Begin by spiralizing your zucchinis to create noodles; alternatively, you can slice them into thin strips if you prefer. Place the spiralized zucchini in a microwave-safe bowl and heat in the microwave for 1–2 minutes. After microwaving, drain any excess liquid using a colander or a clean kitchen towel to avoid a watery sauce later.

In a large skillet, melt 2 tablespoons of butter over medium heat until it bubbles. Add the thinly sliced boneless, skinless chicken breasts, seasoning them with kosher salt, black pepper, and 2 cloves of minced garlic. Sauté for about 6–8 minutes or until the chicken is fully cooked through and golden, stirring occasionally to ensure even cooking. Once done, transfer the chicken to a plate and set it aside.

In the same skillet, reduce the heat to medium-low and add 1 cup of heavy cream to the leftover juices for flavor. Whisk in ¾ cup of shredded Parmesan cheese and a tablespoon of fresh parsley. Bring the mix to a gentle boil, then reduce to a simmer for 3–5 minutes, stirring frequently until the sauce thickens and becomes creamy.

Return the cooked chicken to the skillet, ensuring it’s well-coated with the creamy Alfredo sauce. Stir gently to integrate the flavors and adjust the seasoning if necessary, adding more salt or pepper to taste.

Add the prepared zucchini noodles directly into the skillet with the chicken and sauce, tossing everything until the noodles are evenly coated. Cook for an additional 1–2 minutes to warm the zucchini noodles through without overcooking them. Serve immediately, garnished with extra Parmesan cheese and fresh parsley for a vibrant presentation.