Carefully pierce the spaghetti squash several times with a sharp knife. Place it on a microwave-safe plate.

Microwave on high for approximately 8–12 minutes, turning if necessary, until the squash is tender enough to pierce easily. Set aside until cool enough to handle.

Meanwhile, season the chicken pieces with salt, black pepper, and Italian seasoning.

Melt 1 tablespoon butter in a large, deep skillet over medium-high heat.

Add the chicken in an even layer and cook for approximately 6–8 minutes, stirring occasionally, until browned and cooked through. The center of the chicken should reach 165°F (74°C).

Transfer the chicken to a clean plate and loosely cover to keep warm.

Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet.

Add the minced garlic and shallot. Cook for 1–2 minutes, stirring frequently, until fragrant and beginning to soften.

Add the sun-dried tomatoes and cook for another minute.

Pour in the heavy cream. Stir well, scraping up the flavorful browned bits from the bottom of the skillet.

Cook for 1–2 minutes, until the cream is hot and beginning to gently bubble.

Reduce the heat to low or remove the skillet briefly from the heat. Stir in the Parmesan until melted and smooth.

Add the baby spinach and stir until wilted.

Return the cooked chicken and any accumulated juices to the skillet.

When the squash is cool enough to handle, carefully cut it in half lengthwise and scoop out the seeds.

Run a fork through the flesh to separate it into spaghetti-like strands.

Add the squash strands to the skillet and gently toss until the Tuscan Chicken and Spaghetti Squash is evenly coated in the creamy sauce.

Taste and adjust the salt and black pepper if necessary.

Garnish with chopped fresh parsley and serve warm.