Dinner

Lemon Chicken Pasta Bake (Gluten & Dairy Free) Recipe

ByNaomi Fletcher November 4, 2025November 4, 2025

Introduction

This Lemon Chicken Pasta Bake is a bright, comforting dish that’s both gluten and dairy free. Packed with tender chicken, tangy lemon, and fresh herbs, it’s an easy one-pan meal perfect for busy weeknights. Plus, it comes together quickly and bakes right in the oven.

The image shows a white rectangular dish filled with creamy pasta made of spiral rotini noodles mixed with pieces of cooked chicken. The pasta is coated in a creamy white sauce with visible specks of green herbs and black pepper. Small bits of chopped green herbs are scattered throughout, adding color contrast. A white spoon is lifting a portion of the pasta, highlighting the smooth sauce and tender chicken chunks. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast, cubed (uncooked)
2 tsp dried parsley
1 tsp dried basil
Salt and pepper, to taste
1 tsp onion powder
1 tbsp olive oil
8 oz gluten-free fusilli pasta (uncooked)
2 3/4 cups chicken broth
1/4 cup lemon juice
2 cloves garlic, minced
1 cup spinach, chopped
1/4 cup coconut cream
Zest of one lemon
2 tbsp chopped parsley

Instructions

Step 1: Preheat the oven to 400°F and lightly grease a 9×13” baking dish.
Step 2: In a bowl, season the cubed chicken with dried parsley, dried basil, onion powder, salt, and pepper. Toss to combine, then drizzle with olive oil.
Step 3: Add the uncooked gluten-free fusilli pasta to the greased baking dish. Place the seasoned chicken on top. Pour in the chicken broth and lemon juice, then gently toss to mix everything evenly. Cover the dish with a lid.
Step 4: Bake covered for 15 minutes. Remove the cover, add the minced garlic, toss again, then cover and bake for another 20–22 minutes, or until the pasta is al dente and the chicken reaches an internal temperature of 165°F.
Step 5: Remove the dish from the oven. Stir in the chopped spinach and coconut cream until the sauce thickens and becomes creamy.
Step 6: Sprinkle lemon zest and chopped parsley over the top just before serving for a fresh, flavorful finish.

Tips & Variations

Use fresh herbs like parsley and basil if available for a brighter flavor.
Swap spinach for kale or Swiss chard for a different leafy green option.
For extra zest, add a splash of lemon juice before serving.
If you prefer a richer sauce, stir in a little dairy-free cheese after baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

The image shows a white rectangular baking dish filled with rotini pasta mixed with chicken pieces. The pasta is light beige and twisted in shape, coated with a creamy sauce flecked with green herbs. The chicken chunks are white, tender-looking, and mixed evenly throughout the pasta. A white spoon is lifting a portion of the pasta and chicken from the dish, showing the close texture of the meal. The background is a white marbled surface, and there is a blurred bowl of green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular pasta if gluten is not a concern. Adjust baking time slightly as cooking times may vary.

Is coconut cream necessary for this recipe?

Coconut cream adds richness and helps create a creamy sauce without dairy. If you don’t have it, you can use a dairy-free cream alternative or simply omit it, although the sauce will be less creamy.