Description

This Lemon Chicken Pasta Bake is a delightful gluten and dairy-free one-dish meal featuring tender cubed chicken, gluten-free fusilli, and a zesty lemon-infused creamy sauce made with coconut cream. Baked to perfection with fresh herbs and spinach, it offers a bright, flavorful, and comforting dinner option perfect for busy weeknights.

Ingredients

Scale

Chicken and Seasoning

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

Pasta and Sauce

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

Preheat Oven: Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
Season Chicken: In a bowl, add the cubed chicken breast and season it with dried parsley, dried basil, onion powder, salt, and pepper. Toss together to evenly coat the chicken. Drizzle with olive oil and toss again to combine all flavors.
Combine Pasta and Chicken: Place the uncooked gluten-free fusilli pasta into the greased baking dish, then add the seasoned chicken on top. Pour in the chicken broth and lemon juice. Gently toss everything together to distribute ingredients evenly in the dish.
Bake Covered: Cover the baking dish with a lid or foil and bake in the preheated oven for 15 minutes. This allows the pasta to start cooking and the chicken to begin cooking through.
Add Garlic and Continue Baking: Remove the cover and sprinkle the minced garlic over the dish. Toss gently to combine the garlic throughout. Cover again and bake for an additional 20-22 minutes, or until the pasta is al dente and the chicken reaches an internal temperature of 165°F, ensuring it is cooked through.
Finish with Spinach and Coconut Cream: Remove the dish from the oven and stir in the chopped spinach and coconut cream thoroughly. The heat will help the sauce thicken and become creamy as you stir.
Garnish and Serve: Once the sauce has thickened nicely, sprinkle the dish with fresh lemon zest and chopped parsley for a bright and fresh finishing touch. Serve warm and enjoy!

Notes

Ensure chicken is cooked to 165°F for safety.
Use gluten-free chicken broth if celiac or gluten-sensitive.
Coconut cream adds richness without dairy – substitute with dairy cream if not avoiding dairy.
You can swap spinach for kale or Swiss chard for variation.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Prep Time: 10 minutes
Cook Time: 37 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Lemon Chicken Pasta Bake, Gluten-Free Pasta Bake, Dairy-Free Pasta, Easy Chicken Bake, One Dish Dinner, Healthy Pasta Bake