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–+ servings
Lemon Chicken Pasta

Dairy-free Lemon Chicken Pasta

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 lb pasta I used rigatoni
  • 8 oz broccolini
  • 1 lb chicken thighs about 4-5 pieces
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp italian seasoning
  • Olive oil

Creamy Lemon Sauce

  • 1 can full-fat coconut milk 15 oz
  • Juice from 1 1/2 lemons about 1/4 cup
  • 1/4 cup parsley chopped
  • 2 tbsp plant-based butter
  • 3 cloves garlic crushed
  • 1 tbsp lemon zest
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Directions

  1. Cook the pasta as instructed on the package. Drain and set aside.
  2. Add the chicken thighs to a bowl with 2 tbsp of olive oil. Season with the garlic powder, salt, pepper and Italian seasoning and toss together.
  3. Chop the broccolini into 2 inch pieces.
  4. Heat a skillet on medium heat and drizzle a little extra oil. Add the chicken to the pan, topped with the broccolini. Let the chicken cook for about 5-6 minutes, then flip the chicken and cook for another 4-5 minutes. I suggest using a pan at least 10-12 inches wide so that the broccolini can steam while in the pan.
  5. Once the chicken is cooked through, remove it onto a plate along with the broccolini. Slice the chicken into strips or cubes and set aside.
  6. To the same pan, add in the lemon juice, butter and garlic and mix together to deglaze the pan on a medium/low heat.
  7. Pour in the coconut milk, spices, lemon zest, and parsley and stir together.
  8. Add the cooked pasta back into the pan with the chopped chicken and broccoli. Stir on a low flame for about 5 minutes until the sauce thickens.
  9. Garnish with extra lemon zest, fresh parsley and red pepper flakes when serving.