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Gluten Free Lemon Butter Chicken Pasta


  • 4 tablespoons Danish Creamery Butter divided
  • 1 pound boneless skinless chicken
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup pasta water
  • 12 ounce box of gluten free spaghetti
  • Fresh thyme
  • Zest of two lemons and the juice


  • 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.