Ingredients
-
- For the pasta and chicken:
- 12 oz gluten-free spaghetti
- 3 boneless skinless chicken breasts, cubed
- 1/2 tsp salt
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 tbsp garlic olive oil
- 1 tbsp lemon olive oil
-
- For the garlic butter sauce:
- 1 stick dairy-free butter, softened
- 1 cup chicken broth
- 1 tbsp dried shallots
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika
- 3/4 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tbsp lemon juice
- For thickening (optional):
- 1 tbsp cold water
- 1 tsp cornstarch
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Cut chicken into bite-sized cubes. Mix salt, Cajun seasoning, onion powder, garlic powder, paprika, thyme, and pepper in a bowl. Coat chicken evenly.
- Heat garlic and lemon olive oils in a skillet over medium-high. Cook chicken for 6–7 minutes, turning occasionally, until cooked through. Remove from skillet and set aside.
- Reduce heat to medium-low. Add dairy-free butter and dried shallots to the skillet. Once butter melts, stir in salt, pepper, paprika, Cajun seasoning, garlic powder, lemon juice, and chicken broth. Simmer until smooth.
- Mix water and cornstarch (if using) and stir into sauce to thicken.
- Add cooked pasta to the sauce and toss to coat. Return chicken to the skillet and stir until everything is evenly combined and warmed through.
Notes
- Use regular olive oil if flavored oils aren’t available—just add more lemon juice and garlic to taste.
- Add vegetables like spinach, zucchini, or bell peppers for extra nutrition.
- Omit or reduce Cajun seasoning for a milder version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
