Prep the noodles: If using zucchini noodles, lightly salt and set in a colander for 10 minutes, then pat dry. If using shirataki, rinse for 1 minute and dry in a hot pan for 2–3 minutes. Spaghetti squash should be roasted and forked into strands ahead of time.

Season the chicken: Pat chicken dry. Season with salt, pepper, Italian seasoning, garlic powder, and onion powder.

Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes, flipping once, until golden and cooked through. Transfer to a plate; tent with foil.

Sauté the garlic: Lower heat to medium. Add remaining butter, then garlic. Cook 30–45 seconds until fragrant—do not brown.

Build the sauce: Pour in chicken broth and scrape up browned bits. Stir in heavy cream and bring to a gentle simmer.

Thicken: Whisk in cream cheese (if using) until smooth. Gradually add parmesan, stirring until melted and silky. Simmer on low 2–3 minutes until slightly thickened. Season with salt, pepper, and a tiny squeeze of lemon if you like.

Combine: Return chicken and any juices to the pan. Toss to coat. If using zucchini or shirataki, add them now and warm through 1–2 minutes. For spaghetti squash, plate it first and spoon the chicken alfredo over the top.

Finish: Sprinkle with parsley. Taste and adjust seasoning. Serve hot.