Step 1: Spiralize the zucchini and place them on paper towels. Sprinkle with a pinch of salt and let them sit for 10 minutes to draw out moisture, then pat dry.
Step 2: In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and sauté until browned and cooked through. Remove chicken and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant.
Step 4: Pour in the heavy cream and bring to a light simmer. Slowly whisk in the Parmesan cheese until the sauce thickens.
Step 5: Add the zoodles and cooked chicken back to the skillet. Toss gently for 2-3 minutes until the zoodles are slightly tender and coated in sauce. Serve immediately.