My dairy free Marry Me chicken is just as rich, creamy, and full of deep, complex flavor as the original version, even though it's made entirely without dairy. It's a hearty, filling classic that everyone will love. No one can tell the difference!
When it comes to gluten-free main dishes, there's nothing I love better than a big plate of extra-creamy pasta anything. A big helping of steak pasta alfredo, with its luxurious sauce and medium rare steak strips, or my million dollar spaghetti, featuring a blend of meat and Alfredo sauces, is always a satisfying way to end the day.
That's why I'm such a big fan of Marry Me recipes. Now, some Italians might tell you that these pastas are too saucy and too creamy. I've been told that many times on social media, in fact. BUT, as an Italian-American who grew up on authentic Italian food, I'm here to tell you that dishes like Marry Me chicken are absolutely the best thing you'll ever put on your plate. Are these dishes authentic Italian cuisine? No. Are they a forkful of Heaven in every bite? Absolutely!
Every dish I make is already gluten free, but I know so many people out there can't have dairy. Since I don't want them to miss out on all the deliciousness of these creamy pasta dishes, I created this dairy free Marry Me chicken pasta.
Like my dairy free Tuscan chicken thighs, it has all the rich texture and delicious flavor of Marry Me chicken pasta, but it's completely free of dairy, so everyone can enjoy it!
Why You'll Love This Recipe
- Simple Ingredients: This recipe uses simple ingredients that can be found in any grocery store. Even the dairy free options are commonplace these days.
- Easy: This easy recipe only takes a few simple steps and about 40 minutes from start to finish.
- Rich and Creamy: The coconut milk used in conjunction with the chicken broth in this recipe creates a sauce with the same rich, creamy feel as cream.
- Classic Flavor: Using nutritional yeast and dairy free Parmesan cheese gives this dish the classic earthy, cheesy flavor we all love.
- No One Can Tell: No one can tell the difference between this version and its traditional counterpart, so it's perfect for serving to mixed company.
Jump to:
Ingredients
I used Banza gluten free brown rice pasta for this recipe. It has the classic Italian pasta flavor and texture, minus the gluten, and I love it.
You'll find a complete list of ingredients and their exact amounts in the recipe card at the end of the post.
Variations
- Chicken: Both boneless, skinless chicken thighs and breasts work very well in this recipe. You can also use the meatball portion of my Marry Me chicken meatballs to make a dairy free meatball version.
- Other Proteins: The flavors in this sauce are perfect with other proteins like steak strips, pork chop strips, or Italian sausage. You can also use shrimp to make a dairy free Marry Me shrimp pasta.
- Pasta: I used penne pasta, but any short, textured noodle will work well.
- Spicy: Add red pepper flakes for a nice kick of heat that works well with the creamy texture and rich, cheesy, tomato-infused flavor of the sauce.
- Add Veggies: Vegetables like chopped spinach, mushrooms, and bell peppers all work wonderfully in this recipe.
How to Make Dairy Free Marry Me Chicken
Step 1: Wash and pat the chicken breasts dry. Then, season both sides liberally with the chicken seasonings. Cook the pasta according to the package directions for al dente, drain, and set aside while you cook the chicken in step 2.
Step 2: In a large skillet over medium heat, sear the chicken in a blend of olive oil and sun dried tomato oil from the jar until they get a good color. Then, lower the temperature to medium-low, cover with a lid, and continue cooking, flipping every 4 minutes, until their internal temperature registers 165°F. Transfer to a plate.
Step 3: Add the sun dried tomatoes, aromatics, and sauce seasonings to the same pan and stir. Then, add the coconut milk and stir again. Add the remaining sauce ingredients and stir. Then, add the cornstarch slurry. Simmer the sauce uncovered until thickened.
Step 4: Dice the chicken and add it to the sauce, followed by the pasta. Then, gently stir until everything is combined. Top with fresh basil and enjoy!
Expert Tips
- It's essential to pat your chicken dry before applying the seasonings to ensure they adhere to the surface of the chicken while it cooks.
- Trim any visible fat from the chicken to avoid a fatty bite while eating the dish.
