Name: Creamy Sun-Dried Tomato Chicken Pasta (Dairy-Free Version) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces rigatoni pasta; 1 tablespoon olive oil; 1 pound chicken breast, cut into 1-inch pieces; 2 cups diced bell pepper (230 grams/1 large); 2 cups diced zucchini (230 grams/1 medium); 4 packed cups spinach, roughly chopped (120 grams); 1/2 cup sun-dried tomatoes (75 grams)*; salt and pepper, to taste; toppings: fresh basil, parmesan cheese; 1/2 cup cashews, drained and soaked; 1/2 cup sun-dried tomatoes (75 grams)*; 2 tablespoons lemon juice; 1 tablespoon nutritional yeast; 1 clove garlic; 1 cup pasta water; salt and pepper, to taste

Jump to Recipe· 4.2 from 82 reviews

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If you love the idea of a luscious, full-flavored meal that feels indulgent yet is completely dairy-free, then you’re going to fall head over heels for this Creamy Sun-Dried Tomato Chicken Pasta (Dairy-Free Version) Recipe. It’s a vibrant, protein-packed dish that combines juicy chicken pieces, colorful veggies, and a surprisingly rich, creamy sauce made entirely without any dairy! The magic lies in the sun-dried tomatoes and cashews, which create a sauce so silky and flavorful you won’t believe it’s actually healthy and ready in just about 30 minutes. Whether you need a quick weeknight dinner or something special to impress guests, this recipe truly hits all those notes with ease and deliciousness.

Ingredients You’ll Need

The image shows nine ingredients arranged on a white marbled surface. There is a white bowl at the top left filled with uncooked rigatoni pasta, with its light beige cylindrical tubes stacked evenly. To its right, a white bowl holds chopped green zucchini pieces, showing a mix of light and dark green skin with pale green inside. Below them, a white bowl contains bright red chopped bell pepper chunks. To the left, a white bowl is filled with small pieces of raw pink chicken. In the center, a small clear glass bowl holds dark reddish-brown sun-dried tomatoes with a wrinkled texture. A smaller clear glass bowl to the right contains pale yellow powder, likely a seasoning. Below this, another clear glass bowl is filled with light beige cashew nuts. In the bottom left, a white bowl is full of fresh, dark green spinach leaves with smooth and slightly curved textures. Near the bottom right, a whole yellow lemon sits on the surface. A single peeled white garlic clove lies near the center right, next to the seasoning bowl. The photo was taken with an iphone --ar 4:5 --v 7

Getting this dish just right depends on a handful of simple but essential ingredients, each bringing their own unique magic. From the tender chicken offering hearty protein, to the vibrant veggies adding freshness and crunch, and the creamy sauce made from cashews and sun-dried tomatoes that delivers richness without dairy—every component works in perfect harmony.

8 ounces rigatoni pasta: A tube-shaped pasta that holds the sauce beautifully in every bite.
1 tablespoon olive oil: For sautéing the chicken and veggies, adding a subtle fruity flavor.
1 pound chicken breast, cut into 1-inch pieces: Tender and lean protein to keep the meal balanced.
2 cups diced bell pepper (1 large): Adds a sweet crunch and vibrant color to brighten the dish.
2 cups diced zucchini (1 medium): Offers mild flavor and moisture, blending perfectly with the sauce.
4 packed cups spinach, roughly chopped (120 grams): A leafy green boost that wilts into the sauce for added nutrition.
1/2 cup sun-dried tomatoes (75 grams), plus another 1/2 cup for the sauce: Deep and tangy, these bring a concentrated tomato flavor with a touch of sweetness.
Salt and pepper, to taste: Essential for seasoning each step and balancing flavors.
For the Sun-Dried Tomato Sauce:
1/2 cup cashews, drained and soaked: The secret behind the creamy, dreamy dairy-free texture.
2 tablespoons lemon juice: Adds brightness and a gentle spark to the sauce.
1 tablespoon nutritional yeast: Imparts a subtle cheesy flavor while keeping it vegan-friendly.
1 clove garlic: For aromatic depth that wakes up the sauce.
1 cup reserved pasta water: Perfect for thinning and binding the sauce to the pasta.

How to Make Creamy Sun-Dried Tomato Chicken Pasta (Dairy-Free Version) Recipe

Step 1: Cook the Pasta

First things first, bring a large pot of salted water to a boil and cook your rigatoni pasta according to the package instructions—about 10-12 minutes for that perfect al dente bite. When draining, be sure to save at least 1 cup of the starchy pasta water because this little trick will help your sauce blend beautifully and cling to every piece of pasta.

Step 2: Prep Your Ingredients

While your pasta water starts to boil, dice your chicken into neat 1-inch pieces and chop your bell peppers, zucchini, and spinach. Don’t forget to soak your cashews ahead of time for at least 20 minutes; soaking softens them so they blend smoothly into the sauce. Having everything chopped and ready will make the cooking process much smoother since this dish comes together quite quickly.

