Dairy-Free Creamy Chicken and Spinach Pasta
Indulge in the rich and satisfying flavors of Dairy-Free Creamy Chicken and Spinach Pasta—an irresistible twist on a classic comfort dish. This recipe combines tender, golden-browned chicken breast, vibrant baby spinach, and perfectly al dente gluten-free pasta in a luscious, creamy sauce made entirely without dairy. The secret lies in a blend of unsweetened almond milk, nutritional yeast, and zesty lemon juice, creating a velvety texture and bold flavor that everyone will love. Enhanced with aromatic garlic, onion, and Italian seasoning, this one-pan wonder is a quick and healthy dinner option that’s ready in just 40 minutes. Gluten-free, dairy-free, and bursting with wholesome ingredients, it’s the perfect solution for weeknight meals or special gatherings.
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 medium Onion, finely chopped
- 2 cups Unsweetened almond milk
- 0.25 cup Nutritional yeast
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Baby spinach
- 12 ounces Gluten-free pasta (penne or fusilli)
Instructions
Step 1: Cook the gluten-free pasta according to package instructions until al dente. Drain, reserve 1/2 cup of the pasta cooking water, and set aside.
Step 2: Cut the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.
Step 3: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the chicken pieces and cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Step 4: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onion. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Step 5: In a separate bowl, mix the almond milk and cornstarch until the cornstarch is fully dissolved.
Step 6: Pour the almond milk mixture into the skillet with the garlic and onion mixture. Stir frequently as the sauce begins to thicken, about 4-5 minutes.
Step 7: Add the nutritional yeast, lemon juice, Italian seasoning, salt, and black pepper to the skillet. Stir to combine.
Step 8: Return the cooked chicken to the skillet and add the baby spinach. Stir until the spinach is wilted, about 2 minutes.
Step 9: Add the cooked pasta to the skillet and toss everything to combine well. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
Step 10: Adjust seasoning to taste, if necessary, and serve the pasta hot with a sprinkle of additional nutritional yeast if desired.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 8.8 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1105 mg | 85% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1825 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
