Gluten-Free Lemon Herb Chicken Pasta
Okay, let's get cozy and talk about pasta. Not just *any* pasta, mind you. We're talking about the kind of pasta that makes you sigh contentedly after each forkful, the kind that proves gluten-free doesn't mean flavorless, and the kind that's surprisingly easy to whip up on a busy weeknight. I've been tinkering with this recipe for what feels like forever and, honestly, I think I've finally cracked the code. This isn't some complicated, four-hour Italian grandmother recipe (though those are amazing!). This is about real food, real flavor, and real speed, perfect for whenever you're craving a comforting home-cooked meal but also need to get on with your life.
This recipe for Gluten-Free Lemon Herb Chicken Pasta is a testament to simple ingredients coming together in a symphony of deliciousness. It's vibrant, it's zesty, and it's going to become a fast favorite, I promise! I remember the first time I made it; I was trying to impress a friend who was just starting to dip their toes into the world of gluten-free eating. They were shocked by how good it tasted, how you'd never know it was gluten and that's the best part, isn't it?
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4-6
Ingredients:
- 1 pound GF pasta
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- ¼ cup chopped parsley
- 2 tbsp Parmesan cheese (optional)
- Lemon wedges for serving
Instructions:
- Cook pasta according to package directions, drain.
- Cook chicken in olive oil until browned and fully cooked.
- Add garlic, oregano, and basil to skillet, cook until fragrant.
- Pour in chicken broth, lemon juice, salt, and pepper, allow sauce to reduce slightly.
- Add drained pasata, and toss to coat.
- Stir in the fresh parsley and Parmesan cheese (if using).
- Serve immediately with lemon wedges.
Instructions:
- Get the Water Boiling: Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Once boiling, add your gluten-free pasta and cook according to the package directions. Remember that gluten-free pasta can get a little mushy if overcooked, so watch it carefully! Drain the pasta well once it's al dente, and set it aside.
- Prep the Chicken: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet (a cast-iron skillet works wonders for even heating, by the way!) over medium-high heat. Add the bite-sized chicken pieces and cook until browned on all sides and cooked through. Make sure they're done, we don't want any surprise raw pieces here.
- Infuse the Flavor: Reduce heat to medium-low and add the minced garlic, dried oregano, and dried basil to the skillet with the chicken. Cook for about 1 minute, until the garlic is fragrant and those wonderful herb aromas fill your kitchen! Be careful not to burn the garlic; burnt garlic is no bueno it will make the dish bitter.
- Build the Sauce: Pour the chicken broth into the skillet and give it a good stir. Then, add the fresh lemon juice, salt, and pepper. Let the mixture simmer for a few minutes (about 3-5), allowing the sauce to reduce slightly and thicken into a lovely lemon-herb delight.
- Combine and Serve: Add the cooked and drained pasta to the skillet with the chicken and lemon-herb sauce. Gently toss everything together to coat the pasta evenly, and cook for another minute or so allowing the pasta to soak up all the sauce! Remove from the heat. Stir in the fresh parsley, and if you're using it, the grated Parmesan cheese. Taste and adjust seasonings to your liking.
- Final Touches: Serve your beautiful pasta immediately. Optional: drizzle a little extra olive oil on top and garnish with extra fresh parsley for flair and, of course, lemon wedges on the side for an extra squeeze of brightness.
Tips & Tricks:
- Spice it Up!: Feel free to add a pinch of red pepper flakes to the chicken and herb mixture for a little kick if you like a bit of spice in your meal.
- Vegetable Additions: This dish is also fantastic with some sautéed vegetables thrown in with the chicken and will add extra nutrients to your daily diet . Some spinach, asparagus, or broccoli would be delicious! You can even add a little sun-dried tomato to the mix for more flavor.
- Dairy-Free Delight: For a dairy-free version, simply omit the Parmesan cheese and use nutritional yeast in its place for a cheesy flavor. Also, double-check your chicken broth label and ensure it is a dairy-free product.
- Make-Ahead Magic: The chicken and lemon herb sauce can be prepped in advance, making this a super easy weeknight meal. Just cook your pasta before serving.
- Herb Swap: Don't have fresh parsley on hand? Don't worry! Use fresh chives or even a bit of fresh tarragon for a different, slightly anise-like flavor profile, any of these will work for you.
- Lemon Zest: For a more intense lemon flavor, add the zest of half a lemon to the sauce along with the juice. This will turn up the zest level of the dish.
- Storage: Leftovers can be stored in the fridge in an airtight container and will last for up to 3 days. Add a little olive oil when reheating to ensure the dish stays moist and as delicious as when it was originally cooked.
Product Recommendations
For the best cooking results, I highly recommend using a large non-stick skillet to make this recipe even easier. If you want to upgrade your pasta making game, consider a high-quality pasta pot and strainer set.
And there you have it! My go-to gluten-free meal that's bursting with flavor, incredibly easy to make, and will hopefully bring as much joy to your table as it does to mine! Let me know in the comments how it goes, and don't be shy about sharing any tweaks or modifications you end up making! Happy cooking!
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