Carefully pierce the spaghetti squash several times with a sharp knife. Place it on a microwave-safe plate and microwave on high for 8–12 minutes, turning if necessary, until tender enough to pierce easily. Set aside to cool.

While the squash cooks, pat the chicken pieces dry. Season evenly with salt, black pepper, and Italian seasoning.

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

Add the seasoned chicken and cook for about 6–8 minutes, stirring occasionally, until golden in places and completely cooked through. Chicken should reach an internal temperature of 165°F (74°C).

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

Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet.

Add the minced garlic and shallot. Cook for 1–2 minutes, stirring frequently, until softened and fragrant without allowing the garlic to burn.

Stir in the sun-dried tomatoes and cook for another minute.

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

Let the cream gently simmer for 1–2 minutes until hot and beginning to thicken. Avoid a vigorous boil.

Reduce the heat to low or remove the skillet briefly from the heat. Stir in the Parmesan until melted into a smooth, creamy sauce.

Add the baby spinach and stir until just wilted.

Return the cooked chicken and any accumulated juices to the skillet. Toss until thoroughly coated in the Tuscan cream sauce.

Once the spaghetti squash is cool enough to handle, carefully cut it in half lengthwise. Scoop out and discard the seeds.

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

Add the squash strands to the skillet and gently toss until everything is evenly coated. Warm the Tuscan Chicken and Spaghetti Squash over low heat for another minute if necessary.

Taste and adjust the salt and black pepper.

Garnish with fresh parsley and additional Parmesan, if desired, and serve warm