Creamy Sundried Tomato + Parmesan Chicken Zoodles

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  1 tbsp Butter
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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  3.5 oz Tomatoes, Sun-Dried, Packed In Oil
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  4 Garlic(12g)
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  1.3 cup Half and half cream
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  1 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 1 pinch salt to taste
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  1 tsp 1 teaspoon Dried basil seasoning
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  0.5 tsp Red pepper flakes
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  2 Zucchini(392g)

Instructions

1. 1Cut the chicken thighs into bite-sized pieces and pat dry with paper towels. Mince the fresh garlic and prepare the zucchini into noodles using a spiralizer or vegetable peeler; set aside.
2. 2Heat the salted butter in a large skillet over medium-high heat. Once foaming, add the chicken pieces in a single layer and cook 6–8 minutes, stirring occasionally, until golden brown on all sides and internal temperature reaches 165°F.
3. 3Add the sun-dried tomatoes (including oil from the jar), minced garlic, dried basil, and red pepper flakes to the chicken. Sauté over medium heat for 2–3 minutes, stirring frequently, until fragrant and the garlic begins to soften.
4. 4Reduce heat to medium-low. Pour in the half and half cream and sprinkle the grated Parmesan over the mixture. Stir constantly for 3–4 minutes until the cheese melts completely and the sauce is smooth and creamy.
5. 5Add the prepared zucchini noodles directly to the skillet and stir gently to coat with the sauce. Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until the zoodles are tender but still have a slight bite.
6. 6Taste the sauce and adjust seasoning with salt and additional red pepper flakes as needed.
7. 7Divide the creamy sundried tomato chicken and zoodles evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.