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–+ servings

Cottage Cheese Lemon Chicken Pasta (Gluten-Free)

Gentle Tummy
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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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)