I’m excited to share my one-pan lemon chicken pasta bake, a gluten-free dinner finished with a dairy-free creamy lemon sauce that fits perfectly under Dairy Free Recipes With Chicken and will make you want to read the full recipe.
I love a one pan dinner that looks like effort but isnt. My lemon chicken pasta bake stars gluten free penne and bite sized boneless skinless chicken breasts, and somehow it still feels special even on a busy weeknight.
I like that it reads fancy on a menu but comes together fast, which makes people curious and asking whats in it. Its become one of those go to dishes that lands in Gluten Dairy Free Pasta Recipes and shows up when I need quick comfort under Dairy Free Recipes Dinner Easy.
Try it and see why my family always wants seconds.
Ingredients
- Gluten free pasta gives carbs and fiber, keeps dish grain friendly for some
- Chicken breasts are lean protein, helps muscle repair and keeps you full
- Olive oil supplies heart healthy fats, adds richness and flavor to the sauce
- Oat milk adds creaminess, a little natural sweetness, dairy free option
- Full fat coconut milk gives silky texture and a richer, fuller mouthfeel
- Lemon zest and juice bring bright citrus tang, balances creaminess and lifts flavors
- Nutritional yeast adds cheesy savory notes, boosts B vitamins and umami
- Frozen peas add a sweet pop, fiber and vitamin C plus nice color
- Gluten free crumbs crisp up on top, add crunchy texture and golden color
Ingredient Quantities
- 12 ounces gluten free penne or other short pasta
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 2 tablespoons olive oil
- 2 tablespoons dairy free butter or extra olive oil, optional
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 cup low sodium chicken broth
- 1 cup unsweetened oat milk or almond milk
- 1/2 cup full fat coconut milk or cashew cream
- 2 tablespoons cornstarch
- 1/4 cup nutritional yeast
- zest of 1 lemon and 1/4 cup lemon juice (about 2 lemons)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1 cup frozen peas
- 1/2 cup gluten free breadcrumbs or crushed gluten free crackers for topping
- 2 tablespoons olive oil for breadcrumb topping
- 2 tablespoons chopped fresh parsley for garnish
How to Make this
1. Preheat oven to 375 F. Bring a large pot of salted water to a boil and cook 12 oz gluten free penne about 2 minutes less than the package says so it stays firm; reserve 1 cup pasta water, drain and set aside.
2. Season 1 lb bite sized chicken with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried oregano (or Italian seasoning). Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat and brown the chicken in batches until golden and almost cooked through, about 3 to 4 minutes per batch; remove chicken to a plate.
3. Lower heat to medium, add 2 tbsp dairy free butter or another splash of olive oil to the same skillet. Sauté 1 diced medium yellow onion until soft, about 4 to 5 minutes, then add 3 minced garlic cloves and 1/4 tsp red pepper flakes if using, cook 30 seconds until fragrant.
4. Pour in 1 cup low sodium chicken broth, 1 cup unsweetened oat or almond milk, and 1/2 cup full fat coconut milk or cashew cream. In a small bowl whisk 2 tablespoons cornstarch with 2 to 3 tablespoons of cold reserved pasta water or milk until smooth, then whisk that slurry into the skillet so the sauce will thicken without lumps.
5. Stir in 1/4 cup nutritional yeast, the zest of 1 lemon and 1/4 cup lemon juice, then bring the sauce to a gentle simmer and cook until it thickens slightly, about 2 to 3 minutes. Taste and adjust salt and pepper if needed; a little extra lemon brightens it up.
6. Return the chicken to the skillet, add the cooked pasta and 1 cup frozen peas, toss everything together so the pasta is evenly coated, and add reserved pasta water a splash at a time if the sauce seems too thick.
7. If your skillet is ovenproof leave it on the stove, if not transfer the mixture to a lightly oiled baking dish. Mix 1/2 cup gluten free breadcrumbs or crushed gluten free crackers with 2 tablespoons olive oil and sprinkle evenly over the top for a crunchy finish.
8. Bake at 375 F until the topping is golden and the edges are bubbly, about 15 to 20 minutes. If the topping browns too fast tent with foil.
9. Remove from the oven, let rest 5 minutes so the sauce sets up a bit, then sprinkle 2 tablespoons chopped fresh parsley on top and serve. Don’t overcook the gluten free pasta beforehand or it gets gummy, and if the sauce is too thin at the end you can simmer a few extra minutes on the stove to reduce it.
Equipment Needed
1. Large pot for boiling the pasta and reserving pasta water
2. Colander to drain the pasta
3. Large ovenproof skillet (cast iron or oven safe sauté pan)
4. 9 by 13 inch baking dish, if your skillet is not ovenproof
5. Chef knife and cutting board for the chicken, onion and lemons
6. Measuring cups and measuring spoons
7. Small bowl and whisk for the cornstarch slurry
8. Wooden spoon or silicone spatula plus tongs for tossing and serving
9. Oven mitts or heatproof gloves for taking the skillet or dish out of the oven
FAQ
Lemon Chicken Pasta Bake {gluten Free, Dairy Free} Recipe Substitutions and Variations
- 12 ounces gluten free penne: swap for brown rice or chickpea pasta for a similar bite, or use short GF fusilli or quinoa pasta. For a low carb twist try spiralized zucchini but cook it a bit first so it doesn’t make the bake watery.
- 1 pound boneless skinless chicken breasts: use boneless skinless chicken thighs if you want more flavor and they won’t dry out as easy, or sub in turkey breast. For a vegetarian switch try extra firm tofu (press, cube and pan fry) or tempeh.
- 1 cup unsweetened oat milk + 1/2 cup full fat coconut milk: replace with cashew cream for a rich, creamy sauce, or use a full can of lite coconut milk if you like coconut flavor. You can also blend silken tofu with a little water for a neutral, creamy swap.
- 2 tablespoons cornstarch: use arrowroot powder or tapioca starch in the same amount as a thickener. If neither is available, mix 2 tablespoons of gluten free all purpose flour with a little cold liquid to make a slurry, then stir into the sauce.
Pro Tips
1) Brown the chicken in batches so it actually gets a crust and the pan keeps that tasty fond. Don’t crowd the skillet or you’ll steam the meat and end up with rubbery pieces. Let the chicken rest a few minutes off the heat before you toss it back in.
2) Make the cornstarch slurry with cold liquid and whisk it smooth first, then pour it into the warm sauce while stirring, otherwise you’ll get lumps. If the sauce ever looks grainy or split, a quick blitz with an immersion blender usually smooths it out.
3) Use the reserved pasta water like a secret weapon, add just a tablespoon at a time until the sauce coats the pasta the way you like. If it gets too thin simmer it down, if it’s too thick add another splash, don’t try to fix thickness with more starch or it’ll get gluey.
4) For a real crunchy topping, toast the breadcrumbs in a skillet with the oil until golden before sprinkling, or broil the finished dish for 30 to 90 seconds but watch it closely because gluten free crumbs brown fast. And if you want extra flavor toss the crumbs with lemon zest, a pinch of salt and some dried herbs first.
Lemon Chicken Pasta Bake {gluten Free, Dairy Free} Recipe
I’m excited to share my one-pan lemon chicken pasta bake, a gluten-free dinner finished with a dairy-free creamy lemon sauce that fits perfectly under Dairy Free Recipes With Chicken and will make you want to read the full recipe.
