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Tuscan Chicken and Spaghetti Squash

Creamy Tuscan-style chicken served over tender roasted spaghetti squash for a healthy, comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Calories: 480

Ingredients
  

Main
  • 2 spaghetti squash halved and seeded
  • 1.5 lb chicken breasts boneless, skinless
  • 1.5 cups heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese freshly grated
  • 0.75 cup sun-dried tomatoes sliced
  • 2 cups fresh spinach
  • 4 cloves garlic minced

Equipment

  • Large skillet
  • Baking sheet
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Preheat oven to 400°F (205°C). Roast spaghetti squash cut-side down for 35–40 minutes until tender.
  2. Season chicken with salt, pepper, Italian seasoning, and paprika.
  3. Sear chicken in olive oil until golden and cooked through. Remove and set aside.
  4. Sauté garlic and sun-dried tomatoes in the same skillet until fragrant.
  5. Add cream and broth, simmer until slightly thickened.
  6. Stir in Parmesan and spinach until melted and wilted.
  7. Add sliced chicken and spaghetti squash strands. Toss to coat.
  8. Serve warm with extra Parmesan if desired.

Notes

Adjust sauce thickness with extra broth or cream as needed.