Hey y'all! If you crave bold, creamy, and savory flavors with a wholesome twist, this Tuscan Chicken and Spaghetti Squash recipe is about to become your new dinnertime favorite. Between juicy, herbed Chicken, a garlicky sun-dried tomato cream sauce, and golden strands of spaghetti squash, every bite tastes like a Tuscan vacation. Perfect for cozy weeknights, impressing family, or simply treating yourself to something special—let's get cooking!

Why You’ll Love This Tuscan Chicken and Spaghetti Squash

Loaded with protein, fiber, and vibrant Mediterranean taste.
Keto-friendly, gluten-free, and lighter than traditional pasta dishes.
Easy to prepare for meal prepping or busy weeknights.
Makes vegetables exciting even for picky eaters!
Hearty and creamy without feeling heavy thanks to the spaghetti squash base.

Ingredients for Tuscan Chicken and Spaghetti Squash

1 medium spaghetti squash (about 3 lbs)
2 boneless, skinless chicken breasts (about 1 lb total)
2 tablespoon olive oil, divided
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
3 garlic cloves, minced
½ cup sun-dried tomatoes, drained and chopped
1 cup baby spinach, roughly chopped
1 cup heavy cream
½ cup grated Parmesan cheese
Fresh basil leaves, for garnish (optional)

How to Make Tuscan Chicken and Spaghetti Squash

Step 1: Prepare the Spaghetti Squash

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon olive oil over the cut sides and season with a pinch of salt.
Place cut side down on the baking sheet and roast for 35-40 minutes, until tender and strands easily pull apart with a fork. Let cool slightly, then use a fork to shred into spaghetti-like strands.

Step 2: Sear the Chicken

While the squash cooks, pat chicken breasts dry. Season both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Remove and rest for 5 minutes, then slice thinly.

Step 3: Make the Creamy Tuscan Sauce

In the same skillet, reduce the heat to medium and add minced garlic. Sauté until fragrant, about 1 minute.
Stir in sun-dried tomatoes and spinach; cook until spinach wilts, about 2 minutes.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and simmer until thickened, 2-3 minutes. Season to taste.

Step 4: Bring It All Together

Add shredded spaghetti squash to the skillet and toss to coat in the sauce. Top with sliced chicken and warm everything through, about 2 minutes.
Garnish with fresh basil if desired and serve warm!

Notes for the Best Tuscan Chicken and Spaghetti Squash

If prepping ahead, roast and shred the spaghetti squash up to 2 days in advance—store in a sealed container in the fridge.
Want a dairy-free version? Use canned coconut milk and nutrition yeast for a creamy, cheese-free sauce (see dairy-free cream sauce ideas here).
Check doneness of the chicken with an instant-read thermometer to avoid overcooking.

Variations on Tuscan Chicken and Spaghetti Squash

Mushroom Tuscan Chicken: Add 1 cup sliced cremini mushrooms when sautéing the garlic for earthy flavor.
Vegan Tuscan “Chicken”: Swap chicken for cubes of sautéed tofu or roasted chickpeas.
Lemon Pesto Twist: Stir in 2 tablespoons basil pesto and a squeeze of lemon juice into the sauce before tossing with squash.

Required Equipment for Tuscan Chicken and Spaghetti Squash

Baking sheet
Sharp knife and cutting board
Large oven mitts
Large skillet
Tongs or spatula
Fork (for shredding squash)
Measuring cups and spoons

Storage Instructions for Tuscan Chicken and Spaghetti Squash

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of cream or water to restore creaminess. Not freezer-friendly, as the sauce and spaghetti squash may separate and become watery when thawed.

Serving Recommendations for Tuscan Chicken and Spaghetti Squash

Serve with a crisp green salad tossed in balsamic vinaigrette for a refreshing contrast.
Pair with crusty whole-grain bread to soak up the extra sauce.
Enjoy with a glass of dry white wine, such as Pinot Grigio, to complement the creamy, garlicky notes.

Pro Tips for Perfect Tuscan Chicken and Spaghetti Squash

Tent the chicken loosely with foil while it rests to keep it juicy (more tips here).
Don’t overcook the squash—over-roasting can make the strands too mushy instead of gorgeously al dente.
Use freshly grated Parmesan for a silkier, more nuanced sauce and optimal melting (spaghetti squash tips).