Tuscan chicken spaghetti squash delivers indulgent flavor without sacrificing nutrition. Creamy, savory, and lightly sweet from roasted spaghetti squash strands, this dish is packed with protein, fiber, and nutrient-rich veggies. It’s naturally gluten-free, low-carb, and incredibly satisfying—perfect for weeknight dinners or meal prep!

We developed this recipe to prove that comfort food can also support your health goals. Our team tested countless variations to ensure maximum flavor while keeping it wholesome. This particular version balances tender chicken, a luscious cream sauce, and vibrant spinach for a dish your family will request again and again.

Why This Tuscan Chicken Spaghetti Squash Is Good for You

High in protein: With over 30g of protein per serving, this recipe supports muscle repair and sustained energy.
Rich in vitamins: Spinach and sun-dried tomatoes provide iron, vitamin A, and potassium, boosting overall health.
Low-carb and gluten-free: Spaghetti squash is a fantastic pasta alternative for those cutting carbs or avoiding gluten.
Healthy fats: Parmesan and cream provide satisfying fat for fullness while enhancing flavor.
Fiber-rich: Spaghetti squash and spinach help improve digestion and keep you feeling satisfied longer.

Wholesome Ingredients for This Tuscan Chicken Spaghetti Squash

Every ingredient in this easy Tuscan chicken recipe was chosen to provide both flavor and nutrition. Here’s a closer look at a few key stars:

Spaghetti Squash: This low-calorie veggie acts as a satisfying pasta substitute and is rich in vitamins B6 and C. Select one with a firm, unblemished rind for the best results. You can also pre-cook it to save time.
Chicken: We recommend boneless, skinless chicken breast or thighs for lean protein. Feel free to use tofu or chickpeas for a vegetarian twist.
Sun-Dried Tomatoes: Loaded with antioxidants and a concentrated umami flavor, they elevate this creamy Tuscan chicken with spinach. Choose varieties packed in olive oil for added richness.
Heavy Cream: The key to a velvety sauce. Swap for coconut cream if you’re looking for a dairy-free option.

Tuscan Chicken Spaghetti Squash Recipe Details

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients for Tuscan Chicken Spaghetti Squash

1 medium spaghetti squash
1 pound boneless, skinless chicken (cut into bite-size pieces)
Salt and 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, for garnish)

How to Make Tuscan Chicken Spaghetti Squash

Carefully pierce the spaghetti squash with a knife several times. Place it on a microwave-safe plate and cook on high for 8-12 minutes until tender. Let it cool while preparing the chicken.
Season the chicken pieces with salt, pepper, and Italian seasoning.
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for about 7 minutes until no longer pink. Remove the chicken and cover to keep warm.
Add the remaining butter to the skillet, then stir in garlic and shallot. Cook for 1-2 minutes or until fragrant and softened.
Mix in the sun-dried tomatoes and cook for one more minute.
Pour in the heavy cream and cook until the mixture is bubbly and hot, about 2 minutes. Turn off the heat and stir in Parmesan cheese and spinach until the spinach wilts.
Add the chicken back into the skillet, including any juices from the plate.
Cut the cooled spaghetti squash in half lengthwise, scoop out the seeds, and shred the spaghetti-like strands with a fork.
Stir the squash into the cream sauce until fully coated. Serve hot, garnished with parsley if desired.

How to Customize This Tuscan Chicken Spaghetti Squash for Your Diet

Keto: This recipe is already keto-friendly! Just double the parmesan for even more fat and flavor.
Vegan: Swap the chicken for pan-seared tofu or chickpeas, and use coconut milk instead of heavy cream with nutritional yeast to mimic the cheesy flavor.
Dairy-Free: Substitute the butter with olive oil and the cream with coconut cream or cashew cream.
Low-Calorie: Reduce the butter to 1 tablespoon and swap heavy cream for unsweetened almond milk thickened with a bit of cornstarch.

Our Team’s Tips for the Best Tuscan Chicken Spaghetti Squash

Prep Ahead: Cook the spaghetti squash in advance and store it in the fridge for up to three days.
Roast for Deeper Flavor: If time allows, roast the spaghetti squash instead of microwaving for a nuttier taste.
Layer Flavors: Deglaze the skillet with a splash of white wine or chicken broth after cooking the garlic for added depth.
Storage: Keep leftovers in an airtight container in the fridge for 3–5 days. Gently reheat in a skillet to avoid separating the cream sauce.

Tuscan Chicken Spaghetti Squash FAQs

Can I make this recipe vegetarian?

Yes, you can swap chicken for plant-based protein options like tofu or chickpeas. The creamy spinach sauce pairs wonderfully with vegetarian ingredients.

What’s the best way to reheat leftovers?

Reheat gently in a skillet over medium heat, adding a splash of cream or broth to loosen the sauce if necessary.

Is spaghetti squash keto-friendly?

Spaghetti squash is a fantastic low-carb alternative to pasta, making it perfect for keto diets.

What other greens can I use besides spinach?

Kale or arugula makes excellent substitutes if you don’t have spinach on hand. Simply chop them finely for quicker cooking.

This Tuscan chicken spaghetti squash proves that healthy eating doesn’t have to mean bland or boring. Packed with protein, nutrient-dense veggies, and bold Italian flavors, it’s a family favorite you’ll want on repeat. What’s your favorite way to incorporate spaghetti squash into meals? Let us know in the comments!

Tuscan chicken spaghetti squash

This Tuscan chicken spaghetti squash offers a creamy and savory dish that’s both indulgent and healthy. Packed with protein, fiber, and vibrant veggies, it’s the best spaghetti squash chicken recipe you’ll want for quick weeknight dinners!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

1 medium spaghetti squash
1 pound boneless, skinless chicken (cut into bite-size pieces)
Salt and 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, for garnish)

Instructions

Carefully pierce the spaghetti squash with a knife several times. Place it on a microwave-safe plate and cook on high for 8-12 minutes until tender. Let it cool while preparing the chicken.
Season the chicken pieces with salt, pepper, and Italian seasoning.
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for about 7 minutes until no longer pink. Remove the chicken and cover to keep warm.
Add the remaining butter to the skillet, then stir in garlic and shallot. Cook for 1-2 minutes or until fragrant and softened.
Mix in the sun-dried tomatoes and cook for one more minute.
Pour in the heavy cream and cook until the mixture is bubbly and hot, about 2 minutes. Turn off the heat and stir in Parmesan cheese and spinach until the spinach wilts.
Add the chicken back into the skillet, including any juices from the plate.
Cut the cooled spaghetti squash in half lengthwise, scoop out the seeds, and shred the spaghetti-like strands with a fork.
Stir the squash into the cream sauce until fully coated. Serve hot, garnished with parsley if desired.

Delicious Tuscan Chicken Spaghetti Squash for a Healthy Dinner