Creamy Tuscan Chicken and Spaghetti Squash (Low-Carb, Easy)

Prepare the spaghetti squash by piercing it multiple times with a knife, then place it on a microwave-safe plate. Microwave on high for 8-12 minutes until tender. Allow it to cool while you proceed with the next steps.
Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, melt one tablespoon of butter. Add the chicken and cook for about 7 minutes until browned and no longer pink inside. Transfer the chicken to a plate and tent with foil to keep warm.
In the same skillet, melt the remaining tablespoon of butter over medium heat. Sauté the minced garlic and shallot for 1-2 minutes until softened and fragrant. Stir in the sun-dried tomatoes and cook for one additional minute.
Pour in the heavy cream and bring the sauce to a gentle simmer, allowing it to cook and thicken for 1-2 minutes. Turn off the heat, then stir in the grated Parmesan cheese until fully melted, followed by the baby spinach until it wilts.
Return the cooked chicken and any juices back into the creamy Tuscan sauce. Stir to combine everything thoroughly.
Once the spaghetti squash is cool to the touch, cut it in half lengthwise. Use a spoon to remove the seeds, then use a fork to scrape the flesh into long strands, resembling spaghetti.
Add the spaghetti squash strands to the skillet with the chicken and sauce. Toss gently until the squash is evenly coated in the creamy Tuscan sauce. Serve immediately, garnished with fresh parsley if desired.