Save to Pinterest There's something about the name that makes you smile before you even taste it. A friend sent me a TikTok of this dish a few years back with the caption that made me curious enough to try it, and I'll admit I was skeptical about the hype. But the moment that cream hit the pan with those ruby-red sun-dried tomatoes, I understood why people were talking about it. The chicken turned out impossibly tender, and suddenly I was making it every other week for anyone who'd sit at my table.
I made this for my partner on a random Tuesday night when we'd both had rough days, and something shifted at the dinner table. There was this moment where they paused mid-bite and looked up with that expression that meant the food had somehow fixed something small but real. We didn't talk much, just ate and let the flavors do the talking. That's when I knew this recipe was keeper material, not just something trendy.
Ingredients
- Boneless, skinless chicken breasts: Four pieces about 150g each give you protein that cooks evenly and absorbs the sauce like a dream. Pat them dry before seasoning, or they'll steam instead of sear, and trust me on that detail.
- Salt, black pepper, and Italian seasoning: The holy trinity that makes the chicken taste like itself, just better. Don't skip the seasoning step or your sauce will be doing all the heavy lifting.
- Olive oil: You'll need 3 tablespoons total, split between searing the chicken and finishing the zoodles. Quality matters here because it's one of the few ingredients you actually taste on its own.
- Garlic and sun-dried tomatoes: Three cloves minced and 120g of sun-dried tomatoes create the backbone of this sauce, bringing depth and a slight tang that makes everything else sing.
- Chicken broth: 180ml of gluten-free if you need it, this cuts through the cream with just enough body to build a proper sauce.
- Heavy cream: 240ml is the luxury here, but don't be tempted to skimp. It melds with everything into something velvety and rich.
- Parmesan cheese: Grated fresh, 40g might seem modest until it melts in and suddenly the whole sauce tastes like umami locked in a bottle.
- Red pepper flakes: One teaspoon optional but recommended, adds a whisper of heat that wakes up your palate without overwhelming anyone at the table.
- Fresh basil: One tablespoon chopped plus extra for garnish, stirred in at the end so it stays bright and herbaceous instead of turning dark and tired.
- Medium zucchini: Four of them spiralized is your pasta substitute, and the key is sautéing them just long enough to soften without turning them into mush.
Instructions
- Prep and season the chicken:
- Pat your chicken breasts completely dry with paper towels because moisture is the enemy of a good sear. Season both sides generously with salt, pepper, and Italian seasoning, letting it sit for a minute so it really sticks.
- Sear until golden:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then lay in the chicken and leave it alone for 5 to 6 minutes per side. You want that golden crust that means the exterior is locked in and the inside stays juicy.
- Build the sauce foundation:
- Pull the chicken out onto a plate and reduce heat to medium. Add your minced garlic and drained sun-dried tomatoes to the same pan and sauté for about a minute until it smells incredible.
- Deglaze and simmer:
- Pour in the chicken broth while scraping up all those golden bits stuck to the bottom, then let it bubble gently for 2 minutes so the flavors start mingling.
- Cream it into silk:
- Stir in the heavy cream and grated Parmesan, watching it melt into something glossy and luxurious. Simmer for 3 to 4 minutes until it's noticeably thicker, then add the red pepper flakes and fresh basil.
- Reunite chicken with sauce:
- Return the chicken breasts to the skillet and spoon that creamy sauce over them, simmering gently for 2 to 3 minutes just to warm everything through and let the flavors get acquainted.
- Noodle on the side:
- While the chicken simmers, heat 1 tablespoon of olive oil in a separate pan over medium-high heat and add your spiralized zucchini with a pinch of salt. Sauté for 2 to 3 minutes, stirring occasionally, until tender but still with a tiny bit of bite.
- Plate and finish:
- Divide the zoodles among four bowls or plates, top each with a chicken breast and plenty of that sauce, then sprinkle extra basil and a little more Parmesan on top.
Save to Pinterest My mom tried this once and immediately asked for the recipe, which meant everything to me because she's not easily impressed by food trends. Watching her plate it up for herself on Sunday afternoon, tasting it, and then texting me later that she'd made it twice that week felt like a genuine compliment. That's when I realized the hype wasn't just about the name or the prettiness factor.
Why This Sauce Works So Well
The magic happens because sun-dried tomatoes are like concentrated tomato flavor that's been intensified by time, so you don't need a huge quantity to make an impact. They bring a slightly sweet, slightly tangy note that plays beautifully against the richness of the cream, and the garlic fills in the spaces between the two, pulling everything together. The Parmesan doesn't just add cheese taste, it adds this umami backbone that makes your brain tell you this is fancy restaurant food, even though you're standing in your own kitchen.
Customizing Without Losing the Heart
The skeleton of this dish is flexible enough that you can work with what you have. Half-and-half instead of heavy cream makes it lighter without ruining it, and I've had people use coconut cream for a dairy-free version that's equally delicious. Chicken thighs work beautifully here too, actually staying juicier than breasts if you don't watch the sear time carefully, and roasted vegetables can swap in for the zoodles if you're not in a low-carb phase.
Serving and Pairing Suggestions
This dish feels complete on its own, but a simple green salad on the side cuts through the richness in a way that makes you appreciate each bite more. A dry white wine like Sauvignon Blanc pairs naturally with the sun-dried tomato and basil notes, and honestly if you add a splash to the sauce itself, you've elevated this from weeknight dinner to something you'd order without checking the price. The dish is already low-carb and gluten-free, so it's one of those rare recipes where you're not making compromises for dietary needs, you're just choosing something genuinely good.
- Serve immediately while the zoodles still have a little firmness and the sauce is at its silkiest.
- If you have fresh basil growing in a pot somewhere, tear it instead of cutting it so it releases more aroma as you garnish.
- Leftover sauce is liquid gold next morning spooned over eggs or a piece of toasted bread, so don't waste a drop.
Save to Pinterest This recipe became a regular because it asks so little but gives so much back. It sits somewhere between comfort food and something you'd brag about, which might be why it went viral in the first place.
Recipe Q&A
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and provide a juicier texture. Adjust cooking time to ensure they are cooked through.
- → How do I make the zucchini noodles without a spiralizer?
You can use a julienne peeler or standard vegetable peeler to create long, thin strips resembling noodles.
- → Is there a way to lighten the sauce?
For a lighter version, substitute heavy cream with half-and-half or use coconut cream for a dairy-free option.
- → Can I add wine to the sauce?
Yes, adding a splash of white wine with the broth enhances the flavor, adding depth and acidity to the sauce.
- → How do I prevent the zucchini noodles from becoming soggy?
Sauté the zoodles quickly over medium-high heat just until tender, avoiding overcooking to maintain their texture.