Tuscan Chicken and Spaghetti Squash
A creamy, one-pan chicken dish served over tender spaghetti squash strands in a rich garlic and sun-dried tomato sauce.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, Keto-Friendly
Ingredients
Scale
1 medium spaghetti squash
1 pound boneless, skinless chicken (cut into bite-size pieces)
salt
pepper
1 teaspoon Italian seasoning
2 tablespoons butter
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, garnish)
Instructions
- Carefully pierce spaghetti squash with a knife. Microwave on high for 8-12 minutes until tender. Cool slightly, then halve, remove seeds, and scrape strands with a fork.
- Season chicken with salt, pepper, and Italian seasoning. Melt 1 tbsp butter in skillet. Cook chicken 7 minutes until done. Remove and set aside.
- Add remaining butter to skillet. Saute garlic and shallot 1-2 minutes. Add sun-dried tomatoes; cook 1 minute more.
- Pour in heavy cream. Bring to a bubble and cook 1-2 minutes. Turn off heat.
- Stir in Parmesan and spinach until spinach wilts. Add cooked chicken and any juices back to pan.
- Fold spaghetti squash strands into sauce until coated. Garnish with parsley and serve.
Notes
- For dairy-free, use coconut cream and vegan Parmesan.
- Add mushrooms or bell peppers with the garlic for extra veggies.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 511 kcal
- Sugar: 10 g
- Sodium: 344 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 180 mg
Find it online: https://maxketokitchen.com/tuscan-chicken-and-spaghetti-squash/