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lemon chicken pasta dairy substitute

Creamy Lemon Chicken Pasta (Dairy-Free)

This creamy lemon chicken pasta is 100% dairy-free made with tender chicken, garlic, bright lemon juice, and a silky coconut–oat cream sauce. Comforting, rich, and allergy-friendly, it’s an easy weeknight dinner that tastes just like the classic version, minus the dairy.
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Course: dinner, Main Course
Cuisine: American, Fusion
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 plates
Calories: 520kcal
Author: Lora
Cost: 4

Equipment

  • large pot
  • colander
  • large skillet
  • wooden spoon or spatula
  • zester or microplane
  • serving tongs

Ingredients

  • 8 oz pasta of choice (regular or gluten-free)
  • 1 lb boneless skinless chicken breast, thinly sliced
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 lemon, juice and zest
  • 0.5 cup full-fat coconut cream (or oat cream)
  • 0.25 cup reserved pasta water
  • 2 tbsp nutritional yeast (or dairy-free parmesan)
  • 1 cup asparagus or spinach (optional)

Instructions

  • Bring salted water to a boil and cook the pasta until just shy of al dente. Reserve ¼ cup of pasta water, then drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add sliced chicken, salt, and pepper. Cook 6–8 minutes until golden and fully cooked. Remove and set aside.
  • In the same skillet, add garlic and sauté 30 seconds. Add lemon juice, zest, and coconut cream. Stir well to combine.
  • Stir in nutritional yeast and a splash of pasta water. Simmer for 2–3 minutes until sauce thickens slightly.
  • Return chicken to skillet and toss with cooked pasta. Add spinach or asparagus during the last 1–2 minutes to wilt.
  • Serve hot, topped with lemon zest, dairy-free parmesan, or fresh parsley.

Notes

Use a 50/50 mix of coconut cream and oat milk for the best balance of creaminess and mild flavor. Don’t boil your dairy-free sauce; keep the heat medium to avoid separation. Add veggies like asparagus or spinach for color and nutrition. Leftovers reheat beautifully with a splash of water or broth.

Nutrition

Calories: 520kcal | Carbohydrates: 45g | Protein: 34g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 310mg | Potassium: 720mg | Fiber: 3g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 2mg