Lemon Chicken Pasta Bake {Gluten & Dairy Free} Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (204°C) and lightly grease a 9×13” baking dish to prevent sticking.
- 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.
- 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.
- 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).
- 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.
- 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
