Creamy Sun Dried Tomato Chicken Zoodles
This sauce. THIS SAUCE. Okay. Let me back up for a sec. Sun dried tomatoes and garlic and parmesan cheese infused in a cream based sauce, enveloping crispy, golden pan fried chicken strips and zoodles for the craziest low carb comfort food.
ZOODLES
You don’t need to spend your whole entire pay check on a Zoodle maker. Mine looks like this:
However, if you don’t have one..or can’t find one, you can make fettuccini style ribbons with a normal vegetable peeler.
With minimal ingredients, a beautifully rich and creamy sauce is ready in less that 10 minutes with the extra addition of extra sun-dried tomatoes, a tonne of parmesan, red chilli flakes and dried basil.
Simply add your Zoodles for a healthy take on pasta (or add pre-cooked pasta if you like), and dinner is done!
Serve this, and you’re family and friends won’t miss pasta. They won’t even be mad at you.
Creamy Sundried Tomato + Parmesan Chicken Zoodles
Weight Watchers: 10pp per serve!
Ingredients
- 1 tablespoon butter
- 700 g | 1 1/2 lb skinless chicken thigh fillets , cut into strips
- 120 g | 4oz fresh semi-dried tomato strips in oil , chopped *See Notes
- 100 g | 3.5oz jarred sun dried tomatoes in oil , chopped
- 4 cloves garlic , peeled and crushed
- 300 ml |1 1/4 cup thickened cream , reduced fat or full fat (or half and half)
- 1 cup shaved Parmesan cheese
- Salt to taste
- Dried basil seasoning
- Red chilli flakes
- 2 large Zucchini (or summer squash), made into Zoodles (use a vegetable grater if you don't have a Zoodle grater)
Instructions
- Heat the butter in a pan/skillet over medium high heat. Add the chicken strips and sprinkle with salt. Pan fry until the chicken is golden browned on all sides and cooked through.
- Add both semi-dried and sun dried tomatoes with 1 tablespoon of the oil from the jar (optional but adds extra flavour), and add the garlic; sauté until fragrant. (While the chicken is browning, prepare your Zoodles with a Zoodle maker OR with a normal vegetable peeler.)
- Lower heat, add the cream and the Parmesan cheese; simmer while stirring until the cheese has melted through. Sprinkle over salt, basil and red chilli flakes to your taste.
- Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.
Bodyfiitjo says
March 19, 2019 atI came across your website yesterday whilst searching for low carb dinners and decided to make this dish. I wasn’t too sure about so many sun-dried tomatoes but WOW this dish is absolutely delicious!! I just used the sun dried tomatoes in oil from a jar as I couldn’t find the semi dried ones and I also substituted the cream for mascarpone cheese. This dish is super easy to make but is restaurant quality. Feeding a family of four is never easy but this was voted a real winner by all. If like my family you have a good appetite, add extra chicken!
Melissa J says
December 10, 2018 atI subbed in 2 bags of shirataki noodles instead. I drained and cooked the liquid out in a different pan at the same time as the chicken. This recipe was so good and I’m sure it’ll be good when zucchini is in season where I live.
Karina says
December 14, 2018 atHi Melissa,
That sounds like a great substitution. Thank you for the feedback! I love to hear how other ingredients work in my recipes!! xo
Ashley says
August 1, 2018 atThis was ABSOLUTELY DELICIOUS!!! Very flavorful, you can’t even tell it’s not a dish at a fancy restaurant! I added extra red pepper to spice it up, and a tbsp of cream cheese! Definitely making this again. I already can’t wait for lunch leftovers tomorrow! Lol. Thank you so much for sharing/creating this delicious recipe!
P.s. I also bought already-spiralized zucchini sold in the coolers at target cuz 1- I was lazy, 2- it was my first time to try “zoodles” so I didn’t want to buy a spiralizer yet 3-I wanted to test out what the prepackaged ones would taste like if I’m in a rush in the future again lol.
Mamajen says
July 31, 2018 atThis is an amazing recipe. Second time making it tonight and tried it with sweet Italian sausage. SOOOO GOOD!!
