Tuscan Chicken and Spaghetti Squash Skillet Recipe

I’ve got to tell you about this Tuscan Chicken and Spaghetti Squash Skillet Recipe—it’s one of those meals that feels fancy but comes together surprisingly quickly. The creamy sauce, tender chicken, and the mild sweetness of the spaghetti squash create a comforting mix that’s perfect for any night you want something satisfying without the heaviness of pasta. I love this recipe because it’s light yet indulgent, and it’s packed with flavor thanks to sun-dried tomatoes and fresh spinach. If you’re trying to cut back on carbs or just want to sneak in more veggies, the spaghetti squash is a brilliant substitution, and it pairs beautifully with the warm Tuscan flavors.

When I first tried this Tuscan Chicken and Spaghetti Squash Skillet Recipe, I was amazed at how easy it was to make yet how impressive it looked on the plate. It’s excellent for busy weeknights or when you want to whip up something a little different for family or friends without fuss. Plus, because it’s a one-pan dish, cleaning up is a breeze, which makes it an instant favorite in my house. Stick with me here—I’ll share all my tips so you’ll get that creamy sauce just right and the chicken perfectly cooked every time.

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Ingredients You’ll Need

The ingredients for this Tuscan Chicken and Spaghetti Squash Skillet Recipe come together seamlessly — you’ll find pantry staples combined with a few special touches like sun-dried tomatoes that add that classic Tuscan flair. Using fresh spinach and Parmesan keeps the dish bright and flavorful.

• Spaghetti squash: This acts as the pasta substitute, bringing a slightly nutty flavor and wonderful texture once cooked and shredded.
• Boneless, skinless chicken: Bite-sized pieces cook quickly and soak up all the delicious sauce.
• Italian seasoning: A simple blend that gives the dish its unmistakable rustic Italian vibe.
• Butter: Adds richness and helps build the sauce, giving it a silky mouthfeel.
• Garlic: Essential aroma and flavor that wakes up the palate.
• Shallot: Milder and sweeter than onions, it softens nicely and adds subtle depth.
• Sun-dried tomatoes: Packed in oil for extra flavor, these bring a tangy sweetness that makes each bite pop.
• Heavy cream: The base of the luscious sauce that ties everything together beautifully.
• Parmesan cheese: Grated fresh for nutty, salty goodness and to thicken the sauce.
• Baby spinach: Adds a fresh, leafy green note and color contrast.
• Fresh parsley (optional): I love this for a pop of brightness and a pretty garnish.

Variations

This Tuscan Chicken and Spaghetti Squash Skillet Recipe is wonderfully adaptable. I like to tweak it depending on what’s in my fridge or the season, so feel free to make it your own.

• Swap the chicken: I’ve made this with shrimp or even turkey sausage and enjoyed a different but equally satisfying twist.
• Go dairy-free: Use coconut cream or cashew cream instead of heavy cream for a non-dairy option that still feels indulgent.
• Add heat: Sometimes, I add a pinch of red pepper flakes when cooking the garlic to give the dish a subtle kick.
• Greens swap: Baby kale or arugula work nicely instead of spinach if you want a different texture and flavor.

How to Make Tuscan Chicken and Spaghetti Squash Skillet Recipe

Step 1: Cook the spaghetti squash quickly and safely

Start by piercing the spaghetti squash several times in the center with a sharp knife – carefully now, it’s firm! Then place it on a microwave-safe plate and zap it on high for 8 to 12 minutes until it’s tender but not mushy. This microwave shortcut saves so much time compared to roasting. Once it cools, you’ll cut it open lengthwise, scoop out the seeds, and fork out those beautiful spaghetti-like strands.

Step 2: Season and cook the chicken

While the squash cooks, season your bite-sized chicken pieces with salt, pepper, and that lovely Italian seasoning. Melt a tablespoon of butter in a large, deep skillet over medium-high heat, then add the chicken. Cook it, stirring occasionally, until it’s no longer pink and has a nice golden color—usually about 7 minutes. Once done, remove it and tent it with foil to keep warm (don’t skip this step, it really helps maintain juiciness).

Step 3: Build the flavorful sauce

In the same skillet, add the remaining butter and toss in minced garlic and shallot. Sauté them until fragrant and just softened, around 1 to 2 minutes—don’t let the garlic burn! Then stir in the julienned sun-dried tomatoes and cook for another minute. Pour in the heavy cream and let it heat until it’s bubbly and slightly thickened, about 1 to 2 minutes on medium heat.

Step 4: Finish with cheese, greens, and chicken

Turn off the heat and stir in the grated Parmesan cheese along with the fresh baby spinach. The residual heat will wilt the spinach gently without overcooking. Add the cooked chicken back into the skillet along with any juices on the plate, giving everything a good mix to coat with the creamy sauce.

Step 5: Combine spaghetti squash and serve

Lastly, fold the forked spaghetti squash strands into the skillet, stirring gently until every strand is coated with that gorgeous sauce. Garnish with fresh parsley if you have it on hand—the color alone brightens up the dish. Serve immediately and get ready for some compliments!

How to Serve Tuscan Chicken and Spaghetti Squash Skillet Recipe

Garnishes

I often garnish this dish with fresh, chopped parsley for a pop of color and a bright herbal note that complements the creamy sauce beautifully. Sometimes, I sprinkle a bit of extra Parmesan on top just before serving for an extra cheesy finish. A drizzle of good quality olive oil also adds a nice glossy look and a subtle fruity flavor.

Side Dishes

This skillet recipe stands well on its own but pairs wonderfully with a light side salad dressed with lemon vinaigrette or some roasted veggies like asparagus or broccoli. Garlic bread or a crisp baguette is also lovely if you want something to soak up every last bit of that luscious sauce.

Creative Ways to Present

For a special occasion, I like to serve the Tuscan Chicken and Spaghetti Squash right in mini cast iron skillets— it looks cozy and inviting, plus it keeps everything warm at the table. Another fun idea is to nestle the spaghetti squash strands inside the hollowed-out squash shell itself for a rustic, impressive presentation that guests always ask about.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where it keeps beautifully for up to 3 to 5 days. The flavors deepen after sitting, and it’s a perfect next-day lunch or quick dinner. Just make sure to cool the dish completely before refrigerating to keep things fresh.

Freezing

While I don’t typically freeze this dish because the cream sauce can sometimes separate, it’s possible if you freeze it properly in airtight containers. Thaw overnight in the fridge and reheat gently on low heat, stirring often to keep the sauce creamy.

Reheating

To reheat, I recommend warming it gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Microwaving works too but keep the heat low and stir occasionally to avoid curdling the sauce or drying out the chicken.

FAQs

Final Thoughts

This Tuscan Chicken and Spaghetti Squash Skillet Recipe has become one of my go-to meals whenever I want something that feels a little special but is totally fuss-free. I hope you enjoy making it as much as I do—it’s comforting, creamy, and packed with flavor without being heavy. Whether you’re cooking for yourself, family, or friends, this dish hits the sweet spot of easy and elegant. Give it a try—I’m pretty sure it’ll become a favorite in your rotation, just like it did for me!

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