Homemade Tuscan Chicken and Spaghetti Squash Recipe

Comfort food doesn’t have to mean giving up on eating healthy. I spent years thinking I had to choose between food that made me feel good and food that was good for me. Then I discovered spaghetti squash, and everything changed.

This Tuscan chicken recipe has become my go-to when I want something hearty but don’t want to feel heavy afterward. The spaghetti squash gives you all that satisfying pasta texture without the carb crash. And the Tuscan flavors? They make this dish feel like a warm hug on a plate.

The best part is how simple it comes together. You roast the squash while you cook the chicken, so everything finishes at the same time. No juggling multiple pots or worrying about timing. Just good food that happens to be good for you too.

SAVE NOW

What Kind of Spaghetti Squash Should I Use?

When picking out spaghetti squash at the store, look for one that feels heavy for its size and has a firm, smooth skin without any soft spots or cracks. A medium-sized squash (around 2-3 pounds) is perfect for this recipe and will give you plenty of those signature spaghetti-like strands. The skin should be a pale yellow color – avoid any that are still green, as they’re not fully ripe yet. If you can only find a larger squash, don’t worry, you’ll just have some extra for leftovers or another meal later in the week.

SAVE NOW

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Spaghetti squash: If you can’t find spaghetti squash, zucchini noodles (spiralized) or shirataki noodles work well. You can also use regular pasta like angel hair or thin spaghetti if you prefer.
• Chicken breasts: Chicken thighs are a great substitute and actually stay more tender. You can also use leftover rotisserie chicken – just shred it and add it during the last few minutes of cooking.
• Sun-dried tomatoes: Regular diced tomatoes or roasted red peppers can step in here. If using fresh tomatoes, add them with the cherry tomatoes so they have time to cook down.
• Heavy cream: Half-and-half works fine, though the sauce won’t be quite as rich. For a lighter option, try Greek yogurt stirred in at the end (off the heat to prevent curdling).
• Fresh spinach: Frozen spinach works too – just thaw and squeeze out excess water first. Kale or arugula also make good substitutes if you have them on hand.
• Italian seasoning: Mix your own with equal parts dried basil, oregano, and thyme. A pinch of garlic powder doesn’t hurt either.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking spaghetti squash is overcooking it, which turns those lovely strands into mush – aim for tender but still slightly firm strands by checking with a fork after 35-40 minutes of roasting. Don’t skip seasoning the squash cavity with salt and pepper before roasting, as this adds flavor from the inside out and prevents bland results. When cooking the chicken, avoid the temptation to move it around in the pan too much – let it develop a golden crust on one side before flipping to ensure juicy, properly cooked meat. For the cream sauce, keep the heat at medium-low and add the heavy cream gradually while stirring constantly to prevent it from breaking or curdling, and always add the Parmesan cheese off the heat to keep it smooth and creamy.

SAVE NOW

What to Serve With Tuscan Chicken and Spaghetti Squash?

This hearty dish is pretty complete on its own, but I love serving it with some warm garlic bread or crusty Italian bread to soak up all that creamy sauce. A simple arugula salad with lemon vinaigrette makes a nice fresh contrast to the rich flavors, and the peppery greens pair beautifully with the sun-dried tomatoes and basil. If you want to keep things light, roasted vegetables like zucchini or bell peppers work great on the side. For wine lovers, a crisp Pinot Grigio or Chianti complements the Italian flavors perfectly.

Storage Instructions

Refrigerate: This Tuscan chicken and spaghetti squash keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two as everything melds together. I like to store the chicken and squash mixture together since they complement each other so nicely.

Freeze: You can freeze this dish for up to 3 months, though I’d recommend freezing the chicken and spaghetti squash separately from any cream sauce. The cream tends to separate when frozen, but the chicken and squash freeze beautifully. Just thaw overnight in the fridge before reheating.

Warm Up: To reheat, I usually warm it gently in a skillet over medium-low heat with a splash of chicken broth or cream to bring back that creamy texture. You can also microwave it in 30-second intervals, stirring between each one. The spaghetti squash might release a bit more moisture when reheated, but it still tastes great.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5100-5700
• Protein: 210-240 g
• Fat: 240-280 g
• Carbohydrates: 450-510 g

Ingredients

For the Tuscan chicken and squash:

• 2 boneless, skinless chicken breast halves
• 2 tbsp olive oil
• 1 tsp dried italian herb blend
• Salt and black pepper, to taste
• 1 medium spaghetti squash
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 2 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup baby spinach leaves
• 1 cup cherry tomatoes, cut in half
• 1/2 cup heavy whipping cream
• 1/4 cup parmesan, grated
• Fresh basil, for garnish

For the baked pasta:

• 1 cup homemade pesto sauce
• 1 box (16 oz) organic rigatoni pasta
• 2 tbsp extra virgin olive oil
• 1 can (15 oz) organic tomato sauce
• 4 cups ricotta cheese (regular or part skim)
• 3 cups mozzarella, shredded (organic)
• 1 cup parmesan, freshly grated
• 2–3 tbsp reserved pasta water

Step 1: Prepare and Roast the Spaghetti Squash

• 1 medium spaghetti squash
• 1 tbsp olive oil
• salt and black pepper, to taste

Preheat your oven to 375°F (190°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the inside of each half with olive oil and season generously with salt and black pepper.

Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and can be easily pierced with a fork.

Once cooked, use a fork to gently scrape out long strands, creating ‘spaghetti.’ Set the roasted spaghetti squash aside.

Step 2: Season and Sear the Chicken Breasts

• 2 boneless, skinless chicken breast halves
• 1 tsp dried Italian herb blend
• salt and black pepper, to taste
• 2 tbsp olive oil

Season the boneless, skinless chicken breast halves on both sides with the dried Italian herb blend, salt, and black pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

When the oil is hot, add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through.

Remove the chicken from the skillet and let it rest to keep it juicy before slicing.

I always rest the chicken for at least 5 minutes so it stays tender.

Step 3: Make the Tuscan Sauce

• 2 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup cherry tomatoes, cut in half
• 1 cup baby spinach leaves
• 1/2 cup heavy whipping cream
• 1/4 cup Parmesan, grated
• salt and black pepper, to taste

In the same skillet used for the chicken, add minced garlic and sauté for about 1 minute until fragrant.

Add the chopped sun-dried tomatoes and halved cherry tomatoes; cook for 2-3 minutes, allowing the tomatoes to soften and their flavors to meld.

Stir in the fresh baby spinach leaves and continue to cook until the spinach wilts.

Pour in the heavy whipping cream and grated Parmesan cheese, stirring constantly as the sauce thickens and becomes creamy.

Season the sauce with additional salt and black pepper to taste.

To deepen the flavor, I sometimes sneak in an extra sprinkle of Parmesan.

Step 4: Assemble and Serve

• roasted spaghetti squash from Step 1
• Tuscan sauce from Step 3
• cooked chicken breasts from Step 2
• fresh basil, for garnish

Arrange the roasted spaghetti squash strands from Step 1 onto serving plates.

Spoon the creamy Tuscan sauce from Step 3 over the squash, then top each plate with the cooked, sliced chicken breasts from Step 2.

Garnish with fresh basil leaves just before serving for a burst of color and fresh flavor.

Homemade Tuscan Chicken and Spaghetti Squash Recipe

Delicious Homemade Tuscan Chicken and Spaghetti Squash Recipe recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 5400 kcal

Ingredients

  

For the Tuscan chicken and squash:

• 2 boneless, skinless chicken breast halves
• 2 tbsp olive oil
• 1 tsp dried Italian herb blend
• salt and black pepper, to taste
• 1 medium spaghetti squash
• 1 tbsp olive oil
• salt and black pepper, to taste
• 2 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup baby spinach leaves
• 1 cup cherry tomatoes, cut in half
• 1/2 cup heavy whipping cream
• 1/4 cup Parmesan, grated
• fresh basil, for garnish

For the baked pasta:

• 1 cup homemade pesto sauce
• 1 box (16 oz) organic rigatoni pasta
• 2 tbsp extra virgin olive oil
• 1 can (15 oz) organic tomato sauce
• 4 cups ricotta cheese (regular or part skim)
• 3 cups mozzarella, shredded (organic)
• 1 cup Parmesan, freshly grated
• 2–3 tbsp reserved pasta water

Instructions

 

• Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil and season generously with salt and black pepper. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and can be easily pierced with a fork. Once cooked, use a fork to gently scrape out long strands, creating 'spaghetti.' Set the roasted spaghetti squash aside.
• Season the boneless, skinless chicken breast halves on both sides with the dried Italian herb blend, salt, and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest to keep it juicy before slicing. I always rest the chicken for at least 5 minutes so it stays tender.
• In the same skillet used for the chicken, add minced garlic and sauté for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and halved cherry tomatoes; cook for 2-3 minutes, allowing the tomatoes to soften and their flavors to meld. Stir in the fresh baby spinach leaves and continue to cook until the spinach wilts. Pour in the heavy whipping cream and grated Parmesan cheese, stirring constantly as the sauce thickens and becomes creamy. Season the sauce with additional salt and black pepper to taste. To deepen the flavor, I sometimes sneak in an extra sprinkle of Parmesan.
• Arrange the roasted spaghetti squash strands from Step 1 onto serving plates. Spoon the creamy Tuscan sauce from Step 3 over the squash, then top each plate with the cooked, sliced chicken breasts from Step 2. Garnish with fresh basil leaves just before serving for a burst of color and fresh flavor.