Tuscan-Style Skillet Chicken with Roasted Spaghetti Squash
A comforting low-carb dinner featuring spaghetti squash and chicken in a creamy Parmesan sauce with wilted spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 1 spaghetti squash
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups spinach
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 30–40 minutes, until the flesh is tender and a fork pulls out long strands.
- While the squash roasts, heat 1–2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and cook for 30–45 seconds until fragrant.
- Season the chicken breasts with salt, pepper, and Italian seasoning. Place the chicken in the skillet and cook for 6–7 minutes per side, until golden and an instant-read thermometer reads 165°F (74°C).
- Transfer the chicken to a cutting board and let rest for 5 minutes, then slice.
- Using the same skillet, pour in the heavy cream and bring to a gentle simmer over medium-low heat. Stir in the grated Parmesan until it melts and the sauce becomes smooth. Add the spinach and stir until just wilted. Adjust seasoning with salt and pepper.
- Scrape the roasted squash flesh with a fork into long strands. Divide the squash onto plates or a shallow serving bowl. Top with the creamy spinach sauce and arrange the sliced chicken over the top. Serve immediately.
Notes
For a lighter sauce, use half-and-half plus 1 teaspoon cornstarch. Baby kale can replace spinach for more texture.