Creamy Zucchini Sun Dried Tomato Pasta

Creamy Zucchini Sun Dried Tomato Pasta is all about the sauce. Rich, garlicky, and silky, it wraps every strand of zucchini pasta in a luxurious parmesan cream that tastes far more indulgent than it actually is. Sun dried tomatoes melt into the sauce, adding bold, savory depth that turns simple zucchini and sun dried tomatoes recipes into something truly craveable.

Golden pan fried chicken layered over tender chicken zoodles gives this dish real staying power, making it perfect for when you want comfort food without the heaviness. It is everything you love about a creamy pasta, just lighter, fresher, and packed with flavor in every bite.

• What Makes This Recipe So Good
• What Goes Into Zucchini Sun Dried Tomato Pasta
• How To Make Zucchini Sun Dried Tomato Pasta
• Tips For Making Zucchini Pasta
• Recipe FAQ’s
• Creamy Sundried Tomato + Parmesan Chicken Zoodles Recipe

What Makes This Recipe So Good

What makes this Zucchini Sun Dried Tomato Pasta so good is how it delivers full, creamy pasta satisfaction while staying light and fresh. The zucchini pasta soaks up the garlicky parmesan sauce beautifully, while the sun dried tomatoes bring a concentrated savory sweetness that makes this one of those zucchini and sun dried tomatoes recipes that tastes far more indulgent than it looks.

Adding golden pan seared chicken turns it into hearty, satisfying chicken zoodles that actually feel like a real meal instead of a compromise. Every forkful has tender zucchini, bold tomato flavor, and juicy chicken wrapped in a sauce that clings instead of slipping off, which is exactly what makes this dish so hard to stop eating.

What Goes Into Zucchini Sun Dried Tomato Pasta

This creamy Zucchini Sun Dried Tomato Pasta uses just a handful of smart, high impact ingredients that do the heavy lifting for both flavor and texture.

• Chicken Thighs: Juicier than breast meat, chicken thighs stay tender even after searing and simmering, which is exactly what you want for bold, saucy chicken zoodles.
• Sun Dried Tomatoes in Oil: These bring deep, concentrated tomato flavor while their infused oil adds instant richness to the sauce, making this one of those zucchini and sun dried tomatoes recipes that tastes slow cooked.
• Thickened Cream: This creates a silky, clingy sauce that coats zucchini without watering it down, giving the dish true pasta texture without using flour or starch.
• Parmesan Cheese: Aged parmesan melts into the cream to thicken the sauce naturally while adding that savory bite that makes every forkful irresistible.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Zucchini Sun Dried Tomato Pasta

1. Sear Chicken: Heat butter in a skillet over medium high heat, add the chicken strips, season lightly with salt, and cook until golden on all sides and cooked through.

2. Build The Base: Add the semi dried tomatoes, sun dried tomatoes, and a spoon of their oil to the pan, then stir in the crushed garlic and cook just until fragrant.

3. Prepare The Zoodles: While the chicken cooks, spiralize or peel the zucchini into long strands so they are ready to go as soon as the sauce is finished.

4. Create The Sauce: Lower the heat, pour in the cream, and sprinkle over the parmesan, stirring gently until the cheese melts and the sauce turns smooth.

5. Season And Simmer: Add basil, chilli flakes, and a pinch of salt, then let the sauce simmer slowly so it thickens and coats the chicken.

6. Toss And Serve: Fold the zucchini noodles into the pan and cook for a few minutes until just tender, then serve while everything is glossy and warm.

This creamy Zucchini Sun Dried Tomato Pasta pairs beautifully with dishes that add crunch, warmth, or something to soak up that rich sauce. A crisp Garlic Cheese Bread on the side gives you something buttery and golden to mop up every last bit of the parmesan cream, while Spinach and Ricotta Grilled Cheese adds a melty, comforting contrast that still keeps the meal feeling balanced.

For something a little more substantial, Caprese Crostini With Grilled Avocado brings freshness and a light char that cuts through the richness of the chicken zoodles. Together, these sides turn your zucchini pasta into a complete, satisfying dinner without overpowering the main dish.

Tips For Making Zucchini Pasta

• Zucchini releases water as it cooks, so I always keep the heat steady and add the zoodles at the very end. That way your Zucchini Sun Dried Tomato Pasta stays creamy instead of turning soupy.
• I like using a spoonful of the sun dried tomato oil in the sauce because it quietly boosts the flavor without extra effort.
• For juicier chicken zoodles, let the chicken sit untouched for a minute before flipping so it gets a nice golden crust.
• If the sauce thickens too much while you are plating, I usually loosen it with a splash of warm cream or water. It brings those zucchini and sun dried tomatoes recipes right back to silky and smooth.

Salt the zucchini lightly and let it sit for 10 minutes, then pat dry before cooking. This pulls out excess moisture so your zucchini pasta keeps a creamy texture.

A regular vegetable peeler works just fine for making wide, pasta style ribbons. It is how I make my chicken zoodles when I am feeling lazy.

Reheat gently over low heat and add a splash of cream or water to loosen the sauce. This keeps zucchini and sun dried tomatoes recipes from turning thick or oily.

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IngredientsUSMetric1x2x3x

• ▢ 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

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.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Creamy Sundried Tomato + Parmesan Chicken Zoodles

Ingredients

• 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

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.

Notes

Nutrition

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