45 Mouthwatering Sunday Dairy-Free Chicken Pasta Recipes to Try This Weekend

Looking for a delicious and comforting Sunday dinner that’s both satisfying and dairy-free?

You’re in the right place! Chicken pasta is a timeless favorite that can easily be transformed into a wholesome, dairy-free dish without sacrificing flavor or creaminess.

Whether you’re dairy-sensitive or simply prefer a lighter option, there’s a vast range of creative recipes to choose from.

From tangy lemon chicken pasta to creamy coconut milk Alfredo, these dishes are full of fresh ingredients and packed with protein, making them perfect for a hearty Sunday meal.

In this article, we’ve gathered over 45 irresistible dairy-free chicken pasta recipes that cater to various tastes, dietary needs, and cooking styles.

Get ready to indulge in a week’s worth of delicious and nutritious pasta dishes the whole family will love!

45 Mouthwatering Sunday Dairy-Free Chicken Pasta Recipes to Try This Weekend

Whether you’re preparing a family meal or hosting friends for a Sunday gathering, dairy-free chicken pasta recipes are the perfect way to enjoy a comforting dish that doesn’t compromise on flavor.

With over 45 different recipes to choose from, there’s something for everyone—whether you’re craving something rich and creamy or light and zesty.

From the bright, fresh flavors of lemon chicken pasta to the creamy indulgence of coconut milk Alfredo, these recipes make it easy to enjoy a dairy-free meal without missing out on your favorite pasta dishes.

So go ahead and try something new this Sunday—your taste buds will thank you!

Creamy Dairy-Free Chicken Alfredo Pasta

This dairy-free Chicken Alfredo Pasta is a rich, creamy, and comforting dish made with a dairy-free cream sauce. The chicken is sautéed to perfection and paired with fettuccine pasta, then smothered in a velvety sauce that mimics traditional alfredo. Ideal for a Sunday dinner, this recipe provides all the flavor and satisfaction of the classic dish, but with a dairy-free twist that’s sure to please everyone at the table.

Ingredients:

• 1 lb chicken breast, cut into cubes
• 12 oz fettuccine pasta (gluten-free if preferred)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk (or any dairy-free milk)
• 1/2 cup canned coconut milk
• 1/4 cup nutritional yeast
• 1 tbsp cornstarch (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine pasta according to package instructions, drain, and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken breast cubes and season with salt and pepper. Cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken and set aside.
3. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the almond milk and coconut milk, and bring the mixture to a simmer. If you’d like a thicker sauce, mix the cornstarch with a little cold water and add it to the skillet, stirring until the sauce thickens.
5. Stir in nutritional yeast for a cheesy, nutty flavor. Adjust seasoning with salt and pepper to taste.
6. Return the cooked chicken to the skillet, and toss it with the sauce.
7. Add the cooked fettuccine pasta to the skillet and toss everything together until well coated.
8. Garnish with fresh parsley before serving.

This creamy dairy-free Chicken Alfredo Pasta is the perfect Sunday meal for those craving a rich and satisfying dish without the dairy. The combination of almond and coconut milk creates a smooth, creamy sauce that complements the tender chicken and pasta beautifully. It’s an easy, one-pan meal that will quickly become a family favorite. Serve it with a side of fresh salad and enjoy a wholesome, flavorful meal that’s as comforting as it is dairy-free.

Garlic and Lemon Dairy-Free Chicken Pasta

For a lighter, fresh, and tangy option, try this Garlic and Lemon Dairy-Free Chicken Pasta. The chicken is sautéed with garlic and lemon juice, and tossed with pasta for a zesty, refreshing meal. The dairy-free sauce is made using olive oil and a splash of vegetable broth, giving it a light but flavorful base that pairs perfectly with the bright lemony notes.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 12 oz spaghetti or linguine
• 3 tbsp olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/2 cup vegetable broth
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the spaghetti or linguine according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken breast and season with salt, pepper, and red pepper flakes (if using). Cook for 5-6 minutes, until browned and cooked through.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
5. Add the lemon juice, zest, and vegetable broth. Stir to combine and bring to a simmer.
6. Return the chicken to the skillet, and toss to coat with the sauce. Add a little reserved pasta water if you need to loosen the sauce.
7. Add the cooked pasta to the skillet, tossing until everything is well mixed.
8. Garnish with fresh basil and serve.

