Wash the zucchinis and trim the ends. Using a Y-shaped vegetable peeler, press firmly against the side of the zucchini and drag down to create long, flat ribbons. Rotate the zucchini and repeat until reaching the soft core. Discard core or reserve for stock.

Bring a large pot of salted water to a rolling boil. Cook spaghetti or linguine according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining. Drain pasta and set aside.

In a large skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Season chicken cubes with Italian seasoning, garlic powder, salt, and black pepper. Cook in skillet for 5 to 7 minutes until golden brown and cooked through (165°F). Transfer chicken to a plate.

Reduce heat to medium and add 2 tablespoons of extra virgin olive oil to the pan. Add minced garlic and sauté for 30 to 45 seconds until fragrant, scraping up any browned bits from the pan.

Add cooked pasta and zucchini ribbons into the pan. Pour in lemon juice and half of the reserved pasta cooking water. Toss gently for 1 to 2 minutes using kitchen tongs until zucchini ribbons soften slightly. Return seared chicken to the pan. Turn off heat; stir in lemon zest, Parmesan cheese, and fresh parsley. Add extra pasta water if needed.

Divide into shallow bowls. Finish with shaved Parmesan, fresh lemon slices, and red chili flakes. Serve immediately.