This creamy, comforting casserole layers tender chunks of seared chicken with spaghetti in a silky, scallion-flecked sauce built on a quick roux, a splash of white wine, and plenty of savory chicken broth. Parmesan melts right into the sauce for deep, cheesy flavor, while a second sprinkle on top helps the golden, crisp topping form as it bakes. Fresh scallion greens bring a mild oniony bite that cuts through the richness, and a scatter of parsley at the end adds a fresh finish. Everything bakes together in one dish until bubbling at the edges and golden on top — classic tetrazzini comfort in every forkful. It's a satisfying, family-style dinner that works well for a gluten free table, no flavor or coziness left behind.
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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.
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