An easy to bake Creamy Italian Chicken Pasta that’s both gluten-free and dairy-free making it the perfect weeknight meal.

Creamy Italian Chicken Pasta is the perfect weeknight meal that everyone around the table is going to love.  Grab the recipe and add it to your weeknight menu!  A little Italian dish to pass around is the way to make everyone happy. The classic “spaghetti” gets a new spin with adding coconut milk to make it creamy yet keeping it dairy-free.  It only takes about 20 minutes to prepare with cooking the noodles (choose your favorite gluten-free noodles) and cooking the chicken.  Save on prep time if you have leftover chicken!  Grab it from the fridge, dice it up and you’re ready to go.  Add the spaghetti sauce…if you’re a make-it-yourself kind, great, if not, read your labels carefully.  I have found a couple different brands that I really like that have no added sugar, canola oil or dairy added.  They are my go-to’s.  Next come the “hidden veggies”, I’m sure you know how I love adding veggies to as many meals as I can get away with!  Sometimes I am busted and the kids (or Brandon!) can taste them a little too much and they call me out on it.  But this Creamy Italian Chicken Pasta was tested on the kids and husband…and nobody knew there were veggies hidden in it!!  Mom win for sure!  I’ve found the trick to hiding veggies is to to put them through the food processor.  It grates them so finely that they can blend into the main dish.  The food processor has a permanent home on our counter, I use it that often!

So basically it’s five main ingredients with a little added spices and voila!  Dinner is ready for everyone.  I like to try and keep recipes quick and simple.  As a time saver for myself, but also for you.  I know that everyone can be busy and being able to make dinner in an hour (or under) is a must.  Spending a little time in the kitchen (with a plan!!) can have great health benefits.  Like this recipe; it takes 20 minutes to prep, 40 minutes of cook time and dinner is ready in an hour.  A meal you can feel good about serving the family.  And…the leftovers make for a great lunch the next day!  Unless you have a big family, in that case…make a double batch to ensure leftovers!

Wondering how to meal prep this recipe?  It can be very simple to do!  On the weekend during your meal prep (or if you do a Monday meal prep) cook the chicken, dice it up, add it to a container with the veggies, spaghetti sauce and spices.  It will keep in the fridge for 4-5 days until you’re ready to prepare the noodles and bake it all together.  Which can be such a time-saver for we moms!

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Creamy Italian Chicken Bake

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Course: Main Course

Servings: 6

Author: anaankeny.com

Ingredients

• 1 box gluten-free noodles
• 1 jar spaghetti sauce
• 1 lb chicken, thighs or breasts
• 2 Tbsp Coconut Oil
• 1/2 cup carrots, grated Food Processor
• 1/2 cup zucchini, grated Food Processor
• 1/2 cup canned coconut milk
• 1 drop Oregano Vitality essential oil or 1 tsp dried oregano
• 2 drops Basil Vitality essential oil or 2 tsp dried basil

Instructions

1. Preheat oven to 350 degrees. 

2. In a large saucepan, cook noodles according to package. Strain and set aside.

3. In food processor add carrots and zucchini. Process for 1 minute or until vegetables are finely grated. 

4. In a large skillet begin melting the 2 Tbsp coconut oil over medium heat. Place chicken breasts in skillet and cook for 10-12 minutes on one side, flip and cook for another 10-12 minutes or until cooked through.

5. Remove from pan, cut chicken to 1” cube sizes. Place in an oven safe baking dish and add prepared noodles, grated vegetables, spaghetti sauce, and spices. Stir to evenly coat chicken and noodles with sauce. 

6. Bake in the oven for 15-20 minutes. Remove from oven and add ½ cup of coconut milk. Stir together and serve immediately.

   Store leftovers in a glass container in the fridge for up to 5 days