Cut each chicken breast into cubes and season with Cajun season (or your favorite blend!)
In a large skillet, heat 2 tbsp olive oil to medium heat and add chicken to skillet.
Brown chicken on both sides and cook until no longer pink, about 7 minutes. Remove from skillet and set aside.
Heat additional 1 tbsp olive oil and add onions and peppers to skillet. Saute for 3-4 minutes until soft and onions are translucent. Add in garlic and saute additional minute until garlic is fragrant.
Whisk in heavy cream and bring mixture to a low boil. Be careful to continue whisking so cream does not scald. Once boiling immediately turn down heat to simmer.
Toss spiralized zucchini into skillet and coat with the sauce mixture. Place lid on top of pot and let simmer for about 3 minutes until the zucchini is just tender.
Remove skillet from heat, add chicken back to pan and stir in cheddar cheese. This will help the sauce thicken up the rest of the way.
Let rest for 1-2 minutes before serving!