Here’s how we bring this comforting dish to life, a blend of technique and love, just like Nonna Rosa would have done.

1. Heat the olive oil in a large skillet over medium heat. Add the chicken slices and season with salt and pepper. Sauté until golden brown and cooked through, about 5-7 minutes.
2. Add the minced garlic to the skillet and sauté for another minute, until fragrant. This step always reminds me of the irresistible aroma that filled our home when my grandmother cooked.
3. Stir in the cherry tomatoes and let them cook until they begin to soften, about 3 minutes.
4. Add the zucchini noodles to the skillet and toss gently to combine with the chicken and tomatoes. Cook for an additional 2-3 minutes, allowing the zoodles to soften slightly.
5. Pour in the heavy cream, stirring to coat the ingredients evenly. Let it simmer for 2 minutes, thickening slightly.
6. Sprinkle the Parmesan cheese over the top, stirring until it melts into the sauce. This always reminds me of the way cheese would bubble and brown on my mother’s famous pasta dishes.
7. Finish with a generous sprinkle of fresh basil. A tip from my European travels: always tear the basil by hand to release its full aroma.