Cottage Cheese Lemon Chicken Pasta (Gluten-Free)
Enjoy my Gluten-Free Creamy Lemon Chicken Pasta with Cottage Cheese for a light, protein-packed dinner. The creamy lemon sauce is made with cottage cheese, almond milk, and parmesan, creating a flavorful, healthy twist. Pan-seared lemon-marinated chicken adds the perfect touch. This easy meal is perfect for busy weeknights.
I love sneaking extra veggies into dishes like this. Spinach and artichokes melt right into the sauce, adding flavor and nutrients without overpowering the dish (and they’re easy on my digestion too).
The chicken is marinated in lemon juice and pan-seared until juicy and flavorful. I still laugh (and cringe a little) thinking about all the dry chicken I used to make before learning this trick. Don’t be intimidated by the marinade — it’s simple and so worth it for the extra flavor and tenderness. This is one of those quick weeknight dinners I find myself making again and again.
Why You’ll Love This Lemon Garlic Pasta with Cottage Cheese Recipe
- Creamy and light: The cottage cheese-based sauce offers creaminess without being heavy.
- Fresh lemon flavor: Bright lemon juice and zest bring a refreshing tang to each bite.
- Easy to make: Perfect for busy nights, this recipe comes together quickly.
- High-protein twist: Enjoy a satisfying meal with a healthy boost of protein from the cottage cheese.
Ingredients & Substitutions
Here is everything you need to make the best lemon chicken pasta recipe:
Gluten-Free Pasta: Substitute the pasta of your choice, including rice, corn, quinoa, or chickpea flour. You can also use any shape, including angel hair, bow ties, or fettuccine.
Boneless Skinless Chicken Breasts: You can use chicken thighs, chicken tenders, or a rotisserie chicken.
Cottage Cheese: Use a dairy-free cottage cheese alternative or silken tofu blended until smooth for a dairy-free option.
Parmesan Cheese: I prefer to buy a block of parmesan cheese and grate it to avoid the cellulose that pre-shredded storebought cheese is coated with. You can replace with any block cheese, including white cheddar cheese, mozzarella cheese, or monterey jack chese.
Light Olive Oil: You can replace it with avocado oil or virgin olive oil.
Butter: You can use a dairy-free alternative like vegan margarine or coconut oil.
Milk: You can use regular milk, whole milk, almond milk, soy milk, or any other dairy-free milk of your choice.
Lemon Juice: For best results, use freshly squeezed lemon juice.
Lemon Zest: You can omit it if you are using store-bought lemon juice and don’t have a fresh lemon.
Dijon Mustard: You can omit or use regular mustard or mustard powder as a substitute. Make sure it’s gluten-free.
Fresh Garlic Cloves: You can omit or replace them with garlic powder or storebought minced garlic.
Artichoke Hearts: You can omit them, but these give delicious flavor and nutrition that compliments the lemon pasta.
Baby Spinach Leaves: These are generally gluten-free, but it’s essential to wash them thoroughly.
Worcestershire Sauce: Make sure to use a gluten-free Worcestershire sauce or replace it with liquid aminos or gluten-free soy sauce.
How to Make My Lemon Garlic Chicken Pasta with Creamy Cottage Cheese Sauce
Step 1: Marinate the Chicken
Place 2 boneless skinless chicken breasts in plastic bags and pound until they are an even thickness. I like to use a wooden rolling pin. Season both sides of the chicken with coarse sea salt and a dash of pepper.
In a small bowl, combine light olive oil, fresh lemon juice, garlic powder, Italian seasoning, and dried parsley and stir until combined. Place the chicken breasts in a bag or bowl and pour in the marinade. Toss the chicken and refrigerate for 30 minutes up to 4 hours.
Step 2: Pan-Sear the Chicken
Bring a frying pan (ideally a cast iron or Hexclad frying pan) to medium-high heat. Add 1 tablespoon of light olive oil. Allow excess marinade to drain off the chicken breasts, and then lay them in the hot frying pan. Cook for 3-4 minutes or until golden brown underneath. Pour a few drops of Worcestershire sauce onto the top of the chicken and then flip them over. Cook for an additional 3-5 minutes or until the internal temperature of the chicken is at least 165°F. Place the chicken breasts on a plate to rest for 15 minutes.
Step 3: Prepare the Pasta:
Cook the gluten-free pasta according to the package instructions in a large pot of salted water for best results.
Once cooked, drain the al dente pasta and set it aside.
Step 4: Prepare the Lemon Parmesan Pasta Sauce
In a blender, food processor, or the chopper cup of an immersion blender, combine the cottage cheese, almond milk, lemon juice, lemon zest, Italian seasoning, Dijon mustard, salt, and pepper. Set aside.
Finely chop the garlic cloves and grate the parmesan cheese.
Step 5: Assemble the Pasta
Bring the frying pan to medium heat. Scrape out any overcooked browned bits, but leave the oil. Or, pour an additional tablespoon of light olive oil into the pan if needed. Add the spinach leaves and artichoke hearts. Saute for several minutes until the spinach is wilted. Remove the spinach and artichokes from the pan.
Add the butter and chopped garlic. Stir until the butter is melted and the garlic is soft and fragrant.
Pour in the blended parmesan sauce and add the grated parmesan cheese. Stir until smooth and melted.
