Marry Me Chicken Pasta with sun-dried tomatoes, gluten-free pasta noodles, and a dairy-free rich and creamy sauce. This cozy comfort food is simple to prepare at a moment’s notice!
Just like the name suggests, I became hopelessly devoted to this dreamy chicken pasta immediately following the very first bite!
The rich creamy sauce paired with tender chicken, perfect al dente pasta noodles, and all the rustic flavors of hearty sun-dried tomatoes exceeded all of my expectations, and brought immeasurable joy to my household.
My husband and I were both sad when we finished the last of it. A clear indication that my Marry Me Chicken Pasta is a new staple for us!
If you’re new to Marry Me Chicken, scroll past the recipe card at the end of this post for more information! My pasta version is different from the traditional recipe.
Let’s discuss the simple ingredients for Marry Me Chicken Pasta!
Ingredients for Marry Me Chicken Pasta:
Pasta Noodles: Pick your favorite kind of pasta noodles. I use gluten-free penne pasta made out of chickpeas, but any shape or type works.
Boneless Skinless Chicken Thighs: The protein! I recommend sticking with chicken thighs over chicken breasts for the best flavor and texture. Nevertheless, boneless skinless chicken breasts work too, as does leftover chicken.
Onion and Fresh Garlic: Adds a big boost of flavor! Scale up or down the amount to your personal taste.
Sun-Dried Tomatoes and Cherry Tomatoes: Sundried tomatoes bring a concentration of tangy flavor that gives us that incredible rustic vibe. Cherry tomatoes add bursts of juicy tomato goodness. You can use regular vine-ripened tomatoes too.
Baby Spinach: Fresh spinach brings a big boost of Vitamins, minerals, and antioxidants to the meal.
Full-Fat Canned Coconut Milk: The base of the sauce is made with canned coconut milk. Be sure to use full-fat canned coconut milk for the best results, not light coconut milk.
If you aren’t dairy-free, swap this ingredient for 1 and ½ cups of heavy cream.
Aside from cream, don’t swap the coconut milk for any other kind of non-dairy milk as they do not contain enough fat for a rich sauce.
Parmesan Cheese (optional): If you’re able to tolerate cheese, mix in some freshly grated parmesan cheese! If you are entirely dairy-free, skip the parmesan cheese and add 1 to 2 tablespoons of fresh lemon juice or rice vinegar.
Fresh Basil: Fresh herbs add big bright flavor! Parsley works too, but I find basil adds rustic flavor and complements the tomatoes.
Red Pepper Flakes: Brings a kick of heat. Skip it if you aren’t into it.
Sea Salt and Black Pepper: Season the pasta to taste using salt and pepper.
Avocado Oil or Olive Oil: Used for sautéing the onion and browning the chicken.
Recipe Customizations:
- Zest up one lemon and add the lemon zest to the pasta for a citrus flair.
- Love bacon or prosciutto? Crisp some up while you’re cooking the onion to cook into the pasta.
- If you love big herby flavor, add 2 teaspoons of Italian seasoning, or mix in some pesto sauce.
- For extra tomato flavor, add 1 to 2 tablespoons of tomato paste to the creamy sun-dried tomato sauce.
- Save some time by swapping out the raw chicken for 3 cups of shredded rotisserie chicken.
How to Make Marry Me Chicken Pasta:
Cook the pasta noodles according to the package instructions. Once cooked, drain the noodles into a colander and set aside until ready to use. You can prepare the rest of the recipe while the water for the noodles is heating up and during the noodle cooking process.
Heat the avocado oil over medium-high heat in a large skillet with a deep lip (I use a 12-inch skillet), or a large Dutch oven.
Sauté the onion, stirring occasionally, until softened, about 5 minutes. Add in the garlic and chopped chicken and cook, stirring every few minutes, until the chicken has browned and is almost cooked through.
Pour in the canned coconut milk, drained sun-dried tomatoes, cherry tomatoes, parmesan cheese, baby spinach, and red pepper flakes. Bring the mixture to a full boil and cook for 10 minutes, or until the sauce has thickened.
Taste the sauce for flavor and add sea salt and black pepper to taste. Transfer the cooked pasta noodles to the skillet and gently fold them into the sauce using a wooden spoon or rubber spatula. Stir in the fresh chopped basil.
