Rustic Tuscan Chicken Spaghetti Squash Recipe (Print Version)

Savor rustic Tuscan Chicken Spaghetti Squash, a comforting, flavor-packed meal. Learn my personal tips, tricks, and kitchen mishaps for a delicious dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Low-Carb, Gluten-Free option

# Ingredients:

→ Main Players

01 - 1 medium spaghetti squash (about 3 lbs)
02 - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
03 - 2 tbsp olive oil, divided

→ Creamy Sauce Essentials

04 - 1/2 cup chicken broth
05 - 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 1 tbsp oil)
06 - 3 cloves garlic, minced
07 - 1/2 tsp red pepper flakes (or more, to taste)
08 - 5 oz fresh spinach
09 - 1 cup heavy cream

→ Flavor Boosters & Finishing Touches

10 - 1 tsp Italian seasoning
11 - Salt and freshly ground black pepper, to taste
12 - 1/4 cup freshly grated Parmesan cheese, plus more for serving
13 - Fresh basil leaves, chopped, for garnish

# Instructions:

01 - First things first, get that spaghetti squash ready. Carefully slice it in half lengthwise – this can be a workout, so be careful! Scoop out the seeds and stringy bits. Drizzle the cut sides with olive oil, sprinkle with salt and pepper. I always roast mine cut-side down on a baking sheet. Pop it in a 400°F (200°C) oven for about 35-45 minutes, or until it's tender enough that you can easily pierce it with a fork. You want it soft enough to scrape into strands, but not mushy, ya know?
02 - While the squash is doing its thing, let's get the chicken going. Pat your chicken breasts dry and cut them into 1-inch pieces. Season them generously with salt, pepper, and a good sprinkle of Italian seasoning. Heat a large skillet over medium-high heat with a bit of olive oil. Sear the chicken until it's golden brown on all sides and cooked through. This usually takes about 5-7 minutes. Don't overcrowd the pan, or it'll steam instead of sear! Remove the chicken from the skillet and set it aside; we'll add it back later to absorb all that delicious Tuscan flavor.
03 - Now for the star of the show, the creamy Tuscan sauce! In the same skillet (don't clean it, those browned bits are flavor!), add a little more olive oil if needed. Toss in your minced garlic and red pepper flakes. Sauté for about a minute until fragrant – oh, that smell! Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the sun-dried tomatoes and let it simmer for a couple of minutes. This is where the magic starts to happen, honestly.
04 - Reduce the heat to medium-low, then pour in the heavy cream. Stir it all together, letting it gently simmer for 3-5 minutes until the sauce thickens slightly. Now, throw in those big handfuls of fresh spinach. It'll look like a mountain, but it'll wilt down in no time. Keep stirring until the spinach is completely wilted and vibrant green. Season with a bit more salt and pepper to taste. You want that perfect balance for your Tuscan Chicken Spaghetti Squash.
05 - Return the cooked chicken pieces to the skillet with the creamy Tuscan sauce. Stir everything together, making sure every piece of chicken is coated in that luscious sauce. Let it simmer gently for another 2-3 minutes, allowing the chicken to warm through and soak up all the incredible flavors. At this point, I usually taste it one last time and adjust any seasonings. Sometimes I add a little more Italian seasoning or a touch more salt – it just depends on my mood!
06 - Once the spaghetti squash is done roasting, use a fork to scrape out the strands into a bowl. It’s so satisfying to watch it turn into "noodles"! Divide the spaghetti squash among serving plates. Spoon a generous amount of the creamy Tuscan chicken mixture over the squash. Garnish with a sprinkle of freshly grated Parmesan cheese and some fresh basil leaves. The vibrant colors and incredible aromas are just delightful. Enjoy your homemade Tuscan Chicken Spaghetti Squash masterpiece!

# Notes:

01 - Roast the spaghetti squash cut-side down for easier scraping and a slightly caramelized flavor.
02 - This dish reheats surprisingly well, but the spaghetti squash might soften a bit. Store sauce and squash separately if you can!
03 - I've swapped chicken for shrimp once, and it was a delightful, quicker weeknight meal.
04 - A sprinkle of fresh basil and a crack of black pepper really makes the flavors pop.

# Tools You'll Need:

01 - Large baking sheet
02 - large skillet
03 - sharp knife
04 - cutting board
05 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 35-45g
Total Carbohydrate: 15-25g
Protein: 30-40g

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