Pin this I made this on a Wednesday night when I was tired of feeling guilty about cream sauces. The zucchini noodles were a last-minute swap, mostly because I had four zucchini going soft in the crisper. One bite of that sun-dried tomato sauce clinging to the tender spirals and I forgot all about pasta. My husband looked up mid-forkful and said, "This is dangerous." I knew exactly what he meant.
The first time I served this to guests, I panicked halfway through because I thought the sauce looked too thin. I let it simmer an extra two minutes and it turned glossy and perfect. My friend Anna asked for the recipe three times that night, and now she makes it for her book club. She texts me photos every time, always with the caption "still working."
Ingredients
- Boneless, skinless chicken breasts: I pound them gently to even thickness so they cook uniformly and stay juicy, not rubbery.
- Italian seasoning: This does quiet work, adding herby warmth without shouting over the sauce.
- Sun-dried tomatoes in oil: Drain them well but save that oil for another use, it carries deep tomato flavor.
- Heavy cream: The backbone of the sauce, it marries the tomatoes and Parmesan into something silky and crave-worthy.
- Parmesan cheese: Freshly grated melts smoothly, pre-shredded can clump and turn grainy.
- Zucchini: Choose firm, medium-sized ones, they spiralize cleanly and hold their shape when sautéed.
- Garlic: Minced fresh releases sweetness when it hits the warm pan, jarred just doesnt compare here.
- Chicken broth: A gluten-free version keeps this safe for sensitive guests, and it loosens the sauce just enough.
- Crushed red pepper flakes: Optional but recommended, a pinch adds gentle heat that balances the richness.
- Fresh basil: Torn at the last second, it brings brightness and a faint anise note that cuts through the cream.
Instructions
- Season and prep the chicken:
- Pat the breasts completely dry with paper towels, moisture is the enemy of a good sear. Sprinkle both sides evenly with salt, pepper, and Italian seasoning, pressing gently so it sticks.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high until it shimmers but doesnt smoke. Lay the chicken in gently and resist the urge to move it, let it develop a golden crust for 5 to 6 minutes per side, then transfer to a plate and tent with foil.
- Build the aromatic base:
- Lower the heat to medium and add the garlic and sun-dried tomatoes to the same skillet. Stir for about a minute until the garlic smells sweet and toasty, not sharp.
- Deglaze and simmer:
- Pour in the chicken broth and scrape up all those caramelized bits stuck to the pan, thats pure flavor. Let it bubble gently for 2 minutes to concentrate.
- Create the creamy sauce:
- Stir in the heavy cream and Parmesan, whisking until the cheese melts into the liquid. Simmer for 3 to 4 minutes, swirling occasionally, until it thickens just enough to coat the back of a spoon, then add red pepper flakes and basil.
- Finish the chicken:
- Nestle the seared chicken back into the sauce and spoon it over the tops. Let everything simmer together for 2 to 3 minutes so the chicken absorbs some of that creamy goodness and stays moist.
- Cook the zoodles:
- In a separate pan, heat olive oil over medium-high and toss in the spiralized zucchini with a pinch of salt. Sauté for 2 to 3 minutes, stirring often, just until they soften slightly but still have a little bite, overcooked zoodles turn to mush.
- Plate and serve:
- Twirl a generous nest of zoodles onto each plate, lay a chicken breast on top, and ladle the sauce over everything. Scatter fresh basil and a little extra Parmesan on top if you want to make it look as good as it tastes.
Pin this My sister made this for her boyfriend on their six-month anniversary and called me the next day laughing. He proposed three weeks later and she swears this dish softened him up. I cant prove causation, but Ive never seen a table go quiet faster than when I set this down. It turns a regular dinner into an event without any fuss.
Storing and Reheating
Store the chicken and sauce separately from the zoodles in airtight containers in the fridge for up to three days. Zucchini noodles get watery when stored, so I usually make them fresh each time or reheat them briefly in a hot skillet to drive off excess moisture. Warm the chicken gently in a covered pan over low heat with a splash of broth or cream to loosen the sauce, microwaving can make the chicken rubbery and split the cream.
Swaps and Variations
If you want to lighten it up further, half-and-half works in place of heavy cream, though the sauce will be thinner and less luscious. For a dairy-free version, coconut cream mimics the richness surprisingly well, just expect a faint tropical note. Chicken thighs are more forgiving than breasts and stay juicier if you tend to overcook, and a splash of white wine added with the broth makes the sauce taste like you spent all day on it.
Serving Suggestions
This pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or roasted asparagus if you want something warm alongside. A dry white wine like Sauvignon Blanc or Pinot Grigio complements the creamy tomato sauce without competing. If youre feeding a crowd, double the recipe and keep the chicken warm in a low oven while you finish the zoodles in batches.
- Serve with crusty bread for non-low-carb guests who want to mop up every drop of sauce.
- Add a handful of baby spinach to the sauce in the last minute for extra greens.
- Garnish with toasted pine nuts for a little crunch and nutty depth.
Pin this This dish has become my answer to "whats for dinner" on nights when I want something special without the stress. It feels like a restaurant meal but comes together in my pajamas, and thats exactly the kind of magic I need most weeks.
Recipe FAQs
- → How do I prevent zucchini noodles from becoming soggy?
Sauté zucchini noodles over medium-high heat for just 2–3 minutes with a pinch of salt to remove excess moisture, keeping them tender but firm.
- → Can I use a different cut of chicken?
Yes, boneless chicken thighs can be used for a juicier texture; adjust cooking time accordingly to ensure they are fully cooked.
- → What makes the sauce creamy and flavorful?
The sauce combines heavy cream, sun-dried tomatoes, garlic, chicken broth, and Parmesan cheese, simmered to a rich consistency with fresh basil for added aroma.
- → Is there a way to lighten the creamy sauce?
Substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free version while maintaining creaminess.
- → How can I enhance the sauce’s flavor further?
Adding a splash of white wine during the simmer stage enriches the sauce with depth and complexity.