a subtle warmth. Return the seared chicken and any accumulated juices to the pan, nestling it into the sauce to coat completely.
• Cut the cooked spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Using a fork, scrape the flesh lengthwise to create the characteristic spaghetti-like strands. I find that working from the center outward creates longer, more attractive strands. Add the squash strands directly to the cream sauce in the pan, gently tossing everything together until the squash is evenly coated and heated through.
• Divide the creamy chicken and spaghetti squash mixture between serving plates or bowls. Top each portion with a generous sprinkle of fresh chopped parsley for color and a bright herbal note. Serve immediately while the dish is warm and the flavors are vibrant.