Pierce the spaghetti squash several times with a sharp knife. Microwave the squash on high for 8–12 minutes until tender, turning it halfway through. Allow it to cool slightly before slicing it in half lengthwise and scooping out the seeds.

Pat the boneless, skinless chicken dry with paper towels and season both sides with salt, pepper, and Italian seasoning.

In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the seasoned chicken and cook for about 7 minutes until golden brown and cooked through. Remove the chicken and cover with foil.

In the same skillet, add the remaining tablespoon of butter. Once melted, add minced garlic and shallot, cooking for 1–2 minutes until fragrant and golden.

Stir in the sun-dried tomatoes and sauté for an additional minute.

Pour in the heavy cream, stirring continuously. Bring to a gentle simmer for about 1–2 minutes until bubbly and slightly thickened.

Stir in the grated Parmesan cheese and baby spinach. Return the cooked chicken to the skillet, ensuring each piece is coated in the creamy sauce.

Add the reserved spaghetti squash strands to the skillet, gently mixing together until well combined. Warm over low heat for a couple of minutes.

Transfer to serving plates and garnish with freshly chopped parsley.