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Tuscan Chicken Spaghetti Squash Skillet Recipe

ByCaroline
Jump to Recipe· 4.9 from 26 reviews

If you’re looking for a dinner that’s cozy, comforting, and packed with flavor, you’re going to love this Tuscan Chicken Spaghetti Squash Skillet Recipe. It combines tender chicken, creamy Parmesan sauce, and the light, slightly nutty strands of spaghetti squash—a perfect low-carb alternative to pasta that feels indulgent without weighing you down. I’ve made this a bunch of times, and every time it wins major praise at the dinner table, so stick around because this recipe is fan-freaking-tastic!

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Why This Recipe Works

  • Balanced flavors: The sun-dried tomatoes and garlic add a savory depth without overpowering the chicken or squash.
  • Creamy texture: Heavy cream and Parmesan create a silky sauce that clings beautifully to the strands of spaghetti squash.
  • Easy and quick: Using the microwave for spaghetti squash speeds things up without sacrificing taste or texture.
  • One-pan convenience: Cooking everything in a skillet minimizes cleanup and maximizes flavor melding.
Tuscan Chicken Spaghetti Squash Skillet, healthy chicken dinner, low-carb spaghetti squash recipe, creamy chicken skillet, savory spinach and tomato dish - A round black pan with silver handles sits on a white marbled surface, filled with a creamy spinach dish. The bottom layer is fresh green spinach leaves, some whole and some slightly folded. Mixed and spread evenly is a thick, pale cream sauce with small chunks of soft red sun-dried tomatoes, adding spots of color throughout. The sauce coats every leaf, giving a smooth, rich texture with some fresh spinach veins visible under the cream. The pan handles are shiny, reflecting a bit of light. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

All the ingredients in this Tuscan Chicken Spaghetti Squash Skillet Recipe come together perfectly to create a meal that’s rich, fresh, and satisfying. Here’s a quick rundown of why each element is important and some tips to get the best out of them.

Tuscan Chicken Spaghetti Squash Skillet, healthy chicken dinner, low-carb spaghetti squash recipe, creamy chicken skillet, savory spinach and tomato dish - Flat lay of a medium whole spaghetti squash cut in half showing its seeds, a pile of bite-sized raw boneless skinless chicken pieces seasoned with salt, pepper, and Italian seasoning, two tablespoons of butter shaped into neat pats, four whole peeled garlic cloves, one whole shallot unpeeled, a small white ceramic bowl with thin julienne strips of sun-dried tomatoes, a small white ceramic bowl filled with heavy cream, a small white ceramic bowl with grated Parmesan cheese, a handful of fresh baby spinach leaves, a few sprigs of fresh parsley all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Spaghetti Squash: The star that’s naturally low-carb and offers the perfect “noodle” texture once it’s cooked and scraped out.
  • Boneless, Skinless Chicken: Easy to cut into bite-sized pieces and quick to cook evenly.
  • Italian Seasoning: Brings classic Mediterranean flavors that tie the whole dish together.
  • Butter: Adds richness and helps brown the chicken beautifully.
  • Garlic and Shallot: Their aromatic punch builds the flavor base for the sauce.
  • Sun-Dried Tomatoes: Packed in oil and julienned, they provide a sweet-tart punch and depth.
  • Heavy Cream: Creates the luscious, velvety sauce that coats every bite.
  • Parmesan Cheese: Gives a salty, nutty finish and helps thicken the sauce slightly.
  • Baby Spinach: Adds freshness and a bit of green without overpowering.
  • Fresh Parsley: A final garnish for color and a subtle herbaceous note.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Tuscan Chicken Spaghetti Squash Skillet Recipe is how flexible it is. I often tweak it based on what I have in the fridge or what mood I’m in — and honestly, that’s part of the fun. Feel free to experiment with the ingredients to make it your own.

  • Variation: I sometimes swap spinach for kale or arugula when I want a bit more bite; works beautifully and adds different nutritional value.
  • Dairy-Free Option: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan — it’s surprisingly tasty and creamy.
  • Extra Veggies: Toss in mushrooms or cherry tomatoes right after the garlic and shallots to bulk it up with no fuss.
  • Spice Level: Add a pinch of red pepper flakes with the garlic if you like a little kick; it wakes up the whole dish.