This Garlic and Lemon Dairy-Free Chicken Pasta is perfect for those looking for a lighter, yet flavorful meal. The combination of garlic, lemon, and olive oil creates a refreshing sauce that enhances the natural flavors of the chicken and pasta. It’s a quick and easy dish that requires minimal ingredients, but delivers maximum taste. Whether it’s a sunny Sunday afternoon or a weeknight dinner, this recipe offers a burst of freshness and zest that will leave everyone satisfied.

Dairy-Free Pesto Chicken Pasta

This Dairy-Free Pesto Chicken Pasta brings together the bold flavors of basil pesto with tender chicken and pasta for a rich and satisfying dish. The pesto is made with dairy-free Parmesan and olive oil, offering a bright and herbaceous sauce that coats the chicken and pasta perfectly. It’s a crowd-pleasing dish that’s both vibrant and hearty, ideal for a Sunday meal or a special occasion.

Ingredients:

• 1 lb chicken breast, grilled or pan-seared
• 12 oz penne or fusilli pasta
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup dairy-free Parmesan cheese (optional)
• 1/3 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Cook the penne or fusilli pasta according to package instructions. Drain and set aside.
2. For the pesto, combine the basil, pine nuts, garlic, and dairy-free Parmesan in a food processor. Pulse until finely chopped.
3. With the food processor running, slowly add the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
4. Grill or pan-sear the chicken breasts until fully cooked and slice them into strips.
5. In a large bowl, combine the cooked pasta, pesto, and sliced chicken. Toss to coat everything evenly with the pesto sauce.
6. Garnish with halved cherry tomatoes and additional dairy-free Parmesan, if desired.

The Dairy-Free Pesto Chicken Pasta is a rich, herby dish that’s bursting with flavor. The homemade pesto, made without dairy, is the star of this recipe, offering all the freshness and depth of flavor that a classic pesto would. This dish is perfect for those who love pesto but need a dairy-free alternative. It’s light yet satisfying and makes a great Sunday meal that can be served warm or cold as a pasta salad for leftovers. The combination of pesto, tender chicken, and pasta creates a winning meal that’s full of flavor and free of dairy.

Dairy-Free Chicken Primavera Pasta

This Dairy-Free Chicken Primavera Pasta is a vibrant and light dish filled with fresh vegetables and tender chicken. The pasta is tossed in a dairy-free, olive oil-based sauce with a medley of colorful veggies, making it the perfect dish for a healthy and satisfying Sunday dinner. It’s easy to prepare, and you can use whatever vegetables are in season for added variety and freshness.

Ingredients:

• 1 lb chicken breast, cubed
• 12 oz pasta (penne, spaghetti, or your preferred type)
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the garlic and cook for 1 minute until fragrant. Add the cherry tomatoes, zucchini, bell pepper, and broccoli. Sauté for 4-5 minutes until the vegetables are tender but still crisp.
4. Add the vegetable broth and fresh lemon juice to the skillet, stirring to combine.
5. Return the chicken to the skillet and toss everything together with the cooked pasta. Adjust seasoning with salt and pepper as needed.
6. Garnish with fresh basil before serving.

The Dairy-Free Chicken Primavera Pasta is a refreshing, veggie-packed dish that offers a light but fulfilling meal. The combination of crisp vegetables, juicy chicken, and a simple olive oil sauce makes for a wholesome and satisfying dish. This recipe is incredibly versatile, allowing you to use any vegetables you have on hand, making it an excellent option for a Sunday dinner or a weeknight meal. The fresh lemon juice adds a touch of brightness that perfectly balances the savory flavors of the dish, making it both flavorful and healthy.

Dairy-Free Spicy Chicken Pasta

This Dairy-Free Spicy Chicken Pasta is perfect for those who like a little heat in their meals. The chicken is marinated in a spicy, tangy sauce and cooked until tender, then tossed with pasta and a zesty dairy-free sauce. This recipe offers a bold flavor profile with a kick of heat, while still being creamy and satisfying without the use of dairy. A great option for a Sunday meal or anytime you crave something a little more exciting.