Serve chicken pasta in big bowls, and enjoy! I love the idea of pairing this marry me chicken pasta recipe with crusty bread and a great white wine.
Store leftover pasta in an airtight container in the refrigerator for up to 5 days. Freeze leftover pasta in a large zip lock bag or a freezer bag for up to 3 months.
The next time you’re craving comfort food, whip up this hearty sun-dried tomato chicken pasta recipe!
It’s a great recipe for the entire family to enjoy, as the combination of chicken with the flavorful sauce makes a cozy weeknight dinner that rivals a fancy restaurant.
If you love making pasta, also try out some of my gluten-free favorites.
More Pasta Recipes:
- Easy Gluten-Free Lasagna
- Salmon Pesto Pasta
- Creamy Sun-Dried Tomato Chicken Pasta
- 30-Minute Gluten-Free Dairy Free Creamy Chicken Pasta
- Pumpkin Feta Penne Pasta
- Mediterranean Shrimp Pasta
Enjoy this sultry pasta for your next date night!
Marry Me Chicken Pasta Recipe
Ingredients
- 1 (8-oz) package penne noodles I use gluten-free*
- 2 Tbsp avocado oil
- ½ medium-sized yellow onion finely chopped
- 3 cloves garlic minced
- 1 pound boneless skinless chicken thighs
- 1 (15-oz) can full-fat coconut milk **
- 1 (8.5-oz) jar sun-dried tomatoes in oil drained
- 1 cup cherry tomatoes
- 1 cup parmesan cheese grated, optional***
- 3 cups baby spinach
- ½ tsp red pepper flakes optional
- Sea salt and black pepper to taste
- ½ cup fresh basil chopped
Instructions
- Cook the pasta noodles according to the package instructions. Once cooked, drain the noodles into a colander and set aside until ready to use. You can prepare the rest of the recipe while the water for the noodles is heating up and during the noodle cooking process.
- Heat the avocado oil over medium-high heat in a large skillet with a deep lip (I use a 12-inch skillet), or a large Dutch oven.
- Saute the onion, stirring occasionally, until softened, about 5 minutes. Add in the garlic and chopped chicken and cook, stirring every few minutes, until the chicken has browned and is almost cooked through.
- Pour in the canned coconut milk, drained sun-dried tomatoes, cherry tomatoes, parmesan cheese, baby spinach, and red pepper flakes. Bring the mixture to a full boil and cook for 10 minutes, or until the sauce has thickened. Taste the sauce for flavor and add sea salt and black pepper to taste. Transfer the cooked noodles to the skillet and gently fold them into the sauce using a wooden spoon or rubber spatula. Stir in the fresh chopped basil.
- Serve chicken pasta in big bowls, and enjoy!
Notes
Nutrition
Frequently Asked Questions
What is Marry Me Chicken?
Have you heard of Marry Me Chicken? If you’re new to it, Marry Me Chicken is a luscious creamy chicken dish featuring sun-dried tomatoes and a rich cream sauce with big garlic flavor.
The name is a reflection of the feelings this cozy dish elicits. Jubilation and exhilaration, with “I’d commit to this for the rest of my life” vibes.
What Makes This Recipe Different?
My version is lighter on the dairy, and we’re making it a full main entree with the addition of pasta. Rather than keeping whole chicken pieces, I chop up chicken thighs (or chicken breasts) into bite-sized pieces, cook them into a rich dairy-free sauce, and toss gluten-free pasta noodles into the sauce to make a complete meal.
Traditional Marry Me Chicken is made with heavy cream, but I use canned coconut milk for my fellow dairy intolerant folks.
Because I can do cheese, I add parmesan cheese to the dish for a boost of classic cheesy flavor. This can easily be omitted if you eat entirely dairy-free.
On the flipside, you can swap the coconut milk for heavy cream and/or use regular pasta noodles instead of gluten-free pasta noodles. Options for all eaters!
Can you taste the coconut milk?
No! We have so many other flavors going on that the subtle coconut flavor is masked by the big rustic garlic and sun-dried tomato infusion.
Nice combination of Mediterranean flavors but WAY too much saturated fat in the recipe. I’ve been making it for years. I just leave out the cream altogether. If you want it thicker, just add a slurry of little chicken broth mixed with a little thickener or condensed soup. It really is good without the cream though.