Prep the Chicken: Begin by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.

Make the Alfredo Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Add the grated Parmesan cheese, stirring constantly until it melts and creates a smooth, creamy sauce. Sprinkle in the nutmeg for a subtle depth of flavor.

Prepare the Zoodles: While the Alfredo sauce cooks, prepare your zucchini noodles. You can use a spiralizer or purchase pre-spiralized zucchini. If you prefer, you can lightly sauté the zoodles in a separate pan with a bit of olive oil for 1-2 minutes to soften them before adding to the sauce.

Combine and Serve: Slice the cooked chicken breasts into strips or bite-sized pieces. Add the zoodles to the Alfredo sauce, tossing them to coat well. Return the chicken to the skillet, mixing it with the zoodles and sauce. Allow everything to heat through for an additional 2-3 minutes.

Finish and Garnish: Serve the Low-Carb Chicken Alfredo immediately, garnishing with freshly chopped parsley if desired. This recipe serves two and is a delightful way to enjoy a classic dish with a healthier twist.