Chicken Alfredo with Zucchini and Noodles

Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the sliced zucchini to the skillet and cook for 2-3 minutes until slightly softened. Season with salt, pepper, and dried oregano.

Pour in the heavy cream and grated Parmesan cheese. Stir well to combine and let it simmer for 2-3 minutes until the sauce thickens.

Slice the cooked chicken into strips or bite-sized pieces and add it back to the skillet. Stir to coat the chicken with the sauce and cook for an additional 2 minutes until heated through.

Serve the creamy chicken alfredo mixture over the cooked noodles. Garnish with fresh parsley and additional grated Parmesan cheese, if desired.