Prep the zucchini noodles. If spiralizing at home, pat the zoodles dry with paper towels to remove excess moisture. This keeps them from getting watery later.

Season the chicken. Toss the chicken pieces with salt and black pepper. If you like, add a pinch of garlic powder and paprika for extra flavor.

Heat the pan. In a large skillet or wide pot, warm the olive oil over medium-high heat. When it shimmers, add the chicken in a single layer.

Brown the chicken. Cook 4–6 minutes, stirring once or twice, until golden on the edges and just cooked through. Transfer to a plate and tent loosely with foil.

Build the sauce base. Lower heat to medium. Add the butter to the pan. Stir in the minced garlic and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant—don’t let it brown.

Deglaze and simmer. Pour in the chicken broth, scraping up the browned bits. Add lemon zest and half the lemon juice. Simmer 2–3 minutes to reduce slightly.

Optional creaminess. Stir in the cream or coconut milk if using. Simmer 1 minute to thicken lightly. Taste and adjust salt and pepper.

Cook the zoodles. Add the zucchini noodles and toss to coat. Cook 1–2 minutes, just until crisp-tender. They should stay springy, not limp.

Bring it together. Return the chicken and any juices to the pan. Sprinkle in the Parmesan and half the herbs. Toss gently to combine. Add more lemon juice if you want extra brightness.

Finish and serve. Remove from heat. Top with remaining herbs and more Parmesan. Serve right away with lemon wedges on the side.