Marry Me Chicken Zoodles (Printable)

Tender chicken with creamy sun-dried tomato sauce over sautéed zucchini noodles, delivering rich and fresh flavors.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce

06 - 3 cloves garlic, minced
07 - 4.2 oz sun-dried tomatoes in oil, drained and sliced
08 - 3/4 cup chicken broth, gluten-free if required
09 - 1 cup heavy cream
10 - 1.4 oz grated Parmesan cheese
11 - 1 teaspoon crushed red pepper flakes (optional)
12 - 1 tablespoon fresh basil, chopped

→ Zoodles

13 - 4 medium zucchinis (approximately 1.54 lbs), spiralized into noodles
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt

# How to make it:

01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and just cooked through, then transfer to a plate and cover loosely 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, scraping up any browned bits from the pan. Simmer gently for 2 minutes.
05 - Stir in heavy cream and grated Parmesan cheese. Continue simmering for 3 to 4 minutes until the sauce thickens slightly. Add crushed red pepper flakes and chopped basil, stirring to combine.
06 - Return the chicken breasts to the skillet, spoon sauce over them, and simmer gently for an additional 2 to 3 minutes until heated through.
07 - In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add spiralized zucchini noodles and salt; sauté for 2 to 3 minutes until tender but still firm, avoiding sogginess.
08 - Arrange the chicken breasts and sauce over a bed of sautéed zucchini noodles. Garnish with extra fresh basil and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes fancy enough to serve at a dinner party but comes together faster than takeout.
  • The sauce is so good you'll find yourself scraping the pan, and nobody will judge you.
  • You get to spiralize zucchini, which is weirdly satisfying and feels like a small kitchen victory.
02 -
  • Don't skip the searing step—that golden crust is where the flavor lives, and rushing through it will leave you with bland chicken.
  • Heavy cream and heat can break if you're not careful; keep the temperature at medium and stir frequently once the cream goes in.
  • Spiralize your zucchini last, right before cooking, or they'll sit in their own water and become mushy before they hit the pan.
03 -
  • Let your skillet get properly hot before the chicken goes in—you want an immediate sizzle, not a sad sizzle that starts weak.
  • Save some of the starchy water from cooking pasta if you ever make this with regular noodles; a splash of that starchy liquid helps the sauce cling better than cream alone.
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