Marry Me Chicken Pasta
The ultimate comfort food, Marry Me Chicken Pasta brings together tender chicken, creamy coconut milk, and vibrant cherry tomatoes for an unforgettable experience. This easy weeknight dinner is perfect for impressing family and friends. Make it tonight and discover why it holds a special place in hearts!
Equipment
- Food Processor
- Skillet
- Oven
- Mixing Bowl
- Large Pot
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 1 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 can full-fat coconut milk
- 1 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 penne noodles according to the package instructions. Once cooked, drain the noodles into a colander and set aside until ready to use.
- 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 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
- Tip 1: I use Banza Chickpea penne pasta noodles, which are gluten-free. Use any kind of pasta noodles you like! Just be sure to use 8 ounces dry.
- Tip 2: If you aren’t dairy-free, replace the canned coconut milk with 1 2/3 cups of heavy cream. Don’t replace the coconut milk with any other kind of milk.
- Tip 3: To keep the recipe dairy-free, omit the cheese and add 1 to 2 tablespoons of lemon juice or rice vinegar to provide a little tangy flavor.