Prepare the chicken by pounding it to an even thickness of about ½ inch and season both sides with garlic powder, onion powder, paprika, salt, and pepper.

Cook the chicken in a skillet with olive oil over medium-high heat for 5-7 minutes on each side until golden brown.

Remove the chicken and allow it to rest for about 5 minutes before slicing into strips.

Spiralize or peel the zucchini into noodles, ensuring to trim ends for clean strands.

In the same skillet, sauté minced garlic and red pepper flakes in olive oil for 30 seconds until fragrant.

Add the zucchini noodles and sauté for 3-5 minutes until tender-crisp, seasoning with salt and pepper.

Melt unsalted butter in a saucepan over low heat, then add minced garlic and cook until fragrant.

Pour in heavy cream, bring to a gentle simmer, and stir continuously until it thickens.

Stir in Parmesan cheese and nutmeg until smooth.

Combine the cooked zucchini noodles with sliced chicken and Alfredo sauce, mixing until well coated.

Plate immediately, garnishing with parsley and additional Parmesan cheese if desired.