Dairy Free Marry Me Chicken Pasta Recipe
Introduction
Dairy Free Marry Me Chicken Pasta is a flavorful and creamy dish that skips the dairy but keeps all the rich taste. Made with tender chicken, sun-dried tomatoes, and a coconut milk-based sauce, it’s perfect for those avoiding dairy without sacrificing comfort.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, halved horizontally
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup canned coconut milk (full fat for creaminess)
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 10 oz (280g) gluten-free pasta of your choice
- Fresh basil, for garnish
Instructions
- Step 1: Season the chicken breasts generously with salt and pepper on both sides.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet and set aside.
- Step 3: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic and cook for an additional 1 minute, stirring frequently.
- Step 4: Pour in the chicken broth and coconut milk, scraping the bottom of the skillet with a spatula to deglaze. Bring to a gentle simmer.
- Step 5: Stir in the sun-dried tomatoes, dried oregano, and red pepper flakes. Allow the sauce to simmer gently for about 5-7 minutes, or until it thickens slightly.
- Step 6: Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Step 7: Slice the cooked chicken breasts into strips and return them to the skillet. Simmer them in the sauce for an additional 2-3 minutes, ensuring the chicken is heated through.
- Step 8: Toss the cooked pasta into the skillet, stirring to coat the pasta thoroughly with the sauce.
- Step 9: Remove from heat, garnish with fresh basil, and serve immediately.
Tips & Variations
- Use full-fat canned coconut milk for a creamier sauce and richer flavor.
- Swap gluten-free pasta for regular pasta if gluten is not a concern.
- Add chopped spinach or kale to the sauce during the last few minutes of simmering for extra greens.
- Adjust red pepper flakes to your preferred spice level or omit if you want a milder dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Add a splash of chicken broth or water if the sauce thickens too much when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of milk instead of coconut milk?
You can use almond or cashew milk, but for best creaminess and flavor, full-fat coconut milk is recommended.
Is this recipe suitable for gluten-free diets?
Yes, using gluten-free pasta makes this dish safe for gluten-free diets. Just be sure to check your broth and other ingredients for hidden gluten.
Print
Dairy Free Marry Me Chicken Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Dairy Free Marry Me Chicken Pasta features tender chicken breasts simmered in a creamy coconut milk and sun-dried tomato sauce, served over gluten-free pasta. It’s a flavorful, dairy-free twist on the popular creamy chicken pasta with a hint of spice and fresh basil garnish, perfect for a comforting yet healthy meal.
Ingredients
Chicken
- 1 lb (450g) boneless, skinless chicken breasts, halved horizontally
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
Sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup canned coconut milk (full fat for creaminess)
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
Pasta and Garnish
- 10 oz (280g) gluten-free pasta of your choice
- Fresh basil, for garnish
Instructions
- Season the Chicken: Generously season both sides of the halved chicken breasts with salt and pepper to enhance flavor.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 4-5 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, add remaining tablespoon of olive oil. Sauté finely chopped onion until translucent, about 3 minutes. Add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Deglaze and Simmer Sauce: Pour in chicken broth and coconut milk, scraping the skillet bottom to release browned bits. Bring to a gentle simmer.
- Add Flavorings: Stir in chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Let the sauce simmer gently for 5-7 minutes until it thickens slightly.
- Cook Pasta: Meanwhile, cook gluten-free pasta according to package instructions until al dente. Drain and set aside.
- Combine Chicken and Sauce: Slice cooked chicken breasts into strips and return to skillet. Simmer in sauce for 2-3 minutes to heat through and meld flavors.
- Toss Pasta with Sauce: Add cooked pasta to skillet, stirring well to coat pasta evenly with creamy sauce.
- Garnish and Serve: Remove from heat, sprinkle with fresh basil leaves, and serve immediately for a delicious, dairy-free meal.
Notes
- Use full-fat canned coconut milk for a rich and creamy sauce texture.
- Sun-dried tomatoes can be replaced with roasted red peppers if preferred.
- Gluten-free pasta ensures the dish is suitable for those with gluten sensitivities.
- Adjust red pepper flakes according to desired spice level.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Dairy free chicken pasta, gluten free pasta recipe, coconut milk chicken sauce, sun-dried tomato chicken, easy weeknight dinner
