Prep the noodles. If using zucchini noodles, pat them dry with paper towels to remove moisture. If using shirataki noodles, rinse well and dry in a hot skillet for 2–3 minutes to remove excess liquid and any aroma.

Season the chicken. Lightly season the chicken with salt and pepper. If you like, add a pinch of garlic powder for more depth.

Sear the chicken. Heat a large skillet over medium-high. Add butter, then the chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.

Build the sauce base. Lower the heat to medium. In the same skillet, pour in heavy cream. Simmer gently for 2–3 minutes, stirring and scraping up any browned bits. Avoid boiling hard; you want a gentle bubble.

Add Parmesan slowly. Sprinkle in the Parmesan a handful at a time, stirring constantly until melted and smooth. The sauce should thicken slightly. If it gets too thick, splash in a little more cream or water.

Combine chicken and noodles. Return the chicken and any juices to the pan. Add your prepared low-carb noodles. Toss to coat everything in the sauce. Warm through for 1–2 minutes.

Taste and finish. Adjust salt and pepper. For brightness, add a squeeze of lemon or a pinch of zest. Garnish with chopped parsley if you have it.

Serve immediately. Alfredo sauce is best hot and silky. Plate it up while the sauce is glossy and smooth.