Tender chunks of golden-seared chicken breast fold into gluten free spaghetti and a silky, thyme-scented scallion sauce, all baked together until the top turns crisp and golden. Garlic-infused oil and sliced scallion greens build a savory base for the sauce, while a splash of white wine adds depth before everything gets ladled over the noodles and chicken. A crunchy breadcrumb topping bakes up golden and crackly against the bubbling casserole underneath, and a scatter of fresh parsley brightens every scoop. It's comfort food through and through — cozy, saucy, and packed with cold-weather flavor in every forkful. This casserole is a great fit for a dairy free table, letting you dig into that classic baked-pasta experience without missing a beat. Serve it straight from the dish while the top is still crackling for the best texture.
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). Bring a large pot of salted water to a boil. Cook the gluten free spaghetti for 2 minutes less than the package directions indicate — it should be slightly underdone, as it will finish cooking in the oven. Drain in a colander and set aside.
Pat the chicken breasts dry and season all over with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken and sear, undisturbed, for 5 minutes per side until golden brown on the outside and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then cut into 3/4-inch chunks.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
