Creamy SunDried Tomato Parmesan Chicken with Zoodles

Recipe Introduction

Ever get that craving for something creamy, but not too heavy? Do you want a recipe for Creamy Sun Dried Tomato and Parmesan chicken that's so easy, even I can't mess it up? You're in the right place! This recipe is packed with flavour and won’t leave you feeling like you need a nap afterwards.

A Taste of Italy, Made Easy

This Creamy Sun Dried Tomato Chicken Recipe is a twist on classic Italian comfort food. It skips the traditional pasta for lighter zucchini noodles.

It's a super simple dish that’s ready in under an hour, perfect for a weeknight dinner. This recipe makes about four servings, so you can even have leftovers for lunch.

Why You'll Love This Recipe

This isn’t just another chicken with sundried tomatoes dish. It is surprisingly healthy, especially if you’re trying to cut down on carbs.

You could even call it a low carb chicken sun dried tomato recipe . It's also perfect for a casual dinner party or a quick meal for yourself.

The rich, savory sauce combined with the light zoodles makes this recipe feel special without any fuss.

From My Kitchen to Yours

Honestly, I first made this when I was trying to use up some leftover sun-dried tomatoes. I was surprised at how well it turned out! Now, it's a regular in my meal rotation.

The key is not to overcook the zoodles. They can get watery, and no one wants soggy noodles.

Sun Dried Chicken with Zoodles Ingredients you will need are:

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper to taste
• 4 medium zucchini, ends trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup (60ml) sun-dried tomatoes, oil-packed, drained and chopped
• 2 cloves garlic, minced
• 1/2 cup (120ml) chicken broth (low sodium preferred)
• 1/2 cup (120ml) heavy cream
• 1/4 cup (25g) grated Parmesan cheese, plus more for garnish
• 1/4 teaspoon red pepper flakes (optional)
• 2 tbsp chopped fresh basil, for garnish

Get ready to make some magic, and maybe even impress yourself a little!

Right then, let's talk about what you'll need to make this Creamy Sun Dried Tomato and Parmesan Chicken with Zoodles magic happen! It's not too fussy, promise.

Honestly, even if you're not a whiz in the kitchen, you can nail this.

Creamy SunDried Tomato Parmesan Chicken with Zoodles Recipe Card

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:4 servings

Ingredients:

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper to taste
• 4 medium zucchini, ends trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup (60ml) sun-dried tomatoes, oil-packed, drained and chopped
• 2 cloves garlic, minced
• 1/2 cup (120ml) chicken broth (low sodium preferred)
• 1/2 cup (120ml) heavy cream
• 1/4 cup (25g) grated Parmesan cheese, plus more for garnish
• 1/4 teaspoon red pepper flakes (optional)
• 2 tbsp chopped fresh basil, for garnish

Instructions:

• Season chicken cubes with garlic powder, Italian seasoning, salt, and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.
• Spiralize zucchini into zoodles. Lightly salt and pepper the zoodles.
• Heat olive oil in the same skillet. Add zoodles and sauté for 2-3 minutes, until slightly tender but still firm (al dente). Remove from skillet and set aside.
• Add sun-dried tomatoes and minced garlic to the skillet. Sauté for 1 minute, until fragrant.
• Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
• Stir in heavy cream, Parmesan cheese, and red pepper flakes (if using). Simmer for 2-3 minutes, until the sauce has thickened slightly.
• Add the cooked chicken and zoodles back to the skillet. Toss to coat everything evenly with the sauce.
• Garnish with fresh basil and extra Parmesan cheese. Serve immediately.

Nutrition Facts

Calories:350 calories

Fat:20g

Fiber:10g

Recipe Info

Category:Main Course

Cuisine:Italian

Ingredients & Equipment

Main Ingredients

For the Chicken:

• 1.5 lbs ( 680g ) boneless, skinless chicken breasts, cubed. Look for chicken that's pink and firm to the touch. No weird smells, alright?
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• Salt and pepper to taste. You know, a good pinch of each.

For the Zoodles:

• 4 medium zucchini. Make sure they're firm, not squishy.
• 1 tbsp olive oil
• Salt and pepper. Again, to taste!

For the Creamy Sun-Dried Tomato Sauce:

• 1/4 cup ( 60ml ) sun-dried tomatoes, oil-packed, drained and chopped. Use good quality Sundried Tomatoes . I find they give the best flavour and most people make Sun Dried Chicken with them
• 2 cloves garlic, minced. Fresh is always best.
• 1/2 cup ( 120ml ) chicken broth, low sodium.
• 1/2 cup ( 120ml ) heavy cream. Don't skimp on this! It's what makes it creamy .
• 1/4 cup ( 25g ) grated Parmesan cheese, plus more for garnish. Go for the proper stuff, not that pre-grated dust.
• 1/4 tsp red pepper flakes (optional). For a bit of a kick.
• 2 tbsp chopped fresh basil, for garnish.

Seasoning Notes

Italian seasoning is your base here. Garlic powder adds a bit more punch. Don't be shy with the salt and pepper.

It really does make a difference. If you are trying to make a Healthy sun dried tomato chicken recipe or a Low carb chicken sun dried tomato recipe , substitute the salt with another spice or herbal solution

Equipment Needed

You'll need a spiralizer for the zoodles. If you don't have one, a julienne peeler will do in a pinch.

