Bake or grill chicken breasts until fully cooked through. Cut into bite sized cubes and set aside.
Prepare Alfredo Sauce. Set aside.
Bring a pot of water to boil and cook Spaghetti noodles until tender.
Meanwhile, spiralize the zucchini squash and place them in a large, non-stick skillet. Steep the zoodles, covered with a lid for about 5 minutes.
Strain the spaghetti noodles, and add them along with the chicken and Alfredo sauce to the zoodles. Stir to combine. Serve immediately.
Alfredo Sauce
Combine milk, cream cheese, flour, and salt in a blender. Blend on high speed until totally smooth, about 2 minutes.
In a large sauce pan, sauté the minced garlic in the tablespoon of butter for about 30 seconds. Be careful not to overcook the garlic.
Over medium-high heat, add the milk mixture to the saucepan of garlic and stir continuously with a wire whisk until the mixture begins to thicken and bubble.
Remove sauce pan from the heat. Use a rotary cheese grater (affiliate link) to quickly shred the parmesan. Mix in the Parmesan, stirring until it melts completely.