Dairy-Free Spaghetti with Tomato Sauce and Chicken
Savor the comforting flavors of this Dairy-Free Spaghetti with Tomato Sauce and Chicken, a wholesome meal perfect for weeknight dinners or meal prep. This recipe combines tender dairy-free spaghetti and juicy, pan-seared chicken breasts with a rich, homemade tomato sauce that's infused with aromatic garlic, onions, and a blend of dried herbs like basil and oregano. The dish is entirely free of dairy, making it ideal for those with lactose sensitivities or dietary restrictions, and can easily be adapted to be gluten-free with the right pasta choice. Garnished with fresh parsley for a pop of color and flavor, this dish is satisfying, wholesome, and family-friendly. Whether you're looking for a quick, flavorful meal or aiming to please a crowd, this easy-to-follow recipe will be your go-to.
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Recipe Information
Ingredients
- 12 oz dairy-free spaghetti (such as wheat or gluten-free if needed)
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 28 oz canned crushed tomatoes (unsweetened)
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
- 0.25 cup water (if needed to thin sauce)
Instructions
Bring a large pot of salted water to a boil. Cook the dairy-free spaghetti according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, trim any excess fat from the chicken breasts and season them on both sides with a pinch of salt and pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion over medium heat until soft and translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir well to combine.
Lower the heat and let the tomato mixture simmer uncovered for 15-20 minutes, stirring occasionally. If the sauce becomes too thick, add up to 1/4 cup of water to reach your desired consistency.
Taste the sauce and adjust seasoning if necessary.
Add the cooked spaghetti to the skillet with the sauce, tossing everything together until the pasta is evenly coated.
Serve the spaghetti in bowls or plates, topped with the sliced chicken strips and a sprinkle of fresh parsley. Enjoy your hearty dairy-free spaghetti!
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 36.7 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3072 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
