Bring a pot of salted water to a boil.

Cook the tagliatelle al dente and reserve some of the pasta water before draining.

Wash and dice the zucchini.

Dice the chicken breast and season with chicken seasoning.

Heat a splash of olive oil in a pan over medium heat and fry the chicken pieces until golden brown and cooked through.

In the same pan, cook the zucchini until soft and lightly browned, then add the cream and let it simmer briefly until it becomes a creamy sauce. Stir in the Parmesan and loosen with a little pasta water. Season with salt and pepper.

Mix the tagliatelle with the sauce and return the chicken to the pan. Heat briefly so everything is well coated and serve immediately with extra Parmesan. Enjoy!