Description
A creamy Tuscan-style chicken dish served over roasted spaghetti squash, offering a low-carb, gluten-free alternative to traditional pasta.
Ingredients
- 1 spaghetti squash
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh 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). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut faces with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, until strands easily pull out.
- While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Pat the chicken breasts dry, season with salt, pepper, and Italian seasoning, and add to the skillet. Cook until golden and cooked through, roughly 6-7 minutes per side. Let chicken rest for 5-10 minutes before slicing.
- In the same skillet, lower heat to medium-low and add heavy cream. Bring to a gentle simmer, scraping any browned bits. Stir in Parmesan until smooth, then add spinach and stir until wilted. Adjust seasoning with salt and pepper.
- Use a fork to scrape the roasted squash into strands. Divide onto plates, spoon creamy sauce over, and top with sliced chicken. Serve immediately.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. If dairy-free, substitute with canned coconut cream and nutritional yeast. Swap chicken breasts for thighs for darker meat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian