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Zoodles with Chicken and Creamy Parmesan and Sun-dried Tomato Sauce

Rated as 4 out of 5 Stars

"Healthy and filling, this had even meat-eating DH going for seconds. Quick and easy too! Serve sauce over steamed broccoli instead of zoodles if you prefer."
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1 h 5 m servings 533
Original recipe yields 4 servings


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  1. Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with paper towels.
  2. Cut zucchini into noodles using a spiralizer or vegetable peeler. Spread on the baking sheet; cover with another layer of paper towels.
  3. Bake zucchini noodles in the preheated oven until dried out, about 30 minutes.
  4. Season chicken with poultry seasoning.
  5. Melt butter in a large skillet over medium-high heat. Add chicken; cook and stir until golden brown, about 5 minutes. Add onion; cook and stir until softened, about 3 minutes. Reduce heat to medium-low; stir in sun-dried tomatoes, oil, and garlic. Cook until garlic is fragrant, 1 to 2 minutes.
  6. Stir evaporated skim milk, Parmesan cheese, and vegan cream cheese into the skillet until melted and smooth, 1 to 2 minutes. Season with salt, red pepper flakes, and basil. Stir in zucchini noodles until evenly coated with sauce.


  • Cook's Notes:
  • Add sliced mushrooms with onion in step 5 if desired.
  • Substitute reduced-fat half-and-half for the evaporated skim milk if desired.

Nutrition Facts

Per Serving: 533 calories; 24.3 32.3 49.3 115 660 Full nutrition

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I made 2 versions of this: one with chicken and one with tofu. We didn't bake the zoodles but cooked them in a stir fry pan and served separately. Made the two sauces as described but added mu...