Annette says
June 4, 2018 atI started to watch my carbs and came across this recipe. It was so easy and delicious! I love that it is versatile and just about any protein can be substituted in… Shrimp or Italian sausage would be great 🙂
Lia J. says
May 22, 2018 atI’ve been on the keto diet for a week now and have been DYING for some good pasta. Zoodles, and this recipe, have CHANGED MY PERCEPTION OF PASTA FOREVER.
Karina says
May 22, 2018 atYAY!! That is great to hear! I am so happy for you! Way to go! Keep up the great work. Thank you for following along with me!
Shelley says
March 28, 2018 atHelloo i just found recipe last night an i said to my hubby im going to make this. So tonight i made it an its one of the best things ive ever made it is sooo yummy yaahh go me lol. Thankyou so much for sharing ?
Araceli says
March 21, 2018 atI had this recipe saved in Pinterest for a couple weeks, and just made it a short while ago. Absolutely delicious! My boyfriend, who doesn’t like vegetables and was a little skeptical of zoodles, LOVED it! Thank you!
Jessica says
February 24, 2018 atThis was amazing! I loved it. I already forwarded it to my brother. I titled my text “Winner winner chicken dinner”. Thank you for sharing
Karina says
February 25, 2018 atThat is so great to hear! I am so glad that you loved it and are sharing it with your family! Thanks so much for following along with me!
Kevin says
December 13, 2017 atI’ve added/changed a couple of items:
2 oz of sun dried tomatoes
2 oz of sun dried tomatoes in oil
3/4 cup of heirloom cherry tomatoes pan seared in 1 TBS of olive oil
1/2 tsp of Tumeric
1 tsp Smoked Paprika
I substituted the cream with full fat coconut milk 1 can
Love this recipe!
Lindsay says
October 12, 2017 atSun-dried creamy parm chicken is good. We left out the chili flakes and added mushrooms and onion. Turned out great…..don’t really follow recipes too much but everything together was good!
Karina says
October 25, 2017 atThanks Lindsay!
Eminter says
September 18, 2017 atI made this tonight. I added low sodium bacon bits, leeks and mushrooms to the dish. It turned out wonderful! This is the first dish I made using zoodles! I’m in love with them now! My husband and I are trying cutting carbs since I got diagnosed pre diabetic. So this is a great meal that is in my new rotation of meals! Thanks 🙂
Nicole says
September 12, 2017 atOH my this was amazing! I followed recipe exact but I think I got it a bit too salty but still good! My husband and I are going low carb and the zoodles are a hit with my pasta loving man. In my opinion def get a spiriliser it’s worth it!
Jan says
August 9, 2017 atCould you use half fat creme fraiche instead of cream or half and half?
Katie Gannaway says
July 12, 2017 atI made this a while back and substituted the cream for cottage cheese and a little milk. Upped the protein and it was still creamy and delicious. Even the kids ate it. I did risk my life using and old school v slicer as I don’t have a zoodle maker, but it still worked out well. Making it again tonight!
Haley says
July 7, 2017 atCan this be frozen?
Brenda says
March 9, 2017 atI printed this out and after making it the first time, wrote ‘YUM!’ at the top of the page. Now that’s what we call it as in ‘shall I make the YUM tonight?’ And I make this a lot. Quick and easy enough for everyday, but tasty enough to be company worthy. And the company loves it as much as my family does. They are learning that I do not suffer on my low carb diet. Many thanks for the recipe.
Reenie says
February 28, 2017 atMade this tonight with my new spiralizer and it was so good!!! I did cheat with the sauce and added a jar of Classico four cheese Alfredo and a little light cream. Also dried all my “zoodles” with paper towels before putting them in the sauce and didn’t water it down at all. Came together so fast for a weeknight so I was happy!!! Thank you so much for sharing!!!
Stacy says
January 25, 2017 atThis was delicious and EASY. Nice not to have to cook separate noodles/pasta so it’s even simpler! Unfortunately I thought the recipe was for four and ended up eating too large a portion. ?I knew it was too good to be true! LOL Next time I would serve smaller portions with a salad on the side. My kids loved the chicken and the sauce (unfortunately my 7 year old didn’t like the zucchini…must be the texture!).