Step-by-Step: How I Make Tuscan Chicken Spaghetti Squash Skillet Recipe

Step 1: Prep and Cook the Spaghetti Squash

First up, you want to carefully pierce the spaghetti squash several times right in the center with a sharp knife — this helps steam escape during microwaving and prevents it from bursting. Then, place the squash on a microwave-safe plate and cook it on high for about 8 to 12 minutes until it’s tender. It should feel soft when you poke it with a fork. I like to let it cool down a bit while I get the rest ready, as handling it hot can be tricky.

Step 2: Season and Cook the Chicken

While the squash cools, season your bite-sized chicken pieces with salt, pepper, and that magic teaspoon of Italian seasoning. Melt a tablespoon of butter in a large, deep skillet over medium-high heat and add the chicken. Cook it until it’s no longer pink inside—about 7 minutes—turning occasionally so it browns evenly. Once cooked, pop the chicken onto a plate and cover loosely with foil to keep warm.

Step 3: Build the Sauce

Add the remaining butter to the pan and toss in the minced garlic and shallot. Cook for 1-2 minutes until fragrant and starting to soften—don’t let them brown or burn or the sauce will taste bitter. Stir in the sun-dried tomatoes and cook for another minute to release their flavor. Then pour in the heavy cream and bring it just to a bubble, about 1-2 minutes. Turn off the heat and stir in the Parmesan cheese until melted and smooth.

Step 4: Prepare and Combine the Squash

Once the squash has cooled enough to handle, slice it lengthwise and scoop out the seeds. Use a fork to scrape the flesh into strands—you’ll be amazed how noodle-like it looks! Toss the squash strands into the creamy sauce, add the baby spinach, and stir gently until the spinach wilts and everything is well combined. Finally, add the cooked chicken back into the skillet along with any juices that collected on the plate, and give it one last gentle stir to mix everything perfectly.

Step 5: Garnish and Serve

For the finishing touch, sprinkle freshly chopped parsley over the top. It adds a bright pop of color and a fresh herb flavor that balances the richness of the sauce. Now you’re ready to dig in!

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Tips from My Kitchen

  • Microwave Timing: Depending on your microwave’s wattage, start checking the squash at 8 minutes to avoid overcooking—it should be tender but not mushy.
  • Sun-Dried Tomato Prep: Drain the tomatoes well and slice them thinly; this avoids clumping and distributes their flavor evenly.
  • Avoid Overcooking Chicken: Chicken cooks fast in this dish; pulling it off the heat just as the pink fades helps keep it juicy.
  • Stir Gently: When mixing in the spaghetti squash and spinach, be gentle to keep the squash strands from breaking down too much.

How to Serve Tuscan Chicken Spaghetti Squash Skillet Recipe

Tuscan Chicken Spaghetti Squash Skillet, healthy chicken dinner, low-carb spaghetti squash recipe, creamy chicken skillet, savory spinach and tomato dish - A large black pan filled with a creamy pasta dish that has three main layers: the creamy sauce with melted cheese forms the base, mixed through with tender pieces of seasoned light brown chicken, bright green spinach leaves, and small chunks of red sun-dried tomatoes scattered evenly throughout. A light wooden spoon is stirring the mixture from the right side of the pan. Near the pan, on a white marbled surface, sits a small white bowl filled with more red sun-dried tomatoes and a silver spoon nearby. A white cloth with black stripes is placed casually under the pan handle. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always go with fresh parsley because it brightens the whole dish and adds a splash of vibrant green that’s so inviting. Sometimes, if I’m feeling fancy, I grate a bit of extra Parmesan right on top or add a sprinkle of crushed red pepper flakes for a subtle heat kick.

Side Dishes

This skillet is pretty hearty on its own, but I love pairing it with a simple arugula salad tossed with lemon vinaigrette or some crusty garlic bread if I want to keep it a little more indulgent. Roasted Brussels sprouts or a lightly steamed green veggie also makes for a great, healthy side.

Creative Ways to Present

For special dinners, I serve the Tuscan Chicken Spaghetti Squash Skillet right in individual shallow bowls and garnish with a sprig of fresh herb and a wedge of lemon on the side. It feels like you’re dining in a cozy Tuscan trattoria without leaving your kitchen – plus, the bowls keep everything warm and look pretty on the table!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and they usually last 3 to 5 days. The flavors actually mellow and meld beautifully overnight, so leftovers often taste even better the next day. Just make sure to cool it completely before sealing to prevent sogginess.

Freezing

I’ve had good luck freezing this dish, too. Portion it into freezer-safe containers, and it’ll keep well for up to 2 months. Because the squash can get a little watery on thawing, I recommend reheating gently on the stovetop and stirring often to maintain the creamy texture.

