Description
This Lemon Chicken Pasta Bake is a vibrant, comforting dinner that’s both gluten-free and dairy-free, making it perfect for those with dietary restrictions. Tender cubes of chicken breast are seasoned and baked with gluten-free fusilli pasta in a tangy lemon-garlic broth, then made creamy with coconut cream and brightened with fresh spinach, parsley, and lemon zest. It’s a one-dish meal packed with flavor and ready in just 40 minutes.
Ingredients
For the Chicken
- 1 lb chicken breast, cubed (uncooked)
- 2 tsp dried parsley
- 1 tsp dried basil
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Pasta Bake
- 8 oz gluten-free fusilli pasta, uncooked
- 2 ¾ cup chicken broth
- ¼ cup lemon juice
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- ¼ cup coconut cream
To Finish
- Zest of one lemon
- 2 tbsp chopped parsley
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with oil or nonstick spray to prevent sticking.
- Season the Chicken: In a medium bowl, add the cubed chicken breast. Sprinkle over the dried parsley, basil, onion powder, salt, and pepper. Drizzle with olive oil and toss everything together until the chicken is evenly coated.
- Assemble the Bake: Spread the uncooked gluten-free fusilli pasta evenly in the prepared baking dish. Add the seasoned chicken cubes on top. Pour in the chicken broth and lemon juice, then gently toss everything together to distribute the ingredients.
- Bake – First Stage: Cover the baking dish tightly with a lid or foil and bake in the preheated oven for 15 minutes to allow the pasta to begin cooking.
- Add Garlic and Continue Baking: Remove the dish from the oven, uncover, and stir in the minced garlic. Re-cover the dish and return it to the oven. Bake for an additional 20-22 minutes, or until the pasta is al dente and the chicken is fully cooked to an internal temperature of 165°F (74°C).
- Add Spinach and Coconut Cream: Once cooked, remove the dish from the oven. Immediately add the chopped spinach and coconut cream. Stir thoroughly—the residual heat will wilt the spinach and thicken the sauce as you mix.
- Finish and Serve: Once the sauce is creamy and well combined, top the pasta bake with the fresh lemon zest and chopped parsley. Serve hot and enjoy!
Notes
- Use a full-fat coconut cream for a richer, creamier sauce.
- You can substitute other gluten-free short pasta shapes if desired.
- Adjust the amount of lemon juice and zest for a more or less pronounced lemon flavor.
- Add extra veggies like broccoli or peas for added nutrition.
- Leftovers store well in the fridge for up to 3 days; reheat gently as sauce may thicken further.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 428 kcal
- Sugar: not specified
- Sodium: not specified
- Fat: 7.8g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: 45.8g
- Fiber: 2.4g
- Protein: 34.7g
- Cholesterol: not specified
