1. Prepare the Zucchini Noodles

Start by preparing the zucchini noodles. Using a spiralizer, vegetable peeler, or julienne slicer, create thin ribbons or spiralized noodles from the zucchinis. You should aim for about 4 cups of zucchini noodles, depending on the size of the zucchinis. If you don’t have a spiralizer, you can use a regular vegetable peeler to create thin strips that resemble fettuccine.

Once the zucchini noodles are ready, set them aside. It’s important to salt the zucchini noodles lightly to help draw out excess moisture. Let them sit for 5-10 minutes and then blot them dry with a paper towel to prevent the dish from becoming too watery.

2. Cook the Chicken

Heat one tablespoon of olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken breasts with salt and pepper on both sides.

Once the oil is hot, add the chicken breasts to the skillet. Cook for about 6-7 minutes per side, or until the chicken is golden brown and fully cooked through (the internal temperature should reach 165°F or 75°C). Once the chicken is done, remove it from the skillet and set it aside on a plate. Let it rest for a few minutes before slicing it into thin strips or bite-sized pieces.

3. Make the Creamy Garlic Sauce

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds, until fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter if overcooked.

Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. Let the broth simmer for 1-2 minutes to reduce slightly.

Next, add the heavy cream (or coconut cream if you prefer a dairy-free option) to the skillet. Stir to combine, then add the dried basil, oregano, and red pepper flakes (if using). Allow the sauce to simmer for another 2-3 minutes, stirring occasionally, until it thickens and becomes creamy.

4. Combine the Zucchini Noodles and Chicken

Once the sauce has thickened, add the zucchini noodles to the skillet, tossing them gently in the sauce. You don’t need to cook the zucchini noodles for long; just heat them through for 2-3 minutes. Be sure to coat the noodles in the creamy sauce so they absorb the flavors.

Next, add the sliced chicken to the skillet, tossing everything together to combine. Continue to cook for another 1-2 minutes until the chicken is heated through.

5. Serve and Garnish

Once everything is well combined and heated through, it’s time to serve. Plate the chicken and zucchini noodles in individual servings, topping each with freshly chopped parsley or basil for a burst of freshness. For an added touch of flavor, grate some Parmesan cheese over the top (optional) and finish with a zest of lemon for a bright, refreshing note.