Gluten-free baked spaghetti with cream cheese and chicken

The ingredients for the gluten-free baked spaghetti

Here’s what you need to make the gluten-free baked spaghetti:

• Olive oil: for sautéing. You can also use garlic-infused olive oil for extra flavor.
• Gluten-free spaghetti: use any brand you like. I personally love the gluten-free spaghetti from Barilla.
• Chicken thighs: I use chicken thighs because they have more flavor than chicken breast, but regular chicken breast also works.
• Zucchini
• Oyster mushrooms: these are one of the few mushroom varieties that are low FODMAP, which is why I use them. If you don’t need to eat low FODMAP, you can use other mushrooms as well.
• Lactose-free crème fraîche
• Lactose-free cream cheese
• Seasonings: I season with salt, pepper, a little paprika powder, plus fresh basil and grated Grana Padano cheese.
• Optional: an option is to add white wine to the recipe while cooking it. It gives the dish some extra flavor.

Frequently asked questions about the baked spaghetti

More gluten-free pasta recipes

Do you love yourself some pasta dishes? Then also give one of these tasty pasta recipes a try:

• Gluten-free pasta carbonara
• Gluten-free creamy pasta with salmon and spinach
• Gluten-free pasta primavera
• Gluten-free creamy chicken pesto pasta
• Gluten-free tuna pasta casserole

Gluten-free baked spaghetti with cream cheese and chicken

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• Author: Karlijn
• Total Time: 35 min
• Yield: 4 1x
• Diet: Gluten Free

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Description

Delicious gluten-free baked spaghetti with cream cheese and chicken. Low FODMAP and low in lactose. Perfect to serve at a dinner party or cosy family dinner. 

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Ingredients

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• 320 g (11.3 oz) gluten-free spaghetti
• 1 tbsp olive oil (you can use garlic-infused olive oil for extra flavor)
• 400 g (14 oz) chicken thigh, cut into pieces
• 200 g (7 oz) zucchini, cut into pieces
• 250 g (8.8 oz) oyster mushrooms, cut into pieces
• 200 ml (about 3/4 cups) white wine (you can also leave this out if you want to make the recipe alcohol-free)
• 160 g (2/3 cups) lactose-free creme fraiche
• 160 g (3/4 cups) lactose-free cream cheese
• 1/2 tsp ground paprika
• Salt and pepper to taste
• 80 g (3/4 cups) grated Grada Padano cheese
• 2 handfuls of fresh basil, chopped

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Instructions

1. Preheat the oven to 200°C (390°F).
2. Cook the spaghetti according to the package instructions. Drain and set aside.
3. Heat the olive oil in a pan. Add the chicken thighs and season with salt and pepper. Sear until browned on all sides.
4. Wash the zucchini and cut it into pieces. Clean the oyster mushrooms and slice them as well.
5. Add the zucchini and oyster mushrooms to the pan with the chicken. Pour in the wine and reduce the heat. Let the mixture simmer until the chicken is cooked through and the wine has reduced slightly. If you want to keep the recipe alcohol-free, simply leave the wine out.
6. Add the crème fraîche and cream cheese to the chicken mixture and heat it until it’s just about to simmer. Taste the sauce and season with paprika, salt, and pepper. Turn off the heat.
7. Add the spaghetti to the sauce, along with half of the Grana Padano and the fresh basil. Stir everything together well.
8. Transfer the pasta to a greased baking dish and sprinkle the remaining cheese on top. Bake for 10–15 minutes, until the top is golden brown.
9. Divide the pasta among plates and serve with extra Grana Padano and basil if you like.

• Prep Time: 10 min
• Cook Time: 20 min
• Category: Dinner
• Method: Oven
• Cuisine: Italian