Heat oil in a large skillet over medium-high heat.

Season chicken with salt, pepper, and Italian seasoning, then brown 5–7 minutes until cooked.

Push chicken to the side, melt butter, and sauté garlic 30 seconds.

Pour in heavy cream and Parmesan, stir until sauce thickens about 2–3 minutes.

Add zoodles, toss 1–2 minutes just to warm and coat.

Adjust salt and pepper, serve immediately.