Prep the oven and pan: Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.

Salt the zucchini: Slice the zucchini into 1/4-inch rounds or half-moons. Sprinkle with a little salt and lay the pieces on paper towels for 10–15 minutes to draw out moisture. Pat dry.

Par-cook the zucchini (optional but helpful): Toss the slices with a drizzle of olive oil and spread them on a sheet pan. Roast for 8–10 minutes to remove extra water and concentrate flavor. This helps avoid a watery bake.

Cook the chicken: Cut the chicken into bite-size pieces. Season with salt, pepper, and half the Italian seasoning. Heat a skillet over medium-high heat with 1 tablespoon olive oil or butter. Sear the chicken until just cooked through, 5–7 minutes. Transfer to a plate.

Sauté aromatics: In the same skillet, add a bit more oil or butter if needed. Cook the onion for 3–4 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.

Make the creamy sauce: Reduce heat to medium-low. Pour in the chicken broth and stir, scraping up any browned bits. Whisk in the cream, cream cheese, Parmesan, remaining Italian seasoning, smoked paprika, and a pinch of red pepper flakes if using. Simmer gently for 2–3 minutes until slightly thickened. Season to taste with salt and pepper.

Combine: Add the cooked chicken back into the sauce and toss to coat. Fold in a handful of fresh parsley or basil.

Assemble the bake: Layer half the zucchini in the bottom of the baking dish. Spoon half the creamy chicken mixture over top. Sprinkle with half the mozzarella. Repeat with the remaining zucchini, chicken, and mozzarella.

Bake: Lower the oven to 375°F (190°C). Bake uncovered for 18–22 minutes, until the top is bubbling and lightly golden and the center is hot.

Finish and serve: Let it rest 5–10 minutes so the sauce sets slightly. Garnish with more fresh herbs. Serve with a crisp salad or steamed green beans.