30-Minute Gluten-Free Dairy-Free Creamy Chicken Pasta
A quick, creamy dairy-free pasta made with coconut milk, lemon, and tender chicken for a bright weeknight dinner.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon or Spatula
- Knife
- Cutting Board
Ingredients
- 12 ounces gluten-free pasta noodles
- 2 tablespoons avocado oil
- 1/2 yellow onion finely chopped
- 6 cloves garlic minced
- 1 to 1 1/2 pounds boneless skinless chicken breasts chopped
- 1 15-oz can full-fat coconut milk
- 2 lemons zest of 2
- 3 tablespoons lemon juice adjust to taste
- 1 teaspoon sea salt to taste
- 1/2 cup fresh basil chopped, optional
Instructions
- Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions, cooking about 2 minutes less than recommended for al dente. Drain and set aside.
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the finely chopped yellow onion and sauté, stirring occasionally, until softened, about 5 minutes.
- Stir in the minced garlic and the chopped chicken. Let the chicken brown on one side for a few minutes, then stir and continue cooking 2–3 minutes more until the pieces are browned but not completely cooked through.
- Pour in the full-fat coconut milk, add the lemon zest, lemon juice, and sea salt, and stir to combine.
- Bring the sauce to a boil, then reduce to a simmer and cook until the chicken is cooked through and the sauce has thickened slightly, about 5 minutes.
- Add the drained pasta to the skillet and toss until the noodles are evenly coated with the sauce.
- Taste and adjust seasoning with more sea salt or lemon juice as desired, then stir in the chopped fresh basil if using and serve.
Notes
- Cook pasta 2 minutes less than package directions for best texture.
- Use full-fat coconut milk for a creamier sauce.
- Adjust lemon juice and salt to taste.
- Fresh basil is optional but adds brightness.