Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet, melt the butter over medium heat. Allow it to bubble slightly but not brown.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, ensuring it doesn't burn.
4. Carefully place the seasoned chicken breasts in the skillet. Cook for about 6-8 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C).
5. Once cooked, remove the chicken from the skillet and set aside on a plate to rest. Slice the chicken into thin strips once slightly cooled.
6. In the same skillet, pour in the heavy cream. Bring to a gentle simmer, stirring occasionally.
7. Gradually whisk in the grated Parmesan cheese, continuing to stir until the sauce thickens and is smooth, about 2-3 minutes. Season with additional salt and pepper to taste.
8. Add the zucchini noodles to the skillet and toss to coat them thoroughly in the creamy Alfredo sauce. Cook for an additional 2-3 minutes, until the zucchini noodles are just tender but still have a slight crunch.
9. To serve, plate the zucchini noodles and top with the sliced chicken. Garnish with freshly chopped parsley for an aromatic finish.