Recipe

Gluten Free Dairy Free Lemon Chicken Pasta

A bright, creamy-without-cream lemony pasta with golden-edged chicken, spinach, and a glossy dairy-free sauce that clings to every bite.

By Matt Campbell

•

4.8

A plated bowl of gluten free lemon chicken pasta with wilted spinach and fresh parsley on a neutral-toned table setting in bright natural kitchen light

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If you need a dinner that feels like a little reset button, this is it. We are talking gluten-free pasta, juicy chicken with golden edges, and a lemon-garlic sauce that tastes creamy even though there is zero dairy involved. It is bright, cozy, and just chaotic enough to keep the stove interesting.

The trick is building a quick pan sauce with olive oil, a little reserved pasta water, and a dairy-free “cream” moment from either coconut cream or cashew cream. It coats the noodles, grabs onto the chicken, and makes spinach feel like it belongs at the party instead of being the healthy afterthought.

Gluten free pasta, lemons, garlic, olive oil, chicken breasts, spinach, and herbs arranged on a clean kitchen counter with consistent warm lighting

Why It Works

Big flavor, minimal drama: Lemon zest, garlic, and a quick sear on the chicken do most of the heavy lifting.
Creamy texture without dairy: Coconut cream or cashew cream plus starchy pasta water creates a glossy sauce that clings.
Gluten-free pasta that holds together: Cooking just under al dente and finishing in the sauce helps keep it bouncy (brand matters, but this method stacks the odds in your favor).
Flexible and pantry-friendly: Swap spinach for kale, chicken for shrimp, or add capers for extra punch.

Pairs Well With

Storage Tips

Refrigerator: Store in an airtight container for up to 3 days.

Reheat: Warm in a skillet over medium-low with a splash of water or broth. Stir gently until the sauce loosens and turns glossy again. Microwave works too, but do it in short bursts and stir often.

Freezing: I do not love freezing this one because gluten-free pasta can get soft and the sauce can separate. If you must, freeze up to 1 month and reheat slowly on the stove with extra liquid.

A glass meal prep container filled with lemon chicken gluten free pasta placed on a kitchen counter next to a small ramekin of lemon wedges

Common Questions

What makes this recipe gluten-free and dairy-free?

We use certified gluten-free pasta and a dairy-free cream option (coconut cream or cashew cream). No butter, no milk, no cheese. Always double-check labels on broth and seasonings, especially if you are cooking for someone with celiac disease.

Will it taste like coconut if I use coconut cream?

A little, yes. The lemon and garlic keep it from going tropical, but if you are coconut-sensitive, use cashew cream instead. It is the most neutral option.

What coconut cream should I use?

Use canned coconut cream, or the thick cream scooped from the top of a chilled can of full-fat coconut milk. Either way, stir it smooth before measuring so you do not end up with half solid, half coconut water surprises.

How do I make cashew cream fast?

Soak raw cashews in very hot water for 10 minutes, then drain and blend with fresh water until totally smooth. You want it pourable, like heavy cream, not a spoonable paste.

Any nut-free options?

Yes. Swap cashew cream for a dairy-free, nut-free cooking cream (oat-based works well), or blend 1/3 cup sunflower seeds with 1/3 cup water until smooth. Coconut cream is also nut-free for most people, but check your household allergies.

What is the best gluten-free pasta for this?

Brown rice and quinoa blends tend to hold together the best here. Chickpea or lentil pasta works too, but the flavor is stronger and the sauce clings a little differently. This method helps it hold together, but gluten-free pasta always varies by brand.

How do I keep the sauce from splitting?

Keep the heat at medium to medium-low when you add the lemon and dairy-free cream, and do not let it boil hard. If it looks tight or a little separated, take the pan off the heat and whisk in a splash of pasta water until it turns glossy again.

Can I make it ahead?

You can prep components ahead: cook the chicken, zest and juice the lemon, and make cashew cream. Then cook pasta and finish the sauce right before serving for the best texture.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet (12-inch is ideal)
Tongs or a spatula
Microplane or fine grater (for lemon zest)
Measuring cups and spoons
Blender (only if making cashew cream)

I started making versions of this when I was chasing “restaurant energy” on a Tuesday night with a half-empty fridge. I wanted that glossy, clingy pasta sauce vibe, but without leaning on butter or cheese. The first time I nailed it, I caught myself doing the most obnoxious thing a cook can do: standing at the stove, twirling noodles straight out of the pan, nodding like I had personally invented lemon and garlic. If you do the same, I will not judge you. That is just good sauce behavior.

Gluten Free Dairy Free Lemon Chicken Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

Gluten-free pasta: 12 ounces (spaghetti, linguine, or penne)
Chicken: 1 pound boneless skinless chicken breasts or thighs, sliced into thin cutlets
Olive oil: 3 tablespoons, divided
Garlic: 4 cloves, minced
Lemon: 1 to 2 lemons (zest, plus 1/3 cup juice total), plus wedges for serving
Broth: 3/4 cup chicken broth (or veggie broth), gluten-free
Coconut cream or cashew cream: 1/3 cup (see note)
Spinach: 3 packed cups baby spinach
Seasoning: 1 teaspoon kosher salt (plus more for pasta water), 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (optional but great)
Red pepper flakes: 1/4 teaspoon, optional
Fresh parsley: 2 tablespoons chopped, for serving

Quick cashew cream (optional): Soak 1/2 cup raw cashews in very hot water for 10 minutes. Drain, then blend with 1/2 cup fresh water and a pinch of salt until totally smooth and pourable.

Coconut cream note: Use canned coconut cream, or scoop the thick cream from a chilled can of full-fat coconut milk. Stir until smooth before measuring.

Raw chicken cutlets, a pile of minced garlic, a zested lemon, and gluten free spaghetti arranged near a skillet on a kitchen counter

Instructions

Boil the pasta. Bring a large pot of well-salted water to a boil. Cook gluten-free pasta 1 to 2 minutes shy of the package time. Reserve 1 cup pasta water, then drain.
Season and sear the chicken. Pat chicken dry. Season with salt, pepper, and smoked paprika if using. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add chicken in a single layer and sear 3 to 4 minutes per side until deeply golden and cooked through (165°F/74°C in the thickest part). Transfer to a plate.
Build the sauce. Lower heat to medium. Add remaining 1 tablespoon olive oil, then garlic and red pepper flakes. Cook 30 seconds until fragrant. Add lemon zest, lemon juice, and broth. Scrape up the browned bits and simmer gently for 2 minutes.
Tip: Citrus plus dairy-free cream behaves best without a hard boil, so keep it at a friendly simmer, not a full send.
Make it creamy without dairy. Reduce heat to medium-low. Stir in well-stirred coconut cream or cashew cream. Add 1/4 cup reserved pasta water and whisk or stir until the sauce looks glossy and lightly thickened. Add more pasta water a splash at a time if needed.
If the sauce looks tight or a little split: Take the skillet off the heat and whisk in another splash of pasta water until it smooths out.
Toss the pasta and wilt the spinach. Add drained pasta and spinach to the skillet. Toss for 1 to 2 minutes until spinach wilts and the sauce coats everything. If the sauce tightens up, toss off-heat and add pasta water gradually until it gets back to that clingy, glossy place. Taste and adjust salt, pepper, and lemon.
Finish and serve. Slice chicken and return it to the pan, or pile it on top of each bowl. Sprinkle with parsley and serve with lemon wedges. Optional: a drizzle of olive oil right at the end for that restaurant shine.