Low-FODMAP 30-Minute Lemon Butter Chicken with Pasta; Gluten-free

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Chicken breasts in a lemony, butter sauce over pasta.  Who doesn’t want to enjoy that for dinner tonight?

You DEFINITELY will, especially when you see how simple and quick this low-FODMAP recipe is.  Ready in about 30 minutes!

This low-FODMAP Lemon Butter Chicken is moist and flavorful, and easily modified for additional herbs, or a different noodle selection; I love low-FODMAP, gluten-free penne, rotini, farfalle and egg noodles or linguini.  We have so many choices now!  My low-FODMAP Grocery Shopping Blog has some of my preferred brands.

You may also love:

And my low-FODMAP Best Chicken Recipes Collection.  Or over 350 more low-FODMAP recipes right here on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Lemon Butter Chicken over Pasta; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 4

Prep time: 5 min

Cook Time: 25 min

Total time: 30 min


  • Four 4 ounce  uncooked boneless skinless chicken breasts (16 ounces chicken breast)
    • Can also use pre-cut chicken breast strips or tenderloins, if they have no added onion or garlic seasoning
  • 1/3 cup low-FODMAP, gluten-free all-purpose flour
  • 4 tablespoons butter; divided
  • 2 tbsp chopped chives or green scallion tips
  • 1 tablespoon shallot or onion infused oil
    • Check out my low-FODMAP recipe swap blog for places to buy infused oils
    • Infused oils provide all the flavor of your favorite herbs without any of the FODMAPS!
  • 1 cup low-FODMAP chicken broth/stock
  • 3 tablespoons fresh lemon juice (about 1 medium lemon)
    • Do not substitute lemon concentrates, the flavor is not the same and these products are not confirmed as low-FODMAP
  • 8 ounces low-FODMAP, gluten-free Penne or Farfalle Pasta
  • Salt and pepper to taste
  • Parmesan cheese, fresh chives, parsley or rosemary for garnish (optional)


  • Slice raw chicken crosswise into narrow strips; the thinner your chicken, the faster it will cook
    • Using a mallet to pound the chicken into uniform thickness can also be helpful
  • Place low-FODMAP flour in a shallow dish or plate and dredge chicken pieces in it to coat
  • Heat a large pan over low heat and add the 2 tablespoons butter
    • I used a large nonstick skillet
    • You do not want the butter to burn
  • When butter is melted, add the chives, and allow them to infuse the butter for 1-2 minutes
  • Next, increase heat as necessary to medium or medium low (depending on your stovetop), and add the chicken strips to brown on both sides, until cooked through (about 3-5 minutes)
    • You may need to do this in 1-2 batches
  • While cooking chicken, in a separate saucepan, boil water and cook pasta until al-dente style (slightly firm)
    • This should take about 7- 10 minutes depending on your choice of noodle shape
    • When done, drain pasta, then toss with infused oil and set aside for later
  • Once chicken is cooked, place in covered dish to keep warm
  • Add low-FODMAP chicken broth to the pan and allow to simmer over medium-high heat
  • Add lemon juice, and boil until mixture is reduced to about 1/3 cup (about 4 to 5 minutes)
  • Remove from heat and add remaining 2 tablespoons butter
  • Return chicken to pan and heat through
  • Taste sauce, and add salt and pepper as desired
    • Depending on your chicken broth, it may need more or less salt
  • Put the low-FODMAP, gluten-free prepared pasta in the pan and stir with the chicken to coat the pasta with sauce
  • Garnish with fresh chives, parsley, parmesan cheese or other fresh herbs

Comments Rating 5 (5 reviews)

18 Responses

    1. Thanks Julie,
      Love the comment!
      We are in agreement, this is home-cooked food meant to taste delicious, but not to lose weight. Stay in touch 🙂

      1. Hi everyone! We’re so excited to try this. For those concerned about the butter, there seems to be a lot of evidence out there that fat is not the enemy we thought it was. We use Kerrygold grass-fed butter for everything- those cows are pasture-raised, it’s a much better source of Vitamin K2 than regular butter- better for your heart!

        I would actually be more worried about loading my plate up with the yummy pasta- it’s really excess carbs that are stored as fat! 🙂

  1. Wow

    Although my sauce came out much darker, this was so tasty. Like, something we had from a restaurant. Probably the tastiest meal we’ve had in several months, so thanks!!!

