Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, and Italian seasoning.
Add chicken to skillet and cook for 5–7 minutes until golden brown and fully cooked. Remove and set aside.
In the same skillet, add zucchini and cook for 3–4 minutes until slightly tender.
Add garlic and cook for 1 minute until fragrant.
Reduce heat to medium and add butter, chicken broth, and heavy cream. Stir well.
Slowly add Parmesan cheese while stirring continuously until sauce becomes creamy and smooth.
Return chicken to skillet and stir until fully coated in sauce.
Simmer for 2–3 minutes until heated through and sauce thickens slightly.
Garnish with parsley, extra Parmesan, or red pepper flakes if desired.
Serve hot on its own or over pasta, rice, or vegetables.
