Dairy Free Chicken Tetrazzini

Total time1 hr 5 min

Prep time20 min

Cook time45 min

This creamy, comforting casserole layers tender shredded chicken and just-shy-of-al-dente spaghetti with a silky sauce built from sautéed leeks and cremini mushrooms, brightened with peas and fresh parsley. The sauce comes together on the stovetop with a light flour-thickened base and a touch of dried thyme, giving it that classic baked-pasta richness in every forkful. A crisp, golden topping gets scattered over the top before baking, adding welcome crunch against the tender noodles underneath. Once it hits the oven, the edges bubble and the top turns deep golden, so you get that satisfying contrast of creamy interior and crackly crust. It's a hearty, cozy dinner that reheats beautifully for leftovers, and it's a solid pick for a dairy free table. The leeks and mushrooms do a lot of quiet work here, giving the dish real savory depth without leaning on any one ingredient too heavily.

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Ingredients

6 servings

For the pasta

12 oz spaghetti
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
See all

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tbsp olive oil
½ tsp salt

For the sauce

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 medium leeks, white and light green parts only, thinly sliced
10 oz cremini mushrooms, sliced
¼ cup all-purpose flour
2 ½ cups low-sodium chicken broth
1 cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ tsp dried thyme
½ tsp salt
½ cup frozen peas
2 tbsp fresh flat-leaf parsley, finely chopped

For the topping

½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ cup plain breadcrumbs
1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
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.

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