Dairy-Free Creamy Chicken Pasta
Indulge in the velvety goodness of Dairy-Free Creamy Chicken Pasta, a comforting and flavorful dish perfect for weeknight dinners or special occasions. This recipe swaps traditional cream with rich coconut milk and nutritional yeast to create a luscious sauce that's completely dairy-free yet irresistibly creamy. Tender chicken breasts are seared to golden perfection, paired with fresh baby spinach, and enveloped in a silky, herb-infused garlic sauce. Tossed with your favorite pasta and brightened with a splash of lemon juice, this dish comes together in just 45 minutes and serves four. Ideal for those seeking a quick, wholesome, and dairy-free pasta recipe that doesn’t skimp on flavor, this one-pot wonder is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 cups baby spinach
- 8 ounces pasta of choice (penne/rigatoni)
- 0.25 cup parsley, chopped
Instructions
Begin by seasoning the chicken breasts with sea salt, black pepper, garlic powder, and dried Italian herbs.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for approximately 6-7 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Pour in the chicken broth and coconut milk, stirring to combine.
Stir in the nutritional yeast for a cheesy flavor, then mix the cornstarch with a small amount of cold water to create a slurry, adding it to the skillet to thicken the sauce.
Simmer the sauce for about 5-6 minutes until it thickens, stirring occasionally.
Slice the cooked chicken into thin strips and return them to the skillet, along with lemon juice. Stir to combine.
Add baby spinach to the skillet, letting it wilt into the creamy sauce.
While the sauce is simmering, cook the pasta according to package instructions. Drain and add the pasta to the skillet.
Toss everything together so the pasta is well coated with the creamy sauce.
Garnish with chopped parsley and serve immediately. Enjoy your Dairy-Free Creamy Chicken Pasta!
Nutrition Facts
Calories |
1611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 26.4 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 358 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2626 mg | 56% | |
*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.
