Hey pasta lovers, gather around because I've got a recipe that's going to rock your taste buds! Let me introduce you to my go-to dish whenever I want to impress—gluten-free, dairy-free fettuccini that's a total game changer.

It all started with a pack of Trader Joe's gluten-free egg fettuccini. I'll be honest; I was skeptical at first. But from the very first twirl of these perfectly textured noodles, I was hooked. The best part? They're not just my personal obsession; they're a crowd pleaser! Whenever friends and family gather for dinner, this dish is always on the menu, and for good reason.

What truly elevates this pasta is my secret sauce—a blend of creamy coconut milk, a kick of red chili pepper for that subtle heat, and a burst of freshness from zesty lemon. This sauce is a game-changer, transforming simple noodles into a culinary adventure.

But wait, there's more! To take it up a notch, I throw in some beautifully seasoned chicken. It's the perfect protein addition, adding depth and richness to every bite. And let's not forget the aromatic basil leaves that infuse the dish with their tantalizing fragrance.

The magic happens when you bring it all together—the twirl of noodles coated in that luscious sauce, the tender bites of chicken, and the aromatic basil dancing on your taste buds. It's a symphony of flavors that'll make your heart (and your tummy) sing!

So, if you're craving a gluten-free, dairy-free pasta that's far from ordinary, grab your ingredients and get ready to create a dish that'll have everyone asking for seconds. Trust me, this one's a winner!

Ingredients

• 1 packet of gluten free fettuccini pasta noodles (I highly recommend the Trader Joe’s kind click here to see).

• 1 lb of cubed raw chicken breast

• 1 egg

• salt

• pepper

• 3 cloves of garlic, minced

• 1 tsp of garlic powder

• 1 tsp of cumin

• 2 tsp of red pepper flakes

• 3 tsp of paprika

• 1/2 cup of chicken broth

• 1 tbs of olive oil

• 1/2 can of organic coconut milk

• 1 tsp lemon zest

• 3 tbs of lemon juice

• 3/4 cup of almond flour

Instructions

1. Preheat oven for the baked chicken at 375 Fahrenheit. Prepare a baking sheet with parchment paper or make sure the baking sheet is coated with oil to prevent the floured chicken from sticking.

2. Whisk the one egg in a medium sized bowl.

3. Add the cut raw chicken into the bowl with the egg. Add a pinch of salt and pepper to the chicken.

4. Add the almond flour to another medium sized bowl.

5. Transfer the raw chicken one by one to the almond flour bowl. Make sure each cube of chicken is coated lightly in the almond flour. Place the coated chicken onto the baking sheet.

6. Cook chicken for 25 minutes in the preheated oven, flip the chicken half way through with tongs. Make sure chicken reaches 165 Fahrenheit.

7. While the chicken is cooking, prepare the sauce. In a medium sized pot, combine the coconut milk, olive oil, garlic, garlic powder, cumin, red pepper flakes, paprika, lemon zest, lemon juice, and chicken broth over medium to high heat until it boils. Once the sauce starts to boil, turn it to low heat and simmer until the sauce starts to thicken. You can add a little bit of almond flour if you’d like a thicker consistency for your sauce.

8. Take the cooked chicken out of the oven and carefully put the chicken into the sauce pot. Cover the chicken on low heat to for 8-12 minutes to allow it to absorb more flavor.

9. In a separate large pot, boil water on high. Put a dash of salt to get the water boiling faster.

10. Once the water is boiling, put in the gluten free pasta. Cook for 8-12 minutes until noodles are soft and drain the water.

11. Serve the cooked pasta in bowls and top off with the chicken and creamy sauce. Add basil, pepper flakes, and your favorite veggies. Enjoy! If you’re not dairy free, feel to add parmesan.