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Tuscan Chicken and Spaghetti Squash

A creamy, Italian-inspired dish featuring tender chicken in garlic-Parmesan sauce served over roasted spaghetti squash for a low-carb, comforting meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Italian, Low Carb
Calories: 420

Ingredients
  

Main
  • 2 spaghetti squash medium
  • 2 chicken breasts boneless, skinless
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 2 cups baby spinach

Equipment

  • Large skillet
  • Baking sheet
  • Chef’s knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, season, and roast cut-side down for 35–40 minutes.
  2. Season chicken with salt, pepper, paprika, and Italian seasoning.
  3. Heat olive oil and butter in a skillet. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
  4. In the same skillet, sauté garlic until fragrant, then add tomatoes and cook briefly.
  5. Stir in heavy cream and Parmesan, simmering until smooth.
  6. Add spinach and cook until wilted.
  7. Return chicken to skillet and simmer 3–4 minutes.
  8. Serve chicken and sauce over spaghetti squash strands.

Notes

For dairy-free, substitute coconut cream and nutritional yeast. Add mushrooms or sun-dried tomatoes for variation.