Prep the zoodles: Spiralize the zucchini and place the noodles on a clean kitchen towel. Lightly salt and let them sit for 10 minutes to draw out moisture. Gently squeeze to remove excess water. Set aside.

Season the chicken: Pat the chicken dry. Season with salt, pepper, and Italian seasoning.

Sear the chicken: Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate and keep warm.

Sauté the garlic: Lower heat to medium. Add 2 tablespoons butter to the same skillet. When melted, add the garlic and cook for 30–60 seconds until fragrant. Do not brown the garlic.

Make the Alfredo base: Pour in the heavy cream. Bring to a gentle simmer and cook for 2–3 minutes, stirring, until slightly thickened.

Finish the sauce: Reduce heat to low. Stir in the Parmesan until melted and smooth. If using, add cream cheese for a silkier texture. Season with salt, pepper, and a pinch of red pepper flakes. Add a touch of lemon zest if you like brightness.

Combine with chicken: Return the cooked chicken and any juices to the skillet. Stir to coat in the sauce and warm through for 1–2 minutes.

Warm the zoodles: Add the zucchini noodles to the skillet and toss gently with tongs to coat. Cook just 1–2 minutes until slightly tender but still crisp. Do not overcook or they’ll get watery.

Taste and adjust: Add more Parmesan, salt, or pepper if needed. If the sauce is too thick, thin with a splash of cream. If too thin, let it simmer a minute longer.

Serve: Sprinkle with chopped parsley or basil. Serve immediately while hot and creamy.