Go Back
Dairy Free Marry Me Chicken Pasta served in a bowl, garnished with herbs.

Dairy Free Marry Me Chicken Pasta

A rich and creamy one-pan dish featuring tender chicken, coconut milk, and sun-dried tomatoes, perfect for a quick and easy family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 Adjust to taste for more spice
  • 10 oz gluten-free pasta of your choice Choose your preferred gluten-free pasta
  • Fresh basil, for garnish Use for garnishing when serving

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper on both sides.
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until golden brown, about 5-7 minutes per side.
  3. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the onion and sauté until it’s translucent, about 3 minutes.
  5. Stir in the garlic and cook for another minute until fragrant.
  6. Pour in the chicken broth, coconut milk, sun-dried tomatoes, oregano, and red pepper flakes. Bring to a simmer.
  7. Add the pasta and the chicken back into the skillet, stirring gently to combine.
  8. Cover and cook until the pasta is tender and the chicken is cooked through, about 12 minutes.
  9. Garnish with fresh basil before serving.

Notes

Great served with a crisp green salad or garlic bread. Leftovers keep well in the fridge for about 3-4 days; freeze for longer storage.