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Preheat oven to 400. Add the Boursin to the center of a 9x13 inch casserole dish.
Place the chicken breasts and tomatoes around the cheese.
Drizzle with olive oil, then season the chicken breasts with the salt, pepper, garlic powder and Italian seasoning. Set aside.
Cut a spaghetti squash in half and scoop out the seeds (I like to cut in half around the smaller middle / not lengthwise - it’s so much easier!) Place cut-side down on a lined baking sheet.
Add the squash and the casserole dish into the oven at the same time and bake for 40 mins.
Shred the chicken (either on a cutting board or right in the dish) and add in the cooked squash noodles. Add in the pesto and toss everything together with the melted Boursin cheese.
Serve topped with Parmesan cheese and season with salt and pepper to taste. Enjoy!
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