Gluten Free Classic Chicken Spaghetti

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Tender shredded chicken, simmered low and slow until it practically falls apart, gets folded into a rich, cheesy sauce built from sautéed onion, green bell pepper, and garlic, plus a can of diced tomatoes with green chiles for a little smoky heat. Cream cheese and a full two cups of shredded cheddar melt right into that base, creating the kind of thick, velvety coating that clings to every twirl of pasta. A pinch of cayenne and a good hit of garlic and onion powder keep things savory without ever feeling one-note, and the reserved poaching broth adds real homemade depth. Once everything's tossed together and layered into a baking dish, a final blanket of cheddar goes on top and bakes until bubbling and golden at the edges. It's cozy, comforting casserole territory — the kind of dish you want a big spoonful of straight from the pan. This one fits neatly into a gluten free rotation and makes a satisfying weeknight dinner or potluck favorite. Finish it with a scatter of fresh parsley for a little brightness against all that cheesy richness.

About Fig

Fig 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 →

Ingredients

6 servings

For the chicken

2 lbs bone-in, skin-on chicken breasts or thighs
Perdue Perfect Portions Boneless Skinless All Natural Chicken Breasts Simple Truth Organic Thin Sliced Chicken Breasts Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth All Natural Boneless Skinless Fresh Chicken Breast Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb
See all
1 tsp salt
½ tsp black pepper

For the pasta

12 oz spaghetti

For the sauce

2 tbsp unsalted butter
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
3 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup
1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
1 cup reserved chicken poaching broth
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
2 cups shredded cheddar cheese, divided
4 oz cream cheese, cubed and softened
salt and pepper to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the chicken in a large pot and cover with cold water by 2 inches. Add 1 tsp salt and 1/2 tsp black pepper. Bring to a boil over high heat, then reduce to a steady simmer and cook until the chicken reaches 165°F (74°C) at the thickest part not touching bone, about 20–25 minutes. Transfer the chicken to a cutting board and reserve 1 cup of the poaching broth. Once cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces.
2
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!