Prep the zoodles. Spiralize the zucchini using a spiralizer or a julienne peeler. Spread the zoodles on paper towels, sprinkle lightly with salt, and let them sit for 10 minutes to draw out moisture. Pat dry. This keeps your sauce from getting watery.

Season the chicken. Pat the chicken dry. Mix salt, pepper, garlic powder, and Italian seasoning. Rub evenly over the chicken on both sides.

Sear the chicken. Heat oil in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side, depending on thickness, until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate and rest for 5 minutes, then slice.

Start the Alfredo base. Lower the heat to medium. In the same skillet, add butter. When melted, add minced garlic and cook 30–45 seconds until fragrant, not browned.

Add the cream. Pour in heavy cream and bring to a gentle simmer. Stir often for 2–3 minutes to slightly reduce.

Melt in the cheese. Add Parmesan in small handfuls, stirring until smooth. If using, add cream cheese now for extra body. The sauce should coat the back of a spoon. Season with a pinch of salt, pepper, and red pepper flakes if you like heat. Add lemon zest/juice for brightness, if desired.

Warm the zoodles. Add the zoodles to the skillet and toss with the sauce for 1–2 minutes max, just until warmed and slightly tender. Do not overcook or they’ll get soggy.

Combine with chicken. Add sliced chicken back to the pan and gently toss to coat. Sprinkle with parsley.

Serve. Plate immediately. Top with extra Parmesan and a crack of black pepper. Taste and adjust salt if needed.