Tuscan Chicken Spaghetti Squash: Creamy, Rustic Comfort (Print Version)

Tuscan Chicken Spaghetti Squash: Enjoy a creamy, rustic, and healthier Italian-inspired meal tonight. Comforting flavors perfect for your dinner table!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-Inspired
Dietary: Gluten-Friendly

# Ingredients:

→ Main Players

01 - 1 medium spaghetti squash
02 - 1.5 lbs boneless, skinless chicken breasts
03 - 1/2 cup heavy cream

→ Flavor Foundation

04 - 2 tbsp olive oil
05 - 4 cloves garlic, minced
06 - 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
07 - 5 oz fresh baby spinach
08 - 1/2 cup chicken broth (low sodium)

→ Fresh Finishers

09 - 1/4 cup freshly grated Parmesan cheese
10 - 1/4 cup fresh basil, chopped

→ Pantry Staples

11 - Salt and freshly ground black pepper to taste

# Instructions:

01 - Alright, first things first, let's get that spaghetti squash going. Halve it lengthwise, scoop out the seeds (that's the messy part, I always get seeds everywhere!), and brush the cut sides with a little olive oil. Season with salt and pepper. Place it cut-side down on a baking sheet. Roast at 400°F (200°C) for about 35-45 minutes, or until it's tender enough to easily scrape out those lovely strands. I always peek around 30 minutes, you know, just to make sure it's not getting too soft. A slightly firm squash holds up so much better in this Tuscan Chicken Spaghetti Squash recipe.
02 - While the squash is roasting, let's tackle the chicken. Pat those chicken breasts dry—this is crucial for a good sear, trust me! Season generously with salt and pepper. Heat a large skillet over medium-high heat with a good glug of olive oil. Once shimmering, add the chicken and sear for 3-5 minutes per side until golden brown and cooked through. Don't overcrowd the pan, or it won't get that beautiful crust. I usually do this in batches. Remove the chicken from the skillet and set aside on a plate; we'll slice it later for our Tuscan Chicken Spaghetti Squash.
03 - 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 chopped sun-dried tomatoes. Sauté for about a minute until fragrant. Oh, the smell here is just heavenly, it's the real start of our Tuscan Chicken Spaghetti Squash magic! Be careful not to burn the garlic; it can turn bitter so fast. This is where I sometimes get distracted and almost scorch it, but a quick stir usually saves the day.
04 - Pour in the chicken broth and scrape up any browned bits from the bottom of the pan—that's all flavor, folks! Let it simmer for a couple of minutes to reduce slightly. Then, stir in the heavy cream. Bring it to a gentle simmer, allowing it to thicken just a bit. This sauce is the star of the show for our Tuscan Chicken Spaghetti Squash, so make sure it's smooth and luscious. Season with salt and pepper to taste. You're looking for a velvety texture here.
05 - Now, it's time for the spinach. Add it to the sauce in batches if your skillet is full. Stir until it wilts down, which happens surprisingly quickly. Slice your seared chicken breasts into bite-sized pieces and add them back into the skillet, coating them in that glorious creamy Tuscan sauce. I always sneak a little taste here, just to make sure the seasoning is on point. This step always makes me feel like a proper chef, even if my apron is covered in sauce.
06 - By now, your spaghetti squash should be ready. Use a fork to scrape out the strands into a large bowl. Pour the creamy Tuscan chicken mixture over the spaghetti squash strands. Gently toss everything together until every strand is coated in that amazing sauce. Garnish with freshly grated Parmesan cheese and a generous sprinkle of fresh basil. The vibrant green against the creamy sauce? So pretty! Serve immediately and watch everyone's faces light up. This Tuscan Chicken Spaghetti Squash is really a winner!

# Notes:

01 - Patting the chicken dry before searing is a game-changer for a golden crust, I discovered through many failed attempts.
02 - For storage, let the dish cool completely before refrigerating; it keeps well for 3-4 days.
03 - If you're out of sun-dried tomatoes, a tablespoon of tomato paste can work in a pinch for flavor, but you'll miss the texture.
04 - A squeeze of fresh lemon juice at the very end brightens everything up, especially in the spring or summer.

# Equipment Needed:

01 - Large baking sheet
02 - large skillet
03 - mixing bowl
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 30g

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