3 medium zucchinis, ends trimmed

2 tablespoons butter

2 boneless, skinless chicken breasts, thinly sliced

1 teaspoon kosher salt (plus more to taste)

1 teaspoon freshly ground black pepper (plus more to taste)

3 cloves garlic, minced

3/4 cup heavy cream (180 mL)

1 cup shredded Parmesan cheese (110 g), plus extra for garnish

2 tablespoons fresh parsley, chopped, plus extra for garnish

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Spiralize zucchinis into noodles and set aside.
Melt butter in a large skillet over medium-high heat.
Season chicken with salt and pepper, then cook 5–6 minutes until golden and cooked through. Remove and set aside.
Add garlic to the skillet and sauté for 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Whisk in Parmesan until sauce is smooth and creamy.
Return chicken to skillet and toss in zucchini noodles. Cook 2–3 minutes until noodles are just tender.
Garnish with parsley and extra Parmesan before serving warm.

Add mushrooms or spinach for extra vegetables.

Swap chicken for shrimp for a seafood version.

Sprinkle red pepper flakes or nutmeg for more flavor.

Mix half zucchini noodles with fettuccine for a heartier dish.

Reheat gently with a splash of cream to maintain sauce consistency.