Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Place the squash halves cut side down on a baking dish and bake for 30-40 minutes until tender.

In a skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant.

Stir in the heavy cream, salt, pepper, and Italian seasoning. Bring to a simmer.

Add the cooked chicken and parmesan cheese to the sauce, stirring until the cheese is melted.

Once the squash is done, scrape the insides with a fork to create spaghetti-like strands.

Serve the chicken alfredo sauce over the spaghetti squash strands.