Dairy-Free Spaghetti with Chicken and Garlic Butter Sauce
Savor the comforting flavors of Dairy-Free Spaghetti with Chicken and Garlic Butter Sauce, a wholesome twist on a classic pasta dish that's perfect for dairy-free diets. This recipe combines tender, golden-seared chicken breast with a velvety garlic butter sauce made using plant-based butter, zesty lemon juice, and a touch of nutritional yeast for added richness. Tossed with perfectly cooked spaghetti, this dish is simple to prepare yet packed with bold, satisfying flavors. Ready in under 40 minutes, it's a quick and crowd-pleasing meal ideal for weeknights or casual gatherings. Garnished with fresh parsley and optional red pepper flakes, each bite offers a delightful balance of savory, tangy, and herby notes. Serve warm for a comforting dinner the whole family will love.
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Recipe Information
Ingredients
- 12 oz spaghetti (gluten-free if desired)
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pieces garlic cloves, minced
- 5 tbsp plant-based butter
- 1 cup chicken broth (low-sodium)
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tbsp fresh parsley, chopped
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature 165°F/74°C). Remove the chicken from the skillet and set aside to rest. Slice into strips once slightly cooled.
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the plant-based butter to the skillet and stir until melted. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet with a spoon.
Stir in the nutritional yeast and optional red pepper flakes. Let the sauce simmer for 3-5 minutes, allowing it to reduce slightly. Taste and adjust seasoning with additional salt and pepper if needed.
Return the cooked spaghetti to the skillet, tossing to coat in the sauce. If the sauce seems too thick, add a little reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Gently fold in the sliced chicken, ensuring it's evenly distributed throughout the pasta.
Sprinkle the dish with freshly chopped parsley before serving. Add an extra pinch of red pepper flakes for heat if desired.
Serve the Dairy-Free Spaghetti with Chicken and Garlic Butter Sauce warm, with a lemon wedge on the side if desired.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3223 mg | 140% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 3.8 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1357 mg | 29% | |
*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.
