Bring a large pot of salted water to a boil. Add the egg noodles and cook until slightly under al dente, about 1 minute less than the package recommends. Drain and rinse and set aside.

As you wait for the water to boil, heat 1 tablespoon of extra virgin olive oil over medium heat in a large skillet or wide pot.

Add the chicken and season with Italian seasoning, garlic powder, paprika, and crushed red pepper flakes to taste. Add salt and pepper and toss to coat. Add the diced onion to the pot and cook for 8–10 minutes, stirring occasionally.

Add the tomatoes and zucchini to the pot and turn the heat to high. Pour in the water and bring to a boil. Reduce the heat to low and add salt and pepper to taste. Simmer, uncovered, for 20 minutes. Taste and season.

Turn the heat on the sauce to medium. Once it bubbles rapidly, add the noodles, Parmesan cheese, parsley, and a pinch of oregano to taste. Toss to coat. Simmer rapidly for 3–5 minutes. Turn off the heat.

Transfer the chicken and egg noodles to a large serving bowl. Serve with more Parmesan cheese and parsley on top. Enjoy!