Prep the chicken: Pat chicken dry and cut into bite-size pieces. Season with 1 tsp salt, 1/2 tsp pepper, Italian seasoning, onion powder, and paprika.

Sear the chicken: Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes, stirring once, until golden and cooked through. Transfer to a plate and tent with foil.

Soften the aromatics: Lower heat to medium. Add remaining 1 tbsp oil and 2 tbsp butter. Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant—don’t brown the garlic.

Build the “million-dollar” base: Add cream cheese in chunks. Stir until mostly melted and smooth. Pour in heavy cream, whisking to combine into a velvety sauce.

Add the cheeses: Sprinkle in Parmesan (and pecorino if using). Whisk until melted and glossy. Taste and season with salt and pepper. You want it just slightly salty since it will coat the “pasta.”

Cook the low-carb base: If using zoodles, add them to the pan and toss 2–3 minutes until just tender. If using cabbage, sauté separately with a little oil and salt until crisp-tender, then fold into the sauce. For shirataki, rinse and dry-sauté 2–3 minutes to remove moisture, then add to the sauce.

Bring it together: Return chicken and any juices to the skillet. Toss to coat in the sauce. Fold in spinach and cook 30–60 seconds until it just wilts.

Finish and brighten: Add lemon zest and a squeeze of lemon to lift the richness. Sprinkle with chopped parsley.

Serve: Spoon into bowls. Top with more Parmesan, black pepper, and optional bacon or pine nuts for crunch.