- To ensure your pasta is perfectly al dente, run cold water over it as soon as you drain it to stop the cooking process more quickly.
- I recommend full fat coconut milk for this recipe. It gives the richest texture and flavor to the dish. The low-fat version tends to make the dish feel thin and watery.
Dairy Free Marry Me Chicken FAQ
Most recipes use full-fat coconut milk or coconut cream to create a dairy free version of Marry Me chicken. However, cashew cream or even silken tofu is used in many recipes.
While coconut milk is often the first choice for dairy free Marry Me chicken, coconut cream can also be used. It adds a subtle sweetness that works well with the savory flavors in the dish.
Dairy-free Parmesan can taste like the real thing if you use a high-quality brand. Brands like Violife and Follow Your Heart are widely praised by consumers for having a flavor that is indistinguishable from dairy Parmesan.
📖 Recipe
Dairy Free Marry Me Chicken
Video
Equipment
- Cuttine board
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon smoked sweet paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon sun dried tomato oil from the jar
Sauce
- 10 oz brown rice penne
- 2 tablespoon dried shallots
- 1 tablespoon minced onion
- ½ cup sun dried tomatoes
- 2 tbsp tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon smoked sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon dried basil
- 1 can coconut milk full fat
- ½ cup chicken broth
- ½ cup vegan parmesan
- 3 tablespoon nutritional yeast
- 2 tablespoon cornstarch
- 4 tbsp cold water
- Fresh basil chopped, for garnish
Instructions
Chicken
- Wash the chicken and pat it dry with paper towels. Cook the pasta according to the package directions for al dente while you season and cook the chicken.
- Combine the chicken breasts and smoked sweet paprika, Italian seasoning, salt, and black pepper in a medium bowl and thoroughly coat all sides of the chicken.
- In a large skillet over medium heat, sear the chicken breasts in the olive and sun dried tomato oil for 4 to 5 minutes per side. Then, lower the temperature to medium-low, cover the pan with a lid, and continue cooking for 10 to 15 more minutes, flipping every 4 minutes until the internal temperature of the breasts registers 165 degrees.
- Transfer the chicken to a plate while you make the rest of the dish.
Sauce
- Increase the heat to medium and add the sun dried tomatoes, shallots, minced onion, Italian seasoning, smoked sweet paprika, garlic powder, salt, and dried basil to the pan. Saute for about a minute until fragrant.
- Add the coconut milk and stir. Then, add the chicken broth, nutritional yeast, and dairy free Parmesan. Stir until the cheese is melted.
- Make a slurry with the cornstarch and cold water. Then, add it to the pasta sauce. Simmer uncovered for 7 to 10 minutes until the sauce has thickened.
- Slice or dice the chicken while the sauce simmers. Then, add the chicken and the pasta to the sauce and stir gently. Garnish with fresh basil and enjoy!
Notes
- Refrigerate for up to 3 days in an airtight container.
- Reheat all leftovers at once in a saucepan over medium-low heat or microwave individual portions at 1-minute intervals.
- It's essential to pat your chicken dry before applying the seasonings to ensure they adhere to the surface of the chicken while it cooks.
- Trim any visible fat from the chicken to avoid a fatty bite while eating the dish.
- To ensure your pasta is perfectly al dente, run cold water over it as soon as you drain it to stop the cooking process more quickly.
- I recommend full fat coconut milk for this recipe. It gives the richest texture and flavor to the dish. The low-fat version tends to make the dish feel thin and watery.
Claudia-Cristina says
I made this tonight, and it turned out so creamy and full of flavour — can’t believe it’s dairy-free!
Nicole Kendrick says
Right?! Just one of our many dairy free options to try. Have a great day! - NK
leah says
this is the ultimate creamy pasta without the dairy! i absolutely adored this dish.
Swathi says
This diary-free marry me chicken is so creamy and delicious my family enjoyed with some salad.
Lora says
This dairy-free Marry Me chicken looks so rich and creamy! Hard to believe it’s made without any dairy—such a perfect crowd-pleaser.
Krystle Smith says
The mix of sun-dried tomatoes, coconut milk, and vegan parm is so cozy and comforting, it honestly warms you right up.