Gluten Free Chicken Tetrazzini

This gluten free chicken tetrazzini is creamy, comforting, and honestly one of my favorite pasta bakes to make on a busy weeknight.

It comes together pretty quickly, especially if you use a rotisserie chicken. That’s my go-to shortcut and it saves so much time.

The sauce is rich and cheesy, loaded with mushrooms and peas, and everything gets baked until the top is golden and crispy.

Best of all, it’s completely gluten free. You’d never guess it though, because the taste and texture are just as good as the original version.

If you’ve been looking for a gluten free pasta bake that the whole family will enjoy, this is the one.

Why You’ll Love This Recipe

Incredibly Creamy and Comforting – The sauce made with butter and heavy cream and parmesan is so rich and silky that nobody will ever guess it is gluten free.

Golden Crispy Topping – The panko and parmesan crust bakes up perfectly crunchy and adds an irresistible contrast to the creamy pasta underneath.

Easy Enough for a Weeknight – Using a store-bought rotisserie chicken saves so much time and means this hearty dinner can be on the table in under an hour.

Ingredients

• 12 oz Gluten Free Spaghetti
• 3 cups Cooked Chicken, shredded (from rotisserie chicken)
• 4 tbsp Butter
• 8 oz Cremini Mushrooms, sliced
• 3 cloves Garlic, minced
• 1/4 cup Rice Flour
• 1 cup Chicken Broth (gluten free)
• 1.5 cups Whole Milk
• 1/2 cup Heavy Cream
• 1 cup Shredded Parmesan Cheese, divided
• 1 cup Frozen Peas
• 1 tsp Dried Italian Seasoning
• Salt and Pepper, to taste
• 1/3 cup Gluten Free Panko Breadcrumbs
• 1 tbsp Olive Oil

How to Make

Step 1

Preheat the oven to 375 degrees F. Cook the gluten free spaghetti according to the package directions until just al dente. Drain and set aside.

Step 2

Melt the butter in a large oven-safe skillet over medium heat. Add the sliced mushrooms and cook for 5 to 6 minutes until golden brown and the moisture has evaporated. Add the garlic and stir for 30 seconds.

Step 3

Sprinkle the rice flour over the mushrooms and stir constantly for 1 minute to cook the flour. Slowly pour in the chicken broth while whisking to prevent lumps.

Add the milk and heavy cream, continuing to whisk until the sauce is smooth. Bring to a gentle simmer and cook for 4 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Step 4

Remove from heat and stir in 3/4 cup of the parmesan cheese, the Italian seasoning, salt, and pepper. Fold in the shredded chicken, frozen peas, and cooked spaghetti until everything is coated in the creamy sauce.

Step 5

In a small bowl, toss together the gluten free panko breadcrumbs, the remaining 1/4 cup of parmesan, and the olive oil. Sprinkle this mixture evenly over the top of the pasta.

Step 6

Bake for 20 to 25 minutes until the top is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving.

My Tips

Undercook the Spaghetti a Bit

Cook your gluten free spaghetti about 1-2 minutes less than the package says. It’s going to keep cooking in the oven for another 20-25 minutes, so if you cook it all the way through now, it’ll turn mushy and soft by the time the dish is done.

Gluten free pasta is especially tricky with this because it goes from perfect to overcooked really fast. You want it slightly firm when you drain it.

Also, give it a quick toss with a tiny bit of olive oil after draining so the noodles don’t clump together while you make the sauce.

Cook the Mushrooms Without Crowding Them

Spread the mushrooms out in a single layer in the skillet. If you pile them on top of each other, they’ll steam instead of browning, and you’ll end up with soft, pale mushrooms that don’t add much flavor.

Let them sit for about 2 minutes before stirring so they get that nice golden color on the bottom. You’ll also notice they release a lot of water. Wait until that water fully evaporates before adding the garlic.

Add the Liquids Slowly to Avoid Lumps

After you stir in the rice flour, add the chicken broth in a slow, steady stream while whisking the whole time. If you dump it all in at once, the rice flour will clump up and you’ll have a lumpy sauce that’s hard to fix.

Do the same thing with the milk and heavy cream. Pour them in gradually while whisking. Rice flour behaves a little differently than regular flour, so it can clump more easily if you rush this step.

If you do end up with a few small lumps, keep whisking over the heat and most of them will smooth out.

More Tasty Recipes

• Gluten Free Chicken Alfredo
• Gluten Free Creamy Tuscan Chicken
• Gluten Free Tuna Noodle Casserole
• Gluten Free Baked Ziti
• Gluten Free Cheesy Garlic Bread

FAQ

Can I freeze leftovers of this chicken tetrazzini?

You can, but keep in mind that gluten free pasta can get a little softer after freezing and reheating. For the best results, store portions in airtight containers and freeze for up to 2 months.

When you’re ready to eat, thaw it overnight in the fridge and reheat it in the oven at 350 degrees F, covered with foil, until it’s warmed through. Adding a small splash of milk before reheating can help bring the creamy texture back.