Mix all spices. Season chicken with half the mixture. Cover and refrigerate at least 1 hour.
Heat butter + olive oil in a heavy pan. Sauté chicken in batches until nicely browned and cooked through. Remove and set aside.
Add more butter/oil. Sauté onions with salt for 2–3 minutes. Add zucchini and garlic, cook another 2–3 minutes.
Add remaining spice mix. Return chicken to pan. Add diced tomatoes, heavy cream, and Worcestershire.
Stir in cornstarch slurry. Simmer 5 minutes until thickened and sauce is cooked out.
Toss with cooked pasta. Adjust seasoning.
Garnish with parsley and optional Parmesan.
