Pat the 1 ½ lb boneless skinless chicken breasts sliced in half lengthwise to create thin cutlets dry with paper towels. In a small Mixing Bowl, mix together the 1 tsp garlic powder, ½ tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper freshly ground. Season both sides of the 1 ½ lb boneless skinless chicken breasts sliced in half lengthwise to create thin cutlets generously with the spice mixture.

Heat 2 tbsp olive oil in a large Skillet over medium-high heat until shimmering. Add the 1 ½ lb boneless skinless chicken breasts sliced in half lengthwise to create thin cutlets in a single layer and cook for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a cutting board, let rest for 5 minutes, then slice into strips.

While the 1 ½ lb boneless skinless chicken breasts sliced in half lengthwise to create thin cutlets rest, add the 4 medium zucchini spiralized into noodles, or use 2 packages shirataki noodles noodles to the same Skillet over medium heat. Sauté for 2–3 minutes, tossing frequently, just until slightly softened but still with a bite. Remove from the Skillet and set aside. (If using 4 medium zucchini spiralized into noodles, or use 2 packages shirataki noodles, rinse, drain, and dry-toast in the Skillet for 2 minutes.)

In the same Skillet (or a medium Saucepan) over medium-low heat, melt the 4 tbsp unsalted butter. Add the minced 1 tsp garlic powder and sauté for 1–2 minutes until fragrant, being careful not to brown it. Pour in the 1 ½ cups heavy cream and bring to a gentle simmer, stirring frequently.

Add the cubed 2 oz cream cheese room temperature, cubed and Whisk until fully melted and smooth. Reduce heat to low and gradually stir in the freshly grated 1 ½ cups Parmesan cheese freshly grated, a handful at a time, whisking continuously until the sauce is thick, silky, and fully combined. Season with ¼ tsp white pepper freshly ground and ½ tsp salt to taste. Simmer for 2–3 more minutes until the sauce coats the back of a spoon.

Add the 4 medium zucchini spiralized into noodles, or use 2 packages shirataki noodles noodles to the Alfredo sauce and toss gently to coat. Divide among plates and top with the sliced 1 ½ lb boneless skinless chicken breasts sliced in half lengthwise to create thin cutlets. Garnish with chopped fresh 2 tbsp fresh parsley chopped and extra 1 ½ cups Parmesan cheese freshly grated. Serve immediately.