Also, a large skillet, chef’s knife, cutting board, and measuring cups. Honestly, nothing too fancy. If you don't have a skillet, a large frying pan will work just fine.

You could use a Sun Dried Tomato Chicken Crockpot if you wanted, just prepare the ingredients as explained above.

Honestly, that’s it. No need for any crazy gadgets. Let's get cooking Chicken With Sundried Tomatoes , shall we? I was thinking about adding Chicken With Boursin Cheese And Sun Dried Tomatoes , but I thought it was too much.

Right then, let's get cracking on this Creamy Sun Dried Tomato and Parmesan Chicken Zoodles recipe. Sounds a bit posh, doesn't it? But fear not, it's easier than making a proper Sunday roast!

Cooking Method: Creamy Sun Dried Tomato and Parmesan Chicken Zoodles

Honestly, sometimes you just crave something comforting but without the carb overload. That's where this Creamy sun dried tomato chicken recipe comes in. It's a winner!

Prep Steps: Mise en Place Magic

First things first: Chop those 1.5 lbs of chicken into bite-sized pieces. Get your 4 medium zucchinis ready for spiralizing.

It is better to trim their ends. Drain and chop 1/4 cup of the Sundried Tomatoes . Mince 2 cloves of garlic.

Measure out your 1/2 cup of chicken broth and 1/2 cup of heavy cream. Lastly, grate 1/4 cup of Parmesan cheese, plus extra for serving.

Safety Reminder: Be careful when using that spiralizer. Those blades are sharp!

Step-by-Step: Zoodle Nirvana

1. Season the chicken cubes with 1 tsp of garlic powder, 1/2 tsp of Italian seasoning, salt, and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken until browned and internal temperature reaches 165° F/ 74° C . Then set it aside.
3. Spiralize the zucchini into zoodles and add a pinch of salt and pepper.
4. Heat 1 tbsp olive oil in the skillet and sauté the zoodles for 2- 3 minutes. You want them al dente . Then remove and set aside with the chicken.
5. Add the chopped sun-dried tomatoes and minced garlic to the skillet. Sauté for about a minute, until fragrant.
6. Pour in the 1/2 cup chicken broth, scraping up any browned bits.
7. Stir in the 1/2 cup heavy cream, 1/4 cup Parmesan cheese, and 1/4 teaspoon red pepper flakes (if you want a kick). Simmer for 2- 3 minutes until the sauce thickens.
8. Add the cooked chicken and zoodles back to the skillet and toss.

Pro Tips: Level Up Your Zoodles

Don't overcook those zoodles! They go soggy super fast. Instead of Zoodles, some users prefer Creamy sun dried tomato chicken zoodles .

Want to make this dish a Healthy sun dried tomato chicken ? Use coconut milk! My mate Sarah once made this Chicken With Sundried Tomatoes using coconut milk, and honestly, you could barely tell the difference.

So if you are low carb chicken sun dried tomato recipe focused, this could be an interesting option. Enjoy the Sun Dried Chicken !

Recipe Notes: Making it Your Own!

Right, so you're about to whip up this Creamy Sun Dried Tomato and Parmesan Chicken with Zoodles. Ace! Now, let's chat about making it truly yours .

I've had a few kitchen mishaps, so let me share some wisdom I've gleaned along the way.

Serving Suggestions: Get Your Plating On!

Presentation is key. I love twirling the creamy sun dried tomato chicken zoodles into little nests on the plate. Sprinkle with extra Parmesan and fresh basil.

You could also serve it over a bed of wilted spinach for added nutrients. As for sides, garlic bread is always a winner.

A simple green salad cuts through the richness nicely. Fancy a drink? Pinot Grigio is a shout!

Storage Tips: Keep it Fresh, Keep it Safe!

Got leftovers? Pop them in an airtight container and into the fridge. They'll be good for up to 3 days.

Freezing isn't ideal, as the zoodles can get a bit soggy. Honestly, it's best enjoyed fresh. When reheating, a gentle simmer in a pan is best.

Don't microwave it to oblivion, or you'll end up with a rubbery mess. Safety first – ensure it's piping hot.

Variations: Get Creative in the Kitchen!

Fancy a twist? For a low carb chicken sun dried tomato recipe , you could use spaghetti squash instead of zoodles.

It is similar and works so well. Or, if you're dairy-free, try full-fat coconut milk instead of cream. It adds a subtle sweetness that’s surprisingly good.

Want that Boursin chicken with sun dried tomatoes feel? Add a dollop of Boursin to the sauce just before serving.

For a seasonal swap, try adding roasted butternut squash in the autumn.

Nutrition Basics: Feel-Good Food!

This recipe clocks in at around 350 calories per serving. It's packed with protein (35g) and lower in carbs (10g) than your average pasta dish.

The healthy sun dried tomato chicken is loaded with vitamins and minerals from the zucchini and sun-dried tomatoes. Just remember, this is an estimate.

Portions sizes and ingredients will vary. So take this Sun Dried Tomato Chicken Crockpot to the next level of health

Listen, don't be afraid to experiment. Cooking should be fun! This Creamy Sun-Dried Tomato & Parmesan Chicken with Zoodles is a great base.

Play around with the ingredients and make it your own signature dish. You’ve got this!