Low Carb Tuscan Chicken with Creamy Spaghetti Squash (Print Version)
Low Carb Tuscan Chicken and Spaghetti Squash offers a creamy, healthy dinner. Enjoy tender chicken, sun-dried tomatoes, and spinach over roasted spaghetti squash.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Golden Spaghetti Strands & Lean Protein
01 -
1 medium spaghetti squash (about 2 lbs)
02 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
03 -
2 tbsp olive oil
04 -
Salt and black pepper to taste
→ Creamy Tuscan Embrace
05 -
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
06 -
3 cloves garlic, minced
07 -
1 cup low-sodium chicken broth
08 -
1/2 cup heavy cream
09 -
1/2 cup grated Parmesan cheese
10 -
5 oz fresh spinach
11 -
1/2 tsp dried oregano
12 -
1/4 tsp red pepper flakes (optional)
→ Fresh Finish
13 -
1/4 cup fresh basil leaves, chopped, for garnish
# Instructions:
01 -
Preheat oven to 400°F. Carefully halve 1 medium spaghetti squash (about 2 lbs) lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tbsp olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender. This forms the 'spaghetti' for your Low Carb Tuscan Chicken and Spaghetti Squash.
02 -
While the squash roasts, season 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, with salt and black pepper. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
03 -
In the same skillet, reduce heat to medium. Add 1/2 cup sun-dried tomatoes (drained and chopped) and 3 cloves minced garlic. Sauté for 1-2 minutes, stirring constantly, until fragrant. This builds the aromatic base for your delicious Low Carb Tuscan Chicken and Spaghetti Squash.
04 -
Pour in 1 cup low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes (optional). Bring the sauce to a gentle simmer, stirring until slightly thickened.
05 -
Add 5 oz fresh spinach to the simmering sauce, stirring until it wilts, about 2-3 minutes. Return the cooked chicken pieces to the skillet, tossing gently to coat them evenly in the rich, creamy Tuscan sauce. Ensure everything is well combined and heated through.
06 -
Once the spaghetti squash is tender, use a fork to scrape out the golden strands. Divide the spaghetti squash among four serving plates. Top generously with the Low Carb Tuscan Chicken and Spaghetti Squash mixture. Garnish with 1/4 cup fresh chopped basil leaves before serving immediately.
# Notes:
01 -
For extra flavor, sprinkle the spaghetti squash halves with a pinch of garlic powder before roasting.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
If you prefer, boneless, skinless chicken thighs can be used instead of breasts for a richer flavor and juicier texture; adjust cooking time as needed.
04 -
A side salad with a light vinaigrette or a sprinkle of extra Parmesan cheese makes a wonderful accompaniment to this dish.
# Tools You'll Need:
01 -
Large skillet
02 -
Baking sheet
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
06 -
Large mixing bowl
07 -
Fork
# Nutrition Facts (Per Serving):
Calories: 582 kcal
Total Fat: 29 g
Total Carbohydrate: 16 g
Protein: 60 g