Are you tired of the same old dinner routine? Looking to spice up your meals with something new and exciting? Well, look no further because we have the perfect recipe for you! Indulge in a mouthwatering fusion of flavors with my Spaghetti Squash Tuscan Chicken Alfredo recipe! It is made with savory chicken, tender spaghetti squash, and a homemade creamy Alfredo sauce. I think that this recipe is such a fun, healthier twist on a classic dish while not sacrificing on the flavor!
This is a great meal prep meal as well. It reheats great, and you don’t have to worry about all of the sauce soaking into the noodles and being stuck with no sauce!!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
The Inspiration Behind the Dish
My goal with this recipe was to create a dish that is both delicious and nutritious. i wanted to create a healthier twist on classic chicken Alfredo while still delivering on flavor. Eating healthy should never be boring! By incorporating spaghetti squash as a substitute for traditional pasta, we not only reduce the calorie and carb count but also add a dose of vitamins and minerals to this dish. And by infusing it with Tuscan-inspired ingredients like sun-dried tomatoes, spinach, and garlic, we elevate the flavors to all new heights!
Ingredients
- Chicken – 1 1/2 pounds of chicken breasts, boneless & skinless.
- Spaghetti Squash – 1 medium spaghetti squash, or half of a large one. You need roughly 2 heaping cups full of shredded spaghetti squash.
- Shallots – 2 shallots, diced finely.
- Sun-Dried Tomatoes – 2 teaspoons chopped sun-dried tomatoes (julienne cut)
- Garlic – 2 teaspoons of minced garlic.
- Salt & Pepper – To taste.
- Italian Seasoning – 2 teaspoons of Italian seasoning, or to taste
- Butter – 1 1/2 tablespoons of butter.
- Heavy Cream – 1 cup of heavy whipping cream. You can use a dairy free one if you need to!
- Parmesan Cheese – 1/3 cup of Parmesan cheese, grated
- Baby Spinach – 3 ounces of fresh baby spinach.
What Are The Dietaries of This Meal?
This dish is gluten free, nut free, soy free, and keto friendly.
Instructions
- Preheat your oven to 400°F. Cut your spaghetti squash in half. Place on a large baking sheet. Drizzle with olive oil & season with salt & pepper. Bake in the oven for 45-50 minutes.
- When the squash is almost done, season your chicken with salt, pepper and Italian seasoning.
- Melt 1 tablespoon of the butter in a large, deep skillet or wok over medium-high heat. Add the chicken and cook until fully cooked through. Set aside onto a plate & dice. Shred your spaghetti squash with 2 forks.
- Add the remaining 1/2 tbsp. butter to the pan. Sauté the garlic and shallot. Cook 1-2 minutes or until they just start to soften. Add in the sun-dried tomatoes and cook an additional minute.
- Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
- Turn the heat down to low and stir in the Parmesan cheese and spinach. Add the chicken and spaghetti squash. Turn off heat. Stir until sauce is fully incorporated. Split into 5 servings & enjoy!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
My favorite storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Spaghetti Squash Tuscan Chicken Alfredo
Are you tired of the same old dinner routine? Looking to spice up your meals with something new and exciting? Well, look no further because we have the perfect recipe for you! Indulge in a mouthwatering fusion of flavors with my Spaghetti Squash Tuscan Chicken Alfredo recipe! It is made with savory chicken, tender spaghetti squash, and a homemade creamy Alfredo sauce. I think that this recipe is such a fun, healthier twist on a classic dish while not sacrificing on the flavor!
Ingredients
For the Main:
Instructions
-
Preheat your oven to 400°F. Cut your spaghetti squash in half. Place on a large baking sheet. Drizzle with olive oil & season with salt & pepper. Bake in the oven for 45-50 minutes.
-
When the squash is almost done, season your chicken with salt, pepper and Italian seasoning.
-
Melt 1 tablespoon of the butter in a large, deep skillet or wok over medium-high heat. Add the chicken and cook until fully cooked through. Set aside onto a plate & dice. Shred your spaghetti squash with 2 forks.
-
Add the remaining 1/2 tbsp. butter to the pan. Sauté the garlic and shallot. Cook 1-2 minutes or until they just start to soften. Add in the sun-dried tomatoes and cook an additional minute.
-
Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
-
Turn the heat down to low and stir in the Parmesan cheese and spinach. Add the chicken and spaghetti squash. Turn off heat. Stir until sauce is fully incorporated. Split into 5 servings & enjoy!
Servings 5
- Amount Per Serving
- Calories 374kcal
- % Daily Value *
- Total Fat 22.9g36%
- Saturated Fat 14.2g71%
- Cholesterol 168mg57%
- Sodium 901mg38%
- Total Carbohydrate 6.9g3%
- Dietary Fiber 0.8g4%
- Sugars 1.8g
- Protein 30.7g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
