Spiralize your zucchinis using a spiralizer to create noodle-like strands. Microwave for 1-2 minutes until slightly tender. Drain excess liquid.

In a skillet over medium heat, melt the butter. Add the sliced chicken, salt, pepper, and minced garlic. Cook for about 7 minutes until golden brown and cooked through.

In the same skillet, add heavy cream and scrape up browned bits. Bring to a gentle boil, then stir in Parmesan and parsley. Simmer for 3-5 minutes until thickened.

Return cooked chicken to the skillet and toss to coat in sauce. Add zucchini noodles and toss until well combined and heated through. Serve immediately.