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
Scale
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
