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Dairy Free Marry Me Chicken Pasta Recipe

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★★★★★

4.9 from 762 reviews

This Dairy Free Marry Me Chicken Pasta is a creamy, flavorful dish made with tender chicken breasts, sun-dried tomatoes, and a rich coconut milk sauce. Perfect for those avoiding dairy, this recipe uses gluten-free pasta and is packed with savory herbs and a touch of heat from red pepper flakes, creating a comforting, delicious meal suitable for any occasion.

Ingredients

Scale

Chicken

  • 1 lb 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 & Garnish

  • 10 oz gluten-free pasta of your choice
  • Fresh basil, for garnish

Instructions

  1. Preparation: Generously sprinkle salt and pepper on both sides of the halved chicken breasts to season them well.
  2. Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and fully cooked, about 4 to 5 minutes per side. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the finely chopped onion and sauté until translucent, approximately 3 minutes. Then, stir in the minced garlic and cook for an additional minute to release its aroma.
  4. Create Sauce Base: Pour in the chicken broth and canned coconut milk, using a spatula to scrape and deglaze the bottom of the skillet to incorporate all the browned bits. Bring the mixture to a gentle simmer.
  5. Add Flavorings and Simmer: Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Allow the sauce to simmer gently for 5 to 7 minutes until it thickens slightly and flavors meld together.
  6. Cook Pasta: Meanwhile, cook the gluten-free pasta according to the package instructions until al dente. Drain well and set aside.
  7. Combine Chicken: Slice the cooked chicken breasts into strips and return them to the skillet with the sauce. Let everything simmer together for an additional 2 to 3 minutes to heat through and absorb flavors.
  8. Toss Pasta: Add the drained pasta into the skillet and toss thoroughly to coat the pasta evenly with the creamy coconut and sun-dried tomato sauce.
  9. Serve: Remove from heat, garnish with fresh basil leaves, and serve immediately for a warm and comforting dairy-free pasta dish.

Notes

  • Use full-fat canned coconut milk for the creamiest sauce texture.
  • For extra heat, increase the red pepper flakes to taste.
  • Ensure the pasta is gluten-free if needed to maintain dietary restrictions.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave to avoid the sauce separating.

Keywords: Dairy Free, Marry Me Chicken Pasta, Coconut Milk Sauce, Gluten-Free Pasta, Sun-Dried Tomatoes, Easy Chicken Dinner, Creamy Dairy-Free Pasta

Find it online: https://amayaharis.com/dairy-free-marry-me-chicken-pasta-recipe/