In a small bowl, combine Italian Seasoning, chili powder, paprika, garlic powder, onion powder, salt, and ground pepper; mix together and sprinkle over the chicken tenders.
Melt 2 tablespoons butter in a large skillet set over medium heat. Add the chicken tenders to the hot skillet and cook for about 4 minutes on each side or until browned and cooked through.
Remove chicken tenders from the skillet and set aside.
Add 1/2 tablespoon butter to the skillet and melt; add zucchini noodles and cook for 2 to 3 minutes, or until just tender, stirring frequently. Remove zucchini from the skillet and set aside.
Melt the remaining butter in the skillet and add the garlic; cook for 20 seconds or until fragrant. Whisk in heavy cream and bring to a boil; continue to cook for 2 minutes or until the sauce is reduced and slightly thickened. Taste the sauce for salt and pepper and adjust accordingly.
Return chicken and zoodles to the skillet; cook for 1 minute or just until heated through. Remove from heat.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.