Marry Me Chicken Zoodles (Printable)

Tender chicken in creamy sun-dried tomato sauce on sautéed zucchini noodles. A low-carb flavorful dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
02 - 1 teaspoon salt
03 - ½ 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 - ¾ cup chicken broth (gluten-free if needed)
09 - 1 cup heavy cream
10 - 1.4 oz grated Parmesan cheese
11 - 1 teaspoon crushed red pepper flakes (optional)
12 - 1 tablespoon chopped fresh basil

→ Zoodles

13 - 4 medium zucchini (about 1.54 lb), spiralized into noodles
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt

# Method:

01 - Pat chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and keep loosely covered with foil.
03 - Reduce heat to medium in the same skillet. Add minced garlic and sun-dried tomatoes and sauté for 1 minute until fragrant.
04 - Pour in chicken broth, scraping any browned bits from the pan. Let simmer for 2 minutes to meld flavors.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer for 3 to 4 minutes until the sauce thickens slightly. Add red pepper flakes and fresh basil, stirring to combine.
06 - Return chicken breasts to the skillet. Spoon sauce over them and simmer gently for 2 to 3 minutes until heated through.
07 - Meanwhile, heat olive oil in a separate pan over medium-high heat. Add zucchini noodles and salt; sauté for 2 to 3 minutes until tender but still firm.
08 - Plate the sautéed zoodles and top with chicken breasts and sauce. Garnish with additional basil and Parmesan if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under 45 minutes, no fancy techniques required.
  • The sauce is so good you'll find yourself scraping the pan and honestly considering drinking the rest straight from the skillet.
  • Low-carb without feeling restrictive, which means you can eat a proper portion and not feel guilty about seconds.
02 -
  • Don't skip drying the chicken or you'll end up steaming instead of searing, which means no golden crust and a sad-looking dinner.
  • Heavy cream can break if the heat gets too high, so keep things at a gentle simmer once it's in the pan—rushing this is how you end up with separated, grainy sauce.
  • Spiralize your zucchini at the very last minute because they release water if they sit, and soggy noodles are the one thing that can derail this otherwise foolproof dish.
03 -
  • If you're making this for guests, you can sear the chicken and make the sauce ahead, then just reheat gently and cook the zoodles fresh when people arrive—it feels restaurant-quality with minimal last-minute stress.
  • Don't drain the sun-dried tomatoes completely; that oil in the can is flavorful and adds richness to the sauce, so save it for cooking.
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