Ingredients
Equipment
Method
- 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
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.
- Need more easy meals like this? Try these quick weeknight dinner ideas.
