Vegan Marry Me Chicken Pasta

Total time45 min

Prep time15 min

Cook time30 min

Sun-dried tomatoes and a generous hit of garlic and red pepper flakes build a rich, creamy sauce that clings beautifully to every piece of penne or rigatoni. Torn basil adds a bright, herby finish, while smoked paprika and Italian seasoning bring warmth and depth to the whole dish. It's the kind of comforting, restaurant-style pasta that feels indulgent but comes together in one skillet with minimal fuss. The sauce simmers down to a silky, spoon-coating consistency that soaks into the noodles instead of pooling on the plate. This one's a genuinely great pick for a plant-based dinner rotation, especially when you want something that still feels special enough for date night. Serve it hot, straight from the skillet, with extra basil scattered over the top for a fresh, fragrant finish.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
2 tbsp olive oil

For the pasta

12 oz penne or rigatoni pasta
1 tbsp kosher salt (for pasta water)

For the sauce

3 cloves garlic, minced
½ tsp red pepper flakes
½ cup sun-dried tomatoes in oil, drained and roughly chopped
½ cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp dried italian seasoning
½ cup freshly grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
salt and pepper, to taste

For serving

¼ cup fresh basil leaves, torn (optional)
extra parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain and set the pasta aside.
2
While the water heats, pat the chicken breasts dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika, then season both sides of each breast evenly.

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