Prepare the zoodles (zucchini spaghetti). To do this, use a vegetable spaghetti peeler and shape your spaghetti. Place them on absorbent paper and sprinkle some salt on them to make them drain for about fifteen minutes.
Then place them in a clean towel and wring them out. Reserve
In a pan, heat the oil over medium heat. Brown the chicken on both sides and season with salt, pepper and oregano. Put aside.
In the same pan, melt the butter and brown the garlic. Then add the tomatoes cut in half and the zucchini spaghetti. Cook for 4 or 5 minutes
Add the cream and the Parmesan, mix and simmer until the sauce thickens.
Return the chicken to the pan until heated through again and serve.