Add in the cooked pasta and stir until combined. If the sauce is too thick, add more milk or chicken stock to reach the desired consistency.
Simmer for 2-3 minutes, allowing the flavors to meld and the dish to heat through.
Slice the rested chicken breasts into strips or bite-sized pieces and serve with the pasta.
Garnish with additional grated dairy-free Parmesan cheese, fresh parsley, fresh herbs, or a sprinkle of black pepper if desired.
My Expert Recipe Notes
Lemon Garlic Chicken: My Pan-Seared Lemon Garlic Chicken Recipe can be prepared in advance to save time.
Optional Vegetables: The artichoke hearts and baby spinach are optional but add a delightful flavor and extra nutrients. Adjust quantities based on personal preference.
Cooking the Garlic: Softening the garlic in the melted butter before adding the rest of the pasta sauce helps to enrich the flavor.
Adjusting Sauce Consistency: Depending on how much pasta you add to the creamy lemon garlic sauce, you may need to adjust the consistency. You can add more milk or parmesan cheese to increase the creaminess or thin it out. You can also double the recipe if you’re making a full 12 or 16-ounce box of pasta.
Delicious Serving Suggestions
- Fresh balance: Pair with a simple side salad tossed in olive oil and lemon juice.
- Extra veggies: Add roasted asparagus or steamed broccoli on the side.
- A little crunch: Top with toasted pine nuts or chopped walnuts.
- Bright finish: Add extra grated parmesan and a squeeze of fresh lemon.
- Cozy touch: Serve with gluten-free sourdough or warm garlic bread.
- Next-day lunch: Enjoy leftovers with a splash of almond milk or water when reheating to keep the sauce creamy.
Frequently Asked Questions
Do you love chicken main dishes? Check out more of my easy and nutritious chicken recipes:
Cottage Cheese Lemon Chicken Pasta (Gluten-Free)
Ingredients
- 8 oz pasta (cooked)
- 2 boneless skinless chicken breasts
- 1/2 cup artichoke hearts (optional)
- 2 cups baby spinach leaves (optional)
- 1/4 cup butter
Lemon Parmesan Pasta Sauce:
- 1 cup cottage cheese (blended smooth)
- 1/2 cup parmesan cheese (grated)
- 1/4 cup butter
- 1/4 cup milk (almond milk)
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon Italian seasoning
- 1 teaspoon dijon mustard
- 4 cloves garlic
- 1 teaspoon salt
- dash pepper
Lemon Garlic Chicken Marinade:
- 1/4 cup light olive oil
- 1/4 cup lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
Instructions
- Place 2 boneless skinless chicken breasts in plastic bags and pound until they are an even thickness. I like to use a wooden rolling pin. Season both sides of the chicken with coarse sea salt and a dash of pepper.In a small bowl, combine light olive oil, fresh lemon juice, garlic powder, Italian seasoning, and dried parsley and stir until combined. Place the chicken breasts in a bag or bowl and pour in the marinade. Toss the chicken and refrigerate for 30 minutes up to 4 hours.
- Bring a frying pan (ideally a cast iron or Hexclad frying pan) to medium-high heat. Add 1 tablespoon of light olive oil. Allow excess marinade to drain off the chicken breasts, and then lay them in the hot frying pan. Cook for 3-4 minutes or until golden brown underneath. Pour a few drops of Worcestershire sauce onto the top of the chicken and then flip them over. Cook for an additional 3-5 minutes or until the internal temperature of the chicken is at least 165°F. Place the chicken breasts on a plate to rest for 15 minutes.
- Cook the gluten-free pasta according to the package instructions in a large pot of salted water for best results.Once cooked, drain the al dente pasta and set it aside.
- In a blender, food processor, or the chopper cup of an immersion blender, combine the cottage cheese, almond milk, lemon juice, lemon zest, Italian seasoning, Dijon mustard, salt, and pepper. Set aside.
- Bring the frying pan to medium heat. Scrape out any overcooked browned bits, but leave the oil. Or, pour an additional tablespoon of light olive oil into the pan if needed. Add the spinach leaves and artichoke hearts. Saute for several minutes until the spinach is wilted. Remove the spinach and artichokes from the pan.Add the butter and chopped garlic. Stir until the butter is melted and the garlic is soft and fragrant.Pour in the blended parmesan sauce and add the grated parmesan cheese. Stir until smooth and melted.Add in the cooked pasta and stir until combined. If the sauce is too thick, add more milk or chicken stock to reach the desired consistency.Simmer for 2-3 minutes, allowing the flavors to meld and the dish to heat through.Slice the rested chicken breasts into strips or bite-sized pieces and serve with the pasta.Garnish with additional grated dairy-free Parmesan cheese, fresh parsley, fresh herbs, or a sprinkle of black pepper if desired.
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Responses
I made this today. The sauce was so good! I didn’t even have to blend the cottage cheese, because it just melted. Thank you for sharing your recipes here and on YouTube.
Hi Blue, that is my favorite color 🙂 Thank you for the review and you’re welcome for the recipe! I just made this sauce for dinner tonight and am keeping a jar of it in my fridge 🙂
I made this last night and my kids devoured it! I didn’t tell them it had cottage cheese. Thank you for helping me improve our family’s nutrition! And for an easy recipe 🙂
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