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This Dairy-Free Sun-Dried Tomato Pasta with Crispy Chicken is rich, creamy, and totally comforting—thanks to a velvety coconut milk sauce, savory sun-dried tomatoes, and golden pan-fried chicken cutlets. A must-try for anyone craving a satisfying dairy-free dinner!

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

Taylor Jackzen
This Dairy-Free Sun-Dried Tomato Pasta with Crispy Chicken is rich, creamy, and totally comforting—thanks to a velvety coconut milk sauce, savory sun-dried tomatoes, and golden pan-fried chicken cutlets. A must-try for anyone craving a satisfying dairy-free dinner!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

For 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

For the Sauce

  • 8 oz pasta of choice
  • 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
 

  • Start by cleaning up your chicken cutlets and patting dry then seasoning with salt and pepper.
  • Combine panko breadcrumbs, salt, and pepper in a shallow dish.
  • In another shallow dish, whisk egg.
  • Dip each chicken cutlet into the beaten eggs, then coat it in panko breadcrumbs, pressing to adhere.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove pan from heat.
  • Add the cooked pasta to the skillet, tossing it gently with the sauce until well coated.
  • Transfer pasta to a serving dish and chives (optional) then cut the chicken into bite sized pieces and place on top.