There’s something magical about a skillet filled with tender chicken, garlicky cream sauce, sun-dried tomatoes, Parmesan, and fresh spinach. Add delicate strands of spaghetti squash, and you have a creamy, savory, colorful meal that feels special without requiring complicated cooking or a mountain of dishes.
This Tuscan Chicken and Spaghetti Squash is perfect for busy nights. The squash cooks quickly in the microwave while the chicken and sauce come together on the stove, making it easy to enjoy a comforting Italian-inspired dinner with fresh ingredients and plenty of flavor.
Table of Contents
Why You’ll Love This Tuscan Chicken and Spaghetti Squash
- Easy Weeknight Dinner: Microwave the squash while you prepare the chicken and creamy sauce to keep things moving quickly.
- Big, Comforting Flavor: Garlic, Parmesan, sun-dried tomatoes, and Italian seasoning create a rich sauce with very little effort.
- Simple Ingredients: Most of the ingredients are easy to find at a regular grocery store.
- Family-Friendly: Tender chicken and a creamy Parmesan sauce make spaghetti squash much more exciting for hesitant veggie eaters.
- Easy to Customize: Add mushrooms, extra spinach, red pepper flakes, or more Parmesan to make the dish your own.
- Great for Leftovers: Store extra portions for an easy lunch or dinner the next day.
Ingredients You’ll Need
This recipe uses straightforward ingredients, but each one earns its place in the skillet.
- Spaghetti squash: One medium squash creates the tender strands that soak up all that creamy Tuscan-inspired sauce.
- Chicken: You’ll need 1 pound of boneless, skinless chicken cut into bite-size pieces. Chicken breasts or thighs can work well here.
- Salt and pepper: Season according to taste.
- Italian seasoning: One teaspoon gives the chicken an easy blend of familiar herbs.
- Butter: Two tablespoons provide richness and help cook both the chicken and aromatics.
- Garlic: Four minced cloves bring plenty of savory flavor. Yes, four. Garlic lovers, this is our moment.
- Shallot: One minced shallot adds a mild sweetness and aromatic depth without overpowering the sauce.
- Sun-dried tomatoes: Two tablespoons of oil-packed, drained, julienne-cut tomatoes add concentrated tomato flavor and a slightly tangy bite.
- Heavy cream: One cup creates the silky foundation of the sauce.
- Parmesan cheese: One-third cup of grated Parmesan thickens the sauce while adding salty, nutty flavor.
- Baby spinach: Three ounces wilt right into the skillet, adding freshness and gorgeous color.
- Fresh parsley: This is optional, but a sprinkle over the finished dish makes everything look bright and inviting.
How to Make Tuscan Chicken and Spaghetti Squash
1. Cook the spaghetti squash
Carefully pierce the spaghetti squash several times toward the center with a sharp knife. Place it on a microwave-safe plate.
Microwave on high for 8 to 12 minutes, or until the squash is tender. Cooking time will vary depending on its size and your microwave.
Set it aside to cool while you work on the chicken. This little bit of multitasking is one of my favorite kitchen tricks. Dinner waits for no one!
2. Season the chicken
Cut the chicken into bite-size pieces, then season it with salt, pepper, and 1 teaspoon of Italian seasoning.
Try to keep the pieces relatively similar in size. They’ll cook more evenly, which means fewer pieces playing the unpleasant game of “done or not done?”
3. Cook the chicken
Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat.
Add the seasoned chicken and cook for about 7 minutes, stirring occasionally, until the pieces are cooked through and no longer pink in the center. Chicken should reach an internal temperature of 165°F.
Transfer the cooked chicken to a plate and loosely cover it with aluminum foil. Don’t clean the skillet. Those browned bits left behind are flavor, and we’re putting them to work.
4. Build the flavor base
Add the remaining tablespoon of butter to the same skillet.
Stir in the minced garlic and shallot. Cook for 1 to 2 minutes, just until they begin to soften and smell wonderfully aromatic.
Watch the garlic closely. You want fragrant garlic, not burned garlic. That transformation can happen surprisingly fast.
Add the drained sun-dried tomatoes and cook for another minute.
5. Make the creamy Parmesan sauce
Pour 1 cup of heavy cream into the skillet. Stir and let it cook until hot and gently bubbling, about 1 to 2 minutes.
Turn off the heat before stirring in the grated Parmesan and baby spinach.
The Parmesan will melt into the warm cream while the spinach begins to wilt. You’ll end up with a silky sauce dotted with deep red tomatoes and bright green spinach.
At this point, resisting the urge to grab a spoon is entirely your responsibility.
6. Return the chicken
Add the cooked chicken—and any juices collected on the plate—back into the skillet.
Those juices contain flavor, so don’t leave them behind. Stir everything gently until the chicken is coated in the creamy sauce.
7. Prepare the squash strands
Once your spaghetti squash is cool enough to handle safely, cut it in half lengthwise.
Scoop out and discard the seeds. Then drag a fork through the flesh to release those familiar spaghetti-like strands.
Avoid scraping too aggressively. Keeping some texture in the squash helps it hold up better once mixed with the sauce.
8. Bring everything together
Add the spaghetti squash strands directly to the skillet.
Gently toss until the squash and chicken are evenly coated with the creamy Parmesan sauce.
Give it a taste. Add another pinch of salt or pepper if needed, then garnish with chopped fresh parsley.
Serve warm and prepare for the inevitable question: “Are you sure this is spaghetti squash?”
Chef Omar’s Tips for the Best Results
- Don’t overcook your squash. You want tender strands that still have some structure. If the squash gets too soft, it can release additional moisture into your cream sauce.
- Grate your Parmesan finely. Finely grated cheese melts more smoothly into warm cream and helps create a velvety sauce.
