Creamy Dairy Free Marry Me Chicken Pasta

Ever had a pasta dish that just makes your heart swoon?

Let’s talk about Creamy Dairy Free Marry Me Chicken Pasta. This dish is not just a meal; it’s an experience. Imagine succulent chicken paired with a dreamy coconut sauce, all tossed together with gluten-free pasta. It’s quick, easy, and comes together in just one pan – perfect for a hectic weeknight or when you need something special that won’t break the bank. Trust me, this one will have you wondering why you haven’t made it sooner!

Here’s why everyone goes nuts over it

Why make this dish? Well, here are a few reasons that’ll make you want to whip it up ASAP:

• One-pan magic: Seriously, who wants to do double the dishes? Not me!
• Budget-friendly: You’ll impress your taste buds without emptying your wallet.
• Family-approved: Kids love it, and that’s a win in my book! Plus, it’s gluten-free and dairy-free, so you can serve it to a variety of eaters without a second thought.

Ingredients

You don’t need fancy stuff — just these basics!

• 2 large boneless, skinless chicken breasts (about 1 lb, sliced into thin cutlets)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 8 ounces gluten-free pasta (penne or fusilli recommended)
• 1 cup canned coconut milk (full fat)
• 1/4 cup nutritional yeast
• 2 tablespoons unsweetened plain dairy-free yogurt (coconut or almond)
• 1 tablespoon Dijon mustard
• 1/2 cup sun-dried tomatoes (packed in oil and chopped)
• 4 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon fresh basil (chopped, or 1 teaspoon dried)
• Salt and pepper to taste
• Fresh chopped parsley (for garnish)
• Extra sun-dried tomatoes (for garnish)
• Dairy-free grated parmesan (optional, for garnish)

Directions

Ready to get cooking? Here’s how it’s done:

1. Pat chicken breasts dry and slice into thin cutlets (about 1/2-inch thick). Season both sides with salt, pepper, and garlic powder. Let sit at room temperature for 5 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets in a single layer and cook for 3-4 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and cover loosely with foil to keep warm.
3. While chicken cooks, bring a large pot of salted water to a boil. Add gluten-free pasta and cook according to package instructions (8-10 minutes). Stir occasionally and reserve 1/2 cup pasta water before draining.
4. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Stir in chopped sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 2 minutes.
5. Pour in coconut milk, nutritional yeast, dairy-free yogurt, and Dijon mustard. Whisk to combine, scraping up any browned bits. Simmer on low for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.
6. Slice cooked chicken into strips if desired. Return chicken to the sauce and toss gently, letting it soak for 2-3 minutes.
7. Add drained pasta to the skillet. Toss everything together, adding reserved pasta water a splash at a time until the sauce reaches desired creaminess.
8. Stir in fresh basil. Taste and adjust seasoning. Serve hot, garnished with extra sun-dried tomatoes, chopped parsley, and dairy-free parmesan if desired.

How to make Creamy Dairy Free Marry Me Chicken Pasta (Overview)

Picture this: you’re sautéing chicken while pasta noodles dance around in a pot. It’s a harmonious kitchen ballet! Start by seasoning and cooking the chicken until it’s perfectly golden, then whisk up that luscious coconut sauce with all the flavor bombs. Don’t forget to toss it all together like a pro. Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to serve Creamy Dairy Free Marry Me Chicken Pasta

Serve this dish steaming hot in vibrant bowls. The mix of golden chicken, creamy sauce, and colorful sun-dried tomatoes creates a feast for the eyes! Toss some fresh parsley on top for that pop of green and scent. Pair it with a light salad or some crusty gluten-free bread to soak up all that creamy goodness. Who could resist?

How to store Creamy Dairy Free Marry Me Chicken Pasta

Storing leftovers is easy! Just pop it in an airtight container and it’ll keep in the fridge for about 3-4 days. Want to stash it in the freezer? Go for it! It’ll hold up in there for about 2-3 months. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave until warmed through.

Tips to make Creamy Dairy Free Marry Me Chicken Pasta

Here are a few insider tricks for you:

• Timing is everything: Don’t overcook the chicken; golden and juicy is the goal!
• Texture tip: Always reserve some pasta water. It helps loosen your sauce without losing creaminess.
• Ingredient swaps: Out of coconut milk? Use almond milk for a lighter flavor.

Variations

Feeling adventurous? Try adding some spinach or kale for an extra boost of nutrients and color. Want to go fully vegan? Swap the chicken for hearty mushrooms or chickpeas to keep that protein kick. The flavor combinations are endless!

FAQs

Can I use regular pasta instead of gluten-free?
Absolutely! Use whatever you prefer. Just keep an eye on the cooking time.

How can I make it spicier?
Add more crushed red pepper flakes or a dash of hot sauce to kick it up a notch!

Can I prep this dish ahead of time?
Yes! You can make the sauce and cook the chicken in advance. Just combine everything before serving.

📌 Pin this recipe for your next cozy dinner night!

Creamy Dairy Free Marry Me Chicken Pasta

A delightful one-pan pasta dish featuring succulent chicken, a creamy coconut sauce, and gluten-free pasta. Perfect for a quick weeknight dinner or a special occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb, sliced into thin cutlets)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 8 ounces gluten-free pasta (penne or fusilli recommended)
• 1 cup canned coconut milk (full fat)
• 1/4 cup nutritional yeast
• 2 tablespoons unsweetened plain dairy-free yogurt (coconut or almond)
• 1 tablespoon Dijon mustard
• 1/2 cup sun-dried tomatoes (packed in oil and chopped)
• 4 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon fresh basil (chopped, or 1 teaspoon dried)
• Salt and pepper to taste
• Fresh chopped parsley (for garnish)
• Extra sun-dried tomatoes (for garnish)
• Dairy-free grated parmesan (optional, for garnish)

Method

 

Preparation

1. Pat chicken breasts dry and slice into thin cutlets (about 1/2-inch thick). Season both sides with salt, pepper, and garlic powder. Let sit at room temperature for 5 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets in a single layer and cook for 3-4 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and cover loosely with foil to keep warm.
3. While chicken cooks, bring a large pot of salted water to a boil. Add gluten-free pasta and cook according to package instructions (8-10 minutes). Stir occasionally and reserve 1/2 cup pasta water before draining.

Cooking

1. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Stir in chopped sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 2 minutes.
2. Pour in coconut milk, nutritional yeast, dairy-free yogurt, and Dijon mustard. Whisk to combine, scraping up any browned bits. Simmer on low for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.
3. Slice cooked chicken into strips if desired. Return chicken to the sauce and toss gently, letting it soak for 2-3 minutes.
4. Add drained pasta to the skillet. Toss everything together, adding reserved pasta water a splash at a time until the sauce reaches desired creaminess.
5. Stir in fresh basil. Taste and adjust seasoning. Serve hot, garnished with extra sun-dried tomatoes, chopped parsley, and dairy-free parmesan if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. Reheat on the stove or microwave until warmed through. ✨ Pro tip: Always reserve some pasta water to help loosen your sauce without losing creaminess.