Pin It My neighbor knocked on my door one rainy Tuesday holding a bag of zucchini from her garden and a printout of this recipe. She swore it was worth the hype, and honestly, I was skeptical about anything called "Marry Me" on the internet. But the creamy sauce clinging to those tender chicken breasts, dotted with jammy sun-dried tomatoes, made me understand the name immediately. The zoodles were her idea, a way to keep it lighter without losing any of the comfort. I've been making it every few weeks since, and it never gets old.
The first time I served this to my partner, he looked up from his plate halfway through and said, half-joking, that he'd marry anyone who cooked like this. We laughed, but I noticed he went back for seconds. I've since made it for a handful of dinner guests, and every single one has asked for the recipe before they left. There's something about the way the cream mingles with the Parmesan and those sweet, tangy tomatoes that just hits differently. It's become my go-to when I want to impress without stress.
Ingredients
- Boneless, skinless chicken breasts: Choose evenly sized breasts so they cook at the same rate, and don't skip the patting dry step or they won't sear properly.
- Italian seasoning: A quick blend of oregano, basil, and thyme that adds depth without fuss, feel free to use fresh herbs if you have them on hand.
- Sun-dried tomatoes in oil: These are the heart of the sauce, sweet and concentrated, and the oil they come in can be used for cooking if you want extra flavor.
- Heavy cream: This is what makes the sauce luxurious and silky, but you can swap in half-and-half if you prefer something a bit lighter.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded stuff, trust me on this one.
- Zucchini: Pick firm, medium-sized zucchini for the best texture, and spiralize them just before cooking so they don't release too much water.
- Crushed red pepper flakes: Optional but highly recommended if you like a gentle kick of heat that balances the richness.
Instructions
- Season and Sear the Chicken:
- Pat the chicken breasts completely dry with paper towels, then season generously on 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, then transfer to a plate and cover loosely with foil.
- Build the Sauce Base:
- Lower the heat to medium and add the minced garlic and sliced sun-dried tomatoes to the same skillet, stirring for about a minute until the garlic smells fragrant and toasty. Pour in the chicken broth and scrape up all those beautiful browned bits stuck to the pan, then let it simmer for 2 minutes.
- Finish the Creamy Sauce:
- Stir in the heavy cream and grated Parmesan, letting it 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, then nestle the chicken back into the skillet and spoon the sauce over top, simmering for another 2 to 3 minutes until everything is heated through.
- Cook the Zoodles:
- While the chicken simmers, heat a tablespoon of olive oil in a separate pan over medium-high heat and toss in the spiralized zucchini noodles with a pinch of salt. Sauté for just 2 to 3 minutes until they're tender but still have a little bite, you don't want them mushy.
- Plate and Serve:
- Divide the zoodles among four plates, top each with a chicken breast and a generous ladle of that creamy sauce. Finish with extra fresh basil and a sprinkle of Parmesan if you're feeling fancy.
Pin It I remember making this on a Sunday afternoon when my sister came over feeling defeated after a rough week. We ate it at the kitchen counter with a bottle of cold Sauvignon Blanc, and by the end of the meal, she was laughing again. Food doesn't fix everything, but it sure helps when it tastes this good and comes with good company. That's when I realized this dish isn't just about the recipe, it's about the moments you build around it.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and I actually think the sauce tastes even better the next day once the flavors have had time to marry. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it's thickened up too much. The zoodles don't reheat as well, so I usually make fresh ones and just warm the chicken and sauce to spoon over top.
Pairing Suggestions
This pairs beautifully with a crisp green salad dressed in lemon vinaigrette, or roasted Brussels sprouts if you want something heartier on the side. A dry white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness of the cream and complements the sun-dried tomatoes perfectly. If you're not drinking, sparkling water with a squeeze of lemon does the trick just as well.
Swaps and Variations
You can easily swap chicken thighs for breasts if you prefer dark meat, just adjust the cooking time since thighs take a bit longer to cook through. For a dairy-free version, use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan, it won't taste identical but it's still delicious. If you want to add more vegetables, try stirring in some baby spinach or kale at the end, they wilt right into the sauce and add a pop of color.
- Add a splash of white wine to the broth for extra depth and a slight tang.
- Use half-and-half instead of heavy cream if you want to lighten it up a bit.
- Try swapping zoodles for spaghetti squash or shirataki noodles for variety.
Pin It This dish has earned its place in my regular rotation, and I hope it does the same for you. Whether it's a Tuesday night or a special occasion, it always delivers comfort, flavor, and maybe even a little magic.
Recipe Q&A
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts are recommended for even cooking and tender results, but thighs can be used for a juicier texture.
- → How do I prepare the zucchini noodles?
Use a spiralizer or julienne peeler to create zucchini noodles, then sauté briefly in olive oil with a pinch of salt until tender but not soggy.
- → Can I make the sauce dairy-free?
Yes, substitute heavy cream with coconut cream or a dairy-free alternative, and omit the Parmesan if desired.
- → What adds flavor to the sun-dried tomato sauce?
Minced garlic, sun-dried tomatoes, freshly grated Parmesan, fresh basil, and a touch of crushed red pepper flakes combine for a rich, aromatic sauce.
- → Is this meal suitable for a low-carb diet?
Yes, replacing traditional pasta with zucchini noodles lowers carbohydrate content while keeping the dish satisfying and flavorful.
- → Can this dish be paired with wine?
A dry white wine like Sauvignon Blanc complements the rich, creamy sauce and bright tomato flavors excellently.