Lemon Chicken Pasta
Creating a lemon chicken pasta has been on my to-do list for weeks, and I’m so happy to finally share my recipe. It features a creamy lemon sauce that’s dairy-free, paired with pasta, broccolini, and seared chicken thighs.
It’s a delicious all-in-one meal that packs in protein, carbs and veggies, and comes together in just 30 minutes.
The sauce is made from a base of coconut milk and lemon juice, and is cooked in the same pan as the seared chicken to soak up all of the flavor. It’s seasoned with red pepper flakes for a little kick, and full of zesty flavor from the lemon juice and zest.
The coconut milk adds a hint of sweetness while keeping the sauce dairy-free. You can keep this recipe fully plant-based by leaving out the chicken, or serving it with baked salmon for a pescatarian meal.
Ingredients you’ll need:
- Pasta– I love to use rigatoni
- Chicken thighs– if substituting chicken breast, be sure increase the cook time
- Broccolini
- Spice blend– salt, pepper, garlic powder, red pepper flakes, Italian seasoning
- Olive oil
Creamy lemon sauce
- Coconut milk
- Lemon juice + zest
- Parsley
- Butter
- Garlic
- Salt + red pepper flakes
How to make dairy-free lemon chicken pasta
- Start by cooking the pasta until al dente. Drain and set aside
- Sear the seasoned chicken thighs in olive oil, then add the broccoli on top to steam
- Cook for about 10 minutes, flipping the chicken halfway through. Remove the chicken and broccoli from the pan, and cut the chicken into cubes or strips
- Add in the lemon juice and plant-based butter and stir together to deglaze the pan
- Next, add the garlic, coconut milk, parsley, lemon zest and spices and mix well
- Mix in the cooked pasta, broccoli and sliced chicken and cook on a low flame until the sauce has thickened
I always garnish my serving with some extra extra lemon zest, red pepper flakes and a drizzle of chili oil. This recipe is one of my favorites for a cozy dinner paired with a glass of wine.
It’s perfect for spring or summer, and packed with so many fresh flavors!
Other easy dinner ideas:
Beef Tacos with Peach Vinegar Slaw
Crunchy Quinoa Salad
Balsamic Chicken
Dairy-free Lemon Chicken Pasta
Ingredients
- 1 lb pasta I used rigatoni
- 8 oz broccolini
- 1 lb chicken thighs about 4-5 pieces
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp italian seasoning
- Olive oil
Creamy Lemon Sauce
- 1 can full-fat coconut milk 15 oz
- Juice from 1 1/2 lemons about 1/4 cup
- 1/4 cup parsley chopped
- 2 tbsp plant-based butter
- 3 cloves garlic crushed
- 1 tbsp lemon zest
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Directions
- Cook the pasta as instructed on the package. Drain and set aside.
- Add the chicken thighs to a bowl with 2 tbsp of olive oil. Season with the garlic powder, salt, pepper and Italian seasoning and toss together.
- Chop the broccolini into 2 inch pieces.
- Heat a skillet on medium heat and drizzle a little extra oil. Add the chicken to the pan, topped with the broccolini. Let the chicken cook for about 5-6 minutes, then flip the chicken and cook for another 4-5 minutes. I suggest using a pan at least 10-12 inches wide so that the broccolini can steam while in the pan.
- Once the chicken is cooked through, remove it onto a plate along with the broccolini. Slice the chicken into strips or cubes and set aside.
- To the same pan, add in the lemon juice, butter and garlic and mix together to deglaze the pan on a medium/low heat.
- Pour in the coconut milk, spices, lemon zest, and parsley and stir together.
- Add the cooked pasta back into the pan with the chopped chicken and broccoli. Stir on a low flame for about 5 minutes until the sauce thickens.
- Garnish with extra lemon zest, fresh parsley and red pepper flakes when serving.
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