Spiralize or slice the zucchini into thin noodle shapes. Microwave for 1-2 minutes if needed and drain excess liquid.

Melt butter in a large non-stick pan over medium heat. Add sliced chicken and season with salt and pepper. Sauté for 7 minutes until golden and cooked through.

In the same pan, add heavy cream and bring to a simmer. Stir in Parmesan and parsley, and let simmer for 3-5 minutes until thickened.

Return the chicken to the sauce and stir to coat. Adjust seasoning if needed.

Add zucchini noodles to the pan, tossing to coat thoroughly. Serve warm, garnished with additional Parmesan and parsley.