Prep your low-carb “pasta.” If using zucchini noodles, lightly salt and let them rest in a colander for 10 minutes to draw out moisture. Pat dry. For spaghetti squash, roast or microwave until tender and scrape into strands. If using shirataki, rinse thoroughly and dry-sauté for 2–3 minutes to remove excess moisture.

Season the chicken. Pat the chicken dry. Sprinkle with salt, pepper, garlic powder, and paprika. Toss to coat evenly.

Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through, about 3–4 minutes per side for cutlets or 5–6 minutes total for bite-size pieces. Work in batches if needed. Transfer to a plate and tent loosely with foil.

Sauté the garlic. Reduce heat to medium. In the same skillet, add 3 tablespoons butter. When melted and foamy, add minced garlic and cook 30–60 seconds until fragrant. Avoid browning the garlic.

Build the sauce. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and the cream cheese (if using). Whisk until smooth and slightly thickened, 3–5 minutes. If the sauce seems too thick, add a splash of cream or water.

Season the sauce. Add nutmeg if using, and taste for salt and pepper. Remember the Parmesan is salty, so season gradually.

Combine chicken and sauce. Return the cooked chicken and any juices to the skillet. Toss to coat and simmer on low for 2 minutes to warm through and meld flavors.

Warm the “pasta.” Add your zucchini noodles or other base to the skillet just before serving, or heat them separately in a dry pan for 1–2 minutes. You want them warm but not watery or mushy.

Finish and serve. Top with extra Parmesan and chopped parsley. A small squeeze of lemon can brighten the richness. Serve immediately.