Dairy Free Tuscan Chicken Pasta

Rich, creamy pasta dishes are notoriously tricky to pull off without butter or cheese, but this Tuscan-style skillet dinner proves you don't need either. Full-fat coconut milk forms the backbone of a silky, indulgent sauce, while nutritional yeast adds that savory, slightly cheesy depth that makes the whole thing taste far more decadent than the ingredient list suggests. Sun-dried tomatoes bring a punchy, concentrated sweetness, garlic and red pepper flakes add heat and aroma, and handfuls of baby spinach wilt right into the sauce for color and freshness. The chicken is seared until deeply golden before resting and slicing into tender strips — a small step that makes a big difference in both texture and flavor. A splash of reserved pasta water at the end helps the sauce cling perfectly to every piece of penne without turning heavy or greasy. It comes together in one skillet with straightforward steps, making it genuinely weeknight-friendly for four people. Finish it with a scatter of fresh basil and you've got a bowl that looks and tastes like it came from a restaurant, no dairy required.

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