Based on the flavours of the popular dish of the same name, this marry me chicken pasta has a creamy sundried tomato sauce and tender pieces of chicken, finished with lemon and fresh baby spinach. This dairy free pasta recipe takes just 30 minutes and is sure to be a hit whether you’re making it for a weeknight family dinner or a low key date night.
We’re calling this marry me chicken pasta because it’s based on the famous marry me chicken dish, but you could also very well just call it a creamy sundried tomato pasta because that’s what it is.
This is one of those recipes you probably have seen on social media at some point but let me tell you what makes my version different. Usually this pasta dish would be made with heavy cream and parmesan cheese but I wanted a version I could enjoy without the dairy but still with the lush, creamy sauce so that’s exactly what we have here!
This marry me chicken pasta is a mild yet flavourful pasta dish that uses sundried tomatoes which I confess are a completely under utilised ingredient in my house, so I am glad to have an excuse to use them. Coming together in just 30 minutes, this creamy pasta is perfect for an easy weeknight dinner or a simple date night with a glass of wine.
If you’re looking for more easy dairy free pasta dinners to add to the rotation, definitely try my one pot Cajun chicken pasta or my always popular spicy sausage pasta.
Key Ingredients
There are a few simple pantry ingredients needed to make this creamy marry me chicken pasta without the need for any dairy!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken – chicken breast fillets work best for this recipe.
- Spices – the chicken is flavoured with a combination of what I believe to be the holy trinity of the spice rack; onion powder, garlic powder and smoked paprika
- Dairy free butter – a good quality dairy free butter will help create the roux base for the creamy sauce.
- Plain flour – also known as all purpose flour, when combined with the dairy free butter we get a roux base for the thick and creamy sauce.
- Oat milk – any dairy free milk will work such as soy milk or almond milk. You could also use coconut milk but the result will have a strong coconut flavour.
- Nutritional yeast – helps to add in that ‘cheesy’ flavour that you would usually get from the parmesan. You can skip if you don’t have it but it just adds some extra umami flavour.
- Sundried tomato strips – the key to the flavour of this recipe. Also save the oil from the jar as we’ll cook the chicken in it to add in a little extra flavour.
- Garlic – always!
- Mixed herbs – you can add fresh or dried herbs such as basil, oregano and/or parsley but for the recipe I’ve just added some dried mixed herbs.
- Pasta – I like to use a short shape for this pasta like shells, spirals or penne but you can use any type you have or like.
- Lemon – just adds a little freshness and tang, again making up for the lack of cheese in this recipe.
- Baby spinach – optional but adds some extra colour and nutrients and I feel it just balances the dish.
TIP! If you like things spicy, add some chilli flakes when adding the mixed herbs or serve the pasta on the table with chilli flakes on the side so that people can add a little based on their preference.
Step-By-Step Instructions
To make this recipe you’ll need a large heavy based pot or Dutch oven. This one from Amazon is very similar to mine. It’s honestly one of my most used items in my kitchen as it’s so versatile.
Start by preparing your chicken. Cut the chicken into bite sized pieces and add to a bowl with the onion powder, garlic powder, smoked paprika, salt, and pepper and toss well to coat. In your Dutch oven, heat a tablespoon of the oil from the jar of sundried tomatoes and add the chicken. Fry the chicken until brown and cooked through. Remove from the pan and set aside.
While the chicken is cooking, bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Drain and set aside, reserving a cup of the pasta water.
In the same pot used for the chicken, add the dairy free butter, garlic and sundried tomato strips and sauté until fragrant. Sprinkle the plain flour into the pan and stir to combine, cooking for 1-2 minutes to remove the raw flour taste. Gradually pour in the oat milk, mixing continuously to create a smooth sauce. Stir in the nutritional yeast and mixed herbs and allow the sauce to simmer until it thickens slightly.
Add the chicken and cooked pasta to the pot, and toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
Mix through the baby spinach, lemon zest, and juice and season with salt and pepper to taste. Serve between bowls while hot, garnished with extra lemon zest and chopped parsley or basil if desired.
Serve this dairy free version of marry me chicken pasta with my easy homemade olive and herb focaccia and a simple green salad.
Storing and reheating instructions
- Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: You can freeze any leftovers, however due to the creamy sauce, the texture may change slightly upon thawing and reheating. If you do freeze it, store it in an airtight container for up to 2 months.
- Reheating: Reheat the pasta in a pot over the stove or in the microwave. I recommend adding a splash of water or oat milk to loosen the sauce, as it can thicken when cooled. Optionally, you can add leftovers to an oven safe dish and top with dairy free cheese and bake in the oven until golden brown and hot for a pasta bake variation.
Recipe FAQs
Yes you can! Just swap the plain flour for a gluten-free flour blend and use your favourite gluten-free pasta instead.
Yes, that is a great option to make this recipe even easier. Simply slice or shred the chicken and add it to the sauce along with the pasta to heat through.
The popular creamy, sundried tomato chicken dish that this recipe is based on is called “Marry Me Chicken” because it’s so delicious that it’s jokingly said to be worthy of a marriage proposal. Basically, after tasting this creamy, flavourful chicken dish, someone might be so impressed that they would propose marriage on the spot.
The name has become popular due to its catchy and romantic appeal, making it a fun and memorable dish to prepare for special occasions or a cosy dinner at home.
More dairy free dinner recipes:
20 Minute Chilli Beef Noodles
Dairy Free Chicken Pot Pie
Creamy Lemon Risoni with Grilled Chicken
Prawn and Chorizo Pasta
Creamy Salmon Tagliatelle (Dairy-Free)
Marry Me Chicken Pasta
Equipment
Ingredients
- 2 chicken breast fillets
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 tablespoon dairy free butter
- ⅓ cup sundried tomato strips reserve 1 tablespoon oil from the jar for cooking
- 2 cloves garlic
- 1 tablespoon plain flour
- 1 cup oat milk
- 2 tablespoons nutritional yeast
- ¼ teaspoon mixed herbs
- 300 grams dried pasta
- Zest and juice of ½ a lemon
- 60 grams baby spinach
- Salt and pepper to taste
Instructions
- Cut the chicken breast fillets into bite sized pieces and place in a bowl with onion powder, garlic powder, smoked paprika, salt, and pepper. Toss well to coat the chicken in the spices. In a large pot or Dutch oven, heat a tablespoon of the oil from the jar of sundried tomatoes over medium heat. Add the chicken and cook for 6-7 minutes, or until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
- While the chicken is cooking, bring a large pot of salted water to the boil. Add the dried pasta and cook according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.
- In the same pot used for the chicken, add the dairy free butter, minced garlic and sundried tomato strips. Sauté for 2 minutes until fragrant. Sprinkle the plain flour into the pan and stir to combine, cooking for 1-2 minutes to remove the raw flour taste. Gradually pour in the oat milk, whisking continuously to create a smooth sauce. Stir in the nutritional yeast and mixed herbs. Allow the sauce to simmer for 5-7 minutes, until it thickens slightly.
- Add the chicken pieces back into the pan along with the cooked pasta. Toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Stir in the baby spinach, lemon zest, and juice. Mix through until the spinach has wilted. Taste and season with salt and pepper to taste. Serve between bowls while hot, garnished with extra lemon zest and chopped parsley or basil if desired.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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