Slice the zucchini and chop the garlic and basil.

Season the chicken cutlets with Italian seasoning, olive oil, salt, and black pepper.

Grill the chicken over medium-high heat until cooked through, about 4 to 5 minutes per side.

Transfer the cooked chicken to a cutting board and slice it into strips.

Bring a large pot of salted water to a boil and cook the fettuccine until al dente.

Drain the fettuccine, reserving about 1 cup of pasta cooking water.

Melt the salted butter in a large skillet over medium heat.

Add the zucchini and cook until tender-crisp, about 5 minutes.

Stir in the garlic, dried oregano, and chili flakes; cook for 1 minute.

Add the cream cheese, whole milk, and heavy cream to the skillet.

Whisk the sauce until the cream cheese melts and the mixture is smooth.

Stir in the grated Parmesan cheese until it melts into the sauce.

Add the drained fettuccine and toss until every strand is coated.

Add reserved pasta water a little at a time if the sauce needs loosening.

Fold in half of the fresh basil and season the pasta with salt and black pepper.

Divide the pasta among bowls and top with sliced chicken.

Finish each serving with the remaining basil and Parmesan cheese; serve warm.