Creamy Sun Dried Tomato Chicken Zoodles

There’s something irresistible about a skillet dinner that feels indulgent yet light, a plate that makes you happy without dragging you down. This Creamy Sun Dried Tomato Chicken Zoodles recipe strikes that balance: tender strips of chicken, bright and tangy sun dried tomatoes, garlic and a silky Parmesan-cream sauce, all tossed with fresh zucchini zoodles. It’s weeknight-friendly, full of bright flavor, and comes together in roughly 30 minutes. Whether you’re cooking for yourself or feeding a crowd, this dish hits all the right notes — and it’s pleasingly simple.

Why you’ll love this recipe

• Quick: Pan-seared chicken and a one-skillet sauce mean dinner lands on the table fast.
• Flavor-packed: Two types of tomato strips and garlic give depth, while Parmesan and cream make the sauce luscious.
• Fresh-feeling: Zoodles keep the dish light and let the sauce shine without heavy pasta.
• Flexible: Use summer squash if you don’t have a zoodle tool, and adjust chili flakes to taste.

Ingredients

Serves 2–3

• ▢1 tablespoon butter
• ▢1 1/2 lb skinless chicken thigh fillets cut into strips
• ▢4 oz fresh semi-dried tomato strips in oil chopped *See Notes
• ▢3.5 oz jarred sun dried tomatoes in oil chopped
• ▢4 cloves garlic peeled and crushed
• ▢1 1/4 cup thickened cream reduced fat or full fat (or half and half)
• ▢1 cup shaved Parmesan cheese
• ▢1 pinch salt to taste
• ▢1 teaspoon Dried basil seasoning
• ▢1/2 teaspoon Red chilli flakes adjust to taste
• ▢2 large Zucchini made into zoodles or summer squash, use a vegetable grater if you don’t have a Zoodle grater

Notes on ingredients

If you can’t find fresh semi-dried tomato strips in oil, a small amount of finely chopped roasted red peppers can be used as a bright substitute. The recipe uses both fresh semi-dried tomato strips and jarred sun dried tomatoes to layer tangy, concentrated tomato flavor into the sauce — keep both if possible. For the dairy, choose regular thickened cream for the creamiest result, or half-and-half if you want a slightly lighter finish. The chicken thigh fillets provide the juiciest texture; keep them skinless and trimmed, then slice into strips as directed.

Equipment

• Large nonstick or stainless steel skillet
• Sharp knife and cutting board
• Vegetable spiralizer or grater for zoodles
• Tongs or a spatula
• Measuring cups and spoons

Step-by-step Instructions

Follow these steps in order for the best results. The directions are rewritten for clarity while preserving all ingredient quantities and the original flow.

1. Prepare the chicken and vegetables. Pat the 1 1/2 lb skinless chicken thigh fillets dry with paper towel, then cut them into even strips so they cook uniformly. Make the zoodles from 2 large zucchini using a spiralizer or grater, and set them aside in a bowl. Chop the 4 oz fresh semi-dried tomato strips in oil and the 3.5 oz jarred sun dried tomatoes in oil, and place them near your skillet. Peel and crush 4 cloves of garlic so they’re ready to add.
2. Heat the butter and brown the chicken. Place a large skillet over medium-high heat and add 1 tablespoon butter. When the butter melts and begins to shimmer, add the chicken strips in a single layer. Sear the chicken without stirring too often until the undersides develop a golden-brown color, about 3–4 minutes. Flip the strips and brown the other side for another 2–3 minutes, until the chicken is cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
3. Sauté the tomatoes and garlic. Reduce the heat to medium. In the same skillet with the flavorful browned bits, add the chopped 4 oz fresh semi-dried tomato strips in oil and the 3.5 oz chopped jarred sun dried tomatoes in oil. Stir and cook briefly, about 1 minute, to warm the tomato oils and release their flavor. Add the crushed garlic and sauté for 30–45 seconds more until the garlic becomes fragrant but not browned, which keeps it from turning bitter.
4. Create the cream sauce. Pour in 1 1/4 cup thickened cream (reduced fat or full fat, or half and half) and bring the liquid to a gentle simmer over medium heat. As the cream warms, add 1 cup shaved Parmesan cheese, stirring constantly so the cheese melts smoothly into the cream. Continue stirring until you have a silky sauce and the Parmesan is fully incorporated.
5. Season the sauce and return the chicken. Add 1 pinch salt to taste, 1 teaspoon Dried basil seasoning, and 1/2 teaspoon Red chilli flakes (adjust up or down depending on your spice preference). Stir well to distribute the seasoning. Return the browned chicken strips to the skillet and toss them in the sauce so each piece is coated and heated through, about 1–2 minutes.
6. Toss with zoodles. Add the prepared zoodles to the skillet on top of the saucy chicken. Using tongs or two forks, gently toss the zoodles with the chicken and sauce just until they are warmed through and slightly softened, about 1–2 minutes. Be careful not to overcook the zucchini; you want them tender-crisp so they retain texture and freshness.
7. Finish and serve. Taste and adjust seasoning if needed, adding a touch more salt or a sprinkle more red chilli flakes if you like extra heat. Serve immediately while the sauce is warm and the zoodles are bright. Garnish with a little extra shaved Parmesan if desired.

Troubleshooting & Tips

• If the sauce seems too thin, simmer it a minute longer over low heat to reduce and thicken. If it becomes too thick, stir in a splash of water or additional half-and-half to loosen it.
• To prevent watery zoodles, salt them lightly and let them sit in a colander for 10 minutes before adding, then gently squeeze out excess moisture with a clean towel. Alternatively, add the zoodles at the last possible moment and toss just until warmed.
• Use pre-shaved Parmesan for convenience, but buy a wedge and shave it fresh for the best flavor and texture.
• If you prefer a milder tomato presence, reduce the combined amount of sun dried and semi-dried tomatoes by up to one-third, but note that this will change the sauce’s signature tang.

Serving Suggestions

This Creamy Sun Dried Tomato Chicken Zoodles plate pairs beautifully with a crisp green salad dressed with lemon and olive oil, or a few roasted cherry tomatoes for extra sweetness. A light crusty bread on the side is lovely if you want something to soak up any remaining sauce. For a low-carb dinner, enjoy it as-is; for a heartier option, serve the sauce over cooked pasta, rice, or creamy cauliflower mash.

Make-ahead and Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the cream from separating; add a splash of cream or water to refresh the sauce. If you plan to meal-prep, keep zoodles separate from the chicken and sauce and add fresh zoodles at the time of reheating for the best texture.

Flavor variations

• Add a squeeze of fresh lemon just before serving to brighten the cream sauce.
• Swap the dried basil for 1 tablespoon chopped fresh basil at the end for a fresher herbal note.
• For extra green color and nutrition, stir in a couple of handfuls of baby spinach in the last minute of cooking until wilted.
• Increase the heat with an extra 1/4 teaspoon of red chilli flakes or add a pinch of smoked paprika for depth.

Final thoughts

This Creamy Sun Dried Tomato Chicken Zoodles recipe is a great example of how pantry staples and a couple of fresh ingredients can come together in one flavorful skillet. It’s comforting without being heavy, bright without being fussy, and versatile enough to adapt to your pantry and schedule. Keep the technique in mind — sear the chicken, build flavor in the pan, and finish quickly with the zoodles — and you’ll have a weeknight winner any night of the week.

Happy cooking, and enjoy your meal!