Heat the olive oil in a large skillet. While it heats, season both sides of the chicken tenders with salt, pepper, paprika and Italian seasoning
Carefully place the chicken tenders in the hot skillet. It should sizzle. If it doesn't sizzle, let it heat some more.
Cook the chicken until it's golden brown and the sides are white. Flip the chicken and cook on other side until golden brown and cooked through. Add a little water if it gets too dry.
Remove the chicken from the pan. Reduce the heat. Add the water (or broth) and scrape the bottom of the pan to get up bits that may have stuck.
Add the spiraled zucchini to the pan. Saute for a few moments to soften slightly.
Add the chicken back to the pan. Pour in the Alfredo sauce and stir well to combine. Allow the sauce to heat up thoroughly, stirring often.
Add the Parmesan cheese and stir well.
Serve with extra Parmesan cheese on top.