Ingredients:

• 1 lb chicken breast, sliced
• 12 oz rigatoni or penne pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup tomato sauce (unsweetened)
• 1/4 cup coconut milk (or any dairy-free milk)
• 1 tbsp hot sauce (adjust to taste)
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for extra spice)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the rigatoni or penne pasta according to package instructions, drain, and set aside.
2. In a bowl, marinate the sliced chicken with hot sauce, smoked paprika, cayenne pepper (if using), salt, and pepper. Let it sit for about 10-15 minutes.
3. In a large skillet, heat olive oil over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, until fully cooked and browned.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
5. Pour in the tomato sauce and coconut milk, stirring to combine. Let it simmer for 3-4 minutes, adjusting seasoning with salt and pepper.
6. Add the cooked pasta to the skillet, tossing it in the sauce until well coated.
7. Garnish with fresh cilantro before serving.

The Dairy-Free Spicy Chicken Pasta is the perfect dish for those who love bold, spicy flavors. The combination of coconut milk and tomato sauce creates a creamy yet zesty base that complements the heat from the hot sauce and cayenne pepper. This dish is flavorful, satisfying, and quick to make, making it an excellent choice for a Sunday night dinner when you’re craving something with a little more spice. Whether you enjoy it mild or extra hot, this recipe delivers the perfect balance of creamy and spicy for a memorable meal.

Dairy-Free Chicken and Mushroom Pasta

This Dairy-Free Chicken and Mushroom Pasta is a rich and hearty dish perfect for a cozy Sunday meal. The earthy mushrooms and tender chicken are sautéed together in a savory, dairy-free sauce made from vegetable broth and olive oil, resulting in a creamy, comforting dish that’s free from dairy but still indulgent. The mushrooms bring a deep umami flavor, making this dish satisfying and full of rich flavor.

Ingredients:

• 1 lb chicken breast, sliced
• 12 oz pasta (fettuccine or pappardelle works well)
• 1 tbsp olive oil
• 2 cups mushrooms, sliced (button or cremini mushrooms work best)
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup coconut milk (or any dairy-free milk)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for 5-6 minutes, or until browned and fully cooked. Remove the chicken and set aside.
3. In the same skillet, add the mushrooms and cook for about 5 minutes, until they release their moisture and become golden brown.
4. Add the garlic and thyme, cooking for 1 minute until fragrant.
5. Pour in the vegetable broth and coconut milk, stirring to combine. Let the sauce simmer for 3-4 minutes until slightly thickened.
6. Return the cooked chicken to the skillet and toss everything together with the cooked pasta. Stir until the pasta is coated in the creamy mushroom sauce.
7. Garnish with fresh parsley before serving.

The Dairy-Free Chicken and Mushroom Pasta is a warm and comforting dish that is perfect for a Sunday evening. The mushrooms add an earthy richness that pairs perfectly with the tender chicken and creamy dairy-free sauce. This recipe is easy to make and full of flavor, making it a great choice for a hearty meal without the dairy. The fresh thyme and coconut milk give it a wonderful depth of flavor, while the parsley garnish adds a fresh touch. This dish is sure to become a go-to favorite for dairy-free pasta lovers.

Dairy-Free Chicken Alfredo Pasta

This Dairy-Free Chicken Alfredo Pasta is a rich, creamy, and indulgent version of the classic chicken Alfredo but without any dairy. The creamy sauce is made using coconut milk, blended with garlic, and a bit of nutritional yeast to add a cheesy, savory flavor. This dish is just as satisfying and comforting as the original, making it a great choice for a Sunday dinner or when you want a comforting, dairy-free alternative to your favorite Alfredo pasta.

Ingredients:

• 1 lb chicken breast, sliced
• 12 oz fettuccine pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 1/2 cups coconut milk (or any dairy-free milk)
• 1 tbsp nutritional yeast
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine pasta according to package instructions, drain, and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for 6-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in the coconut milk and bring to a gentle simmer. Stir in the nutritional yeast and onion powder, allowing the sauce to thicken slightly, about 4-5 minutes.
5. Return the cooked chicken to the skillet and toss to coat in the sauce. Add the cooked fettuccine pasta to the skillet and stir until the pasta is evenly coated with the creamy sauce.
6. Adjust seasoning with salt and pepper to taste and garnish with fresh parsley before serving.

This Dairy-Free Chicken Alfredo Pasta is the perfect dairy-free comfort food for any pasta lover. The rich coconut milk base combined with the savory nutritional yeast gives the sauce that classic creamy, cheesy texture and flavor, making it feel indulgent and satisfying. The tender chicken and perfectly cooked pasta are enveloped in this luscious sauce, making this dish a hearty and fulfilling meal. Whether you’re looking for a dairy-free option or simply a new twist on an old favorite, this chicken Alfredo pasta will not disappoint.

