Step 1: Prepare Squash - Pierce the spaghetti squash with a fork, microwave on high for 8–12 minutes until tender, then cool, cut in half, and scoop out seeds.

Step 2: Cook Chicken - Season chicken with salt, pepper, and Italian seasoning. Melt 1 tbsp butter in a skillet, sauté chicken for about 7 minutes until cooked through, then keep warm.

Step 3: Sauté Aromatics - In the same skillet, melt remaining butter. Add garlic and shallot, cooking for 1–2 minutes until fragrant.

Step 4: Combine Ingredients - Stir in sun-dried tomatoes, add heavy cream, and heat until bubbling gently.

Step 5: Finish Sauce - Lower heat, mix in parmesan and spinach until melted and wilted, return chicken to coat.

Step 6: Serve - Cut and scoop spaghetti squash strands into a bowl, mix with creamy sauce, garnish with parsley, and serve.