Dairy & Gluten-free Creamy Lemon Chicken Pasta
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
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!
  • 2 Chicken Breasts, sliced in half
  • olive oil
  • lemon pepper seasoning
  • 1 cup full-fat canned coconut cream (found in the Asian isle)
  • ¼ cup nutritional yeast
  • 3 Tablespoons lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • half of a 12 oz box of Barilla gluten-free spaghetti
  • large stock pot of water
  • 1 Tablespoon salt
  • 1 Tablespoon of dried minced garlic
  • cherry tomatoes, or chopped fresh parsley
  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 ¼-1/2 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.
Adapted heavily from: The Recipe Critic
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/dairy-gluten-free-lemon-chicken-pasta/