Simple Lemon Chicken Pasta (No Dairy Ingredients)

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This lemon chicken pasta doesn’t have any dairy, but the lemon, olive oil, and chicken juices combine together to give the pasta a delicious, silky coating. I typically serve this warm, but it’s also great as a cold pasta!

I love a good pasta dish (who doesn’t?), but it can be hard to find pasta recipes that work with my dietary restrictions (dairy-free, no raw onions, light on the garlic). So, I came up with this lemon chicken pasta back when Sam and I lived in our married housing apartment at school. Whether you eat dairy-free or not, you will find this pasta is simple and has a bright, clean flavor.

I always garnish each serving (even leftovers) with a drizzle of extra virgin olive oil, a sprinkle of sea salt, and some freshly-cracked black pepper (this is especially good when serving cold!) Garnishing your serving right before you eat it elevates the flavors and texture of the dish!

Ingredients

Recipes like this lemon chicken pasta are all about letting the flavor of a few simple ingredients shine. Because of this, the quality of the ingredients truly will impact the flavor of the dish. In this recipe, the most important ingredients for quality are the Extra Virgin Olive Oil, Sea Salt, and freshly-cracked black pepper.

• 2-3 lbs. Boneless Skinless Chicken Thighs, cubed
• 1 lb. Angel hair or Spaghetti Pasta
• 2-3 lemons
• 6-8 cups of baby spinach
• Extra Virgin Olive Oil
• Sea Salt
• Freshly-cracked Black Pepper
• White Pepper

Tips for Making Lemon Chicken Pasta

• Cook your pasta to al-dente, but not any further, especially when using a more delicate pasta like angel hair. I overcooked my pasta once, and the leftovers ended up being mushy.
• For great-tasting pasta, make sure to salt your pasta water with a few generous pinches of sea salt and a little drizzle of olive oil.
• Add the raw spinach to the hot, drained pasta in the pot and cover with a lid. The heat and steam from the pasta inside the pot will wilt the spinach.
• For best flavor, use a good quality extra virgin olive oil, sea salt, and freshly-cracked black pepper.

FAQ’s

Can I use rotisserie chicken?

I wouldn’t recommend it for this dish because the cooking juices from cooking the chicken is essential for having enough of a saucy component in this recipe.

Ways to Enjoy Simple Lemon Chicken Pasta

Sam and I love to enjoy this all on its own or with a side of crusty bread and olive oil for dipping. Yum! This lemon chicken pasta is also delicious as a cold pasta for lunch. We always drizzle our servings with a little more olive oil, sea salt, and cracked black pepper!

How to Make Simple Lemon Chicken Pasta

First, start by cubing your boneless skinless chicken thighs into bite-size pieces. Add them to a pan with a little olive oil, salt, and white pepper to taste. Cook over medium/medium-high heat until the pieces are cooked through.

While the chicken is cooking, set a pot of water to boil on the stove. Add a couple large pinches of sea salt to the pasta water for flavor. Cook the pasta noodles according to the package instructions until they are “al-dente”. Make sure you do not overcook the pasta or else they could start to become mushy as you are mixing all the ingredients together. Once the pasta is cooked, strain the water out, leaving just a little bit behind for moisture (a few tablespoons. You can eyeball it, it doesn’t have to be precise).

Next, add the cooked chicken and all the cooked chicken juices to the pasta as well as the spinach and put the lid on the pot. At first, 6-8 cups of raw spinach will look like A LOT of spinach. Don’t worry, the heat of the pasta and chicken in the pot will wilt the spinach. Squeeze in the 2-3 lemons. Start with 2 lemons, taste, and assess if you want more lemon. Add the third lemon in if you want more lemon flavor.

Next, add the olive oil, sea salt, and freshly-cracked black pepper to taste (I like to add quite a bit). Mix all the ingredients together.

If needed, you could set the pot back on the stove over low heat for a few minutes to help the spinach wilt.

Once the spinach is wilted to your liking, plate this simple lemon chicken pasta with tongs to get the swirled effect. Garnish with a drizzle of extra virgin olive oil, a sprinkle of sea salt, and some freshly-cracked black pepper. Enjoy!

Want more Easy and Delicious Recipes?

• The BEST Colombian Red Beans
• Easy Sheet Pan Potatoes with Bacon and Asparagus
• Mediterranean Quinoa Salad with Chicken
• Baked Sprouted Oatmeal with Apples and Cranberries
• Instant Pot Black Eyed Peas

Hey! I’m so glad you’re here! Give this recipe 5 stars if you try it and love it!

Wherever you find yourself today…take time to nourish yourself!

Warmly, Caroline