Creamy Parmesan Chicken Zoodles Recipe

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Denise Peck Modified: March 23, 2022
Creamy Parmesan Chicken Zoodles Recipe

How To Make Creamy Parmesan Chicken Zoodles

Enjoy a unique bite of these chicken zoodles coated in a creamy parmesan and sun-dried tomatoes sauce. Cook this up in just 30 minutes!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1tbspbutter
  • lbschicken thigh filletsskinless, cut into strips
  • 4ozsemi-dried tomato strips in oilfresh, chopped
  • 3.5ozsun dried tomatoes in oiljarred, chopped
  • 4garlic clovespeeled and crushed
  • cupsthickened creamreduced fat or full fat, or half and half
  • 1cupparmesan cheeseshaved
  • saltto taste
  • dried basil seasoning
  • red chili flakes
  • 2large zucchinior summer squash, made into Zoodles


  1. Heat the butter in a pan over medium high heat.

  2. Add the chicken strips, then sprinkle with salt.

  3. Pan fry until the chicken is golden brown on all sides and cooked through.

  4. Add the semi-dried and sun dried tomatoes with 1 tablespoon of the oil from the jar.

  5. Add the garlic, then sauté until fragrant.

  6. Lower the heat, then add the cream and the Parmesan cheese.

  7. Simmer while stirring until the cheese has melted through.

  8. Sprinkle over the salt, basil, and red chilly flakes to taste.

  9. Stir through the Zoodles and continue to simmer for 5 to 8 minutes until the zoodles have softened to desired doneness.

  10. Serve warm, and enjoy!

Recipe Notes


If you don’t have a Zoodle grate, use a vegetable grater to create those zucchini noodle spirals.



  • Calories: 759.38kcal
  • Fat: 67.09g
  • Saturated Fat: 23.63g
  • Trans Fat: 0.25g
  • Monounsaturated Fat: 28.93g
  • Polyunsaturated Fat: 10.59g
  • Carbohydrates: 10.33g
  • Fiber: 2.08g
  • Sugar: 4.29g
  • Protein: 30.90g
  • Cholesterol: 201.00mg
  • Sodium: 779.58mg
  • Calcium: 362.97mg
  • Potassium: 839.78mg
  • Iron: 1.87mg
  • Vitamin A: 318.71µg
  • Vitamin C: 37.03mg
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