Slice chicken breasts horizontally for even cooking (optional).

Rub with olive oil, garlic powder, paprika, onion powder, salt, and pepper.

Heat a skillet over medium-high heat and cook chicken 4–5 minutes per side until golden and cooked through.

Remove from skillet, rest for 5 minutes, then slice.

2. Make the Cream Sauce

In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.

Lower heat and add heavy cream, parmesan, mozzarella (if using), Italian seasoning, and red pepper flakes.

Stir until the sauce thickens (3–5 minutes). Adjust seasoning to taste.

3. Cook the “Pasta”

Zoodles: Lightly sauté in a separate pan with a touch of olive oil for 1–2 minutes to prevent sogginess.

Shirataki noodles: Rinse well, boil 2 minutes, then dry in a pan before adding to the sauce.

4. Assemble

Toss the noodles in the creamy sauce until fully coated.

Plate the pasta, top with sliced chicken, and garnish with fresh parsley.

Serving and Storage Tips