Dairy-Free Lemon Garlic Chicken Pasta

The Dairy-Free Lemon Garlic Chicken Pasta is a light and zesty dish perfect for a Sunday evening dinner. The chicken is cooked in a fragrant garlic-lemon sauce, and the pasta is coated in a simple yet flavorful sauce made with lemon juice, olive oil, and fresh herbs. This recipe is bright, refreshing, and free of dairy, offering a healthier option for pasta lovers who crave a tangy, flavorful meal.

Ingredients:

• 1 lb chicken breast, sliced
• 12 oz spaghetti or your favorite pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Red pepper flakes (optional, for heat)

Instructions:

1. Cook the spaghetti or pasta of your choice according to package instructions, drain, and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for 6-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the vegetable broth, lemon zest, and lemon juice to the skillet, stirring to combine. Let the sauce simmer for 2-3 minutes.
5. Return the chicken to the skillet and toss to coat in the lemon garlic sauce.
6. Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the sauce. Add red pepper flakes for a bit of heat, if desired.
7. Garnish with fresh parsley before serving.

This Dairy-Free Lemon Garlic Chicken Pasta is a fresh and vibrant dish that combines the tang of lemon with the savory flavor of garlic and chicken. It’s light, but full of flavor, making it perfect for a healthy and satisfying Sunday dinner. The addition of fresh parsley and the option to add red pepper flakes creates a balance of brightness and heat that elevates the dish. If you’re looking for something simple yet bursting with flavor, this dish is a great choice for a dairy-free pasta meal.

Dairy-Free Pesto Chicken Pasta

This Dairy-Free Pesto Chicken Pasta is a fresh and flavorful dish that combines the earthy richness of basil pesto with tender chicken and perfectly cooked pasta. The pesto sauce is made without any dairy, using nutritional yeast for a cheesy flavor, making this an ideal option for those avoiding dairy. The combination of fresh herbs, garlic, and olive oil creates a mouthwatering, savory sauce that coats the pasta beautifully, making for a satisfying and vibrant meal.

Ingredients:

• 1 lb chicken breast, grilled or sautéed
• 12 oz penne or fusilli pasta
• 1/4 cup olive oil
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh basil or arugula (for garnish)

Instructions:

1. Cook the penne or fusilli pasta according to package instructions, drain, and set aside.
2. In a food processor or blender, combine the fresh basil, pine nuts, garlic, lemon juice, nutritional yeast, and olive oil. Blend until smooth. If the pesto is too thick, add a little more olive oil or a splash of water to achieve your desired consistency.
3. Season the pesto with salt and pepper to taste.
4. Slice the cooked chicken into strips.
5. In a large bowl, toss the cooked pasta with the pesto sauce until the pasta is evenly coated.
6. Add the sliced chicken on top of the pasta and garnish with fresh basil or arugula before serving.

The Dairy-Free Pesto Chicken Pasta is a fresh and satisfying dish with the bright flavors of basil and garlic. The pesto sauce is creamy and rich despite being dairy-free, thanks to the use of olive oil and nutritional yeast. The tender chicken adds protein to the dish, making it a complete meal. This pasta is perfect for a Sunday dinner or any time you’re craving something vibrant and full of flavor. Whether you’re dairy-free or simply looking to try a different version of pesto pasta, this dish will surely impress with its delicious taste and satisfying texture.

Dairy-Free Cajun Chicken Pasta

If you’re craving a spicy, flavorful pasta dish, this Dairy-Free Cajun Chicken Pasta is a must-try. The bold, smoky flavors of Cajun seasoning pair perfectly with the juicy, tender chicken, while the creamy dairy-free sauce made with coconut milk adds a rich and velvety texture. This dish offers the right balance of heat, creaminess, and savory goodness, making it an exciting and satisfying option for a Sunday dinner.

Ingredients:

• 1 lb chicken breast, sliced into strips
• 12 oz penne or rigatoni pasta
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1/2 cup coconut milk (or any dairy-free milk)
• 1/4 cup vegetable broth
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken and season with Cajun seasoning, salt, and pepper. Cook for 6-8 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the bell pepper, onion, and garlic. Sauté for 3-4 minutes until the vegetables begin to soften.
4. Add the coconut milk and vegetable broth to the skillet, stirring to combine. Bring the sauce to a simmer and cook for 2-3 minutes until it thickens slightly.
5. Return the chicken to the skillet and toss to coat in the sauce.
6. Add the cooked pasta and toss everything together to coat the pasta evenly with the creamy sauce.
7. Garnish with fresh parsley before serving.

