1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Slice spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, season with salt and pepper, and place cut side down on the baking sheet.

3. Roast squash for 35–40 minutes until tender; let cool slightly, then scrape strands into a bowl and drain excess moisture with paper towels.

4. Reduce oven temperature to 375°F (190°C).

5. In a medium saucepan over medium heat, melt butter and sauté garlic for 30 seconds.

6. Add cream cheese and stir until smooth, then whisk in heavy cream.

7. Stir in Parmesan and mozzarella until the sauce is creamy and thickened; season with salt, pepper, and Italian seasoning.

8. In a large bowl, combine spaghetti squash strands, shredded chicken, and Alfredo sauce; toss until evenly coated.

9. Transfer mixture to a 9×13-inch baking dish and sprinkle with remaining mozzarella and Parmesan.

10. Bake uncovered for 20–25 minutes until bubbly and golden; broil for 2–3 minutes if a crisp top is desired.

11. Remove from oven and let rest for 5 minutes, then garnish with fresh parsley and serve.