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I first discovered Tuscan chicken at a small Italian restaurant years ago and became obsessed with recreating it at home. The original was served over pasta, but I wanted something lighter that I could enjoy more often without feeling weighed down. Enter spaghetti squash, my absolute favorite pasta alternative. This recipe brings together everything I love about Italian cooking: the aromatic garlic sizzling in olive oil, the way cream transforms into silky sauce with parmesan, and those beautiful Mediterranean ingredients like sun-dried tomatoes and fresh spinach. What makes this version special is the crispy bacon that adds smokiness and crunch to every bite. The chicken gets a beautiful sear before being sliced and nestled into the squash. It's rustic, comforting, and makes my kitchen smell like an Italian grandmother's house.
Why I love this recipe
I love this recipe because it proves that eating healthy doesn't mean eating boring. Every single component brings something essential to the dish. The spaghetti squash provides that satisfying pasta-like experience with a fraction of the carbs. The Tuscan cream sauce is rich without being heavy, thanks to the balance of chicken broth and cream. I love how the spinach wilts into the sauce, adding nutrition and beautiful color. The sun-dried tomatoes give sweet-tangy bursts that keep your taste buds excited. And that bacon, crispy and salty, elevates everything. This is my go-to recipe when I want to feel like I'm treating myself while still staying on track with my health goals. It's also incredibly impressive for dinner parties.
What You Need From Your Kitchen
- Spaghetti Squash: Cut in half lengthwise, seeds removed, roasted until tender and scraped into strands
- Chicken Breasts: Seasoned with Italian herbs, seared until golden, then sliced into bite-sized pieces
- Bacon: Chopped into small pieces and cooked until crispy for topping
- Fresh Spinach: Added to the sauce and wilted until tender
- Sun-Dried Tomatoes: Roughly chopped and stirred into the cream sauce
- Heavy Cream: Combined with chicken broth and parmesan to create the Tuscan sauce
- Parmesan Cheese: Freshly grated and whisked into the sauce until melted and smooth
Let's Make These Together
- Roast the spaghetti squash until fork-tender
- Preheat your oven to 400°F. Cut the squash in half lengthwise and scoop out all the seeds and stringy bits. Drizzle both halves with olive oil and season generously with salt and pepper. Place them cut-side down on a parchment-lined baking sheet and roast for 40-45 minutes. You'll know it's ready when a fork easily pierces the skin and the flesh pulls away in strands.
- Crisp up the bacon for that perfect crunch
- While the squash is roasting, chop your bacon strips into small pieces. Cook them in a large skillet over medium heat, stirring occasionally, until they're golden and crispy. This takes about 6-8 minutes. Transfer the bacon to a paper towel-lined plate but keep all that flavorful fat in the pan.
- Sear the chicken to golden perfection
- Season your chicken breasts with Italian seasoning, salt, and pepper on both sides. Add a drizzle of olive oil to the bacon fat and heat over medium-high. Sear the chicken for 5-6 minutes per side until beautifully golden and cooked through. Let it rest before slicing into strips.
- Build the creamy Tuscan sauce
- In the same skillet with all those delicious fond bits, sauté the minced garlic for about 30 seconds until it's fragrant. Pour in the chicken broth and use your spoon to scrape up all the browned bits. Add the heavy cream and bring everything to a gentle simmer. Whisk in the parmesan until you have a silky, smooth sauce.
- Bring everything together for serving
- Stir the sun-dried tomatoes and fresh spinach into the sauce, letting the spinach wilt for about 2 minutes. Scrape the spaghetti squash strands into the skillet and toss everything to coat. Top with your sliced chicken and crispy bacon bits. Serve hot with extra parmesan on the table.
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Switch Things Up
I remember the first time I swapped regular pasta for spaghetti squash in this recipe. I was skeptical, honestly. But that first forkful changed everything. The squash has this subtle sweetness that works magic with the savory Tuscan flavors. Now I like to roast my squash until the edges get slightly caramelized for extra depth. Sometimes I'll add a splash of white wine to the sauce when I'm feeling fancy, or throw in some artichoke hearts for extra Mediterranean vibes. If you want it spicier, a pinch of red pepper flakes does wonders. The beauty of this dish is how forgiving it is.
Perfect Pairings
This Tuscan chicken pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A glass of Pinot Grigio or Sauvignon Blanc complements the creamy sauce wonderfully. For a heartier meal, serve alongside some crusty garlic bread for sauce-soaking. Roasted asparagus or steamed broccoli make excellent vegetable sides that keep the meal low-carb while adding color to your plate.
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Frequently Asked Questions
- → Can I make this recipe ahead of time?
Yes, you can roast the spaghetti squash and cook the chicken up to 2 days ahead. Store them separately in the refrigerator. When ready to serve, make the sauce fresh and combine everything, reheating the chicken and squash in the sauce.
- → What can I substitute for heavy cream?
For a lighter version, you can use half-and-half or a combination of cream cheese and chicken broth. Coconut cream works for a dairy-free option, though it will add a subtle coconut flavor to the dish.
- → How do I know when the spaghetti squash is done?
The squash is ready when a fork easily pierces through the skin and flesh. The strands should pull away easily when scraped with a fork. If it still feels firm, roast for another 5-10 minutes.
- → Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs work wonderfully in this recipe and stay even more tender and juicy. They may need an extra minute or two of cooking time due to their thickness.
- → Is this recipe keto-friendly?
Yes, this recipe is keto-friendly with approximately 18g of carbs per serving, most of which come from the spaghetti squash and vegetables. It's high in healthy fats and protein, making it perfect for a low-carb lifestyle.
- → What can I use instead of bacon?
Pancetta or prosciutto make excellent substitutes for bacon. For a pork-free version, try turkey bacon or skip it entirely and add extra sun-dried tomatoes for flavor.
Conclusion
This Tuscan Chicken and Spaghetti Squash is the ultimate low-carb comfort meal that doesn't sacrifice flavor. The creamy garlic parmesan sauce clings to every strand of squash while the tender chicken and crispy bacon make it hearty and satisfying. It's a dish that feels indulgent but keeps things light and nutritious. Perfect for meal prep, weeknight dinners, or impressing guests who won't even miss the pasta.