The Dairy-Free Cajun Chicken Pasta is a spicy, creamy dish that brings bold flavors to your dinner table. The smoky, savory Cajun seasoning elevates the chicken and creates a vibrant, flavorful sauce when combined with the creamy coconut milk. The pasta perfectly absorbs the rich sauce, making each bite satisfying. Whether you’re looking to spice up your Sunday dinner or enjoy a hearty, dairy-free pasta dish, this recipe delivers both heat and comfort in every bite.

Dairy-Free Creamy Chicken and Sun-Dried Tomato Pasta

This Dairy-Free Creamy Chicken and Sun-Dried Tomato Pasta is a rich and indulgent dish that features the perfect balance of savory chicken, tangy sun-dried tomatoes, and a creamy, dairy-free sauce. The sauce is made using cashews to create a smooth, creamy texture without any dairy. This dish is packed with flavor and is perfect for a comforting Sunday meal that’s both dairy-free and satisfying.

Ingredients:

• 1 lb chicken breast, grilled or sautéed
• 12 oz spaghetti or your favorite pasta
• 1/2 cup cashews (soaked in water for 2 hours)
• 1/2 cup vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. In a food processor, combine the soaked cashews, vegetable broth, nutritional yeast, and lemon juice. Blend until smooth and creamy. Add water if necessary to adjust the consistency.
3. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes.
5. Pour the cashew cream sauce into the skillet and stir to combine. Let it simmer for 3-4 minutes, then season with salt and pepper to taste.
6. Add the grilled or sautéed chicken and toss to combine with the creamy sauce.
7. Add the cooked pasta and toss until the pasta is evenly coated with the sauce.
8. Garnish with fresh basil or parsley before serving.

The Dairy-Free Creamy Chicken and Sun-Dried Tomato Pasta is an indulgent and flavorful dish that’s sure to satisfy. The cashew-based sauce offers a smooth, creamy texture that complements the tangy sun-dried tomatoes and savory chicken beautifully. This dish is perfect for a Sunday meal when you’re craving something rich yet dairy-free. The blend of flavors in this pasta is sure to impress your taste buds and leave you feeling full and content.

Dairy-Free Mediterranean Chicken Pasta

The Dairy-Free Mediterranean Chicken Pasta brings all the bright, fresh flavors of the Mediterranean to your plate. With the tanginess of olives, the saltiness of capers, and the savory chicken, this dish is bursting with flavors. The sauce is made without dairy but still creamy and flavorful, thanks to the use of olive oil and lemon juice. This light yet satisfying pasta is a perfect choice for a Sunday dinner when you want something flavorful and dairy-free.

Ingredients:

• 1 lb chicken breast, sliced
• 12 oz penne or farfalle pasta
• 2 tbsp olive oil
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp capers
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh basil or oregano for garnish

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for 6-7 minutes, or until the chicken is browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Add the cherry tomatoes, olives, and capers. Cook for 2-3 minutes until the tomatoes soften.
5. Pour in the vegetable broth and lemon juice, stirring to combine. Let the sauce simmer for 3-4 minutes, allowing the flavors to meld together.
6. Return the cooked chicken to the skillet and toss to combine.
7. Add the cooked pasta and toss everything together. Season with lemon zest, salt, and pepper to taste.
8. Garnish with fresh basil or oregano before serving.

This Dairy-Free Mediterranean Chicken Pasta offers a refreshing and vibrant twist on your typical pasta dish. The combination of olives, capers, and cherry tomatoes creates a tangy, briny flavor profile that is balanced perfectly by the lemony sauce. The creamy olive oil base ties everything together, ensuring a satisfying, dairy-free meal. If you’re looking for a flavorful, fresh pasta dish that’s free of dairy but full of taste, this Mediterranean chicken pasta is a delicious choice.

Dairy-Free Pesto Chicken Pasta

Dairy-Free Pesto Chicken Pasta is a fresh, aromatic dish that combines the rich flavors of homemade pesto with tender chicken and perfectly cooked pasta. The creamy pesto sauce is made with dairy-free ingredients like nutritional yeast and olive oil, offering a savory, nutty flavor that will make you forget all about the cheese. This dish is ideal for a relaxing Sunday dinner, delivering a vibrant and satisfying meal that’s packed with flavor and free from dairy.

