Welcome to your new favorite weeknight dinner! This vibrant, fresh, and surprisingly creamy pasta dish is the ultimate one-pan wonder.
Table of Contents
This recipe for Lemon Chicken Pasta is packed with tender chicken, sautéed summer squash, and a bright, zesty sauce that is completely dairy-free.
It’s one of those perfect Gluten Free Pasta Meals that feels light and healthy yet is deeply satisfying and full of incredible flavor.
A Little Story About This Dish
I am always on the hunt for great Gluten Free Dairy Free Meal Ideas that the whole family will love. Finding a dish that is both a quick weeknight solution and impressive enough for guests is a true win.
That’s exactly what this Lemon Chicken Pasta is. The inspiration came from wanting a restaurant-quality meal without the heavy feeling of a traditional cream sauce.
By adapting this recipe to be a dairy-free, Gf Df Chicken Dinner, it has become a staple in my home. The bright, zesty flavor of fresh lemon truly makes this dish sing, and it proves that you don’t need dairy to create a delicious pasta sauce.
Get Ready to Cook!
You are about to create a vibrant, flavorful, and incredibly easy one-pan Lemon Chicken Pasta. Let’s go over a few key tips for perfect results every time.
What to Expect
Time: About 30 minutes from start to finish.
Difficulty: Very easy! Perfect for a quick and satisfying dinner.
Before You Begin
The number one rule for the best flavor is to use freshly squeezed lemon juice. The bright, zesty flavor is the star of this Lemon Chicken Pasta, and the bottled kind just can’t compare.
Don’t overcook your gluten-free pasta! Follow the package directions and cook it to a perfect al dente. It will finish cooking slightly in the pan with the sauce.
Finally, the magic of this recipe happens in one pan. Cooking the chicken, then the veggies, and finally building the sauce in the same skillet layers all those delicious, savory flavors together.
The Heart of the Dish: Ingredients You’ll Need
Here are the fresh, wholesome ingredients for this amazing dairy-free and Gluten-Free Lemon Chicken Pasta.
| Ingredient | Amount |
| Gluten-Free Mini Farfalle Pasta | 16 ounces (454g) |
| Boneless Skinless Chicken Breasts | 2-3 |
| Salt and Freshly Ground Black Pepper | To taste |
| Lemon Zest | 1 teaspoon |
| Garlic Powder, divided | 1 teaspoon |
| Italian Seasoning, divided | 1 teaspoon |
| Onion Powder | ½ teaspoon |
| Olive Oil, divided | 3 tablespoons |
| Zucchini, chopped | 1 |
| Yellow Squash, chopped | 1 |
| Garlic, minced | 3 cloves |
| Dairy-Free Butter (or more olive oil) | 4 tablespoons (57g) |
| Fresh Lemon Juice | ¼ cup (60g) |
| Nutritional Yeast or Dairy-Free Parmesan | ¼ cup (15g) |
| Fresh Parsley, chopped | ¼ cup |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy instructions to create a stunning bowl of Lemon Chicken Pasta.
1. Cook the Pasta and Season the Chicken:
Bring a large pot of salted water to a boil and cook your gluten-free pasta according to the package instructions. While it cooks, season the chicken breasts on both sides with salt, pepper, lemon zest, ½ teaspoon of garlic powder, ½ teaspoon of Italian seasoning, and the onion powder.
2. Cook the Chicken:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and cook for 3-5 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and let it rest.
3. Sauté the Vegetables:
Add the remaining tablespoon of olive oil to the same skillet. Add the chopped zucchini and yellow squash, and season with salt, pepper, and the remaining ½ teaspoon of garlic powder and ½ teaspoon of Italian seasoning. Cook for 2 minutes, then add the minced garlic and cook for 30 seconds more until fragrant.
4. Create the Sauce:
Drain the hot cooked pasta and add it directly to the skillet with the vegetables. Add the dairy-free butter and fresh lemon juice. Toss everything together until the butter has melted and a light sauce forms.
5. Finish and Serve:
Sprinkle in the nutritional yeast or dairy-free parmesan and toss to combine. Chop the rested chicken into bite-sized pieces and return it to the pan. Garnish your perfect Lemon Chicken Pasta with fresh parsley and serve immediately.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final pointers for this bright and zesty Lemon Chicken Pasta.
