Step 1

Cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain the pasta, reserving 60ml (1/4 cup) of the pasta water.

Step 2

Meanwhile, heat the oil in a large non-stick frying pan over high heat. Season the chicken and cook for 6 minutes each side or until cooked through. Transfer to a plate to cool slightly before coarsely chopping.

Step 3

Reduce heat to low. Add the butter and garlic to the frying pan and cook until the butter is foaming and garlic is aromatic. Add the zucchini noodles and chilli, if using.

Step 4

Return the pasta to the saucepan with the chicken, zucchini mixture, parsley and enough of the pasta water to create a sauce to coat the pasta and zucchini. Season well then use tongs to toss to combine. Divide pasta mixture among serving bowls and drizzle over the sauce from the pan. Sprinkle with extra parsley. Serve topped with extra chilli and parmesan, if using.