1. Preheat oven to 400°F (200°C).

2. Slice spaghetti squash in half lengthwise, remove seeds, brush with olive oil, season with salt and pepper, and place cut side down on a baking sheet.

3. Roast the squash for 35–40 minutes until tender, then let cool and use a fork to scrape out the strands.

4. Season chicken breasts with salt, pepper, and Italian seasoning. In a skillet over medium heat, sear in butter or oil for 6–8 minutes per side until cooked through, then shred or slice.

5. In the same skillet, melt butter over medium heat, add garlic and sauté until fragrant.

6. Pour in heavy cream, bring to a gentle simmer, then whisk in cream cheese until smooth.

7. Stir in Parmesan and simmer until sauce thickens, adding chicken broth to adjust consistency.

8. Combine roasted squash strands, shredded chicken, and Alfredo sauce in a bowl and mix gently.

9. Transfer mixture to a greased baking dish and top with mozzarella and extra Parmesan.

10. Reduce oven to 375°F (190°C) and bake uncovered for 20–25 minutes until cheese is bubbly and golden.

11. Let rest 5 minutes, garnish with parsley, and serve.