Begin by spiralizing one medium zucchini into noodle shapes. Sprinkle a pinch of salt over them and let them sit for about 10 minutes. Pat them dry and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season chicken with salt and pepper, then sauté for about 6-7 minutes on each side until golden brown. Remove and let it rest before slicing.

In the same skillet, add 2 minced garlic cloves and sauté over medium-low heat for about 1 minute until fragrant.

Pour in 1 cup of heavy cream, stirring well. Bring to a gentle simmer and let it cook for about 3-4 minutes until it thickens slightly. Add in ½ cup of Parmesan cheese and 1 teaspoon of Italian seasoning, mixing until creamy.

Add the zucchini noodles, tossing them in the Alfredo sauce until well-coated. Cook for an additional 2-3 minutes. Slice the cooked chicken and nestle it atop the noodles.

Serve warm, garnished with black pepper, chopped parsley, and additional Parmesan cheese if desired.