Begin by spiralizing the zucchini using a spiralizer to create your zoodles. This should yield about 4 cups of zoodles. Place them in a colander, sprinkle with salt, and let them sit for 10 minutes.

In a large skillet, heat a tablespoon of butter over medium heat. Season the chicken breast with Italian seasoning, salt, and pepper. Cook the chicken for about 6-7 minutes on each side until it’s golden brown and cooked through.

In the same skillet, lower the heat to medium-low and add another tablespoon of butter. Sauté minced garlic for about 1 minute, then pour in the heavy cream and bring it to a gentle simmer.

Gradually whisk in the freshly shredded Parmesan cheese into the simmering cream and garlic mixture. Keep stirring until the cheese melts completely and the sauce thickens.

Add the zoodles to the skillet, tossing them gently in the creamy Alfredo sauce. Cook for an additional 2-3 minutes or just until the zoodles are tender but still have a slight crunch.

Slice the cooked chicken breast and layer it on top of the zoodles in the skillet. Toss gently to combine and serve immediately, garnishing with freshly chopped parsley and a sprinkle of red pepper flakes.