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Dairy & Gluten-free Creamy Lemon Chicken Pasta

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A creamy lemon pan sauce slathers perfectly-textured gluten-free pasta to make for a comforting pasta night at home. Free of gluten, dairy, egg, soy, peanut and tree nuts, this dietary friendly dish gives you all of the flavor without the typical allergens. This Dairy & Gluten-free Creamy Lemon Chicken Pasta is sure to be in your regular dinner rotation from here on out–especially since it’s done in under 30 minutes!

How to make lemon chicken pasta gluten and dairy free

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With temperatures quickly dropping here in Utah, I need a dinner with some zest and brightness. And, nothing does that better for me than the perky flavors of lemon.

But, it can’t just be any lemon dish. I need it to also be comforting–so pairing the tart flavors of lemon with pasta is the perfect solution.

Best recipes for barilla gluten-free pasta

This recipe has been in the works for months. Months I tell you! So, let me apologize now for sitting on it for so long. It’s gone through quite a few renditions, because to me–a creamy lemon chicken pasta is a pretty staple dish. And to claim that this dish is allergy-friendly–it has to be on par. So, my family and I have eaten quite a few variations to make sure we’ve come up with something that will meet the expectations. And I believe we have!

Dairy-free Creamy Lemon Chicken Pasta

One thing that I was doing wrong right off the bat was using generic pasta. I told myself it was just as good–but let’s be honest–when you have pasta swimming in a cream sauce, you want the pasta to hold up. You want the pasta to still have that nice bite of al dente, even after it’s sat in a hot bubble bath of lemony goodness. So, once I made the switch to barilla pasta–that helped the recipe out a TON. Often pasta leftovers aren’t that great with gluten-free pasta because it becomes too gummy, but I was so pleasantly happy when I inhaled the leftovers the next day that the pasta totally held up! It tastes just like regular pasta and is even made with non-GMO rice and corn.

Gluten-free creamy lemon chicken pasta

You’ll find I did some of my old tricks–to make a cream sauce I stuck with my tried and true full fat coconut milk. This is an excellent dairy-free cream replacement. Then, to replace the cheese I did a nice helping of nutritional yeast. My number one recipe on my blog is my Dairy-free Creamy Tuscan Chicken and it’s for good reason–it has these tricks in it. So, if you loved that dish, you’ll love this lemon twist.

Easy gluten-free and dairy-free chicken dish

The last thing I love about this allergy-friendly recipe is that it’s easy enough for a weeknight, but it also looks fancy enough to be served to company. The chicken and the lemon cream sauce are made in the same pan–so there’s few dishes. All you need is an additional pot to boil the pasta in, and you’re done in the dish department! Add to the fact that I simply spice my chicken with lemon pepper seasoning–to avoid having to measure and make my own blend and you’ll see why this is such an easy gluten and dairy-free chicken dinner! #winnerwinner

Allergy-friendly Creamy Lemon Chicken Pasta

I hope this also helps you have a comforting pasta dish this fall, one that your whole family can enjoy–no matter their dietary restrictions!

Also–I sometimes get asked where to find these specialty ingredients. The Barilla pasta was bought at one of my FAVORITE stores, Winco. I love them for the bulk spices–it’s so much cheaper! If you just go to the regular pasta isle, you’ll see the sea of blue containers–so you’ll know you’re in the right Barilla section. What’s nice about Winco is that they have the red tags so you can clearly find the gluten-free boxes. Here’s a picture if that helps:

Where to find gluten-free barila pasta at winco

And to help rest assure anyone who has egg allergies like we do: I know some of regular Barilla pasta has an egg warning. I called them and specifically asked about their gluten-free products. They reassured me that their gluten-free pasta is made on a dedicated top-8-free production line. So, that certainly helped me feel better!

Lastly–if you’d like to try Barilla pasta with a discount, I’ve partnered with them to give you this coupon! So, be sure to head to grab this pasta when making this dish.

How to make lemon chicken pasta gluten and dairy free

Dairy & Gluten-free Creamy Lemon Chicken Pasta

Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

A creamy lemon pan sauce slathers perfectly-textured gluten-free pasta to make for a comforting pasta night at home. Free of gluten, dairy, egg, soy, peanut and tree nuts, this dietary friendly dish gives you all of the flavor without the typical allergens. This Dairy & Gluten-free Creamy Lemon Chicken Pasta is sure to be in your regular dinner rotation from here on out--especially since it's done in under 30 minutes!

