Marry Me Chicken Zoodles

There's something about creamy tomato sauce that takes me back to my cousin's kitchen in the middle of summer, where she'd always be stirring something rich and fragrant on the stove while we talked about everything and nothing. When I first made this version with zucchini noodles instead of pasta, I was skeptical—would the delicate spirals hold up to something so luxurious? But the moment that golden chicken hit the plate, bathed in that sun-dried tomato cream, I understood why this became such a beloved dish. It's the kind of meal that feels restaurant-quality but comes together faster than you'd expect, which honestly makes it dangerous for weeknight cravings.

I remember cooking this for someone I was trying to impress, and I kept checking my phone instead of watching the pan—which, in hindsight, was a ridiculous mistake because everything happened so fast. By the time I looked up, the chicken was golden and the sauce was already thickening, and I realized I'd been overthinking the whole thing. What stuck with me wasn't the nervousness before, but the relief and genuine joy when they took that first bite and their eyes went wide.

Ingredients

• Boneless, skinless chicken breasts (4, about 150 g each): These cook evenly and quickly, and patting them dry is the secret to getting a proper golden sear instead of a pale, steamed surface.
• Salt, black pepper, and Italian seasoning: Keep these simple—they're the backdrop that lets the sun-dried tomatoes and cream shine without competing.
• Olive oil (2 tbsp for searing): Use one with a high smoke point; this moment matters more than you'd think for flavor.
• Garlic (3 cloves, minced): Mince it fresh and add it to a cool or warm pan, never screaming hot oil, unless you want bitter regret in your sauce.
• Sun-dried tomatoes in oil (120 g, drained and sliced): The oil they're packed in is liquid gold, but drain it anyway to control the fat in your sauce and let other flavors lead.
• Chicken broth (180 ml, gluten-free): This deglazes the pan beautifully and keeps the sauce from becoming cloying.
• Heavy cream (240 ml): The moment it hits the hot broth, watch it closely for about three minutes; that's when the magic thickens.
• Grated Parmesan cheese (40 g): Freshly grated tastes sharper and melts more smoothly than the pre-shredded kind.
• Red pepper flakes (1 tsp, optional): I use mine without thinking, but adjust this based on whether you like a whisper or a shout of heat.
• Fresh basil (1 tbsp chopped, plus extra for garnish): Tear it with your hands right before serving to keep it vibrant and alive in the dish.
• Medium zucchini (4, about 700 g total, spiralized): Zucchini releases water when cooked, so don't walk away or you'll end up with a sad, soggy pile instead of tender noodles.
• Olive oil (1 tbsp for zoodles) and salt (½ tsp): These two keep the zucchini from turning into mush and seasoning the noodles to match the richness of what they're holding.

Instructions

Prepare and season your chicken:

Pat the chicken breasts dry with paper towels—this step is your golden ticket to a proper crust, not steam. Sprinkle both sides generously with salt, pepper, and Italian seasoning, letting the seasonings cling to slightly moist skin.

Sear the chicken until golden:

Heat olive oil in a large skillet over medium-high heat until it shimmers and almost smokes. The chicken should hiss the moment it hits the pan, and you'll know it's done when it releases easily from the skillet after 5 to 6 minutes—flip gently, sear the other side for the same time, then transfer to a plate.

Build the sauce foundation:

Lower the heat to medium and add minced garlic and sliced sun-dried tomatoes to the same pan, letting them warm together for about a minute until the garlic softens and the kitchen smells incredible. This is the moment where all the browned bits stuck to the pan become your secret ingredient.

Deglaze and develop:

Pour in chicken broth while scraping the bottom of the pan with a wooden spoon, collecting every last brown fleck—this is where flavor lives. Let it bubble for 2 minutes, concentrating slightly before you add the cream.

Create the creamy finale:

Stir in heavy cream and grated Parmesan, watching as the sauce transforms from thin to silky over the next 3 to 4 minutes. Taste it, add red pepper flakes if you want heat, then scatter in your torn basil just before the next step.