Veggie Swaps: This recipe is one of the most versatile Dairy Free Ideas With Chicken. Feel free to swap out the zucchini and squash for other quick-cooking vegetables like broccoli florets, asparagus tips, or a big handful of fresh spinach wilted in at the end.
Storage: This pasta makes a wonderful lunch the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Here is some more inspiration for your gluten-free meals, with a few extra recipes: Sheet Pan Garlic Butter Chicken and Veggies, Sheet Pan Garlic Butter Chicken and Veggies, and Gluten Free Chicken Taquitos.
Your Burning Questions Answered!
Here are some common questions about making Gluten Free Dairy Free Pasta dishes.
1. How do I make this pasta creamy without any dairy?
The combination of the dairy-free butter melting with the fresh lemon juice and the starches from the pasta creates a surprisingly silky sauce that coats the noodles beautifully. The nutritional yeast adds a savory, cheesy flavor that gives the illusion of a traditional Parmesan sauce.
2. What is the best gluten-free pasta for this recipe?
A bite-sized pasta shape made from a brown rice or quinoa blend works wonderfully. These tend to hold their shape well and don’t get as mushy as some corn-based pastas. The mini farfalle suggested is a great choice.
3. Can I use different vegetables in this Lemon Chicken Pasta?
Absolutely! This is a perfect dish for clearing out the veggie drawer. Asparagus, bell peppers, broccoli florets, peas, or cherry tomatoes would all be delicious additions. Just be mindful of cooking times; add harder vegetables first and quicker-cooking ones later.
Dig In & Enjoy!
You’re all set to create a meal that is light, satisfying, and bursting with fresh flavor. Enjoy every single bite of your incredible Lemon Chicken Pasta!
To keep up with my new content and see what I’m up to, feel free to follow me on Pinterest.
Print
The Best Gluten-Free Lemon Chicken Pasta (Dairy-Free!)
- Total Time: 30 minutes
- Yield: 5 servings 1x
Description
This Lemon Chicken Pasta is a vibrant, easy one-pan meal that’s both gluten-free and dairy-free! Featuring tender chicken, sautéed vegetables, and a bright, zesty sauce without any cream. A perfect healthy weeknight dinner.
Ingredients
16 ounces gluten-free mini farfalle pasta
2–3 boneless skinless chicken breasts
Salt and freshly ground black pepper
1 teaspoon lemon zest
1 teaspoon garlic powder, divided
1 teaspoon Italian seasoning, divided
1/2 teaspoon onion powder
3 Tablespoons olive oil, divided
1 zucchini, chopped
1 yellow squash, chopped
3 cloves garlic, minced
4 Tablespoons dairy-free butter
1/4 cup fresh lemon juice
1/4 cup nutritional yeast or dairy-free parmesan
1/4 cup fresh chopped parsley
Instructions
1. Cook gluten-free pasta according to package instructions. Drain and set aside.
2. Season chicken on both sides with salt, pepper, lemon zest, ½ tsp garlic powder, ½ tsp Italian seasoning, and the onion powder.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-5 minutes per side, until cooked through. Remove to a plate to rest.
4. Add the remaining 1 tbsp of oil to the skillet. Add the chopped zucchini and yellow squash. Season with salt, pepper, and the remaining ½ tsp garlic powder and ½ tsp Italian seasoning. Cook for 2 minutes.
5. Add minced garlic and cook for 30 seconds more until fragrant.
6. Add the hot cooked pasta to the pan with the vegetables, along with the dairy-free butter and lemon juice. Toss to combine until the butter has melted.
7. Sprinkle with nutritional yeast and toss to combine. Chop the rested chicken and return it to the pan.
8. Serve immediately, garnished with fresh parsley.
Notes
Fresh is Best: For the most vibrant flavor, use freshly squeezed lemon juice and freshly chopped parsley.
Veggie Swaps: Feel free to swap the zucchini and squash for other vegetables like broccoli, asparagus, or bell peppers.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner, Pasta
- Method: Sautéing
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg