Prepare Chicken : Heat olive oil in a large skillet over medium-high heat. Add sliced chicken breasts, season with salt and pepper, and cook 5–6 minutes until golden and cooked through. Remove chicken and set aside.

Make Alfredo Sauce : In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese, salt, pepper, and nutmeg (if using). Cook 2–3 minutes until sauce thickens slightly.

Cook Zoodles : Add spiralized zucchini to the skillet with the Alfredo sauce. Toss gently for 2–3 minutes until zoodles are tender but still slightly firm.

Combine Chicken and Zoodles : Return cooked chicken to the skillet and toss with zoodles and sauce until evenly coated and heated through.

Garnish and Serve : Sprinkle with fresh parsley and additional Parmesan if desired. Serve immediately while warm.