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.

The Best Gluten-Free Lemon Chicken Pasta (Dairy-Free!)

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

Scale

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

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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