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Dairy Free Marry Me Chicken Pasta

A symphony of savory chicken, creamy coconut milk, and sun-dried tomatoes, this dish is perfect for cozy family nights or romantic dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
For the Sauce
  • 3 cloves garlic, minced
  • 1 cup coconut milk
  • 1 cup chicken broth
For the Pasta
  • 2 cups pasta of choice
  • 1/4 cup sun-dried tomatoes, chopped
  • Fresh basil, for garnish

Method
 

Preparation
  1. Season the chicken breasts generously with salt and pepper.
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Add more olive oil if needed in the same skillet and sauté the minced garlic for about one minute, until fragrant.
  4. Pour in the coconut milk and chicken broth, stirring to combine. Let the mixture simmer for a few minutes.
  5. In a separate pot, cook the pasta according to package instructions. Drain and set aside.
  6. Slice the cooked chicken and add it back into the skillet with the sauce, along with the chopped sun-dried tomatoes. Add the cooked pasta, mixing everything until well coated.
  7. Garnish with fresh basil before serving.

Notes

Consider using your favorite pasta shape or switch up proteins. For vegetarian options, chickpeas or tofu work well. Have all ingredients ready to avoid overcooking. Store leftovers in an airtight container for up to 3-4 days or freeze for 3 months.