Creamy Chicken Noodles

best gluten dairy free chicken recipe

Love, love, love the creaminess of this dish!

Let’s have a heart-to-heart . . . about noodles.

A big plate of warm noodles topped with creamy sauce is a classic comfort food. There’s the nostalgia of family dinners past coupled with the naughty, feel-good effect that accompanies a mouthful of starchy carbs. But let’s be honest, eating noodles—as comforting as it may be—is not something that we are able to do with a clear conscience.

As much as I’d love to serve noodle-filled dinners to my family, these dinners could put us on the fast track to obesity and health issues. But I wasn’t ready to give up on noodles just yet; there had to be a way to create healthy, delicious noodle dishes that would not only taste good and deliver comfort, but would be grain-free, fiber-filled, and easy to make.

This creamy, comforting dish is 100 percent grain-, gluten- and dairy-free, which you’ll find hard to believe when you dig into it. Remember to come up for air as you enjoy this tasty noodle dinner with zero guilt!

Creamy Chicken Noodles
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6

  • 2 chicken breasts, cut into 1-inch cubes
  • 3⁄4 tsp. garlic powder, divided
  • 1 tsp. sea salt, divided
  • 1⁄2 tsp. onion powder, divided
  • 1⁄2 tsp. black pepper, divided
  • 1⁄4 tsp. sweet paprika
  • 1⁄2 tsp. dried basil
  • 1⁄2 tsp. dried oregano
  • 1⁄4 tsp. dried thyme
  • 1 lemon
  • 1 Tbsp. olive oil
  • 1 yellow onion
  • 2 heads broccoli
  • 2 cups mushrooms
  • 1 Tbsp. coconut oil
  • 1 Tbsp. coconut flour
  • 1 (13.66-oz.) can coconut milk, full fat
  • 1⁄2 cup nutritional yeast
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. mirin or white wine
  • zucchini noodles

  1. Rinse the chicken breast and pat dry. Cut into 1-inch cubes. Gather the first amount of garlic powder, sea salt, onion powder, black pepper, and the sweet paprika, dried basil, dried oregano, dried thyme, and lemon. Juice and zest the lemon. Combine in a bowl and mix until the chicken pieces are evenly coated.
  2. Heat the olive oil in a skillet over medium high heat. Add the chicken and cook for about 10 minutes, until there is no longer any pink in the chicken.
  3. Wash the broccoli and wipe the mushrooms. Chop the onions and broccoli. Slice the mushrooms. Place in a skillet with an inch of water. Bring to a boil for 5 minutes. Drain and set the cooked veggies aside.
  4. In a large skillet, melt the coconut oil over medium heat. Whisk in the coconut flour and continue to whisk until browned. Add the coconut milk, nutritional yeast, Dijon, mirin, garlic powder, onion powder, sea salt, and black pepper. Whisk frequently until the sauce begins to boil. Reduce the heat to a simmer and continue whisking for 5 minutes, as the sauce thickens.
  5. Add the chicken to the sauce. Mix well. Arrange each plate with a pile of flat zucchini noodles, a spoonful of veggies, and a heaping scoop of the creamy chicken. Enjoy!

Calories: 379     Fat: 22 g     Carbohydrates: 25 g     Sodium: 533 mg     Fiber: 8 g     Protein: 27 g    
best gluten dairy free chicken recipe

Mmmmm, this one goes fast :)


  • Cathy VanAtta October 2, 2015 at 10:07 am

    You are right, those noodles look great. If you peel the green skin away, and have a spiralizer, you can get raw zuccini noodles to look good, until you get into the seeds. I love raw zuccini noodles, but my husband does not. You may still find instructions on her website for raw zuccini noodles. The cuts them thin, and lets the water drain for about 1 hour. You might have luck getting that size noodle with a vegetable peeler. They are good, and served raw.

  • Vicki C October 2, 2015 at 12:59 pm

    I know you are crazy busy this week; so, sorry to be a little dense. Your recipe says flat zucchini noodles. How do we do this, please. Also, is it being ridiculously crazy to ask what the net carb count would be? My hubby is type 1 diabetic & we have to watch his carbs big time. Thx for all you do!!

  • youngbaker2002 October 3, 2015 at 12:02 am

    ok everybody…don’t have a facebook account so i can’t reply through faceboook but i wanted to say ‘Anita’ that i’m pretty sure that those really are zucchini noodles. zucchini look surprisingly like flour noodles when you make them into noodles, especially if you peal the green skin off first, besides, they’er covered in sauce. I really do think that that is Diana’s real picture of this recipe, AND you can see Diana’s video which she has here on the blog on how to make your zucchini into noodles.

  • Vanessa October 6, 2015 at 6:38 pm

    The very end of recipie ingredients list says ” 1 Tbsp. mirin OR white wine zucchini noodles”… im confused. Can you explain please?

    • Diana October 9, 2015 at 9:54 pm

      Hi Vanessa-There was a missing space, it has been corrected. Mirin or white whine. And zucchini noodles.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: