Begin by spiralizing or thinly slicing the 3 medium zucchinis into noodle-shaped pieces. To remove excess moisture, place the zucchini in a microwave-safe dish and heat them on high for 1-2 minutes. After microwaving, drain any liquid to prevent a watery sauce.

In a large skillet over medium heat, melt 2 tablespoons of butter until it bubbles gently. Add the thinly sliced chicken breasts, and season with kosher salt and black pepper to taste. Sauté the chicken for about 7 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set it aside.

In the same skillet, add ¾ cup of heavy cream and bring it to a gentle boil while stirring. Once bubbling, reduce heat to low and whisk in 1 cup of shredded Parmesan cheese and 2 tablespoons of chopped parsley. Allow to simmer for 3-5 minutes until thickened.

Return the cooked chicken to the skillet, then add the prepared zucchini noodles into the Alfredo sauce. Toss everything together gently, ensuring the noodles are well coated. Heat for another minute or two, serve immediately garnished with extra Parmesan and parsley.