Description
Rich, creamy, and packed with Tuscan-inspired flavor—this dish brings serious comfort without the carb crash. Juicy chicken in a garlicky parmesan cream sauce, tossed with sun-dried tomatoes and spinach, all served over roasted spaghetti squash for a cozy, low-carb twist on pasta night.
Ingredients
For the Chicken & Sauce
2 boneless, skinless chicken breasts
Salt, pepper, garlic powder
1 tbsp olive oil
2 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
1 cup baby spinach
1/2 cup heavy cream or half & half
1/3 cup grated Parmesan cheese
For the Spaghetti Squash
1 medium spaghetti squash
Olive oil, salt & pepper
Instructions
Preheat oven to 400°F (200°C). Halve the squash, remove seeds, and brush with olive oil. Roast cut-side down for 35–40 minutes. Scrape with a fork to create strands.
Season chicken with salt, pepper, and garlic powder. Sear in olive oil until golden and cooked through. Remove and slice.
In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes.
Add cream and Parmesan, stirring until smooth. Add spinach and cook until wilted. Return chicken to skillet and spoon sauce over top.
Serve creamy chicken over beds of spaghetti squash. Garnish with more Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 470 / Serving
- Fat: 30 / Serving
- Carbohydrates: 14 / Serving
- Fiber: 4 / Serving
- Protein: 38 / Serving