30 Min Marry Me Chicken Pasta
Whip up this quick Marry Me Chicken Pasta for a gluten-free, creamy, and irresistible dinner that's perfect for weeknights or special occasions. Ready in 30 minutes!
Servings: 6
Calories: 544 kcal
Ingredients
- 10 ounces (283 g) Gluten Free Pasta
- 1 ½ pounds (681 g) Chicken Breast cut into bite size cubes
- 1 teaspoon (5 g) Salt divided
- ½ teaspoon (3 g) Black Pepper
- 1 Tablespoon (12 g) Olive Oil I used oil reserved from the tomato jar
- 3 Tablespoons (42 g) Vegan Butter
- 3 cloves (11 g) Garlic minced
- 3 Tablespoons (28 g) Gluten Free 1-to-1 Flour Blend
- 2 teaspoons (1 g) Italian Seasoning
- 1 ½ Cup (375 ml) Gluten Free Chicken Broth
- 1 ¼ Cup (312 ml) Plant Based Cream
- ¾ Cup (47 g) Vegan Parmesan Cheese grated
- 1 Cup (148 g) Sun-Dried Tomatoes drained and chopped, 7 ounce jar
- ¼ teaspoon Red Pepper Flakes
- 2 Cups (68 g) Baby Spinach
Instructions
- Prepare the pasta according to package directions. Once it is cooked, drain the pasta and rinse it with warm water. Set aside.10 ounces (283 g) Gluten Free Pasta
- Sprinkle the chicken pieces with ½ teaspoon of salt and black pepper.1 ½ pounds (681 g) Chicken Breast, 1 teaspoon (5 g) Salt, ½ teaspoon (3 g) Black Pepper
- Add the oil and 1 tablespoon of butter to a large skillet or saucepan over medium high heat.1 Tablespoon (12 g) Olive Oil, 3 Tablespoons (42 g) Vegan Butter
- Once the pan is hot, add the chicken pieces and cook until they are lightly browned and cooked through with no pink remaining. It will take 8-10 minutes. Remove the chicken from the pan and set aside tented with foil to keep it warm.
- Reduce the heat to medium. Add the remaining butter to the pan along with the minced garlic. Stir constantly and cook until the garlic is fragrant, about 1 minute.3 cloves (11 g) Garlic
- Add the flour and Italian seasoning. Cook while stirring for about 2 minutes until the flour forms a paste.3 Tablespoons (28 g) Gluten Free 1-to-1 Flour Blend, 2 teaspoons (1 g) Italian Seasoning
- While whisking, pour in the chicken broth.1 ½ Cup (375 ml) Gluten Free Chicken Broth
- Reduce the heat to medium low. Add the heavy cream and parmesan cheese. Stir together and cook until the sauce is warmed and the cheese has melted.1 ¼ Cup (312 ml) Plant Based Cream, ¾ Cup (47 g) Vegan Parmesan Cheese
- Add the sun dried tomatoes, remaining ½ teaspoon of salt and red pepper flakes. Bring the sauce to a simmer and cook for about 3 minutes.1 Cup (148 g) Sun-Dried Tomatoes, ¼ teaspoon Red Pepper Flakes
- Add the baby spinach and cooked chicken. Stir together and cook until the spinach is wilted.2 Cups (68 g) Baby Spinach
- Finally add the cooked pasta to the pan and stir everything together until it’s well coated with the sauce.
- Remove from heat. Serve topped with fresh basil and grated parmesan cheese.
Notes
Substitutions & Variations
- Not Gluten Free - use your favorite pasta and all purpose flour in the same measure.
- Not Dairy Free - use dairy butter, Parmesan cheese and either heavy cream or half and half in place of the vegan cream in the same measure.
- Make it Vegan - Use vegan chicken pieces in place of the chicken - all other ingredients are already vegan.
- Save Time - use leftover cooked chicken or a rotisserie chicken in place of cooking the chicken from scratch.
- Wine - Replace ½ Cup of chicken broth with a dry white wine, like sauvignon blanc or pinot grigio, for a little extra flavor in your sauce.
- Add Bacon - If you're a bacon lover like me, then you know everything tastes better with a bacon garnish. I think a little bacon would go wonderfully with this pasta!