Description
Marry Me Chicken Pasta is a comforting and easy-to-make dinner combining tender chicken, smoky turkey bacon, and a creamy plant-based cheese sauce over perfectly cooked pasta. This rich and flavorful dish features a luscious plant-based cream and vegetarian Worcestershire sauce-infused sauce, fresh herbs, and sun-dried tomatoes for a delightful weeknight meal or impressive gathering dish.
Ingredients
Scale
Protein
- 2 skinless, boneless chicken breasts, sliced into bite-sized pieces
- 4 slices smoked turkey bacon, chopped into small strips
Pasta
- 12 ounces penne or rigatoni pasta of choice (gluten-free if preferred)
Sauce
- 1 cup plant-based cheese, shredded or cubed
- 1 cup plant-based heavy cream substitute
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/3 cup natural sun-dried tomatoes, chopped
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent (optional)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Herbs
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Ingredients: Slice the chicken breasts into bite-sized pieces and chop the smoked turkey bacon into small strips. Mince garlic and shallots, chop fresh basil and parsley, and have your sun-dried tomatoes and plant-based cheese ready.
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta water, and set the pasta aside.
- Cook the Turkey Bacon and Chicken: Heat olive oil in a large skillet over medium heat. Add the turkey bacon strips and cook until crisp. Remove with a slotted spoon and set aside. In the same skillet, season chicken pieces with salt and pepper, then cook until golden and fully cooked. Remove and set aside.
- Build the Sauce: In the skillet, add more olive oil if necessary and sauté garlic and shallots until fragrant and translucent. Stir in sun-dried tomatoes and cook an additional minute. Pour in plant-based cream substitute, add vegetarian Worcestershire sauce and apple cider vinegar, and bring to a gentle simmer. Stir in plant-based cheese and whisk until melted and creamy. For extra creaminess, add the natural gelling agent and stir well.
- Combine Everything: Return cooked chicken and turkey bacon to the sauce, then fold in the cooked pasta. Toss gently to coat evenly, adding reserved pasta water as needed to reach desired sauce consistency. Finish by stirring in fresh basil and parsley for a bright herbal note.
Notes
- Cut chicken into uniform pieces to ensure even cooking.
- Cook pasta al dente to better hold the sauce and maintain texture.
- Reserve pasta water to use for loosening and binding the sauce.
- Keep the heat low while melting plant-based cheese to avoid separation.
- Add fresh herbs at the end of cooking or as garnish to preserve their color and brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 55mg
Keywords: Marry Me Chicken Pasta, creamy chicken pasta, plant-based cheese pasta, turkey bacon pasta, weeknight dinner, plant-based cream sauce, gluten-free pasta dish
