Prep the zoodles: Spiralize zucchini and lay the zoodles on paper towels. Lightly salt and let them sit for 10–15 minutes to draw out moisture. Pat dry before cooking.

Crisp the bacon: In a large skillet over medium heat, cook chopped bacon until crisp. Transfer bacon to a plate, leaving about 1 tablespoon of bacon fat in the pan.

Sear the chicken: Season chicken with salt and pepper. Add olive oil to the skillet if needed. Sear chicken over medium-high heat for 4–6 minutes, stirring occasionally, until cooked through and lightly browned. Remove to a plate and tent with foil.

Build the Alfredo base: Lower heat to medium. Add butter to the same pan. Stir in garlic and cook 30–45 seconds until fragrant.

Add cream and broth: Pour in heavy cream and chicken broth. Whisk in cream cheese until smooth and slightly thickened, 2–3 minutes.

Melt in Parmesan: Add Parmesan a handful at a time, whisking until melted and silky. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Return chicken and bacon: Stir the cooked chicken and half the bacon into the sauce. Simmer 1–2 minutes to warm through. If the sauce gets too thick, loosen with a splash of broth.

Cook the zoodles: In a separate large skillet, quickly sauté the zoodles in a teaspoon of olive oil over medium-high heat for 1–2 minutes, just until slightly tender but still crisp. Do not overcook.

Combine and finish: Add zoodles to the Alfredo pan and toss gently to coat. Sprinkle in lemon zest and remaining bacon. Taste and adjust seasoning.

Serve: Plate immediately with extra Parmesan and chopped parsley on top. Enjoy while hot and saucy.