Description
A creamy and flavorful Chicken & Roasted Red Pepper Zoodle Casserole made with tender chicken, roasted red peppers, and zucchini noodles in a rich cheese sauce. A wholesome, protein-packed comfort dish perfect for any meal.
Ingredients
3 chicken breasts (filleted into 6 pieces)
4 tablespoons butter
1 jar roasted red peppers (12 ounces, drained and diced)
2 teaspoons minced garlic
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon dried basil
½ cup chicken broth
½ cup heavy cream
1 cup grated Parmesan cheese (Cabot Parmesan Cheese, Tillamook Shredded Parmesan, or Organic Valley Parmesan)
4 medium zucchini, spiralized into zoodles
Optional topping: Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese, Sargento Mozzarella, or Kerrygold Dubliner Cheese
Fresh basil or parsley for garnish
Instructions
1. In a large skillet over medium-high heat, melt the butter.
2. Add the chicken fillets and season with salt, pepper, and dried basil. Brown each side for 4–6 minutes until golden.
3. Remove chicken from skillet and set aside on a plate.
4. In the same pan, add minced garlic and diced roasted red peppers. Sauté for 5–6 minutes until tender.
5. Pour in the chicken broth and stir, allowing it to simmer briefly.
6. Stir in heavy cream and grated Parmesan cheese. Reduce heat to low and whisk until cheese melts and sauce thickens (2–3 minutes).
7. Return browned chicken to the skillet, coating it with the sauce. Simmer for another 3–5 minutes until heated through.
8. Lightly grease a baking dish and spread zucchini noodles evenly at the bottom.
9. Pour the chicken and sauce mixture over the zoodles, ensuring even coverage.
10. Top with shredded cheese blend if desired.
11. Bake at 375°F for about 15 minutes or until the edges bubble and the top is lightly golden.
12. Remove from oven, let rest for 5 minutes, and garnish with chopped basil or parsley before serving.
Notes
Store leftovers in an airtight container for up to 5 days.
Reheat gently on the stove with a splash of broth or cream to restore the sauce texture.
Avoid freezing to prevent zoodles from becoming watery.
If the sauce is too thick, add more chicken broth to reach the desired consistency.
For extra flavor, drizzle with Texas Pete Original Hot Sauce, Crystal Hot Sauce, or Sriraja Panich Hot Sauce before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Skillet
- Cuisine: American