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5 from 1 vote

Gluten Free Lemon Butter Chicken Pasta

Prep Time5 minutes
Cook Time20 minutes
Servings: 4 servings
Calories: 524kcal
Author: Jessica DeMay

Ingredients

  • 4 tablespoons Danish Creamery Butter divided
  • 1 pound boneless skinless chicken
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ cup pasta water
  • 12 ounce box of gluten free spaghetti
  • Fresh thyme
  • Zest of two lemons and the juice

Instructions

  • Start cooking the pasta according to the box instructions. Mine took 12 minutes to cook. Don't strain it.
  • Add 1 tablespoon of butter to a large skillet over medium heat. Add the chicken, salt and garlic powder and cook 5 to 7 minutes until chicken is cooked through. Turn off the heat until the pasta is ready.
  • Add the pasta to the pan along with half a cup of the pasta water the zest and juice of the lemons. Turn the heat back to medium and stir until everything as well coated topped with fresh thyme
  • Store leftovers covered in the fridge for up to a week.

Nutrition

Calories: 524kcal | Carbohydrates: 62g | Protein: 32g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 851mg | Potassium: 428mg | Fiber: 2g | Sugar: 0.02g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg