Prep your base: Spiralize zucchini, roast spaghetti squash, rinse shirataki noodles, or wash and chop spinach or kale. Set aside.

Season the chicken: Pat chicken dry and season generously with salt and pepper. This helps it brown and stay juicy.

Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until golden and cooked through. Transfer to a bowl and cover to keep warm.

Sauté the garlic: Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add minced garlic and cook 30–60 seconds until fragrant. Avoid browning.

Build the sauce: Pour in heavy cream and chicken broth. Stir, scraping up any browned bits. Bring to a gentle simmer.

Add cheese: Reduce heat to low. Whisk in Parmesan gradually until melted and smooth. If using cream cheese, whisk it in now until fully incorporated.

Season the sauce: Add a pinch of nutmeg, plus salt and pepper to taste. Simmer 2–3 minutes, stirring often, until slightly thickened and glossy.

Combine: Return chicken and any juices to the pan. Toss to coat and heat through for 1–2 minutes.

Finish and serve: Sprinkle with chopped parsley. Serve over your low-carb base. If using zucchini noodles, you can quickly sauté them in a separate pan for 1–2 minutes to keep them crisp-tender.