Dairy-Free Sun-Dried Tomato Pasta topped with Crispy Chicken

If you’re looking for a creamy, flavorful pasta dish without the dairy, this Dairy-Free Sun-Dried Tomato Pasta with Crispy Chicken is a must-try! Made with a rich, velvety dairy-free sauce, tender sun-dried tomatoes, and perfectly crispy, golden-brown chicken, this dish will keep you going back for more. It’s the perfect comfort food meal that’s both indulgent and nourishing.

The secret to the creamy sauce? Coconut milk, which create a luscious texture without sacrificing flavor. Combined with garlic, a shallot, and tangy sun-dried tomatoes, this healthy pasta dish is packed with bold, satisfying flavors. Pair it with crispy chicken for the ultimate protein boost, making this dish a complete and filling meal.

Whether you’re craving a quick weeknight dinner, an easy meal prep option, or a dairy-free take on a classic creamy pasta, this sun-dried tomato pasta with crispy chicken is sure to impress.

Dairy-Free Sun-Dried Tomato Pasta topped with Crispy Chicken

Ingredients:

The Chicken

• 1 lb boneless, skinless chicken cutlets

• 1 cup panko breadcrumbs

• 1 egg, whisked

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

• 1/2 cup olive oil

The Sauce

• 8oz pasta of choice, I use rotini

• 2 cloves garlic

• 1/4 cup sun-dried tomatoes in oil

• 1 shallot, minced

• 1/3 cup dry white wine

• 3/4 cup full fat coconut milk

• Salt and Pepper to taste

• Chives (optional, garnish)

Instructions:

1. Start by cleaning up your chicken cutlets and patting dry then seasoning with salt and pepper.

2. Combine panko breadcrumbs, salt, and pepper in a shallow dish.

3. In another shallow dish, whisk egg.

4. Dip each chicken cutlet into the beaten eggs, then coat it in panko breadcrumbs, pressing to adhere.

5. Heat up the oil in a large skillet over medium-high heat, and cook the chicken until it's crispy and golden brown on both sides (about 3-5 minutes on each side).

6. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

7. In a large skillet, heat the oil from the sun-dried tomatoes over medium heat. Add the minced shallot, minced garlic and sauté for about 3-4 minutes. Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld together.

8. Pour the white wine into the skillet, using a wooden spoon to scrape any flavorful bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes, reducing slightly.

9. Stir in the coconut milk, salt, and black pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to infuse and the sauce to thicken slightly.

10. Remove pan from heat.

11. Add the cooked pasta to the skillet, tossing it gently with the sauce until well coated.

12. Transfer pasta to a serving dish and chives (optional) then cut the chicken into bite sized pieces and place on top.

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