4
servings
824
kcal
Equipment: 1. Large pot for boiling the pasta and reserving pasta water
2. Colander to drain the pasta
3. Large ovenproof skillet (cast iron or oven safe sauté pan)
4. 9 by 13 inch baking dish, if your skillet is not ovenproof
5. Chef knife and cutting board for the chicken, onion and lemons
6. Measuring cups and measuring spoons
7. Small bowl and whisk for the cornstarch slurry
8. Wooden spoon or silicone spatula plus tongs for tossing and serving
9. Oven mitts or heatproof gloves for taking the skillet or dish out of the oven
Ingredients
12 ounces gluten free penne or other short pasta
1 pound boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons olive oil
2 tablespoons dairy free butter or extra olive oil, optional
1 medium yellow onion, diced
3 garlic cloves, minced
1 cup low sodium chicken broth
1 cup unsweetened oat milk or almond milk
1/2 cup full fat coconut milk or cashew cream
2 tablespoons cornstarch
1/4 cup nutritional yeast
zest of 1 lemon and 1/4 cup lemon juice (about 2 lemons)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano or Italian seasoning
1/4 teaspoon red pepper flakes, optional
1 cup frozen peas
1/2 cup gluten free breadcrumbs or crushed gluten free crackers for topping
2 tablespoons olive oil for breadcrumb topping
2 tablespoons chopped fresh parsley for garnish
Directions
- Preheat oven to 375 F. Bring a large pot of salted water to a boil and cook 12 oz gluten free penne about 2 minutes less than the package says so it stays firm; reserve 1 cup pasta water, drain and set aside.
- Season 1 lb bite sized chicken with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried oregano (or Italian seasoning). Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat and brown the chicken in batches until golden and almost cooked through, about 3 to 4 minutes per batch; remove chicken to a plate.
- Lower heat to medium, add 2 tbsp dairy free butter or another splash of olive oil to the same skillet. Sauté 1 diced medium yellow onion until soft, about 4 to 5 minutes, then add 3 minced garlic cloves and 1/4 tsp red pepper flakes if using, cook 30 seconds until fragrant.
- Pour in 1 cup low sodium chicken broth, 1 cup unsweetened oat or almond milk, and 1/2 cup full fat coconut milk or cashew cream. In a small bowl whisk 2 tablespoons cornstarch with 2 to 3 tablespoons of cold reserved pasta water or milk until smooth, then whisk that slurry into the skillet so the sauce will thicken without lumps.
- Stir in 1/4 cup nutritional yeast, the zest of 1 lemon and 1/4 cup lemon juice, then bring the sauce to a gentle simmer and cook until it thickens slightly, about 2 to 3 minutes. Taste and adjust salt and pepper if needed; a little extra lemon brightens it up.
- Return the chicken to the skillet, add the cooked pasta and 1 cup frozen peas, toss everything together so the pasta is evenly coated, and add reserved pasta water a splash at a time if the sauce seems too thick.
- If your skillet is ovenproof leave it on the stove, if not transfer the mixture to a lightly oiled baking dish. Mix 1/2 cup gluten free breadcrumbs or crushed gluten free crackers with 2 tablespoons olive oil and sprinkle evenly over the top for a crunchy finish.
- Bake at 375 F until the topping is golden and the edges are bubbly, about 15 to 20 minutes. If the topping browns too fast tent with foil.
- Remove from the oven, let rest 5 minutes so the sauce sets up a bit, then sprinkle 2 tablespoons chopped fresh parsley on top and serve. Don’t overcook the gluten free pasta beforehand or it gets gummy, and if the sauce is too thin at the end you can simmer a few extra minutes on the stove to reduce it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 473g
- Total number of serves: 4
- Calories: 824kcal
- Fat: 28.6g
- Saturated Fat: 9.6g
- Trans Fat: 0.1g
- Polyunsaturated: 2.8g
- Monounsaturated: 12.6g
- Cholesterol: 68mg
- Sodium: 605mg
- Potassium: 705mg
- Carbohydrates: 85.8g
- Fiber: 8.3g
- Sugar: 6g
- Protein: 43g
- Vitamin A: 800IU
- Vitamin C: 15mg
- Calcium: 150mg
- Iron: 5mg
