Updated on January 27, 2026
Meet your new weeknight hero: Creamy Tuscan Chicken Zoodles. Juicy pan-seared chicken swims in a silky garlic-Parmesan sauce studded with sun-dried tomatoes and spinach, then gets tossed with quick-cooked zucchini noodles for a lighter, keto-friendly take on a trattoria classic. It’s rich, bright, and ready in about 25 minutes, comfort food without the carb crash. Keep the zoodles al dente for the best texture and finish with a squeeze of lemon and extra Parmesan. This dish is also a great option if you’re learning chicken meal prep basics and want low-carb meals that store well and reheat without losing flavor.
Creamy Tuscan Chicken Zoodles (Keto)
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts, thinly sliced or cut into bite-size pieces
- 1 tsp fine sea salt divided
- ½ tsp black pepper divided
- ½ tsp paprika optional, for color
- 2 tbsp olive oil divided
- 1 tbsp butter optional, for richness
- 4 cloves garlic, minced
- ⅓ cup (50 g) sun-dried tomatoes in oil, drained & chopped
- ¾ cup (180 ml) low-sodium chicken broth
- ¾ cup (180 ml) heavy cream room temp if possible
- ½ cup (45 g) finely grated Parmesan more to taste
- 2 cups (60 g) baby spinach lightly packed
- 1 tbsp lemon juice brightens the sauce
- 1 tsp Italian seasoning or 1/2 tsp dried oregano + 1/2 tsp dried basil
- ¼ tsp red pepper flakes optional, to taste
- 4 medium zucchini, spiralized (zoodles) pat very dry before tossing
- to serve: extra Parmesan & cracked pepper
Equipment
- 1 Large skillet (12 in / 30 cm), heavy-bottomed For even browning and sauce reduction.
- 1 Tongs For turning chicken and tossing zoodles.
- 1 Spiralizer (optional) Or use pre-spiralized zucchini.
- 1 Paper towels/clean kitchen towel To pat dry zoodles.
- 1 Measuring cups & spoons
- 1 Chef’s knife + cutting board
Instructions
- Prep zoodles: Spiralize zucchini (or use pre-spiralized). Spread on towels and pat dry well. For extra-dry zoodles, lightly salt, rest 10 minutes, then blot, optional but helps prevent watery sauce.4 medium zucchini, spiralized (zoodles)
- Season chicken: Pat dry chicken; season with 1/2 tsp salt, 1/4 tsp pepper, and paprika.1 lb (450 g) boneless skinless chicken breasts, thinly sliced or cut into bite-size pieces, 1 tsp fine sea salt, 1/2 tsp paprika, 1/2 tsp black pepper
- Sear: Heat 1 tbsp olive oil in the skillet over medium-high. Add chicken in a single layer; sear 3–4 minutes until just cooked through. Transfer to a plate.2 tbsp olive oil, 1 lb (450 g) boneless skinless chicken breasts, thinly sliced or cut into bite-size pieces
- 4. Aromatics & base: Lower to medium. Add remaining 1 tbsp olive oil and butter. Stir in garlic for 30 seconds. Add sun-dried tomatoes, then chicken broth to deglaze; simmer 1 minute, scraping browned bits.2 tbsp olive oil, 1 tbsp butter, 4 cloves garlic, minced, 1/3 cup (50 g) sun-dried tomatoes in oil, drained & chopped, 3/4 cup (180 ml) low-sodium chicken broth
- 5. Creamy sauce: Stir in heavy cream, Italian seasoning, red pepper flakes, remaining 1/2 tsp salt and 1/4 tsp pepper. Simmer 2 minutes, then whisk in Parmesan until smooth. Fold in spinach to wilt.1 tsp fine sea salt, 1/2 tsp black pepper, 3/4 cup (180 ml) heavy cream, 1/2 cup (45 g) finely grated Parmesan, 1 tsp Italian seasoning, 1/4 tsp red pepper flakes, 2 cups (60 g) baby spinach
- Finish & toss: Return chicken (and juices) to the pan; add lemon juice. Add zoodles and toss 30–60 seconds just to warm, do not overcook or they’ll release water. Serve immediately with extra Parmesan.1 lb (450 g) boneless skinless chicken breasts, thinly sliced or cut into bite-size pieces, 1 tbsp lemon juice, 4 medium zucchini, spiralized (zoodles), to serve: extra Parmesan & cracked pepper
Nutrition per serving (estimated)
Notes
- For extra-dry zoodles, salt lightly and let sit 10 minutes, then blot very dry.
- Cream cheese option: For thicker sauce, melt in 2 oz (55 g) cream cheese with the cream.
- Don’t overcook zoodles, they only need 30–60 seconds to heat through.
- Make it spicy: Increase red pepper flakes to taste.
- Storage: Best fresh; leftovers 1–2 days in the fridge. Reheat gently; the sauce may loosen add a splash of cream.
Private Notes
Tried this recipe?
Let us know how it was!Creamy Tuscan Chicken Zoodles – FAQ
What are “zoodles,” and can I swap them?
Zoodles are spiralized zucchini noodles. For non-keto eaters, serve the chicken and sauce over pasta, rice, or mashed potatoes. For low-carb, stick to zoodles or cauliflower rice.
How do I keep zoodles from getting watery?
Salt them lightly and pat dry, then cook very briefly 30–60 seconds in the sauce off the heat. Zoodles should stay crisp-tender, not soft.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs stay juicy and work great. Sear until browned and cook through before adding back to the sauce.
I don’t have sun-dried tomatoes. What can I use?
Halved cherry tomatoes or roasted red peppers are good substitutes. The flavor will be fresher and a bit less concentrated.
How can I lighten or make this dairy-free?
For lighter, use half cream and half chicken stock. For dairy-free, use full-fat coconut milk and a dairy-free Parmesan alternative.
Can I make it ahead?
The sauce and chicken reheat well, but zoodles are best made just before serving. Store chicken and sauce up to 3–4 days; reheat gently and toss with fresh zoodles.
My sauce is too thin/thick, how do I fix it?
To thicken, simmer a minute or add a little extra Parmesan. To thin, whisk in a splash of chicken stock or cream.
If you enjoy creamy low-carb dinners like this, try our Garlic Butter Zucchini Noodles (Keto Alfredo) for another zoodle favorite, or Quick Lemon Garlic Chicken Pasta when you’re cooking for family members who prefer a classic pasta night.
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