Ingredients:

• 1 lb chicken breast, sliced into strips
• 12 oz pasta (fusilli or spaghetti works well)
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1/2 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Cherry tomatoes, halved (optional for garnish)

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. To make the pesto, combine the basil leaves, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice in a food processor. Blend until smooth. Season with salt and pepper to taste.
3. In a large skillet, heat a little olive oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for 6-8 minutes until browned and cooked through.
4. Add the cooked pasta to the skillet with the chicken and pour the pesto sauce over the top. Toss to coat everything evenly.
5. Garnish with cherry tomatoes or extra basil leaves if desired before serving.

This Dairy-Free Pesto Chicken Pasta is a fresh and flavorful dish that’s both rich and light at the same time. The pesto sauce made with fresh basil and nuts creates a creamy and savory base without any dairy, while the chicken adds a satisfying protein element. Perfect for a Sunday meal, this dish is not only quick and easy but also packed with vibrant flavors that will leave you feeling satisfied and nourished.

Dairy-Free Lemon Chicken Pasta with Spinach

If you’re in the mood for something light yet flavorful, this Dairy-Free Lemon Chicken Pasta with Spinach is a perfect choice. The zesty lemon sauce complements the tender chicken and the earthy spinach, making this dish a delightful combination of fresh flavors. The dairy-free sauce is made with olive oil, garlic, and a squeeze of lemon juice, creating a refreshing yet creamy texture without any dairy. This healthy and satisfying pasta is a great option for a wholesome Sunday dinner.

Ingredients:

• 1 lb chicken breast, sliced into strips
• 12 oz pasta (linguine or spaghetti work well)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon, zested and juiced
• 2 cups fresh spinach, chopped
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook for 6-8 minutes, until the chicken is browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant.
4. Add the vegetable broth, lemon juice, and lemon zest to the skillet, stirring to combine. Let the sauce simmer for 2-3 minutes.
5. Add the chopped spinach to the skillet and cook for 1-2 minutes until wilted.
6. Return the chicken to the skillet and stir to combine. Then add the cooked pasta and toss everything together to coat in the sauce.
7. Garnish with fresh parsley before serving.

This Dairy-Free Lemon Chicken Pasta with Spinach is a refreshing, light pasta dish that doesn’t sacrifice flavor. The tangy lemon sauce brings a bright burst of flavor, perfectly balancing the savory chicken and the mild bitterness of the spinach. The olive oil-based sauce offers a creamy yet dairy-free option that is both healthy and satisfying. If you’re looking for a wholesome and flavorful dish to enjoy on a Sunday, this pasta is the ideal choice.

Dairy-Free Chicken Alfredo Pasta

Dairy-Free Chicken Alfredo Pasta offers all the richness and creaminess you crave from traditional Alfredo pasta, but without any dairy. The creamy sauce is made with coconut milk, garlic, and a touch of nutritional yeast to create that signature cheesy flavor. Paired with tender chicken and your favorite pasta, this dish is a comforting and satisfying option for a Sunday dinner that’s both creamy and dairy-free.

Ingredients:

• 1 lb chicken breast, sliced into strips
• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 can (13 oz) coconut milk
• 1/4 cup nutritional yeast
• 1/2 cup vegetable broth
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook for 6-8 minutes, or until the chicken is browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the coconut milk, vegetable broth, and nutritional yeast to the skillet. Stir to combine and let it simmer for 3-4 minutes, allowing the sauce to thicken.
5. Return the chicken to the skillet and stir to coat with the sauce.
6. Add the cooked pasta to the skillet and toss everything together until well combined and the pasta is coated with the creamy sauce.
7. Drizzle with lemon juice, season with salt and pepper to taste, and garnish with fresh parsley before serving.

This Dairy-Free Chicken Alfredo Pasta is the perfect comfort food without the dairy. The creamy coconut milk sauce combined with nutritional yeast creates a rich, cheesy flavor that is indistinguishable from traditional Alfredo, while the chicken adds a savory depth to the dish. It’s a simple, yet indulgent recipe for anyone craving a dairy-free alternative to the classic Alfredo. This is the ultimate dish to enjoy for a cozy, satisfying Sunday dinner.

Note: More recipes are coming soon!