I didn’t have enough zucchini so I added some drained shiritaki (tofu) noodles and it was perfect! Just make sure they are rinsed and dried well!
Jennifer says
January 24, 2017 atI made this tonight and it was amazing! My husband was very sceptical, but he loved it as well. A definite hit at our house!
Meghan says
December 31, 2016 atOnce I added the zucchini, it becomes really watery and not thick and creamy as it was before. Any suggestions?
Thanks!
Karina says
December 31, 2016 atHi Meghan! I’m sorry that happened to you! Is it possible you left it too long simmering? If left too long, the zucchini will start to release water into the sauce.
Paula says
November 21, 2016 atIt was really good! I don’t like spicy, so I substituted nutmeg for the chili flakes. It worked out well. Mushrooms would also be good in it
Allison says
November 5, 2016 atI made this last night and it turned out amazing. Satisfied my pasta craving without the guilt!
Lori says
August 22, 2016 atDang! This is seriously good. Thanks for a stellar recipe. Makes going keto so much easier!
Katy says
August 11, 2016 atYum
Syreeta F. says
August 9, 2016 atSuper excited to try this tonight. I see that you have the WW points listed for the old program (PP). Can you tell me how much it would be for the new program (Smart Points)? I played with the numbers and I got 7 Smart Points. Do you think that is correct?
Thank you 🙂
Danielle says
July 11, 2016 atWe made this tonight, it was our first time using our vagetti. AMAZING!! I am a pastaholic, but I think after tonight I will never eat pasta again!! We had this with papadew peppers drizzled with a balsamic reduction, which ended up being amazing mixed in with the sauce!!!
Dori says
May 31, 2016 atI can’t wait to try this! It looks positively delicious! I featured your recipe in my Coffee Cafe post over the weekend. Have a great day!
Rebecca says
April 17, 2016 atHi Karina,
I’m looking forward to trying this recipe tomorrow night! Can you tell me how much constitutes one serving?
Thank you!
Karina says
April 18, 2016 atHi Rebecca. It’s hard to say as I don’t measure serving sizes in cups or grams. I usually just divide it into the numbered servings for my family. Maybe close to 2 cups if I remember correctly.
Claudine says
April 13, 2016 atThank you for sharing. Super yummy meal!!!
Hubby said it was like going out to eat, but not. His way of complimenting a good dinner. LOL
Tiffany says
April 2, 2016 atThis was delicious and so easy to make! My husband said to add it to the list of our favorite meals. I didn’t have zucchini, so made angel hair pasta.
Marina says
March 23, 2016 atI made this for dinner tonight and it was absolutely scrumptious!! First time making zoodles was a success!
Caitlin says
March 15, 2016 atCould you substitute Greek yogurt for the cream? If so, how much would you use. Thanks!
Karina says
March 18, 2016 atHi Caitlin. Personally I wouldn’t as it may curdle when mixing it through. If you want to try, you can mix it through when it’s off the heat and cooled down a little to make sure it won’t curdle 🙂
Margo says
March 8, 2016 atLove this recipe, have made it countless times and always yummy!! Trying the avacado version tonight 🙂
Karina says
March 8, 2016 atHi Margo! Wow that;s so great to hear/read! I hope you liked the avocado version! It’s a bit different but hopefully still good!
Brinton says
February 26, 2016 atHi Karina. Thank you for all of your hard work and wonderful recipes! I would like to know if you think this would be good with just pasta and not the Zoodles? Additionally, any idea on how it would play out in terms of how much pasta to use for the recipe if I did substitute? Thanks in advance and keep up the great work.
Brinton
Karina says
February 27, 2016 atBrinton, thank you so much for your message. This would definitely be great with pre cooked pasta! I’d say 1 cup of cooked pasta will fit well in the sauce. Start with 1/2 cup; mix it through and work from there 🙂
Steph says
February 1, 2016 atThis is the best tasting thing I have found on Pinterest! It was delicious! This will be my lunch for the whole week with no guilt!
Karina says
February 2, 2016 atThat’s wonderful Steph! I’m so happy to hear that! Thank you so much for stopping by to leave your comment Xx
Ally says
January 24, 2016 atCould you swap out cream for greek yogurt?
Hannah says
January 15, 2016 atHi Karina! Do you find that the zoodles give off a lot of water and turnthe yummy creamy sauce watery? I am always frustrated when i make zoodles (in the pan or sometimes I bake them) because zucc give off so much water when you cook them and water everything down. Any suggestions? Salt them prior, or was that not even an issue with this recipe? Thanks for your advice! Love your sit e:)
Angie says
January 1, 2016 atI made this for dinner and it was a big winner for me and my husband. Well done!
Karina says
January 1, 2016 atThat’s wonderful
Sara says
December 20, 2015 atI found this recipe through Pinterest and tried it tonight. It was so delicious! Even my picky eaters loved it. This is probably the first recipe I’ve EVER made that actually turned out looking like the picture. I’m excited to try it with fresh herbs next time. Thank you, this is definitely a keeper!
Karina says
December 21, 2015 atHi Sara! I’m so happy to hear that and I’m even happier that you tried it! You’re very welcome. It’s such a great feeling when picky eaters like something we cook! 🙂
Heather Blaise says
October 30, 2015 atI’m doing an article on How To Take The Perfect Selfie and I’d like to feature this recipe in the post as well if that’s okay with you? It was delicious! I also pinned this on one of my boards on Pinterest. Thank you for sharing it. 🙂
Of course I will credit back to you with a link which will drive more traffic to your site. Please let me know if that doesn’t work for you.
Thanks,
Heather
Here are my Pinterest boards to see our pin: https://www.pinterest.com/4HourBody/
Here’s my website to check out the article: http://www.4hourbodygirl.com it will post on Tues. Nov. 3rd unless you have some objections.
Karina says
October 30, 2015 atHi Heather! I’m so glad you liked it! I don’t mind if you post one of the pictures of this post with a link back to the recipe on my blog, instead of posting the recipe up on your page 🙂 Looking forward to seeing your post! Sounds interesting!
LoveCompassionateLee says
October 26, 2015 atThis recipe looks amazing! Who knew comfort food could also be healthy?! Thanks for the suggestion, Karina 🙂
Happy Sunday
Tiffany says
October 24, 2015 atThis looks delicious! Do you think spaghetti squash could be subbed for the zoodles?
Karina says
October 24, 2015 atYes definitely! It should turn out delicious!
SARA BORGESON says
September 14, 2015 atI have a question: I’m living in the UK where cream and half and half don’t exist. They have what’s called single cream and double cream but they are rather thick. Do you have any clue if I could substitute either of these for the cream in the recipe? Because I SO want to make this!! I think even my kids will love it!
Karina says
September 21, 2015 atHi Sara! I’m sure single cream should work fine in this recipe! Any cream would work really well. I have used a really thick cream in the past and found it becomes thinner in consistency during simmering. If not, add more stock or water (a little at a time), and see how you go!
maryann1574 says
August 23, 2015 atLoved this! Always looking for new recipes to use my spiralizer. Very yummy, and oh that sauce! Will definitely make again!
Karina says
September 5, 2015 atThat’s wonderful Maryann! I’m so happy to hear that! Thank you for letting me know. I’m working on a few more recipes with Zoodles now too 😉
Robyn says
August 10, 2015 atI bought mine at Bed Bath and beyond I think it was around $15
Karina says
August 21, 2015 atThanks Robyn!
nicole (thespicetrain.com) says
July 30, 2015 atI wanna jump into this pan head first!
Meridy Dunn says
July 29, 2015 atLooks fabulous
Karina says
July 29, 2015 atThank you Mila!
KevinIsCooking says
July 29, 2015 atYou and Nagi must be on the same wavelength with the sun dried tomatoes! This looks fantastic and I like the zoodles are added at the very end so it doesn’t get mushy and all watery.
Karina says
July 29, 2015 atYes! They come out beautifully every time like this! Thanks Kevin 🙂
Karen B says
July 28, 2015 atHi Karina, I am doing weight watchers and love your website. Where did you buy the Zoodle maker from for $10
Karina says
July 28, 2015 atHi Karen 🙂 I bought mine from a $2 shop! I hope you can find one. If not, Ebay sell them or Amazon.com.au have them too. X