30-Minute Gluten-Free Dairy-Free Creamy Chicken Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 to 6 Servings
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Calories
477 kcal
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Course
Main Course
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Cuisine
Italian
30-Minute Gluten-Free Dairy-Free Creamy Chicken Pasta
Description
30-Minute Gluten-Free Dairy-Free Creamy Chicken Pasta combines quick-cooked gluten-free pasta with a tomato-free, dairy-free creamy sauce prepared from full-fat coconut milk, lemon zest, and juice. Chicken breast pieces are browned with garlic and onions in avocado oil and then simmered in the coconut milk sauce until tender. The sauce thickens slightly and is flavored with sea salt and optional fresh basil for a fresh herbal lift.
The lemon zest and juice brighten the mild coconut milk base, balancing the richness and complementing the chicken's flavor. This results in a creamy, tangy pasta dish that avoids traditional dairy cream sauces while maintaining a satisfying texture and taste.
The dish can be cooked efficiently by preparing the pasta and sauce simultaneously. It makes a filling and flavorful dinner suited for those avoiding gluten and dairy. Additional ingredients like parmesan or sun-dried tomatoes can be incorporated at the final stage if desired.
Ingredients
For the Pasta:
- 12 ounces pasta noodles gluten-free
- 2 Tbsp avocado oil
- ½ yellow onion finely chopped
- 6 cloves garlic minced
- 1 to 1 ½ pounds chicken breast chopped, boneless skinless
- 1 (15-oz) can coconut milk full-fat
- lemon zest of 2 lemons
- 3 Tbsp lemon juice to taste
- 1 tsp salt to taste, sea salt
- ½ cup basil chopped, optional, fresh
Instructions
- Cook the pasta according to the package instructions. Note: I typically cook it 2 minutes less than the package says to ensure the noodles turn out al dente. Drain the noodles and set them aside until you’re ready to use them. You can cook the noodles and the sauce for the pasta at the same time.
- Heat the avocado oil in a large skillet over medium-high heat. Add the onion and saute, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic and chicken breast and allow the chicken to brown for a few minutes before stirring. Continue cooking another 2 to 3 minutes, or until the chicken has browned substantially but isn’t fully cooked.
- Add the coconut milk, lemon zest, lemon juice, and sea salt to the skillet and stir well. Bring the sauce to a full boil and cook for another 5 minutes, or until the chicken has cooked through. Note: If you’re adding anything else, such as parmesan cheese, sun-dried tomatoes, etc., do so now.
- Stir the cooked noodles into the sauce until everything is well-combined.
- Taste the pasta for flavor and add more sea salt, lemon juice, and/or garlic powder to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 Servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 477kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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