Lemon Chicken Pasta Bake {Gluten & Dairy Free}

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Cuisine Global

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 428

Author Unbound Wellness

Ingredients

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 ¾ cup chicken broth
¼ cup lemon juice
2 cloves garlic minced
1 cup spinach chopped
¼ cup coconut cream
Zest of one lemon
2 tbsp chopped parsley

Instructions

Preheat the oven to 400 F and lightly grease a 9x13” baking dish.
Add the chicken to a bowl and season with herbs, onion powder, and salt and pepper. Toss and top with olive oil.
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.
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.
Remove from the oven add the spinach and coconut cream. Stir very well, the sauce will thicken and reduce as you stir!
Once the sauce is thick and creamy, top the pasta with lemon zest and chopped parsley and serve!

Notes

It's key to stir the pasta very well after it's done baking, as the starch from the pasta is what will thicken the sauce. If you find your sauce is still too thin for your liking, you can combine 1 tsp of broth with 1 tsp of arrowroot starch and add that to your pasta dish and stir to thicken the sauce further.

Nutrition