    1. Chrissy,
      Thanks so much for commenting! We aren’t sure why your sauce was darker, unless perhaps the butter got a little overdone? Super happy it tasted delicious though 🙂
      We also wanted to share that we have a cookbook coming out October 6,2020!
      The Low-FODMAP IBS Solution Plan and Cookbook contains more than 100 low-FODMAP Recipes that can be easily prepared in 30 minutes or less! Check out our Products page for ways to order and get a BONUS FREE PDF with your purchase!
      Please stay in touch and have a wonderful day 🙂

  2. delish

    I made this last night and it was amazing. I used Meyer lemons and non-dairy margarine instead of butter. My husband didn’t even mind that I used gluten free noodles because the sauce was so good. Thank you for all the great recipes that are so easy to adapt to a Kosher kitchen.
    Also, noticed that you have lots of Jewish holiday recipes. They will be a great help in the next few weeks, as the holy days approach.

  3. I typically love my pasta dishes garlicky and creamy and cheesy, but when I cook for the family, I have to take into account my sibling’s IBS. I made this because it was something we both would be okay with. I LOVED THIS. I will be saving the recipe for the future whenever I move back onto campus!

    One thing I noticed was that my sauce was way too acidic at first. Maybe my lemon was bigger than medium? Maybe I just have sensitive tastebuds? I don’t know but I’d recommend adding the lemon juice gradually and taste-testing in between. If you already added too much though, I learned that adding a little bit of baking soda will neutralize the acid. The ratio I found online was 1/4 tsp for each 1 cup of liquid. I just added baking soda in pinches , stirred thoroughly, then taste-tested until I was satisfied.

    1. Hi Shannon!
      Thank you for your comment!! Did you measure out the lemon juice to the 3 tablespoons as suggested? If so, it could be you are more sensitive to the lemon flavor. We love hearing how you made the recipe delicious and suitable for you despite that challenge. Have a wonderful day and stay in touch 🙂

    1. Hi Em,
      The oil is used to toss the pasta following straining (the 6th bullet point above).
      Hope that is helpful!

  4. I made this last night and so enjoyed it. so flavorful. i am not a fan of lemon, so used a small lemon and it was just right. I also used chicken thighs, as that is what i had on hand and needed to cook up. Used GF vegie spirals and they worked just fine.

    So tasty! I will most definitely make this again and share with my family who live in another state.

    I would probably substitute the butter with coconut oil or another oil, just to cut it down a bit. But I love it all. Was so hard to stop eating more than I needed. 🙂

    Thank you 🙂

    1. KT,
      SO lovely to hear from you! Thanks for the feedback.
      We also wanted to share that we have a COOKBOOK available in the US, Canada, UK and Australia!
      THE LOW-FODMAP IBS SOLUTION PLAN & COOKBOOK is the ONE thing that will take you through the entire FODMAP journey and share more than 100 recipes that prep in 30 minutes or less! Click here for details on the BEST low-FODMAP cookbook available 🙂
      Thank you so much for sharing and please stay in touch!

  5. Excellent!

    A few weeks ago, my health care provider put me on a low FODMAP diet to help with my IBS symptoms. I found this recipe and made it this evening for dinner. What a hit! My husband loved it (even after I told him I used gluten-free pasta), and I will be making this recipe again. One comment is that the printer friendly version of the recipe took four pages. Maybe reduce the font size and condense it if possible. Thanks!

    1. Pam,
      Welcome to our site!
      We are so happy you enjoyed the recipe! You made our day 🙂
      Can we suggest taking a look at our COOKBOOK available in the US, Canada, UK and Australia? It may also be a great asset to you!!
      THE LOW-FODMAP IBS SOLUTION PLAN & COOKBOOK will take you through the entire FODMAP journey and share more than 100 recipes that prep in 30 minutes or less! It also has a meal plan, grocery list and many more tips. Click here for details on the BEST low-FODMAP book available!!
      Please stay in touch!!

  6. Delicious!

    I was intimidated by the restrictions on a low fodmap diet at first, but after trying this recipe (and some others on this site), I am pleasantly surprised. This dish was super tasty and filling, and you couldn’t tell the pasta was gluten free. (I use barilla — $2.49 at Kroger.) I also used garlic-infused oil when frying the chicken, along with the butter. Thank you for this recipe!

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