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Lemon Chicken Pasta Bake {Gluten & Dairy Free}

  • Author: Unbound Wellness
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Diet: Gluten Free


  • 1 lb chicken breast, cubed (uncooked)
  • 2 tsp dried parsley
  • 1 tsp dried basil
  • Salt and pepper
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • 8 oz gluten-free fusilli pasta (uncooked)
  • 2 3/4 cup chicken broth
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1 cup spinach, chopped
  • 1/4 cup coconut cream
  • Zest of one lemon
  • 2 tbsp chopped parsley


  1. Preheat the oven to 400 F and lightly grease a 9×13” baking dish.
  2. Add the chicken to a bowl and season with herbs, onion powder, and salt and pepper. Toss and top with olive oil.
  3. Add the uncooked pasta to the baking dish along with the seasoned chicken. Pour the broth and lemon juice and gently toss. Cover with a lid and transfer to the oven.
  4. Bake for 15 minutes. Remove the cover and add minced garlic. Toss again and cover. Cook for another 20-22 minutes or until the pasta is al dente and the chicken is cooked through to 165 F.
  5. Remove from the oven add the spinach and coconut cream. Stir very well, the sauce will thicken and reduce as you stir! 
  6. Once the sauce is thick and creamy, top the pasta with lemon zest and chopped parsley and serve!
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Method: Oven
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 428
  • Fat: 7.8g
  • Carbohydrates: 45.8g
  • Fiber: 2.4g
  • Protein: 34.7g