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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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: dinner, Main Course
Cuisine: American, Fusion
Calories: 520
Ingredients Equipment Method Nutrition Notes

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)

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. In the same skillet, add garlic and sauté 30 seconds. Add lemon juice, zest, and coconut cream. Stir well to combine.
  4. Stir in nutritional yeast and a splash of pasta water. Simmer for 2–3 minutes until sauce thickens slightly.
  5. Return chicken to skillet and toss with cooked pasta. Add spinach or asparagus during the last 1–2 minutes to wilt.
  6. Serve hot, topped with lemon zest, dairy-free parmesan, or fresh parsley.

Nutrition

Calories: 520kcalCarbohydrates: 45gProtein: 34gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 310mgPotassium: 720mgFiber: 3gSugar: 2gVitamin A: 150IUVitamin C: 14mgCalcium: 28mgIron: 2mg

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.

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