1. In a large skillet, heat olive oil over medium-high heat. Add chicken strips and cook until browned on both sides, about 5 minutes. Remove chicken from skillet and set aside.

2. In the same skillet, add minced garlic and sauté for 1 minute.

3. Pour in heavy cream and stir until heated through.

4. Add grated parmesan cheese and stir until melted and well combined.

5. Add cooked chicken back into the skillet and stir to coat with the Alfredo sauce.

6. Season with salt and pepper to taste.

7. Serve over zucchini noodles (zoodles) and garnish with chopped fresh parsley.

Enjoy your delicious and keto-friendly Chicken Alfredo!