Go Back

Dairy Free Marry Me Chicken Pasta

A creamy, one-pan chicken pasta dish that's indulgent yet dairy-free, perfect for impressing guests or enjoying a family-friendly meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, halved horizontally
  • to taste Salt and pepper
  • 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 gluten-free pasta of your choice
  • Fresh basil, for garnish

Method
 

Cooking Instructions
  1. Season the chicken breasts with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Brown the chicken on both sides for about 6–8 minutes, then remove and set aside.
  4. Sauté the onions and garlic in the same skillet until fragrant (about 3 minutes).
  5. Pour in the chicken broth, followed by the coconut milk, and bring to a simmer.
  6. Add sun-dried tomatoes, oregano, and red pepper flakes. Stir to combine.
  7. Return the chicken to the skillet, cover, and let it cook for 10 more minutes or until it's cooked through.
  8. Boil the pasta according to package instructions. Drain and set aside.
  9. Mix the cooked pasta into the chicken and sauce. Garnish with fresh basil.

Notes

This pasta dish is adaptable; consider using shrimp or tofu for protein. Adjust the coconut milk for desired creaminess and add fresh herbs for extra flavor.