Reunite chicken and sauce:

Return the chicken breasts to the skillet, spoon that glossy sauce over and around them, and let everything simmer gently together for 2 to 3 minutes until the chicken is heated through and the sauce clings to every surface.

Cook your zucchini noodles while the chicken finishes:

In a separate pan, heat a tablespoon of olive oil over medium-high heat and add your spiralized zucchini with a pinch of salt, tossing frequently for 2 to 3 minutes until the noodles are tender but still have a slight bite. Overcooked zucchini noodles are practically water, so set a timer if you're prone to distraction.

Plate and serve:

Divide the warm zucchini noodles among plates, nestle a chicken breast on top, and spoon that cream sauce generously over everything, making sure each plate gets bits of sun-dried tomato and basil.

Save

I made this dish on a Tuesday evening when I wasn't trying to impress anyone, just cooking for myself and a friend who showed up unannounced with a bottle of wine. There was something liberating about not overthinking it, and when we sat down at the kitchen counter with those plates in front of us, laughing about something totally unrelated, it hit me that the best meals are often the ones where the cooking becomes invisible and you're just there, together.

Why Sun-Dried Tomatoes Change Everything

Sun-dried tomatoes have this concentrated, almost jammy intensity that fresh tomatoes can't touch, and when they soften in a cream sauce, they give up their sweetness and slight tang to create something that tastes both familiar and special. I used to think they were a pretentious ingredient until I realized they're actually a shortcut to depth—a way to build a complex sauce without needing hours of reduction. Once you understand that, you'll start adding them to all kinds of things, not just Italian dishes.

The Magic of Zucchini Noodles

The first time I spiralized zucchini, I was convinced it would taste like salad, which it absolutely would if you boiled it into submission. But sautéed quickly in a hot pan with just a touch of oil and salt, zucchini noodles become tender, almost silky, and they have this subtle sweetness that complements creamy sauces beautifully. They also soak up sauce like pasta would, except they don't get bloated or heavy—it's one of those kitchen moments where a dietary restriction becomes an actual improvement.

Customizing Your Sauce

This sauce is a blank canvas once you understand the base, and I've learned through happy accidents what works in it and what doesn't. A splash of white wine added with the broth adds brightness, while a squeeze of lemon at the very end can sharpen everything if you feel like the flavors need direction. If dairy bothers you, coconut cream swaps in beautifully, keeping that richness while shifting the flavor profile slightly warmer.

• For a lighter version, use half-and-half instead of heavy cream and reduce it to 200 ml so the sauce stays pourable.
• If you want more body without more cream, add a teaspoon of cornstarch mixed with cold water to the simmering sauce and let it bubble for a minute.
• Chicken thighs, which are fattier and more forgiving than breasts, can absolutely replace the breasts if you prefer them—just add an extra minute or two to the searing time.

Save

This dish became a regular in my rotation because it tastes like you spent hours fussing in the kitchen, when really you've been done and plating food in less time than it takes to set a proper table. That's the kind of magic worth holding onto in a life that moves too fast.

Recipe FAQ

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts provide a tender, juicy texture and cook evenly in the creamy sauce.

→ Can I substitute zucchini noodles with another vegetable?

Spiralized zucchini noodles deliver a light, fresh base, but alternatives like spaghetti squash or carrot ribbons can also complement the creamy sauce well.

→ How can I make the sauce dairy-free?

Replace heavy cream with coconut cream or use a plant-based half-and-half substitute to maintain the creamy texture without dairy.

→ Is it possible to add more heat to the dish?

Adjust the red pepper flakes according to taste or add a small amount of cayenne pepper for an extra kick without overpowering the flavors.

→ What wine pairs well with this meal?

A crisp dry white wine such as Sauvignon Blanc complements the richness of the sauce and the freshness of the zucchini noodles.