Save I discovered this dish completely by accident during a lazy Sunday when my partner mentioned craving something restaurant-quality but quick. The viral "Marry Me Chicken" kept popping up on my feed, and I thought, why not try it with zoodles instead of pasta? Twenty-five minutes later, I was plating something so creamy and elegant that it felt like I'd been planning it all week. One bite of that sun-dried tomato sauce clinging to the spiralized zucchini, and I understood why the recipe had such a devoted following.
I made this for friends who were skeptical about zucchini noodles replacing the real thing, and watching their faces when they realized how silky the sauce was and how the zoodles actually held up made my whole week. One friend even asked for the recipe before dessert arrived, which felt like the ultimate compliment. That night taught me that sometimes the best dishes are the ones that surprise people with what they don't contain, rather than what they do.
Ingredients
- Boneless, skinless chicken breasts (4, about 150 g each): Pat them dry before seasoning—this tiny step is what gets you that golden, crispy exterior that makes the whole dish feel restaurant-worthy.
- Salt, black pepper, and Italian seasoning: Simple seasoning is your friend here; it lets the sauce be the star without competing flavors getting in the way.
- Olive oil (2 tbsp for chicken, 1 tbsp for zoodles): Use good oil you actually like—you'll taste it in every bite.
- Garlic (3 cloves, minced): Fresh garlic makes all the difference in building that savory foundation; jarred will work in a pinch, but you'll notice.
- Sun-dried tomatoes in oil (120 g, drained and sliced): These little flavor bombs give the sauce its signature depth and slight sweetness—don't skip them or use regular tomatoes as a substitute.
- Chicken broth (180 ml): Use good quality broth; it's the base of your sauce, so it matters.
- Heavy cream (240 ml): This is what transforms the dish into something luxurious; there's really no substitute here.
- Grated Parmesan cheese (40 g): Freshly grated Parmesan melts smoothly and tastes infinitely better than the pre-shredded kind.
- Crushed red pepper flakes (1 tsp, optional): A whisper of heat cuts through the richness beautifully, but add it to your taste.
- Fresh basil (1 tbsp chopped, plus extra for garnish): Basil is the final touch that makes this feel intentional and fresh.
- Medium zucchini (4, about 700 g, spiralized): Choose firm zucchini without soft spots, and spiral them right before cooking to keep them crisp.
Instructions
- Prep your chicken:
- Pat the breasts completely dry with paper towels and season generously on both sides with salt, pepper, and Italian seasoning. Dry chicken is the secret to golden skin.
- Get a golden sear:
- Heat olive oil in your skillet over medium-high heat until it shimmers slightly, then add the chicken. Sear for 5–6 minutes per side without moving them around—this is where the magic happens. You want a deep golden crust, not pale chicken.
- Build the sauce base:
- Once the chicken is cooked through, set it aside and reduce heat to medium. Add your minced garlic and sun-dried tomatoes to the same skillet, stirring for just about a minute until the garlic becomes fragrant and the tomatoes wake up.
- Deglaze and simmer:
- Pour in the chicken broth and use your wooden spoon to scrape up all those golden bits stuck to the bottom of the pan—that's pure flavor. Let it bubble for 2 minutes.
- Create the creamy magic:
- Stir in the heavy cream and Parmesan cheese, watching as the sauce becomes silky and luxurious. Simmer for 3–4 minutes until it thickens slightly, then season with red pepper flakes and fresh basil.
- Reunite and simmer:
- Return the chicken to the skillet and spoon that gorgeous sauce over the top. Let everything simmer together gently for 2–3 minutes so the chicken absorbs some of the flavor.
- Finish your zoodles:
- While the chicken finishes, heat olive oil in a separate pan over medium-high heat and add your spiralized zucchini with a pinch of salt. Sauté for just 2–3 minutes, stirring occasionally—you want them tender but still with a bit of bite, not mushy.
- Plate and serve:
- Divide the zoodles among your plates, top with a chicken breast, and spoon that creamy sauce generously over everything. Finish with a scatter of fresh basil and maybe a little extra Parmesan.
Save What struck me most about making this dish is how it became the meal I serve when I want to feel like I'm taking care of someone, without spending hours in the kitchen. It's the kind of recipe that doesn't require fancy technique but rewards you with restaurant-quality results.
Why This Works as a Low-Carb Favorite
The beauty of swapping pasta for zucchini noodles isn't just about cutting carbs—it's about how the sauce actually clings better to the delicate spirals than it would to traditional noodles. The cream-based sauce is rich enough that you never feel like you're missing out on comfort, and the sun-dried tomatoes add so much depth that carb-heavy additions become completely unnecessary. I've served this to people who aren't even trying to eat low-carb, and they come back for seconds just because it tastes incredible.
The Secret to Silky Sauce
The sauce here works because you're building it in layers—garlic and tomatoes first to develop flavor, then broth to create body, then cream and cheese to make it luxurious. The Parmesan isn't just seasoning; it acts as an emulsifier that keeps everything velvety instead of greasy. Don't rush the simmering step; give the sauce those 3–4 minutes to thicken and come together properly. I once tried to speed this up and ended up with broken, separated sauce that I had to salvage with an extra splash of cream.
Making It Your Own
This recipe is forgiving enough to adapt to what you have on hand or what you're craving. I've added a splash of white wine to deepen the flavor, swapped in half-and-half for a lighter version, and even tried coconut cream when a friend with dairy restrictions came over. Some nights I sprinkle red pepper flakes generously for heat, other times I leave them out entirely. The foundation is strong enough that it can handle your personal tweaks.
- A squeeze of fresh lemon juice at the end brightens everything up without making it taste citrusy.
- Toss in some fresh spinach or arugula with the zoodles for extra greens without changing the flavor profile.
- If you're making this for a crowd, the chicken and sauce can be prepped an hour ahead; just reheat gently and cook fresh zoodles right before serving.
Save This dish has quietly become my go-to when I want to feel like I've cooked something impressive without the stress. It's the kind of meal that tastes like you planned it all day when really you just had chicken, cream, and good instincts.
Recipe FAQs
- → How do I prevent zucchini noodles from becoming soggy?
Sauté the zucchini noodles quickly over medium-high heat for 2–3 minutes with a bit of olive oil and salt, just until tender but still firm. Avoid overcooking to maintain their texture.
- → Can I substitute the chicken breasts with other cuts?
Yes, chicken thighs work well and add extra moisture and flavor. Adjust cooking times to ensure they are cooked through.
- → What can I use to lighten the creamy sauce?
Replace heavy cream with half-and-half or a dairy-free coconut cream alternative for a lighter or dairy-free option without sacrificing richness.
- → How can I add more depth to the sauce flavor?
Add a splash of white wine when simmering the broth or increase fresh herbs like basil to boost aromatic complexity.
- → Are sunflower dried tomatoes in oil always safe for allergies?
Not necessarily; check labels carefully as some packaged sun-dried tomatoes may contain traces of nuts or gluten depending on processing and packaging.