Save I threw this together on a Wednesday night when I had zero energy but company was coming in twenty minutes. The zucchini noodles were a last-second pivot because I forgot to buy pasta. My friend took one bite, looked at me seriously, and asked if I was trying to steal her husband. Turns out that creamy sun-dried tomato sauce really does live up to the hype.
The first time I spiralized zucchini I made a mess all over my counter and questioned my life choices. But once I tasted how well those tender ribbons soaked up the garlicky cream sauce, I never looked back. My sister now requests this every time she visits, and she usually hates anything remotely healthy.
Ingredients
- Boneless, skinless chicken breasts: I pound them slightly so they cook evenly and stay juicy instead of turning into rubber.
- Italian seasoning: This little blend does so much heavy lifting for flavor, and I always keep a jar in my spice drawer.
- Sun-dried tomatoes in oil: These are the secret weapon that makes the sauce taste like you simmered it for hours.
- Heavy cream: No apologies here, this is what makes the sauce cling to everything and taste like pure comfort.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded stuff, trust me on this.
- Zucchini: Pick firm ones with no soft spots, they spiralize cleaner and hold their shape when you cook them.
- Crushed red pepper flakes: Just a pinch adds warmth without setting your mouth on fire, but skip it if spice isnt your thing.
- Fresh basil: The bright herby finish makes the whole dish taste alive, dried basil just cant compete.
Instructions
- Season and Sear the Chicken:
- Pat those chicken breasts completely dry so they get a beautiful golden crust, then season generously with salt, pepper, and Italian seasoning. Sear them in hot olive oil until theyre browned and just cooked through, about 5 to 6 minutes per side.
- Build the Sauce Base:
- In the same skillet, toss in the garlic and sun-dried tomatoes and let them sizzle for a minute until your kitchen smells incredible. Pour in the chicken broth and scrape up all those tasty browned bits stuck to the pan.
- Finish the Creamy Sauce:
- Stir in the heavy cream and Parmesan, then let it bubble gently until it thickens just enough to coat the back of a spoon. Add the red pepper flakes and fresh basil, then nestle the chicken back in and spoon that luscious sauce all over.
- Cook the Zoodles:
- In a separate pan, heat olive oil and toss in the zucchini noodles with a little salt. Saute them quickly, just 2 to 3 minutes, so they stay tender but not mushy.
- Plate and Serve:
- Pile the zoodles on plates, top with a chicken breast, and drench everything in that creamy sauce. Sprinkle extra basil and Parmesan on top if you want to be fancy.
Save One rainy Saturday I made a double batch of this and packed it into containers for the week ahead. My coworker smelled it heating up in the microwave and stood by my desk until I admitted where the recipe came from. Now she makes it every Sunday and swears its the only reason she survives Mondays.
Lighter Swaps That Still Taste Amazing
If you want to dial back the richness, swap half-and-half for the heavy cream and youll still get a silky sauce. For a dairy-free version, coconut cream works surprisingly well, just add an extra pinch of salt to balance the sweetness. Chicken thighs are fattier and more forgiving if you tend to overcook things, plus they soak up the sauce like little flavor sponges.
What to Serve on the Side
A crisp green salad with lemon vinaigrette cuts through the richness perfectly and makes the meal feel complete. Roasted asparagus or blistered green beans add a smoky charred note that plays really nicely with the creamy tomato sauce. If youre feeding someone who cant live without carbs, a slice of crusty bread for dipping is always a hit.
Making It Your Own
A splash of white wine added with the broth gives the sauce a subtle brightness that feels a little more grown-up. You can also toss in spinach or kale during the last minute of cooking for extra greens without changing the flavor much. If youre not into zoodles, this sauce is just as incredible over regular pasta, cauliflower rice, or even mashed potatoes.
- Use a spiralizer for clean, uniform noodles, or a julienne peeler if you dont want another gadget taking up space.
- Taste the sauce before adding the chicken back in, and adjust the salt or Parmesan to your preference.
- Leftovers reheat beautifully, just add a splash of broth or cream to loosen the sauce back up.
Save This dish has become my go-to when I want to feel like I really cooked without spending my whole evening in the kitchen. I hope it earns you the same rave reviews it brought me, even if nobody proposes over it.
Recipe Help
- → What are zoodles and how do I prepare them?
Zoodles are spiralized zucchini noodles that serve as a fresh, low-carb alternative to pasta. To prepare, spiralize medium zucchinis and sauté them briefly in olive oil with a pinch of salt until tender but still firm.
- → How can I make the sauce creamier without heavy cream?
You can substitute half-and-half or use coconut cream for a dairy-free option to achieve a creamy texture in the sun-dried tomato sauce.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and may add extra juiciness. Just adjust cooking time slightly to ensure they cook through.
- → What is the best way to prevent the chicken from drying out?
Patting the chicken dry and searing it over medium-high heat helps lock in juices. Covering it loosely while the sauce simmers helps keep it moist.
- → Can I prepare this dish gluten-free?
Yes, this dish is naturally gluten-free as long as the chicken broth used is gluten-free. Always check labels for hidden gluten ingredients.