Pin It There's something about a creamy pan sauce that makes you feel like you've unlocked a secret. I discovered this dish on an ordinary Tuesday when I was determined to prove that low-carb cooking didn't have to mean sacrificing richness or flavor. The sun-dried tomatoes caught my eye first, those jewel-toned strips promising depth, and the heavy cream promised comfort. What started as an experiment turned into something I'd make again and again, especially on nights when I wanted to impress without spending hours in the kitchen.
I remember cooking this for friends who'd just started their low-carb journeys, and they were skeptical until that first bite. Their surprise when they realized this was actually good, not "good for low-carb," but genuinely delicious—that moment made the whole dish worth making. Now it's the one I pull out when I want to show people that eating well doesn't mean eating boring food.
Ingredients
- Boneless, skinless chicken breasts (4 breasts, about 150 g each): Pat them dry before seasoning so they sear properly and develop that golden, caramelized crust that adds real depth to the dish.
- Salt, black pepper, and Italian seasoning: These aren't just seasonings—they're the foundation that keeps the chicken flavorful without overshadowing the sauce.
- Olive oil (2 tbsp for chicken, 1 tbsp for zoodles): Use a good quality oil; it matters more than you'd think when it's this prominent in the dish.
- Garlic (3 cloves, minced): Mince it fine and watch for it to just turn golden—burnt garlic tastes bitter, and we're not after that here.
- Sun-dried tomatoes in oil (120 g, drained and sliced): The oil they're packed in is liquid gold; don't waste it, use it if you need a splash more richness.
- Chicken broth (180 ml, gluten-free): This is your liquid anchor, binding everything together while letting the tomato and cream shine.
- Heavy cream (240 ml): The heart of this sauce—it transforms into something silky and luxurious that coats every strand of zucchini noodle.
- Grated Parmesan cheese (40 g): Adds a nutty sharpness that balances the sweetness of the sun-dried tomatoes and richness of the cream.
- Red pepper flakes (optional, adjust to taste): A small pinch adds warmth and complexity; don't skip it if you can tolerate heat.
- Fresh basil (1 tbsp chopped, plus extra for garnish): This is what lifts the whole dish from rich to bright; add it at the end to preserve its fresh flavor.
- Medium zucchini (4 zucchini, about 700 g total): Spiralize them just before cooking so they stay crisp and don't release too much water.
Instructions
- Dry and season your chicken:
- Pat each breast completely dry with paper towels—moisture is the enemy of a good sear. Sprinkle both sides generously with salt, pepper, and Italian seasoning, letting it sit for a minute so the seasonings adhere.
- Sear the chicken golden:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Place chicken breasts in the hot pan and don't move them for 5 to 6 minutes—this is when the magic happens, when the proteins caramelize and create flavor. Flip and cook the other side another 5 to 6 minutes until the internal temperature hits 165°F. Transfer to a plate and tent loosely with foil to keep warm.
- Build the aromatics:
- In the same skillet, lower the heat to medium and add your minced garlic and sun-dried tomatoes. Stir constantly for about 1 minute—you want to smell the garlic come alive, but not turn brown or bitter.
- Deglaze and simmer:
- Pour in the chicken broth, scraping up every browned bit stuck to the bottom of the pan with your wooden spoon. These caramelized bits are pure flavor, so don't skip this step. Let it simmer for 2 minutes, reducing slightly.
- Create the creamy sauce:
- Reduce heat to medium-low and stir in the heavy cream and Parmesan, letting it warm through without boiling. The sauce will thicken slightly as it simmers for 3 to 4 minutes. Add the red pepper flakes and fresh basil right at the end, stirring gently to combine.
- Reunite chicken and sauce:
- Slide the chicken breasts back into the skillet and spoon that gorgeous sauce over them. Simmer very gently for another 2 to 3 minutes just to heat everything through—you don't want to overcook the chicken.
- Prepare the zoodles:
- While the chicken is finishing, heat olive oil in a separate skillet over medium-high heat. Add your spiralized zucchini and salt, tossing frequently for 2 to 3 minutes until they're just tender but still have a slight bite. They'll release water as they cook, so don't let them sit—keep moving them around the pan.
- Plate and serve:
- Create a nest of zucchini noodles on each plate and top with a chicken breast and a generous spoon of that creamy sauce. Finish with a tear of fresh basil and maybe another light shower of Parmesan.
Pin It The first time I made this for my partner on a random weeknight, he asked if I'd ordered it from that Italian place downtown. That question meant everything—it meant the dish had crossed over from "healthy choice" into "something I actually want to eat." It's become our go-to when we want restaurant vibes at home.
The Magic of Sun-Dried Tomatoes
Sun-dried tomatoes have this concentrated intensity that fresh tomatoes simply can't match. They bring umami and a subtle sweetness that plays beautifully against the cream without ever tasting acidic or sharp. I learned this by accident when I tried substituting regular tomato paste and the dish fell flat—it lost that jeweled, complex quality that makes people pause and ask what they're tasting.
Why Zucchini Noodles, Not Pasta
There's a lightness to this dish when it's built on zucchini instead of pasta. You get to eat more volume, enjoy the sauce more intimately as it clings to those delicate spirals, and you don't feel weighed down afterward. I discovered this matters most on the nights I'm actually hungry but also aware that I'm eating something rich—zoodles solve that paradox.
Making This Dish Your Own
This is one of those recipes that whispers suggestions rather than demands them. A splash of white wine in the sauce adds brightness if you have it open. Some people swear by a pinch of nutmeg in the cream, which I initially resisted until I tried it—just a whisper changes everything. The dish adapts beautifully to what you have on hand and what you're craving in that moment.
- If heavy cream feels too rich, swap half of it for chicken broth or use half-and-half for a lighter version.
- Chicken thighs work wonderfully here and stay more forgiving if you're nervous about cooking chicken; they'll need a couple extra minutes but offer better flavor.
- Fresh spinach wilted into the sauce at the very end adds nutrition and a subtle earthiness without changing the core character of the dish.
Pin It This dish has become my quiet confidence builder in the kitchen. It proves that eating well and eating deliciously don't have to be opponents, and that's a lesson worth keeping close.
Recipe FAQs
- → How do I prepare the zucchini noodles for best texture?
Spiralize fresh zucchini and sauté them briefly in olive oil with a pinch of salt until just tender but still slightly firm to avoid sogginess.
- → Can I substitute the chicken breasts with other cuts?
Yes, chicken thighs can be used for a juicier result, but adjust cooking times accordingly to ensure doneness.
- → What can enhance the sun-dried tomato sauce flavor?
Adding a splash of white wine during the simmering process adds depth, while fresh basil and Parmesan bring aromatic richness.
- → How to make this dish dairy-free?
Substitute heavy cream with coconut cream and omit the Parmesan or use a dairy-free alternative to maintain creaminess.
- → Is this meal suitable for low-carb diets?
Yes, using spiralized zucchini noodles instead of pasta lowers carbohydrate content while providing a satisfying texture.