This light and tasty Gluten Free Lemon Chicken Pasta is an easy family dinner that is also dairy free. Juicy chunks of chicken breast are marinated in lemon and herbs, then sautéed till perfectly browned. Tossed with gluten free pasta and fresh parsley this delicious dish is perfect for any time of year!
This post was originally published in September 2020 and has been updated for content.
I love using lemon in both cooking and baking. It add a wonderful brightness to dishes like whipped ricotta, mascarpone cheesecake or dutch baby pancakes. Even though lemon is traditionally a spring or summer flavor, I make this dish all year long for my family.
🍋 Ingredient notes
- Pasta - Barilla gluten free pasta is usually my go to brand for gluten free pasta. In my opinion, it tastes, cooks and re-heats the most like regular pasta. I also really like Banza chickpea pasta. Other options you may find at the grocery store are rice pasta, corn pasta, black bean pasta or lentil pasta. While this recipe is intended to be gluten free, you can certainly use regular pasta for it as well.
- Chicken - I prefer to use chicken breasts for this recipe as they are easy to use and taste great with the marinade. Chicken thighs can also be used as an alternative.
📋 Substitutions and variations
- Cheese - If dairy is not a problem for you, you can certainly serve this pasta with freshly grated parmesan cheese.
- Veggies - Add in cooked asparagus, green peas, spinach, zucchini or mushrooms.
🔪 Step by step instructions
First, combine the ingredients for the marinade in a bowl or shallow dish and stir to combine.
Chop the chicken into one inch pieces and add them to the marinade, stirring to make sure they are evenly coated. Cover and allow to marinade for an our in the refrigerator.
When the chicken is done marinating, cook your pasta according to the package instructions. While the pasta is cooking, cook your chicken in a skillet or saute pan until browned on all sides and cooked through.
Add ⅓ cup of the pasta cooking water to the chicken to deglaze the pan. Scrape the bottom of the pan to remove any browned bits that may be stuck on it.
When the pasta is done cooking, drain it completely and add it back to the pot. Add in the cooked chicken with all of it's juices and the fresh parsley.
Toss everything to combine and serve!
⭐ Expert tips
- To ensure that your chicken is cooked properly, check the internal temperature of a few pieces of chicken with a kitchen thermometer to make sure it has reached 165˚.
- If you forget to reserve some pasta water for the chicken, chicken broth or white wine can be used instead to deglaze the pan. Deglazing helps to remove the flavorful bits off the bottom of pan to flavor the sauce.
- Cook the pasta till al dente to avoid having mushy pasta. Al dente means that the pasta is cooked through but still has a bite to it. Gluten free pasta can turn very mushy if cooked too long, so check the package for suggested cooking times.
⏲️ Make ahead and storage instructions
I don't recommend making the pasta in advance, however the chicken can be made up to 24 hours ahead of time. Instead of using pasta water to deglaze the pan, use chicken broth or white wine. Store in an airtight container in the refrigerator until serving time. Cook your pasta as directed above and reheat your chicken in a pan with ½ cup of chicken broth. When the pasta is done cooking, drain it and toss with the reheated chicken and fresh parsley.
This dish will keep in the refrigerator for 4-5 days in an airtight container. To reheat, add the pasta and chicken to a pot with a little bit of chicken broth. Heat on the stovetop over medium heat, stirring occasionally, until heated through. This dish can also be heated up in the microwave as well.
🥘 More dinner recipes
If you loved this recipe for lemon chicken pasta, check out these other dinner recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.Print