Dairy Free Pasta: Creamy Marry Me Chicken Dinner Made Without Dairy

Dairy Free Pasta does not mean giving up comfort, richness, or flavor. This Dairy Free Marry Me Chicken Pasta brings together tender chicken, a velvety coconut milk sauce, and gluten-free pasta for a satisfying dinner that feels special but stays approachable. The sauce clings beautifully to every bite, while sun-dried tomatoes and herbs add depth without relying on cream or cheese. If you need a lactose free dinner that still feels indulgent, this recipe delivers a reliable option you can make any night of the week.

Story 

Dairy Free Pasta became a regular part of my kitchen routine when I started cooking more meals for friends with food sensitivities. I wanted a dish that felt just as comforting as classic creamy pasta but worked for everyone at the table. This Dairy Free Pasta takes inspiration from the beloved marry me chicken pasta, using coconut milk to create a smooth sauce that coats the chicken and pasta evenly. Over time, this version turned into a trusted allergy friendly meal I serve often. Every time I cook this Dairy Free Pasta, it reminds me that thoughtful swaps can still lead to bold, satisfying flavor.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, halved horizontally

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup chicken broth

• 1 cup full-fat canned coconut milk

• 1/2 cup sun-dried tomatoes, chopped

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes

• 10 oz (280 g) gluten-free pasta

• Fresh basil, for garnish

Step-by-Step Instructions

Preparing the Ingredients

Start by seasoning the chicken breasts generously with salt and pepper on both sides. Chop the onion finely so it cooks evenly, and mince the garlic to release its aroma quickly in the pan. Measure out the coconut milk and chicken broth ahead of time, stirring the coconut milk well so the fat and liquid combine smoothly before cooking.

Cooking Instructions

Heat one tablespoon of olive oil in a large skillet over medium-high heat, then cook the chicken until golden and cooked through. Remove the chicken and set it aside, then sauté the onion and garlic in the remaining oil until soft. Deglaze the pan with chicken broth and coconut milk, add the sun-dried tomatoes, oregano, and red pepper flakes, and let the sauce simmer until slightly thickened. Cook the pasta separately, return the sliced chicken to the skillet, then toss everything together until coated.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid using light coconut milk, as it can leave the sauce thin and less satisfying. Keep the heat at a gentle simmer once the coconut milk goes in, since boiling can cause separation. Also, resist overcooking the gluten-free pasta, because it can become mushy when tossed with the sauce.

Pro Tips for Better Flavor

For deeper flavor, briefly marinate the chicken in olive oil, oregano, and pepper before cooking. Use oil-packed sun-dried tomatoes for a richer taste, and reserve a small amount of pasta water to loosen the sauce if it thickens too much while resting.

Serving and Storage

How to Serve

Serve this creamy chicken pasta hot, finished with fresh basil for color and aroma. It works well as a complete meal on its own, though a simple green salad or roasted vegetables make easy side dishes that balance the richness.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth to bring the sauce back to its original texture.

Conclusion

This Dairy Free Pasta proves that you can enjoy a rich, comforting dinner without relying on dairy. With simple ingredients and clear steps, it fits into busy schedules while still feeling special enough for a shared meal. Give it a try the next time you want a dependable, creamy pasta dish that everyone can enjoy.

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Frequently Asked Questions

Can I make this recipe ahead of time?

You can cook the chicken and sauce a day in advance and store them separately. When ready to serve, cook fresh pasta and combine everything while reheating gently for the best texture.

Is this recipe suitable for meal prep?

Yes, this dish works well for meal prep since the flavors hold up over time. Keep the pasta and sauce together, then reheat with a bit of broth to maintain a smooth consistency.

What pasta works best for this dish?

Short gluten-free pasta shapes like penne or rotini work well because they hold the coconut milk sauce nicely, but any sturdy pasta you prefer will work.

Dairy Free Pasta

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• Author: Sarah Mitchell
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Dairy Free Marry Me Chicken Pasta features tender chicken simmered in a rich coconut milk sauce with sun-dried tomatoes and herbs, served over gluten-free pasta.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• Salt and pepper
• 2 tablespoons olive oil
• 1 small onion
• 3 cloves garlic
• 1 cup chicken broth
• 1 cup full-fat coconut milk
• 1/2 cup sun-dried tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 10 oz gluten-free pasta
• Fresh basil

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Instructions

1. Season the chicken with salt and pepper.
2. Cook the chicken in olive oil until golden and cooked through, then set aside.
3. Sauté the onion and garlic in the same skillet.
4. Add chicken broth and coconut milk, scraping the pan.
5. Stir in sun-dried tomatoes, oregano, and red pepper flakes and simmer.
6. Cook pasta until al dente and drain.
7. Slice chicken and return it to the sauce.
8. Toss pasta with the sauce and chicken.
9. Garnish with fresh basil and serve.

Notes

1. Marinate the chicken briefly for added flavor.
2. Stir coconut milk well before using.
3. Adjust red pepper flakes to taste.
4. Serve with salad or roasted vegetables.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6 g
• Sodium: 680 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 32 g
• Cholesterol: 95 mg