Gluten Free Creamy Lemon Chicken Pasta with Broccoli and Kale
 
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This Gluten Free Creamy Lemon Chicken Pasta with Broccoli and Kale is a quick 30-minute meal that is perfect for a weeknight dinner. Melt in some goat cheese and mozzarella for some extra tang and cheesiness.
Author:
Recipe type: Pasta
Serves: 6-8 servings
Ingredients
  • 4 tablespoons butter
  • ½ large onion, diced
  • salt and pepper for seasoning
  • 2 raw chicken breasts, cubed (about 2 cups)
  • 2 cups broccoli florets
  • 2 cups chopped kale
  • 1½ cups grape tomato halves
  • 3 oz. goat cheese
  • 1½ cups shredded mozzarella
  • 1 package gluten free rotini noodles (12 oz.)
  • For the Sauce:
  • ¾ cup heavy whipping cream
  • ½ cup milk (I used 1%)
  • ¼ teaspoon plus a few shakes of garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon Italian seasoning
  • ¼ rounded teaspoon rubbed sage
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1½ tablespoons lemon juice
Directions
  1. Begin salted water boiling for pasta. Prep sauce by combining whipping cream, milk, garlic powder, cayenne pepper, Italian seasoning, sage, pepper, salt, and lemon juice in a small mixing bowl. Whisk to combine and set aside.
  2. In a large saucepan, melt butter on medium heat. While butter is melting, chop onion. Once pan is hot enough that a drop of water sizzles, add chopped onion. Generously season with salt and pepper. Stir to coat with butter. Cook for 5-10 minutes or until onions are browning, stirring occasionally to avoid burning.
  3. While onion is cooking, cut broccoli, kale, grape tomatoes and chicken (keeping chicken on a separate cutting board). Once onions are cooked, add chicken and cook until outside is no longer pink, seasoning with salt and pepper. Start boiling the pasta at this point. Add broccoli and kale to the chicken mixture, seasoning with a few shakes of salt and pepper one more time, and continue cooking 3-5 minutes more or until chicken is cooked through.
  4. Add sauce mixture to chicken and bring to a simmer. Allow sauce to simmer until broccoli is crisp tender.* Reduce heat to low and add goat cheese. Stir until cheese has melted throughout.
  5. As soon as pasta is finished cooking, according to package directions, drain and toss into pan with chicken. Stir to coat pasta in sauce. Add mozzarella cheese and grape tomato halves and stir until cheese is completely melted. Salt and pepper to taste, adding more cayenne if desired.
  6. Serve immediately while warm.
Notes
*Broccoli will continue cooking with the addition of the hot pasta, so slightly under cook the broccoli at this point.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-creamy-lemon-chicken-pasta-with-broccoli-and-kale/