CREAMY SUN-DRIED TOMATO CHICKEN PASTA

Like Marry Me Chicken but in pasta form… this may become your new favorite pasta recipe! Quick, simple, and creamy, this sun-dried tomato and chicken pasta recipe can’t be missed.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American

Keyword: 30 minute meals, Chicken pasta, Gluten-free pasta

Servings:

Author: Olivia Adriance

Ingredients

8 ounces gluten-free pasta (linguine, penne, or fusilli works)
1 tablespoon olive oil
1 - 1 ½ pounds boneless chicken breasts or thighs, cut into bite-sized pieces
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup sun-dried tomatoes (packed in oil, drained + chopped)
3 cloves garlic, minced
1 tablespoon tomato paste
¾ cup full-fat canned coconut milk
½ tablespoon nutritional yeast
1 teaspoon balsamic vinegar
Pinch of red pepper flakes (for garnishing)
Fresh herbs for serving (basil or parsley)

Instructions

Bring a medium pot of salted water to a boil. Cook pasta according to package directions. Before draining, reserve 1/2 cup of pasta water. Drain and set aside.
In the same large pan you’ll use for the sauce, heat olive oil over medium heat. Add chicken, salt, pepper, and garlic powder. Cook for 6 to 8 minutes, until golden and cooked through. Push to one side of the pan.
On the open side of the pan, add garlic, chopped sun-dried tomatoes, and tomato paste. Cook for 1 to 2 minutes.
Stir in coconut milk, nutritional yeast, balsamic vinegar, and red pepper flakes if using. Mix the sauce and chicken. Let simmer for an additional 2 to 3 minutes.
Add cooked pasta and reserved pasta water. Stir to coat. Taste and adjust seasoning.
Top with fresh herbs and extra sun-dried tomatoes. Serve and enjoy!

Nutrition