Reheating

To reheat, I usually put leftovers back into a skillet over medium heat, adding a splash of chicken broth or cream if it feels too thick. Stir frequently until warmed through. This method helps revive the sauce’s richness and keeps the chicken tender.

FAQs

  1. Can I roast the spaghetti squash instead of microwaving it?

    Absolutely! Roasting the squash adds a slight caramelized flavor and firmer texture. Just halve it lengthwise, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and roast at 350°F for 45-60 minutes until tender. It takes longer but is worth the effort if you prefer roasting.

  2. Is this dish low-carb or keto-friendly?

    Yes! Spaghetti squash is a great low-carb substitute for pasta, and the heavy cream and cheese add fats that fit well into keto diets. Just be sure to check your sun-dried tomatoes for any added sugars if you’re strict keto.

  3. Can I use chicken breasts instead of thighs?

    Definitely. I usually use boneless skinless chicken breast cut into bite-sized pieces, but thighs work too and offer a bit more fat and flavor. Just watch the cooking time closely since breasts can dry out faster.

  4. What can I substitute for heavy cream?

    You could use half-and-half or full-fat coconut milk if you want a dairy-free option, but the sauce will be a little less thick and creamy. Adding a bit of cream cheese or blending some cashews can help thicken dairy-free versions.

  5. How do I know when the chicken is fully cooked?

    Cook the chicken until it is no longer pink in the center and reaches an internal temperature of 165°F if you have a meat thermometer. It should be firm but still juicy. Cut a piece open to double-check if needed.

Final Thoughts

This Tuscan Chicken Spaghetti Squash Skillet Recipe is one of my go-to meals when I want something that’s easy, comforting, and impressive without a ton of fuss. It’s perfect for weeknights but special enough for company, too. When you make it, I hope you find yourself loving the way those simple, vibrant ingredients come together just like I do. Give it a try soon — your taste buds will thank you!

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Tuscan Chicken Spaghetti Squash Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 26 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tuscan
  • Diet: Low Lactose
Print Recipe

Description

A creamy Tuscan chicken dish served with tender spaghetti squash strands, infused with garlic, sun-dried tomatoes, and fresh spinach for a flavorful low-carb alternative to traditional pasta.

Ingredients

Spaghetti Squash

  • 1 medium spaghetti squash

Chicken

  • 1 pound boneless, skinless chicken, cut into bite size pieces
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon Italian seasoning

Sauce

  • 2 tablespoons butter, divided
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons sun-dried tomatoes, packed in oil, drained, julienne cut
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese, grated
  • 3 ounces baby spinach
  • Fresh parsley, optional, for garnish

Instructions

  1. Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place it on a microwave-safe plate and microwave on high for 12 minutes or until tender. Let it cool while you prepare the chicken.
  2. Season the Chicken: Season the bite-size chicken pieces with salt, pepper, and Italian seasoning evenly.
  3. Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook until no longer pink in the center, approximately 7 minutes.
  4. Remove Chicken: Take the chicken out of the pan, transfer to a plate, and tent with aluminum foil to keep warm.
  5. Sauté Aromatics: Add the remaining 1 tablespoon of butter to the pan along with minced garlic and shallot. Cook for 1 to 2 minutes until they begin to soften.
  6. Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional minute to release their flavor.
  7. Create the Cream Sauce: Pour in the heavy cream and cook until it becomes hot and bubbly, about 1 to 2 minutes.
  8. Finish the Sauce: Turn off the heat and stir in grated Parmesan cheese and baby spinach until the spinach wilts slightly.
  9. Combine Chicken and Sauce: Return the cooked chicken along with any accumulated juices back to the pan, mixing well into the cream sauce.
  10. Prepare Spaghetti Squash Strands: Once cool enough to handle, cut the squash in half lengthwise, remove the seeds, and scrape out the strands using a fork.
  11. Mix Squash with Sauce: Stir the spaghetti squash strands into the creamy mixture until well coated.
  12. Garnish and Serve: Garnish with fresh parsley if desired and serve immediately.

Notes

  • To save time, cook the spaghetti squash ahead of time and reheat when ready to use.
  • If preferred, roast the spaghetti squash instead by cutting it lengthwise, removing seeds, drizzling with olive oil, seasoning with salt and pepper, and roasting at 350°F for 60 minutes until tender.
  • Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days.
  • Nutritional information is an estimate and may vary based on ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 550 mg
  • Fat: 35 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 110 mg

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