Season chicken pieces with salt, pepper, and half the Italian seasoning. Heat olive oil in a large skillet over medium-high heat.

Cook chicken pieces in the hot oil until golden brown on all sides and cooked through (internal temperature of 165°F). Remove chicken and set aside.

In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté until fragrant, being careful not to burn.

Add cream cheese and stir until melted and smooth. Gradually pour in heavy cream, whisking constantly to prevent lumps.

Add grated parmesan cheese and remaining Italian seasoning. Stir continuously until cheese melts and sauce thickens. Season with additional salt and pepper to taste.

While sauce is thickening, heat a separate large skillet over medium-high heat. Add spiralized zucchini noodles and sauté quickly, tossing frequently, until just tender but still firm.

Drain any excess liquid from zucchini noodles. Add cooked chicken back to the alfredo sauce and stir to combine.