Lemon pasta with chicken and peas is an easy and tasty meal that the whole family will love! Use your favorite gluten free pasta or zucchini noodles to make this allergy friendly.
When spring or summer rolls around, there’s nothing I like more than a nice lemony pasta. Lemon is such a nice, light flavor for spring!
This dish is super simple to make, and it’s easily adaptable for your dietary needs.
If you are gluten free, use your favorite gluten free pasta. If not, use your favorite regular pasta! Veggie noodles are also a nice option with this chicken.
What brands of pasta are gluten free?
Check out pasta by Jovial, Cybele’s, Barilla, and more! There are many different options to choose from. Be sure to call and find out what brand is suitable for your dietary needs.
What is the safe temperature for baked chicken?
Chicken needs to reach an internal temperature of 165 degrees F. Use a meat thermometer and insert it into the thickest part to make sure the chicken is cooked properly.
Shortcut for making this lemon pasta with chicken:
If you have a brand of rotisserie chicken that you know is safe for you, you can buy one of those and just remove the meat and shred it. Then proceed with making the sauce. The sauce will not be quite as flavorful, because you won’t have the pan juices to work with. But if you are in a rush, this can be a nice way to get dinner on the table extra quickly.
What should I do if I am avoiding grain?
You can definitely serve this chicken over zucchini noodles or any other vegetable noodle! You could also serve it alongside dairy free mashed potatoes.
Can I leave the peas out of this lemon pasta?
Yes, if you don’t like peas, just leave them out! You can add green beans or carrots if you prefer.
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Lemon Pasta with Chicken and Peas.
This lemon pasta with chicken and peas is a light and delicious dinner recipe! You will love this easy family meal.
Ingredients
- 1 pound bone-in chicken thighs
- 1.5 pounds bone-in chicken breasts
- 2 Tablespoons olive oil
- salt and pepper
- 2 ½ cups chicken broth
- ¼ cup fresh lemon juice
- 12 ounces gluten free spaghetti
- 2 Tablespoons vegan buttery spread
- 1 cup frozen peas
Instructions
Roast the chicken:
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Preheat the oven to 450 degrees. Place the chicken pieces in a casserole dish. Drizzle the olive oil on top. Season with salt and pepper.
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Bake the chicken at 450 degrees for about 45 minutes, or until it reaches an internal temperature of 165 degrees F.
Make the sauce:
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Remove the chicken from the casserole dish and set aside to cool. Pour the juices from the casserole dish into a sauce pan and add the broth and lemon juice. Cook over medium high heat until the sauce is reduced by about one fourth - this should take 5-6 minutes. Set aside.
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While the chicken cools, make the pasta according to package directions.
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Once the chicken is cool, remove the skin and discard. Take the meat off the bones and shred it.
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Add the chicken and the peas to the sauce and heat through. Stir in the vegan buttery spread. Serve over gluten free pasta or zoodles.
Recipe Notes
You can make the chicken the day before - just let it cool and then refrigerate. Save the juices in the refrigerator as well.
If you don't want to do gluten free pasta, you can serve this with zoodles, or any other vegetable noodle you like.
Store leftovers in the refrigerator for 3-4 days.
Adapted from this recipe.
This recipe was originally posted in April 2013. It has been updated.
Katie
Delicious recipe!
Megan Lane
this sounds so yum!! i will have to give gluten-free spaghetti a try!
Kelly
We just get the Trader Joe’s brand! It’s good and less expensive than the name brands.