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Preheat your oven to 400°F (200°C).
Season 4 chicken breasts (approximately 1.5 lbs or 680g) with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon paprika, 1 teaspoon garlic powder.
On a baking sheet, place 4 tomatoes (about 800g, cut in half), a head of garlic, and the whole shallot. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes.
Air fry the seasoned chicken breasts at 375°F (190°C) for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
In a blender, combine the roasted garlic cloves, roasted tomatoes, whole shallot, and ½ cup of chicken broth. Blend until smooth. Season with 1 tablespoon Italian seasoning, salt, and pepper to taste.
Spiralize or cut 6 zucchini (approximately 1500g) into noodles. Sauté in a pan until desired tenderness.
Slice the cooked chicken and toss the zucchini noodles with the roasted garlic tomato sauce.
Top the dish with sliced chicken breasts and garnish with additional Italian seasoning if desired.
Divide into four equal portions.