Slice the chicken breasts and sauté them with 1 tablespoon of olive oil. Sprinkle with Espelette pepper and keep warm.

Peel the zucchini, cut them into thin strips (like spaghetti), and sauté in a skillet with olive oil.

Bring a pot of salted water to a boil and cook the pasta. Drain.

In a large bowl, mix the heavy cream, zucchini, garlic, salt, pepper, a little curry powder, and the chicken.

Pour the mixture over the pasta and serve.