Save Pin I first made this dish on a rainy Tuesday when I was craving comfort but needed to stick to lighter eating. The creamy sauce felt indulgent, the zucchini noodles kept things fresh, and the whole thing came together faster than ordering takeout. My kitchen smelled like garlic and sun-dried tomatoes for hours afterward. It's been on repeat ever since.
The first time I served this to friends, someone joked that it really could inspire a proposal. The chicken was tender, the sauce clung to every bite, and the zoodles soaked up all that creamy, tangy goodness. We sat around the table longer than usual that night, just savoring it. I think that's when I realized this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts: Look for evenly sized pieces so they cook at the same rate, and don't skip patting them dry or they won't sear properly.
- Italian seasoning: This blend adds herby depth without needing to measure out individual spices, and it plays beautifully with the creamy sauce.
- Sun-dried tomatoes in oil: These bring sweetness and a slight tang that cuts through the richness of the cream, just drain them well so the sauce doesn't get oily.
- Heavy cream: It makes the sauce luxurious and silky, but you can swap in half-and-half if you want something a bit lighter.
- Parmesan cheese: Freshly grated melts smoothly into the sauce and adds a nutty, salty finish that ties everything together.
- Zucchini: Spiralize them into noodles for a low-carb base that's tender but still has a little bite when cooked quickly.
Instructions
- Season and sear the chicken:
- Pat the chicken breasts completely dry with paper towels, then sprinkle both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat until it shimmers, then sear the chicken for 5 to 6 minutes per side until golden and just cooked through.
- Build the sauce base:
- Remove the chicken to a plate and cover it loosely with foil. In the same skillet, reduce the heat to medium, add the minced garlic and sliced sun-dried tomatoes, and sauté for about a minute until fragrant.
- Deglaze and simmer:
- Pour in the chicken broth and scrape up all those tasty browned bits from the bottom of the pan. Let it simmer for 2 minutes to concentrate the flavors.
- Finish the sauce:
- Stir in the heavy cream and Parmesan, then simmer gently for 3 to 4 minutes until the sauce thickens just enough to coat the back of a spoon. Add the red pepper flakes and chopped basil.
- Reunite chicken and sauce:
- Return the seared chicken breasts to the skillet, spoon the creamy sauce over them, and let everything simmer together for 2 to 3 minutes. This melds the flavors and keeps the chicken juicy.
- Cook the zoodles:
- While the chicken finishes, heat a tablespoon of olive oil in a separate pan over medium-high heat. Toss in the spiralized zucchini noodles with a pinch of salt and sauté for 2 to 3 minutes until just tender but still a little crisp.
- Plate and serve:
- Arrange the zoodles on plates, top with a chicken breast and plenty of sauce, then garnish with extra basil and Parmesan. Serve immediately while everything is hot and creamy.
Save Pin I remember making this on a quiet Sunday afternoon, just for myself. The kitchen was warm, the sauce bubbled gently, and I realized I didn't need a special occasion to cook something this good. Sometimes the best meals are the ones you make just because you deserve them.
Storage and Reheating
Store leftover chicken and sauce in an airtight container in the fridge for up to three days. Keep the zoodles separate because they release water as they sit. When you're ready to eat, reheat the chicken gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Warm the zoodles quickly in a pan or enjoy them cold in a salad.
Variations and Swaps
If you're not doing low-carb, swap the zoodles for pasta, rice, or mashed potatoes. Chicken thighs work beautifully here if you prefer dark meat, just adjust the cooking time slightly. For a dairy-free version, use coconut cream and skip the Parmesan, or try nutritional yeast for a cheesy flavor. A splash of white wine added with the broth makes the sauce even more complex and restaurant-worthy.
Serving Suggestions
This dish is rich enough to stand on its own, but a simple green salad with lemon vinaigrette balances it nicely. Roasted asparagus or blistered green beans add color and crunch. If you're feeding a crowd, double the recipe and serve it family-style with crusty bread for soaking up the sauce.
- Pair it with a crisp Sauvignon Blanc or Pinot Grigio to cut through the cream.
- Sprinkle toasted pine nuts or slivered almonds on top for extra texture.
- Serve with a side of garlic bread if you're not counting carbs.
Save Pin This recipe has a way of turning an ordinary weeknight into something special without any extra effort. I hope it becomes one of those dishes you reach for when you need comfort, flavor, and a little bit of magic on your plate.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and offer a juicier texture. Adjust cooking time to ensure thorough doneness.
- → How do I make zucchini noodles tender without becoming soggy?
Sauté the zucchini noodles briefly over medium-high heat with a pinch of salt until just tender but still firm to avoid excess moisture.
- → Is there a dairy-free alternative for the creamy sauce?
You can substitute heavy cream with coconut cream for a dairy-free version while maintaining a rich texture.
- → Can white wine be added to the sauce?
Yes, adding a splash of white wine with the chicken broth enhances depth and brightness in the sauce.
- → What herbs are best to garnish this dish?
Fresh basil leaves complement the sauce and add a fragrant, herbal touch when used as a garnish.
- → How can I adjust spiciness in the sauce?
Crushed red pepper flakes are optional. Adjust the amount to your taste for a mild to moderately spicy flavor.