Save to Pinterest My neighbor brought over a batch of zucchini noodles one summer, insisting I try them with leftover chicken. I was skeptical about spiralized vegetables replacing pasta, but the moment I tasted how the creamy sauce clung to those tender green strands, I stopped missing the carbs. This dish became my weeknight go-to when I wanted something rich without the guilt. The sun-dried tomatoes add a tangy sweetness that makes every bite feel special.
I made this for a friend who swore she hated zucchini, and she asked for seconds before I could even sit down. Watching her twirl those noodles like spaghetti, I realized this recipe bridges the gap between comfort food and lighter eating. It felt like a small victory in my kitchen that night.
Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before seasoning so they develop a beautiful golden crust in the pan.
- Italian seasoning: This herb blend brings oregano, basil, and thyme together in one shake, adding depth without measuring multiple spices.
- Sun-dried tomatoes in oil: Drain them well but save that flavorful oil for another use, these tomatoes pack intense sweetness and a chewy texture that balances the cream.
- Heavy cream: It creates that silky, luxurious sauce that coats everything, but you can swap in half and half if you prefer something lighter.
- Parmesan cheese: Freshly grated melts smoothly into the sauce and adds a nutty, salty finish that makes the whole dish shine.
- Zucchini: Choose firm, medium-sized ones for the best noodle texture, oversized zucchini tend to be watery and mushy.
Instructions
- Season and Sear the Chicken:
- Press paper towels firmly against each breast to remove moisture, then sprinkle salt, pepper, and Italian seasoning on both sides. Heat olive oil in a large skillet until it shimmers, then lay the chicken in gently and let it sizzle undisturbed for 5 to 6 minutes per side until golden brown and cooked through.
- Build the Sauce Base:
- Lower the heat to medium and toss in minced garlic and sliced sun-dried tomatoes, stirring for about a minute until your kitchen smells amazing. Pour in the chicken broth and use a wooden spoon to scrape up all those tasty browned bits stuck to the pan.
- Finish the Creamy Sauce:
- Stir in heavy cream and Parmesan, letting it bubble gently for 3 to 4 minutes until it thickens just enough to coat the back of a spoon. Add red pepper flakes for a hint of heat and fresh basil for brightness.
- Nestle the Chicken Back In:
- Return the seared chicken breasts to the skillet and spoon that luscious sauce over the top. Let everything simmer together for 2 to 3 minutes so the flavors meld and the chicken stays juicy.
- Sauté the Zoodles:
- In a separate pan, heat olive oil over medium-high heat and toss in the spiralized zucchini with a pinch of salt. Sauté for only 2 to 3 minutes, they should be tender but still have a slight bite, not limp or watery.
- Plate and Serve:
- Arrange a nest of zoodles on each plate, place a chicken breast on top, and spoon extra sauce over everything. Finish with a sprinkle of fresh basil and extra Parmesan if you are feeling generous.
Save to Pinterest The first time I plated this dish, my partner walked into the kitchen and said it looked like something from a restaurant. That compliment made me smile, but the real reward was how quickly we both cleaned our plates. Food that tastes this indulgent and still fits our goals feels like magic every time.
Storing and Reheating
Store leftover chicken and sauce in an airtight container in the fridge for up to three days, but keep the zoodles separate because they release water as they sit. Reheat the chicken gently in a skillet over low heat, adding a splash of broth or cream to refresh the sauce. If you must reheat zoodles, do it quickly in a hot pan to avoid mushiness, or better yet, spiralize fresh ones when you are ready to eat again.
Make It Your Own
Swap chicken thighs for breasts if you want extra richness and more forgiveness during cooking, they stay juicy even if you lose track of time. A splash of white wine added with the broth gives the sauce a subtle acidity that brightens every bite. For a dairy-free version, coconut cream works surprisingly well and adds a hint of tropical sweetness that complements the tomatoes.
Serving Suggestions
This dish shines on its own, but a crisp green salad with lemon vinaigrette or roasted asparagus on the side rounds out the meal beautifully. I love pairing it with a chilled glass of Sauvignon Blanc, the wine cuts through the cream and echoes the bright flavors of basil and tomato.
- Serve with garlic bread if you are not worried about keeping it low carb.
- Add sautéed spinach or kale directly into the sauce for extra greens.
- Garnish with toasted pine nuts for a little crunch and elegance.
Save to Pinterest Every time I make this, I am reminded that healthy eating does not mean sacrificing flavor or comfort. This recipe proves you can have creamy, dreamy dinners that leave you satisfied and energized, not stuffed and sluggish.
Recipe FAQs
- → How do I prepare the chicken for best flavor?
Pat the chicken breasts dry and season with salt, pepper, and Italian seasoning before searing to create a flavorful crust while keeping the inside juicy.
- → What is the best way to cook zucchini noodles without making them soggy?
Sauté zucchini noodles over medium-high heat with olive oil and a pinch of salt for 2–3 minutes until just tender but still firm to avoid sogginess.
- → Can I substitute the heavy cream in the sauce?
Yes, for a lighter option use half-and-half or coconut cream for a dairy-free variation, adjusting cooking time to achieve desired thickness.
- → What enhances the sun-dried tomato sauce flavor?
Sautéing garlic with sun-dried tomatoes releases aromatic oils, and adding fresh basil and Parmesan cheese boosts the sauce’s richness and depth.
- → Is there a good wine pairing for this dish?
This dish pairs well with a dry white wine like Sauvignon Blanc, which complements the creamy sauce and fresh herbs without overpowering the flavors.