Tender shredded chicken and earthy cremini mushrooms mingle in a creamy, thyme-scented sauce, all built on softened leeks that add a mellow, savory depth. Every strand of pasta gets coated in that rich, Parmesan-flecked sauce before the whole thing goes into the oven under a golden, buttery crumb topping. It bakes up bubbling at the edges with a crisp, toasty crust on top, and a scatter of fresh parsley at the end brightens the whole dish. This is deeply comforting, old-school casserole cooking — the kind of dinner that fills the kitchen with a warm, savory smell while it bakes. It's a great choice for a gluten free table, and easy enough to make ahead for a weeknight dinner or a potluck. Scoop it warm, straight from the dish, for the best pull of melted cheese and crunchy topping in every bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente — tender but with a firm, chalky center — about 1 minute less than the package directions. Drain in a colander and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
