Dairy-Free Spaghetti with Chicken and Garlic Butter Sauce
Indulge in a comforting yet health-conscious meal with this Dairy-Free Spaghetti with Chicken and Garlic Butter Sauce. Perfect for weeknight dinners, this recipe combines tender spaghetti (with a gluten-free option), juicy pan-seared chicken, and a lusciously creamy garlic butter sauce made entirely dairy-free using plant-based butter and nutritional yeast. Brightened with a splash of lemon juice and a sprinkle of fresh parsley, this dish strikes a perfect balance of savory and zesty flavors. A subtle kick from optional red pepper flakes adds extra depth, while low-sodium chicken broth keeps the dish light and flavorful. Quick to prepare in just 40 minutes, this recipe is a must-try for anyone searching for a wholesome, dairy-free pasta delight that doesn’t sacrifice richness or taste. Ideal for serving up at family dinners or impressing guests, it’s a versatile and satisfying meal that everyone will love!
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Ingredients
- 12 oz spaghetti (gluten-free if desired)
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pieces garlic cloves, minced
- 5 tbsp plant-based butter
- 1 cup chicken broth (low-sodium)
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tbsp fresh parsley, chopped
- 0.25 tsp red pepper flakes (optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 2
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
Step 3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature 165°F/74°C). Remove the chicken from the skillet and set aside to rest. Slice into strips once slightly cooled.
Step 4
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 5
Add the plant-based butter to the skillet and stir until melted. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet with a spoon.
Step 6
Stir in the nutritional yeast and optional red pepper flakes. Let the sauce simmer for 3-5 minutes, allowing it to reduce slightly. Taste and adjust seasoning with additional salt and pepper if needed.
Step 7
Return the cooked spaghetti to the skillet, tossing to coat in the sauce. If the sauce seems too thick, add a little reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Step 8
Gently fold in the sliced chicken, ensuring it's evenly distributed throughout the pasta.
Step 9
Sprinkle the dish with freshly chopped parsley before serving. Add an extra pinch of red pepper flakes for heat if desired.
Step 10
Serve the Dairy-Free Spaghetti with Chicken and Garlic Butter Sauce warm, with a lemon wedge on the side if desired.
Nutrition Facts
| Serving size | (1088.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1926.7 |
| Total Fat 99.4g | 0% |
| Saturated Fat 23.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 295.8mg | 0% |
| Sodium 3222.7mg | 0% |
| Total Carbohydrate 115.0g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 3.8g | |
| Protein 133.1g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 112.3mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1356.6mg | 0% |
Source of Calories