Lemon Chicken Pasta Bake {Gluten & Dairy Free} Recipe

Introduction

This Lemon Chicken Pasta Bake is a vibrant and comforting meal that’s both gluten and dairy free. It features tender chicken, bright lemon flavors, and a creamy sauce made with coconut cream. Perfect for a weeknight dinner with minimal fuss and maximum flavor.

Ingredients

• 1 lb chicken breast, cubed (uncooked)
• 2 tsp dried parsley
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 tsp onion powder
• 1 tbsp olive oil
• 8 oz gluten-free fusilli pasta (uncooked)
• 2 3/4 cups chicken broth
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1/4 cup coconut cream
• Zest of one lemon
• 2 tbsp chopped parsley

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: In a bowl, add the cubed chicken and season with dried parsley, dried basil, onion powder, salt, and pepper. Toss well to combine, then drizzle with olive oil and mix again.
3. Step 3: Place the uncooked gluten-free pasta into the baking dish. Add the seasoned chicken on top, then pour in the chicken broth and lemon juice. Gently toss everything to combine in the dish. Cover with a lid or foil and place in the oven.
4. Step 4: Bake for 15 minutes. Carefully remove the cover, add the minced garlic, and toss again. Cover and return to the oven to bake for another 20–22 minutes, or until the pasta is al dente and the chicken reaches an internal temperature of 165°F (74°C).
5. Step 5: Remove the dish from the oven. Stir in the chopped spinach and coconut cream thoroughly. The sauce will thicken and become creamy as you stir.
6. Step 6: Once the sauce is thick and creamy, sprinkle the lemon zest and chopped parsley over the top. Serve warm and enjoy!

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes when seasoning the chicken for a subtle kick.
• Substitute spinach with kale or Swiss chard for a different leafy green texture.
• If you prefer a richer sauce, add a splash of full-fat coconut milk instead of coconut cream.
• Use vegetable broth instead of chicken broth for a lighter, vegetarian-friendly option (omit the chicken accordingly).

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 15-20 minutes or microwave until heated through, stirring halfway for even warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular pasta if gluten is not a concern. Just be sure to adjust the cooking time in the oven as needed to avoid overcooking.

Is coconut cream necessary in this recipe?

Coconut cream adds a creamy texture and subtle sweetness while keeping the dish dairy free. You can skip it or use a dairy-free cream alternative, but the sauce may not be as rich.

Lemon Chicken Pasta Bake {Gluten & Dairy Free} Recipe

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★★★★★

4.7 from 128 reviews

This Lemon Chicken Pasta Bake is a delicious gluten and dairy-free meal featuring tender chicken, gluten-free fusilli pasta, and a creamy lemon-infused sauce made with coconut cream. It’s an easy one-dish bake perfect for a flavorful and healthy dinner.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 lb chicken breast, cubed (uncooked)
• 2 tsp dried parsley
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 tsp onion powder
• 1 tbsp olive oil

Pasta and Sauce

• 8 oz gluten-free fusilli pasta (uncooked)
• 2 3/4 cup chicken broth
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1/4 cup coconut cream
• Zest of one lemon
• 2 tbsp chopped parsley

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and lightly grease a 9×13” baking dish to prevent sticking.
2. Season Chicken: In a bowl, combine the cubed chicken breast with dried parsley, dried basil, onion powder, salt, and pepper. Toss well to coat the chicken evenly, then drizzle with olive oil and mix thoroughly.
3. Combine Pasta and Chicken: Place the uncooked gluten-free fusilli pasta into the prepared baking dish. Add the seasoned chicken on top. Pour over the chicken broth and lemon juice, then gently toss to combine ingredients evenly. Cover the dish with a lid or foil.
4. Bake with Garlic: Bake the covered dish in the oven for 15 minutes. Carefully remove the cover, sprinkle the minced garlic over the mixture, toss to incorporate, then re-cover and bake for an additional 20 to 22 minutes, or until the pasta is al dente and the chicken has reached an internal temperature of 165°F (74°C).
5. Add Cream and Spinach: Remove the dish from the oven and stir in the chopped spinach and coconut cream. Stir vigorously until the sauce thickens and becomes creamy.
6. Finish and Serve: Once the sauce is thick and creamy, sprinkle the top with fresh lemon zest and chopped parsley. Serve warm and enjoy your vibrant lemon chicken pasta bake!

Notes

• Ensure the chicken is fully cooked to an internal temperature of 165°F to guarantee safety.
• Use gluten-free pasta to keep this recipe gluten-free; regular pasta will change the allergen profile.
• The coconut cream adds a dairy-free creaminess; substitute with a dairy-based cream only if not avoiding dairy.
• If you prefer a stronger lemon flavor, add extra lemon zest or a splash more lemon juice before serving.
• You can cover the baking dish with foil if a lid is not available to keep moisture during baking.
• Stir the pasta mixture gently after adding garlic mid-bake to avoid breaking the pasta.

Keywords: lemon chicken pasta bake, gluten free pasta bake, dairy free chicken bake, healthy baked pasta, coconut cream pasta