Step 3: Blend the Sun-Dried Tomato Sauce

In a blender, combine the soaked and drained cashews, half of the sun-dried tomatoes, nutritional yeast, garlic, lemon juice, and a pinch of salt and pepper. Set your blender aside for now. Later, you’ll add the reserved pasta water to create that creamy, dreamy sauce we’re aiming for.

Step 4: Cook the Chicken

Heat your olive oil in a large nonstick skillet over medium heat until shimmering. Toss in the chicken pieces, season with salt and pepper, and sauté them for 4-5 minutes, stirring occasionally until they’re golden and cooked through. Once done, remove the chicken and set it aside, leaving those delicious pan juices behind—they add wonderful flavor to the veggies!

Step 5: Sauté the Veggies

In the same skillet, add your diced bell peppers, season lightly, and cook for 2 minutes until they start to soften. Next, add the zucchini and continue cooking for another 1-2 minutes. Finally, toss in the chopped spinach and sauté for an additional 1-2 minutes until it wilts and integrates with the other veggies. Lower the heat to keep everything warm without overcooking.

Step 6: Assemble and Finish the Sauce

Drain the pasta, making sure you’ve saved that precious pasta water. Add 1 cup of pasta water into your blender with the sun-dried tomato and cashew mixture, and blend on high until smooth and creamy. Pour this lush sauce into the skillet with veggies, then add the cooked pasta, the remaining sun-dried tomatoes, and chicken back in. Gently toss everything together over low heat so the sauce thickens just a bit and everything melds into an irresistible dish. If the sauce feels too thick, add more pasta water 1 tablespoon at a time until it reaches your desired consistency.

How to Serve Creamy Sun-Dried Tomato Chicken Pasta (Dairy-Free Version) Recipe

A close-up top view of a black frying pan on a white marbled surface filled with uncooked rigatoni pasta in pale yellow color on the right side, cooked white pieces of chicken underneath the pasta at the bottom, dark reddish sun-dried tomatoes in the lower-center, bright orange-red roasted red pepper sauce dolloped on the upper-left, and a colorful mix of chopped green spinach and red bell peppers scattered in the upper-left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For finishing touches, fresh basil leaves scattered on top bring a bright herbal aroma that complements the rich sauce beautifully. If you’re not strictly dairy-free, a sprinkle of parmesan cheese adds a salty, nutty dimension that partners perfectly with the sun-dried tomatoes.

Side Dishes

Serve this pasta alongside a simple green salad dressed with lemon vinaigrette to cut through the richness with crisp acidity. Crusty garlic bread or a warm baguette is also a wonderful choice for mopping up every last bit of that luscious sauce.

Creative Ways to Present

For a fun twist, plate the pasta in individual shallow bowls and garnish each with thinly sliced sun-dried tomatoes and a sprig of basil. You can also add toasted pine nuts or a drizzle of balsamic glaze for an extra layer of texture and vibrant flavor that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this Creamy Sun-Dried Tomato Chicken Pasta (Dairy-Free Version) Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, though the pasta might soak up a bit more sauce, so a splash of water when reheating helps revive that lovely creaminess.

Freezing

While this dish is best enjoyed fresh, you can freeze leftovers for up to a month. Portion into freezer-safe containers and defrost overnight in the fridge before reheating gently on the stove or in the microwave, adding a little pasta water or broth to loosen the sauce as needed.

Reheating

Reheat the pasta gently over low-medium heat on the stovetop, stirring frequently to prevent sticking and to warm everything evenly. Add small amounts of reserved pasta water or vegetable broth to loosen the sauce back up so it stays creamy and smooth—exactly how you remember it.

FAQs

Can I use other types of pasta in this recipe?

Absolutely! While rigatoni works wonderfully because it catches the sauce, you can swap it for penne, fusilli, or even spaghetti. Just adjust cooking times according to the pasta you choose.

What can I use if I don’t have cashews for the sauce?

If cashews aren’t on hand, soaked macadamia nuts or blanched almonds can be a substitute for creaminess, but cashews remain the best option for that silky texture. Another option is to use canned coconut milk, though it will slightly alter the flavor.

Is this recipe suitable for meal prep?

Yes! This Creamy Sun-Dried Tomato Chicken Pasta (Dairy-Free Version) Recipe reheats beautifully, making it perfect for meal prepping lunches or dinners throughout the week.

Can I make this dish vegan?

Definitely! Simply omit the chicken and for added protein, toss in sautéed mushrooms, chickpeas, or tofu. You can also skip the parmesan topping or use a vegan alternative.

How spicy is the dish?

This recipe is naturally mild and kid-friendly, but feel free to add red pepper flakes or a dash of hot sauce if you like a little heat to balance the tangy sun-dried tomatoes.

Final Thoughts

Once you try this Creamy Sun-Dried Tomato Chicken Pasta (Dairy-Free Version) Recipe, it will quickly become one of your go-to favorites for a wholesome, comforting meal that doesn’t skimp on flavor. It’s simple, colorful, and bursting with those signature sun-dried tomato notes that pair perfectly with tender chicken and fresh veggies. I can’t wait for you to enjoy every creamy, dreamy forkful of this dish as much as I do—happy cooking!

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