Marry me chicken pasta has tender chicken breasts cooked in a tomato cream sauce with sundried tomatoes, onion, garlic, and fresh herbs. This delicious pasta recipe is dairy free and gluten free.
Cook the pasta in a pot of salted boiling water until al dente according to package directions.
Sear the chicken. Heat a large skillet over medium-high heat with olive oil and butter. While the pan is heating up, generously season your chicken breasts on both sides with kosher salt and freshly cracked black pepper. Once the pan is hot, sear the chicken breasts on each side for 1-2 minutes until lightly golden brown. It'll finish cooking in the sauce later. Remove the seared chicken breasts from the pan, set them aside on a plate, and reduce to medium heat.
Cook the aromatics. Add the diced onions and garlic. Cook for 2-3 minutes, stirring occasionally. Stir in the tomato paste and Italian seasoning. Deglaze the pan with the broth, scraping up any brown bits on the bottom of the pan.
Make the sauce. Add the sun-dried tomatoes, coconut milk, and nutritional yeast. Stir until combined then nestle the seared chicken breasts into the sauce.
Finish cooking in the flavorful sauce. Cover with a lid and reduce to medium-low heat. Cook for 5 more minutes, or until the chicken reaches an internal temperature of 165ºF. Serve the cooked chicken on top of the pasta and spoon the sauce over the top. Garnish with torn basil leaves.
Notes
See the blog post for helpful tips, storage, and FAQs.
Make It Your Way: Substitutions & Variations
No chicken breasts? - use boneless skinless chicken thighsNo fresh garlic? - you'll need 1 teaspoon garlic powder. Add it in at the same time as the Italian seasoning and tomato paste.Not dairy free? - use unsalted butter and heavy cream or half and half, and grated parmesan cheese instead of nutritional yeast.Make marry me chicken without sun dried tomatoes - use 1/2 cup of tomato paste instead of the sun dried tomatoes.Add-ins - chopped kale, spinach, or red pepper flakes.