Using a spiralizer, create zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips. Set aside.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced chicken and sauté until fully warmed through (about 3-5 minutes). Remove from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil, followed by the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let it burn.

Pour in the heavy cream, bringing it to a gentle simmer. Stir well, then add the grated Parmesan cheese, mixing until smooth and creamy. Season with salt and pepper to taste.

Add the zucchini noodles and cooked chicken into the sauce. Toss everything together gently, cooking for an additional 2-3 minutes until the zoodles are slightly softened but still crisp.

Transfer to plates, garnish with fresh parsley, and add an extra sprinkle of Parmesan if desired.