This gorgeous Chicken Pasta dish is easy enough to throw together on a weeknight and pretty enough for company. The bright, fresh lemon flavor really makes it pop!
What ingredients will you need to make this picture-perfect meal gluten free? Just use your favorite gluten free pasta, the rest are common pantry items! For a casual family dinner, you can serve it right in the pan.
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Ingredients:
- 16 oz. boneless skinless chicken breast, cut into medallions
- 1 tsp. lemon pepper seasoning
- 3/4 tsp. garlic powder
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- 1/2 cup gluten free chicken broth
- 1 lemon, use half for juice and slice remaining half
- 1/2 cup heavy cream
- 8 oz. gluten free pasta
- 1/3 cup grated Parmigiano Reggiano
- 3 cups baby spinach
Preparation:
Cut the chicken breast into medallions and sprinkle with lemon pepper seasoning and garlic powder. (Hint: for a shortcut, you can use chicken tenders!)
Cook the pasta for 2 minutes less than package directions. Drain and set aside.
Add the butter and olive oil to a nonstick deep skillet or sauté pan over low heat. Add the garlic and cook for 30 seconds.
Add the chicken medallions and cook 3 minutes per side. The chicken does not have to be cooked through at this point- it will finish cooking in the sauce. Transfer to a bowl and keep warm.
In the same pan, add the broth, lemon juice, and cream. Bring to a simmer then add in the cooked pasta and chicken.
Simmer for several more minutes, for the chicken and pasta to finish cooking.
Add the spinach and toss to wilt. Top with grated cheese.
Toss well and garnish with lemon slices. Serve it right in the pan for a casual meal or transfer to a pretty serving dish.
Notes ♪♫ I used Rummo gluten free fusilli pasta in this recipe. It has great texture and holds up well to cooking and reheating.
Gluten Free Lemon Garlic Chicken Pasta
- Yield: 4 Servings 1x
- Category: Dinner
- Diet: Gluten-Free
Description
This gorgeous Chicken Pasta dish is easy enough to throw together on a weeknight and pretty enough for company!
Ingredients
- · 16 oz. boneless skinless chicken breast, cut into medallions or 1 lb. chicken tenders
- · 1 tsp. lemon pepper seasoning
- · 3/4 tsp. garlic powder
- · 2 tbsp. olive oil
- · 3 garlic cloves, minced
- · 1/2 cup gluten free chicken broth
- · 1 lemon, use half for juice and slice remaining half
- · 1/2 cup heavy cream
- · 8 oz. gluten free pasta
- · 1/3 cup grated Parmigiano Reggiano
Instructions
- Cut the chicken breast into medallions and sprinkle with lemon pepper seasoning and garlic powder.
- Cook the pasta for 2 minutes less than package directions. Drain and set aside.
- Add the butter and olive oil to a nonstick deep skillet or sauté pan over low heat. Add the garlic and cook for 30 seconds.
- Add the chicken medallions and cook 3 minutes per side. The chicken does not have to be cooked through at this point- it will finish cooking in the sauce. Transfer to a bowl and keep warm.
- In the same pan, add the broth, lemon juice, and cream. Bring to a simmer then add in the cooked pasta and chicken.
- Simmer for several more minutes, for the chicken and pasta to finish cooking.
- Add the spinach and toss to wilt. Top with grated cheese.
- Toss well and garnish with lemon slices. Serve it right in the pan for a casual meal or transfer to a pretty serving dish.
Notes
I used Rummo gluten free fusilli pasta in this recipe. It has great texture and holds up well to cooking and reheating.
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