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Creamy Chicken Marinara

Dairy-Free Creamy Chicken Marinara

Marinara sauce melds with coconut milk and shredded chicken in this creamy, rich tomato sauce. Serve over zucchini noodles, other vegetables, or your favorite gluten-free pasta.

Course Dinner, Main Course
Cuisine Dairy-free, Gluten-free, Grain-free, Italian
Keyword chicken marinara
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6


  • 1 Tbsp grass-fed ghee or coconut oil
  • 1 yellow onion, chopped
  • 25.5 oz jar no-sugar added marinara sauce
  • 1/8 tsp baking soda, optional (helps balance acidity)
  • 13.5 oz can full-fat coconut milk
  • ~2 lb cooked boneless skinless chicken breast, shredded
  • Sea salt, to taste
  • Up to 1/2 cup chicken bone broth
  • Zucchini noodles or other vegetable of choice, for serving


  1. Sauté onion in butter, ghee, or coconut oil in a large pot over medium heat. After a few minutes, once onion has softened, add the jar of marinara sauce and reduce heat to medium-low. Stir in the baking soda, if using and continue to cook another 1-2 minutes.
  2. Next, add the coconut milk and stir well. Then, add the shredded chicken and stir to coat.
  3. Continue to cook for 10-12 minutes over medium-low heat, stirring occasionally. Taste and add sea salt to taste, if needed.
  4. Add up to 1/2 cup chicken bone broth and continue to cook for another 5 minutes over low heat.
  5. Serve over zucchini noodles or other vegetable of choice.

Recipe Notes

If you have leftovers, you may need to add a bit more bone broth the next day when reheating on the stove. The shredded chicken absorbs a lot of liquid overnight.