Vegan Marry Me Chicken Pasta

Total time45 min

Prep time15 min

Cook time30 min

4.8

(10)

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
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)
Can be omitted
parmesan cheese

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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