Ingredients
Pasta
- 8 ounces gluten-free pasta (linguine, penne, or fusilli works)
Chicken and Sauce
- 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
- 3 cloves garlic, minced
- ⅓ cup sun-dried tomatoes (packed in oil, drained and chopped)
- 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
- Cook the pasta: Bring a medium pot of salted water to a boil. Add the gluten-free pasta and cook according to the package directions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the pasta and set aside.
- Cook the chicken: Heat 1 tablespoon olive oil in a large pan over medium heat. Season the cut chicken pieces with ½ teaspoon salt, ¼ teaspoon black pepper, and a sprinkle of garlic powder. Add the chicken to the pan and cook for 6 to 8 minutes until golden brown and cooked through. Push the chicken to one side of the pan to make space for the sauce.
- Prepare the sauce base: On the open side of the pan, add the minced garlic, chopped sun-dried tomatoes, and 1 tablespoon tomato paste. Cook for 1 to 2 minutes, stirring frequently to meld flavors and soften the tomatoes.
- Combine sauce ingredients: Stir in ¾ cup full-fat canned coconut milk, ½ tablespoon nutritional yeast, 1 teaspoon balsamic vinegar, and a pinch of red pepper flakes if desired. Mix everything thoroughly with the chicken and let it simmer gently for 2 to 3 minutes to thicken and allow flavors to combine.
- Mix pasta with sauce: Add the cooked pasta along with the reserved pasta water to the pan. Stir well to coat all the pasta evenly with the creamy sauce. Taste and adjust seasoning if needed.
- Serve: Garnish with fresh herbs such as basil or parsley, and sprinkle additional sun-dried tomatoes on top if desired. Serve immediately and enjoy your creamy sun-dried tomato chicken pasta!
Notes
- Use gluten-free pasta to keep the dish gluten-free.
- For a dairy-free creamy texture, coconut milk is used instead of cream.
- Adjust red pepper flakes to your spice preference or omit if you prefer no heat.
- Reserve pasta water to help the sauce adhere smoothly to the pasta.
- Fresh herbs like basil or parsley brighten the flavor and add color to the finished dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