Ingredients

Instructions

  1. In a large stock pot filled with water over medium high heat, add the salt and dried minced garlic. Bring to a boil. Once it's boiling, add your barilla pasta and boil for 10 minutes. Drain and set aside.
  2. While your pasta is boiling, add a generous amount of olive oil to a pan over medium heat. While it's heating, thinly slice your chicken breasts and season generously with lemon pepper seasoning. I did about 1/4-1/2 a teaspoon on each piece. Add the seasoned chicken to the olive oil and cook until done.
  3. Set the chicken aside and add to the pan all of the sauce ingredients. Use a flat whisk to thoroughly stir and combine. Once the sauce is heated through, add in your pasta and stir to coat. Top with your cooked chicken breasts. Garnish as desired and serve.
  4. Leftovers keep well for a day in an air-tight container.

Notes

Adapted heavily from: The Recipe Critic

© Allergy Awesomeness
Category: Dinner
 DON’T FORGET TO PIN IT, SO YOU DON’T LOOSE IT! ALSO, BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Creamy Lemon Chicken and Pasta gluten and dairy-free by AllergyAwesomeness

Looking for other chicken dishes? Try some of my other favorites:

30 Minute Dairy-free Creamy Tuscan Chicken

30 Minute Dairy-Free Creamy Tuscan Chicken (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free) Recipe by AllergyAwesomeness.com

Oprah’s Unfried Chicken Made Allergy-friendly

Art Smith's Unfried Chicken

Slow Cooker Green Chile Enchilada Soup

Slow Cooker Green Chile Enchilada Soup (Gluten, dairy, egg, peanut & tree nut free) Soup recipe by AllergyAwesomeness

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Reader Interactions

Comments

  1. Sabrina

    LOVE THIS!!! First time using nutritional yeast and I am super excited. All my kids like it as well.
    Thanks for all your amazing recipes!

    Reply

  2. Candace Sturges

    Seriously just made this. Just recently was able to self diagnose me with Celiacs disease after months of getting false diagnoses. This is absolutely delicious. I even put cherry tomatoes in it. It tastes like one of those expensive Italian dishes you would get from a restaurant. Amazing!

    Reply

  4. Cora Roth

    I was looking for a nice kosher way to have a creamy chicken dish, and two of your recipes are exactly what I was hoping for. In addition, I appreciate the way you organize your site. I have walked away from other sites because they won’t just give me the recipe and let me go. Yours, by contrast, invites me to jump to the recipe and then offers me a quick print. Thank you for this.

    Reply

    • Megan Lavin

      I’m so happy my site organization worked better for you–thanks for letting me know. I’m so happy my chicken recipes have worked for your kosher diet. Take care!

      Reply

  5. Jenny

    I have a yeast allergy and cannot due nutritional yeast. Is there an alternative to use our if left out would it change the taste of the dish too much?

    Reply

  6. Mariah

    Mine tasted…. interesting at first.. I realized I didn’t use the same pan as the chicken so I cut up the chicken at the end and mixed it in with the pasta and cheese sauce- definitely added to the flavor. Everyone loved it! My daughter is EF,DF,GF … so we try to compromise on our meals. Luckily we all loved this one tonight. Thank you!

    Reply

  7. Lauren

    I made this tonight and my picky 6 year old loved it!! That’s a huge win! I loved it too. We just went GF and DF and the dairy part is hardest for him. Thanks so much for this!! I added in some baked paleo turkey bacon pieces and roasted carrots sliced up. So good! I posted it and now everyone wants to try it. We are grateful for finding your page!

    Reply

    • Megan Lavin

      Happy to have you here Lauren. And I agree, dairy is soo hard to lose. I’m so glad that you enjoyed this. Thanks for the feedback. If you haven’t yet, please rate it by clicking the stars in the recipe card.

      Reply

  8. Julie

    I don’t normally the the time to comment on recipes, but I just had to tell you how delicious this recipe is! I was a little weary at first with so much lemon juice, but OMG I absolutely love this and will make again! It was really nice having a creamy pasta dinner for a change with my dairy and gluten free lifestyle. I made an olive tapenade to go on some gluten free toast on the side and steamed some broccoli/ cauliflower to put some of the extra sauce on. (I doubled the sauce recipe). My tastebuds are very happy right now. ?

    Reply

  10. becca

    I once learned that you should add salt to a pot of water only after it has started boiling, That way It doesn’t Burn on the bottom of the pot While you’re trying to Bring the water to a boil Which could cause A weird Bitter taste

    Reply

    • allergyawesomeness@gmail.com

      Thanks for the feedback–that’s interesting! I’ve never had it burn, but better to be safe than sorry I guess.

      Reply

    • allergyawesomeness@gmail.com

      I would suggest using one of your safe milks (rice or flax would be the ones that I think would give off less of an after-taste), and then you’ll have to play with how much you use, since those are thinner than full fat coconut milk. Good luck and enjoy!

      Reply

    • Lauren

      If you can do nuts, the Nut Pods creamers are great as a thicker alternative or maybe play around with a thinner alternative creamer and tapioca flour etc fo thicken it?

      Reply

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