Creamy Lemon Chicken Pasta (dairy-free)
Hope everyone had a wonderful Valentine’s Day! I had asked my husband what he wanted to have for V-day dinner and he said he wanted a lemon chicken of some sort. I had been craving something creamy, so voila! This recipe was born! I had some asparagus in the fridge that I knew I could throw in there and this one pot dish began to take shape! This creamy lemon chicken pasta has a bright citrusy flavor combined with a creaminess that is mouth-watering! It turned out really, really good, if I do say so myself! 😉
The recipe comes together pretty quickly, just cooking the pasta, then the chicken, then the sauce and combine! Who doesn’t love a quick, easy, delicious recipe that can be served even on a special occasion?! I was thinking steaks or maybe some crab or other seafood for the holiday ❤️ but this came out just as special tasting as other dishes that take more time or effort.
The coconut milk does have a bit of a sweetness to it, so the added spices and seasonings with the lemon zest and juice, really balance that out. You could also use a different kind of non-dairy milk, I just like the thickness of the coconut milk for this recipe. A pinch of nutmeg is my secret ingredient that also adds a little depth and earth to the overall taste that brings it all together. ✨ The asparagus adds a another level of texture to the dish, as it stays a bit crisp and keeps its bite. Be sure to cut off all the tough, rough bottom ends so that you don’t have a bite of woody stalk with your lemon chicken! 🥴
As always, check your vegan cheeses to make sure the ingredients are safe for you. If you don’t have non-dairy parmesan, nutritional yeast will work also. For the pasta, choose your favorite grain-free pastas to use in this dish. I wanted a noodle that would hold the sauce so that the flavor would be even throughout the dish so I chose rotini. Any kind could work!
Bon appetit!
Creamy Lemon Chicken & Asparagus Pasta (grain-free, dairy-free)
Ingredients
- 8 oz dried grain-free pasta
- 1½ tbsp olive oil, coconut oil or avocado oil
- 3 boneless skinless chicken breasts cut into strips or chunks
- 1 lb asparagus tough ends trimmed and cut into 2-inch pieces
- 1.5 tsp Salt or more to taste
- 1/2 tsp fresh ground pepper
- ½ tsp dried oregano
- 2 tbsp minced garlic divided
- 1 can coconut milk NOT lowfat or light
- 2 lemons zest both, juice one, slice the other
- 1.5 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 3 tbsp vegan butter
- 1 pinch nutmeg
- 1/2 cup grated vegan parmesan cheese or nutritional yeast
- 2/3 cup shredded vegan mozzarella cheese
- Chopped fresh parsley and lemon slices for garnish optional
Instructions
- In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the chicken and season with a bit of salt, black pepper, thyme, garlic powder and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 tbsp minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside. Do not overcook.
- Add vegan butter to the same skillet and melt over medium-high heat. Add remaining minced garlic and asparagus and sauté for 1 minute, until just starting to turn bright green. Whisk in the coconut milk, lemon juice, lemon zest, garlic powder, oregano, thyme, nutmeg, parmesan (or nutritional yeast), and mozzarella cheese.
- Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1½ teaspoons salt and ½ teaspoon black pepper). Toss to coat well until everything is heated through.
- Serve hot and sprinkle with nutritional yeast or more parmesan cheese, chopped parsley, and lemon slices, if desired.
Notes