- Drain the sun-dried tomatoes. Oil-packed tomatoes are delicious, but too much of their oil can make the finished sauce heavier than necessary.
- Let the skillet cool slightly before adding Parmesan. Turning off the heat first helps the cheese melt gently instead of becoming grainy.
- Taste before adding more salt. Parmesan and sun-dried tomatoes already contribute plenty of savory, salty flavor.
And don’t be afraid to improvise. Cooking should have room for personality. If I have mushrooms waiting in the refrigerator, I’ll happily sauté them with the shallot. A pinch of crushed red pepper is another great addition when you want some heat.
That’s the beauty of recipes like this—they give you a reliable starting point without chaining you to the measuring spoon.
faqs about Tuscan Chicken and Spaghetti Squash
Can I make Tuscan Chicken and Spaghetti Squash ahead of time?
Yes. You can cook and shred the spaghetti squash ahead of time and keep it refrigerated. You can also cut and season the chicken in advance. Prepare the cream sauce closer to serving for the best texture.
How do I know when spaghetti squash is done?
The squash should feel tender when pierced, and its flesh should separate easily into strands when scraped with a fork. Avoid cooking it until mushy.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs are a flavorful substitute. Cut them into bite-size pieces and cook them completely before removing them from the skillet.
Why is my sauce too thick?
Cream sauces naturally thicken as they cool. Stir in a small splash of cream until it reaches the consistency you like.
Why is my sauce watery?
Spaghetti squash naturally contains moisture. Letting the cooked strands sit briefly before adding them to the sauce can help. Also, avoid overcooking the squash.
Can I add more vegetables?
Definitely. Mushrooms, zucchini, kale, or additional spinach are all easy additions. Sauté vegetables that require longer cooking before adding the cream.
Make Tonight a Little More Delicious
Some dinners earn repeat status because they’re impressive. Others earn it because they’re easy. The best recipes manage to do both.
Tuscan Chicken and Spaghetti Squash brings tender chicken, creamy Parmesan, savory garlic, colorful vegetables, and delicate squash strands together in one satisfying skillet. It feels special enough for company but practical enough for a Tuesday night when everyone is hungry and your patience is officially off duty.
So grab that skillet, give the Parmesan a generous grate, and make dinner something worth looking forward to. From my kitchen to yours, happy cooking!
More Creamy Chicken Dinners You’ll Love
If this Tuscan Chicken and Spaghetti Squash earned a spot in your dinner rotation, keep the creamy, savory goodness going with these reader-friendly favorites from PulseRecipes:
- Craving another cozy Italian-inspired dinner? Try our creamy garlic pesto chicken for tender chicken wrapped in bold garlic and pesto flavors.
- If spinach is one of your favorite ways to sneak more greens onto the dinner table, this spinach ricotta chicken is another comforting chicken dinner worth adding to your menu.
- Love the rich flavor of sun-dried tomatoes? Our sun-dried tomato crockpot chicken turns that savory ingredient into an easy, satisfying meal with minimal hands-on work.
- For another veggie-forward chicken dinner, make this chicken Alfredo zucchini lasagna when you’re craving creamy comfort food with a vegetable-packed twist.
Did you make this Tuscan Chicken and Spaghetti Squash? ⭐⭐⭐⭐⭐ Leave a star rating and review below! Your feedback helps other home cooks decide what to make for dinner—and I’d love to hear how the recipe turned out in your kitchen.
Tuscan Chicken and Spaghetti Squash
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Creamy Tuscan Chicken and Spaghetti Squash combines tender seasoned chicken, spaghetti squash, spinach, sun-dried tomatoes, garlic, and Parmesan in a rich cream sauce. It’s a comforting Italian-inspired skillet dinner packed with color and savory flavor.
Ingredients
- 1 medium spaghetti squash
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons oil-packed sun-dried tomatoes, drained and julienne-cut
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 3 ounces baby spinach
- Fresh parsley, for garnish (optional)
Instructions
- Carefully pierce the spaghetti squash several times toward the center with a sharp knife. Place it on a microwave-safe plate and microwave on high for 8–12 minutes, or until tender. Set aside to cool.
- Season the bite-size chicken pieces with salt, black pepper, and Italian seasoning.
- Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes, stirring occasionally, until cooked through and the center reaches 165°F.
- Transfer the chicken to a plate and loosely cover with aluminum foil to keep warm.
- Add the remaining tablespoon of butter to the skillet. Add the garlic and shallot and cook for 1–2 minutes, until they begin to soften and become fragrant.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream. Cook for 1–2 minutes, stirring occasionally, until the cream is hot and gently bubbling.
- Turn off the heat. Stir in the Parmesan cheese and baby spinach until the cheese melts and the spinach begins to wilt.
- Return the chicken and any accumulated juices to the skillet. Stir gently to coat the chicken in the sauce.
- Once the spaghetti squash is cool enough to handle, cut it in half lengthwise. Scoop out the seeds, then use a fork to scrape the flesh into spaghetti-like strands.
- Add the spaghetti squash strands to the skillet and gently toss until evenly coated with the creamy Tuscan sauce.
- Taste and adjust the salt and pepper as needed. Garnish with fresh parsley, if desired, and serve warm.
Notes
- Avoid overcooking the spaghetti squash. Tender strands with a little structure hold up better in the cream sauce.
- Finely grated Parmesan melts more easily and helps create a smoother sauce.
- Drain the sun-dried tomatoes before adding them so excess oil doesn’t make the sauce overly heavy.
- For the best texture, turn off the heat before stirring in the Parmesan.
- Chicken is safely cooked when its thickest pieces reach an internal temperature of 165°F.
- If the sauce becomes too thick, stir in a small splash of heavy cream.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently over medium-low heat or in short microwave intervals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, Microwave
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 175 mg