1. Prepare your zucchini noodles by spiralizing the zucchinis or rinsing and draining shirataki noodles well. Set aside on paper towels to absorb excess moisture.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for about 5-6 minutes, flipping halfway, until cooked through and golden brown. Remove chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant—be careful not to burn it!
4. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer gently for 3-4 minutes until it starts to thicken slightly.
5. Stir in the Parmesan cheese and crushed red pepper flakes (if using). Continue stirring until the cheese melts completely and the sauce becomes creamy and smooth.
6. Return the cooked chicken to the skillet and toss to coat in the sauce. Allow it to heat through for another 2 minutes.
7. Add the zucchini noodles or shirataki noodles to the skillet. Toss everything gently for 2-3 minutes until the noodles are warmed and slightly softened but still retain some bite.
8. Season with additional salt and pepper as needed. Garnish with freshly chopped parsley before serving.

One thing Mama Lou taught me was patience—especially when it came to flavor. Letting the sauce simmer just right makes all the difference. And Ouma always reminds me to keep the noodles al dente; soggy noodles just aren’t the same.