Step 1: Prepare your ingredients. If using fresh zucchini, wash and spiralize them into noodles. Pat them dry with a paper towel to remove excess moisture. Cut your chicken breast into 1-inch bite-sized pieces. Mince your garlic and grate your Parmesan cheese.
Step 2: Heat a large skillet or non-stick pan over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the chicken pieces. Season generously with salt, black pepper, and garlic powder. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set aside.
Step 3: In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of olive oil, then add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
Step 4: Pour in the heavy cream (or cream mixture). Stir well to combine with the garlic. Bring the sauce to a gentle simmer, stirring frequently. If the sauce is too thick, you can thin it with a tablespoon or two of chicken broth or milk until it reaches your desired consistency.
Step 5: Add the cooked chicken back into the skillet with the simmering Alfredo sauce. Stir to coat the chicken thoroughly.
Step 6: Add the zucchini noodles to the skillet. Using tongs, gently toss the zoodles with the chicken and sauce for just 2-3 minutes, until they are heated through and slightly tender but still have a slight bite. Avoid overcooking, as this will make them watery and mushy.
Step 7: Remove from heat. Stir in half of the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning if necessary. Serve immediately, garnished with the remaining Parmesan cheese and fresh chopped parsley, if desired.