Marry Me Chicken Zoodles (Printer-friendly)

Tender chicken breasts in creamy sun-dried tomato sauce over zucchini noodles for a tasty low-carb dish.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - 1 tsp Italian seasoning
05 - 2 tbsp olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - 4 oz sun-dried tomatoes packed in oil, drained and sliced
08 - ¾ cup chicken broth (gluten-free if necessary)
09 - 1 cup heavy cream
10 - 1.4 oz grated Parmesan cheese
11 - 1 tsp crushed red pepper flakes (optional)
12 - 1 tbsp fresh basil, chopped

→ Zoodles

13 - 4 medium zucchini (about 24.7 oz), spiralized
14 - 1 tbsp olive oil
15 - ½ tsp salt

# Steps:

01 - Pat chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear chicken breasts 5 to 6 minutes per side until golden and cooked through. Transfer to a plate and loosely tent with foil.
03 - Reduce heat to medium in the same skillet. Add minced garlic and sun-dried tomatoes; sauté for 1 minute until aromatic.
04 - Pour in chicken broth while scraping up fond from the pan. Let simmer for 2 minutes.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer for 3 to 4 minutes until the sauce slightly thickens. Add crushed red pepper flakes and chopped basil.
06 - Return chicken breasts to the skillet, spoon sauce over them, and simmer gently for 2 to 3 minutes to reheat and meld flavors.
07 - Simultaneously, heat olive oil in a separate pan over medium-high heat. Add spiralized zucchini and salt, sauté for 2 to 3 minutes until tender but with firmness preserved.
08 - Plate the zoodles, top with chicken breasts and sauce, then garnish with additional fresh basil and Parmesan cheese if desired.

# Top Tips:

01 -
  • The creamy sun-dried tomato sauce is so rich and tangy, you won't miss the pasta one bit.
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • Zucchini noodles keep it light and fresh, perfect for when you want indulgence without the heaviness.
  • Leftovers reheat beautifully, and the flavors deepen overnight in the fridge.
02 -
  • Don't overcook the zucchini noodles or they'll turn watery and limp, two to three minutes is really all you need.
  • Let the chicken rest for a minute after searing so the juices redistribute, otherwise they'll run all over your cutting board.
  • If your sauce looks too thick, add a splash more broth or even a little pasta water if you have it on hand.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees F internally, no guessing required.
  • Spiralize your zucchini right before cooking and pat them dry with a clean towel to prevent excess water from diluting the sauce.
  • Reserve a little pasta water or extra broth before plating, it's a lifesaver if your sauce needs thinning at the last minute.
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