Save I threw this together on a Wednesday night when my sister texted asking what could possibly impress her new boyfriend without requiring three hours and a culinary degree. The name alone made her laugh, but after one bite of that creamy, tangy sauce clinging to tender chicken, she understood the hype. Swapping pasta for zucchini noodles was my idea, mostly because I had four zucchini browning on the counter and zero patience for boiling water. It worked so well that now I forget the original even had carbs.
The first time I plated this, I garnished it with basil from the pot on my windowsill and felt like a real chef for about ten seconds. My partner walked in, saw the golden chicken sitting in that glossy red-flecked sauce, and asked if we were celebrating something. We werent, but it felt like we should have been. That quiet dinner, with just the two of us and a bottle of cold Sauvignon Blanc, became one of those nights we still bring up when were deciding what to cook.
Ingredients
- Boneless, skinless chicken breasts: I always pat them dry before seasoning or they wont get that beautiful golden sear, and nobody wants pale, steamed-looking chicken.
- Italian seasoning: This little blend does so much heavy lifting in terms of flavor that I keep three jars in my pantry at all times.
- Sun-dried tomatoes in oil: Drain them well or the sauce gets too oily, but dont rinse them because that oil carries so much flavor.
- Heavy cream: It makes the sauce luxurious and silky, and I learned the hard way that skim milk just breaks and looks sad.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the stuff in the green can, which I say with no judgment because Ive used both.
- Zucchini: Medium ones spiralize best, and I leave the skin on for color and a little extra bite.
- Garlic: Freshly minced is non-negotiable here, the jarred kind just doesnt bloom the same way in hot oil.
- Chicken broth: Use a good one if you can, because it becomes the backbone of your sauce and watery broth makes a watery dish.
Instructions
- Season and Sear the Chicken:
- Pat the chicken completely dry with paper towels, then season both sides generously 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 deeply 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 minced garlic and sliced sun-dried tomatoes to the same skillet, stirring constantly for about a minute until the garlic smells toasty and sweet. Pour in the chicken broth and scrape up all those brown bits stuck to the pan because thats pure flavor.
- Finish the Cream Sauce:
- Stir in the heavy cream and grated Parmesan, letting it simmer gently for 3 to 4 minutes until it thickens just enough to coat the back of a spoon. Add red pepper flakes if you like a little heat, then stir in chopped basil and taste for salt.
- Reunite Chicken and Sauce:
- Nestle the seared chicken breasts back into the skillet, spooning that glossy sauce over the top, and let everything simmer together for 2 to 3 minutes so the flavors meld. The chicken will soak up some of that creamy goodness and stay juicy.
- Sauté the Zoodles:
- While the chicken simmers, heat olive oil in a separate pan over medium-high heat and toss in your spiralized zucchini noodles with a pinch of salt. Sauté for just 2 to 3 minutes until theyre tender but still have a little snap, because soggy zoodles are a tragedy.
- Plate and Garnish:
- Twirl a nest of zoodles onto each plate, top with a chicken breast, and spoon extra sauce all over everything. Finish with torn fresh basil and a little more Parmesan if youre feeling generous.
Save I made this for a small dinner party last spring, and one of my friends looked up from her plate and said it tasted like something youd order at a restaurant with cloth napkins. That might be the best compliment Ive ever gotten in the kitchen, and I didnt even tell her it took me less than an hour. Sometimes the simplest recipes, the ones that come together fast and dont require exotic ingredients, are the ones people remember long after the night is over.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though I recommend storing the zoodles separately because they release water as they sit. Reheat the chicken and sauce gently in a skillet over low heat with a splash of broth or cream to loosen things up, and make fresh zoodles if you can since reheated ones never quite have the same texture. If youre meal prepping, you can sear and sauce the chicken ahead, then spiralize and sauté the zucchini right before serving so everything tastes just-made.
Swaps and Variations
Chicken thighs work beautifully here if you prefer dark meat, just adjust the cooking time by a minute or two since theyre a bit fattier. For a dairy-free version, swap the heavy cream for full-fat coconut cream and use nutritional yeast instead of Parmesan, it wont taste identical but itll still be rich and satisfying. If you want to add vegetables, spinach or cherry tomatoes stirred into the sauce at the end bring extra color and a little freshness without complicating things.
Pairing and Serving Suggestions
This dish feels complete on its own, but a simple arugula salad with lemon vinaigrette or some roasted asparagus on the side makes it feel like a full restaurant experience. I love serving it with a crisp, cold Sauvignon Blanc or a light Pinot Grigio, something that cuts through the richness of the cream and plays nicely with the tangy sun-dried tomatoes. If youre feeding a crowd, double the recipe and keep everything warm in a low oven until youre ready to plate.
- Add a splash of white wine to the sauce along with the broth for a little extra depth and acidity.
- Toss in a handful of fresh spinach at the end of cooking so it wilts right into the sauce.
- If you dont have a spiralizer, use a julienne peeler or even just slice the zucchini into thin ribbons with a vegetable peeler.
Save This recipe has become my go-to whenever I want to feel like Im taking care of someone, including myself. It tastes like effort and love, even though it comes together faster than most takeout orders, and thats the kind of magic I want in my kitchen every single week.
Recipe FAQ
- → What is the best way to cook the chicken breasts?
Pat the chicken dry and season well before searing in olive oil over medium-high heat. Cook until golden and cooked through, about 5–6 minutes per side.
- → How do I make the sun-dried tomato sauce creamy?
Sauté garlic and sun-dried tomatoes, add chicken broth, then stir in heavy cream and grated Parmesan. Simmer gently until the sauce thickens.
- → Can zucchini noodles be prepared ahead?
Zucchini noodles are best cooked fresh, sautéed briefly over medium-high heat with olive oil and salt for 2–3 minutes until tender but firm.
- → Are substitutions for dairy possible in the sauce?
Yes, you can swap heavy cream with half-and-half for a lighter version or coconut cream for a dairy-free option.
- → How can I enhance the sauce's flavor?
Add a splash of white wine to the sauce along with the chicken broth to deepen the flavor profile.