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!
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.