Tuscan Chicken and Spaghetti Squash Skillet Recipe

Let me tell you, this Tuscan Chicken and Spaghetti Squash Skillet Recipe quickly became one of my weeknight go-tos. It’s got all the cozy, comforting vibes of Italian food without the heaviness that sometimes drags you down. What I love most is how the tender, flavorful chicken pairs perfectly with the light, slightly sweet strands of spaghetti squash — it’s like pasta’s lighter, nutrient-packed cousin stepping into the spotlight.

If you’re looking for a recipe that’s both satisfying and a bit on the healthier side, this skillet meal is your answer. Whether you’re cooking for family dinner or meal prepping for busy days ahead, you’ll find this dish comes together fairly quickly and leaves everyone happy and full. I promise, once you try this Tuscan Chicken and Spaghetti Squash Skillet Recipe, you’ll be adding it to your favorites list too.

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Ingredients You’ll Need

Each ingredient here plays a special role, balancing flavor and texture just right. When you’re shopping, look for fresh garlic and shallots to elevate the savory notes, and don’t skip the sun-dried tomatoes—they add that iconic tangy sweetness that brings everything together.

• Spaghetti Squash: This acts as the base ‘noodles’—choose a medium squash, firm and free of soft spots for best results.
• Boneless, Skinless Chicken: Bite-sized pieces cook quickly and soak up all those creamy flavors.
• Salt and Pepper: Simple seasoning pillars that bring out the natural flavors.
• Italian Seasoning: Adds herby warmth—feel free to use your favorite blend.
• Butter: Creates richness and helps sauté the aromatics.
• Garlic and Shallot: A classic duo to start your sauce with a bang of flavor.
• Sun-Dried Tomatoes: These punch up the dish with a concentrated, sweet-tart note.
• Heavy Cream: Provides a silky, luscious texture to the sauce.
• Parmesan Cheese: Adds an umami-rich finish and naturally thickens the sauce.
• Baby Spinach: A quick wilt for freshness and a pop of color.
• Fresh Parsley (Optional): For a bright, herbal garnish that finishes things beautifully.

Variations

I’ve played around with this Tuscan Chicken and Spaghetti Squash Skillet Recipe enough to know that it welcomes your personal twist. Whether you want to swap ingredients for dietary needs or add a seasonal flair, this recipe is a wonderful base to experiment with.

• Protein Swap: Sometimes I swap chicken for turkey or even diced tofu for a vegetarian twist—and honestly, it still turns out fantastic.
• Dairy-Free Version: I’ve replaced heavy cream with canned coconut milk and used nutritional yeast instead of Parmesan for a creamy, dairy-free sauce that my friends loved.
• Roasting the Squash: When I’m not in a hurry, roasting the spaghetti squash instead of microwaving gives it a slightly nuttier flavor and firmer texture.
• Extra Veggies: Adding mushrooms or bell peppers is a great way to sneak in more nutrients and texture variety without changing the base flavors too much.

How to Make Tuscan Chicken and Spaghetti Squash Skillet Recipe

Step 1: Cook the Spaghetti Squash

Start by piercing the spaghetti squash several times in the center with a sharp knife—this is key for quick cooking in the microwave. Pop it on a microwave-safe plate and cook on high for 8 to 12 minutes until tender. Don’t rush this step: the squash should feel soft to the touch but not mushy. Once cool enough, slice it open, remove the seeds, and gently scrape the strands out with a fork. I find that microwaving is the fastest method, but if you have time, roasting deepens the flavor wonderfully.

Step 2: Sauté the Chicken

While your squash cools, season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Melt a tablespoon of butter in a large skillet over medium-high heat, then add the chicken. Cook, stirring occasionally, until the pieces are no longer pink in the center—usually about 7 minutes. Avoid crowding the pan to help the chicken brown nicely. Once cooked, transfer the chicken to a plate and tent it with foil to keep warm.

Step 3: Build the Sauce

In the same skillet, add the remaining butter, minced garlic, and shallot. Sauté for 1 to 2 minutes until fragrant and softened but not browned. Stir in the sun-dried tomatoes and cook for another minute to release their rich flavor. Pour in the heavy cream, bringing it to a gentle bubble for 1 to 2 minutes—this step helps the sauce thicken just enough. Turn off the heat, then stir in the Parmesan cheese and baby spinach until the cheese melts and spinach wilts slightly. Finally, return the chicken and any accumulated juices to the pan.

Step 4: Combine the Spaghetti Squash with the Sauce

Fold the cooked spaghetti squash strands into the creamy sauce, mixing gently to coat every bite with that rich Tuscan flavor. This is the moment where the dish really comes together—you’ll want to taste and adjust for salt and pepper here if needed. I love to add a sprinkle of fresh parsley on top for brightness and color before serving.

How to Serve Tuscan Chicken and Spaghetti Squash Skillet Recipe

Garnishes

I always sprinkle fresh chopped parsley on top just before serving. It adds a lovely pop of color and a gentle herbal note that brightens the creamy, rich sauce. Sometimes I also add a bit of grated Parmesan for extra cheesy goodness—because, why not?

Side Dishes

I like pairing this dish with a crisp, simple salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted or steamed asparagus or green beans make great veggie sides, too. If you’re feeling indulgent, some crusty garlic bread also fits right in.

Creative Ways to Present

For a dinner party, I’ve served this dish in individual cast iron skillets—they look charming and keep the food warm longer. You can also pile the Tuscan chicken and squash onto bedded plates with a swirl of extra sauce and garnish with a few sun-dried tomato strips for a restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

Leftover Tuscan Chicken and Spaghetti Squash stores beautifully in an airtight container in the fridge. I recommend eating it within 3 to 5 days to enjoy that fresh-tasting cream sauce and tender chicken at their best.

Freezing

I’ve frozen leftovers successfully by portioning them into freezer-safe containers. When thawed, the sauce is still creamy and the chicken remains tender, although the spinach wilts more—still tasty, just a bit different in texture.

Reheating

For the best texture, reheat gently on the stovetop over low heat, stirring often to prevent the sauce from separating. A splash of cream or broth helps revive the sauce if it feels too thick. Microwaving works too—just heat in short bursts and stir between sessions to keep things creamy.

FAQs

Final Thoughts

This Tuscan Chicken and Spaghetti Squash Skillet Recipe has honestly changed how I think about comfort food. It’s creamy, cozy, and satisfying without leaving you feeling weighed down. I love how adaptable it is to whatever ingredients or dietary tweaks you need, and that ease makes it so approachable. Trust me, when you make this recipe, it’s like inviting a little bit of Italy straight into your kitchen—and everyone will thank you for it. Give it a go, and you might just find a new favorite in your rotation like I did!

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