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Paleo Chicken Tetrazzini

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Paleo Chicken Tetrazzini

Paleo Chicken Tetrazzini

Happy Valentines Day you lovely Ditch The Wheat’ers! I’m just so thrilled to be here and can’t wait for you to see what I’ve prepared. It’s an extra special recipe just for you!

Going wheat-free, gluten-free, grain-free, Paleo, or primal is easy. It’s easy and delicious. That is, until you think about how much you love pasta.

Some of the best dishes on earth are pasta dishes! Some of my favorites are lasagna, fettuccini alfredo, ravioli, and just plane old comforting spaghetti and meatballs. I think I made it about 2 months into my {now going on 4 years of a} gluten-free/Paleo lifestyle before I started experimenting with pasta alternatives. I missed it too much!

I’ve used everything from spaghetti squash, eggplant, to grain-free dried and packaged pastas to cure my cravings. While all those are good, my favorite is the zoodle.

Paleo Chicken Tetrazzini

Paleo Chicken Tetrazzini

The zoodle is a noodle made from a zucchini! You can make them by using a vegetable peeler or a spiral slicer. I’m completely in love with my spiral slicer because it gives the zoodle the perfect spaghetti size, feel, and texture.

Paleo Chicken Tetrazzini

Paleo Chicken Tetrazzini

Today our zoodles are going to be the star of one of my all-time favorite pasta dishes, Chicken Tetrazzini!

Chicken Tetrazzini is a traditional pasta casserole made with three major components: pasta {duh!}, chicken, and an oh-so-tasty white wine mushroom gravy. While the traditional dish is topped with breadcrumbs, we’re making our own grain-free crumble topping out of almond flour.

You are going to love this dish!

While I’m really passionate about delicious healing foods, I’m also passionate about instruction! I think more people will try new methods in the kitchen if they can see exactly how it’s done. As such, I provide step-by-step photographs with each recipe. I hope you find it helpful!

Let’s get started …

Here they are! The incredible, edible zucchini. If you’re turning zucchini into a pasta dish, I recommend you grab two for each person you want to feed. They cook down quite a bit. I used 8 for this recipe.

While peeling the zucchini isn’t totally necessary, it’s a good extra step if you’re hoping to fool picky eaters. Peeling the green skin will keep suspicions at bay and make it look more like white pasta.

Paleo Chicken Tetrazzini

Paleo Chicken Tetrazzini

If you have a spiral slicer (purchase this one), this is the attachment we’re going to use. If you don’t have one, you can just start creating noodles with the same vegetable peeler you used to skin the zucchini.

You’ll secure the zucchini on the slicer and start twirling! It will spit the core out on the other side so you don’t get a bowl full of seeds.

Isn’t this the neatest kitchen tool?? I don’t have an exorbitant amount of cabinet or shelf space in my kitchen so I try to keep my gadget collection to a minimum – this slicer gets a prime spot next to my slow cooker.

Chicken Tetrazzini | Fed and Fit-61

The zoodles are long and perfectly spaghetti-like.

Paleo Chicken Tetrazzini

Paleo Chicken Tetrazzini

It’s finally done! Doesn’t it look delicious?

You’re seriously going to love this dish.

Spoon some on a plate and sprinkle with the fresh parsley. Remember that if your gravy isn’t as thick anymore, it’s just because of the zoodles and it’s still going to be delicious.


Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: Serves 4-6



  1. In a large sauté pan over high heat, melt half the butter. Season the chicken strips with salt and pepper and cook in melted butter until lightly browned. Set aside to cool then chop into bite-sized pieces.
  2. In the same sauté pan with the leftover butter and chicken drippings, wilt the onions, garlic, and mushrooms together. Add the thyme, wine, and coconut cream and let simmer for about 5 minutes, or until thick.
  3. Optional: If the gravy doesn’t thicken to your liking, whisk between 1 Tbl and ¼ cup arrowroot flour with a small amount of water and add to the pan.
  4. When gravy is at desired thickness, add the frozen peas and take off heat.
  5. Mix the zoodles with the chopped chicken and gravy until well combined. Pour into a casserole dish.
  6. In a food processor, pulse together 1 cup almond meal with 2 Tbl butter and ½ tsp kosher salt until it forms a loose dough. Pinch the dough over the casserole into an even crumble.
  7. Bake at 375 for 25-30 minutes.
  8. Let cool, plate, and top with the fresh parsley.
  9. Prep Time: 30 minutes
  10. Bake Time: 30 minutes





dsc_5953_21About Cassandra: I’m on a mission to empower healthy lifestyle transformations through clear nutrition science and delicious gluten-free/Paleo-friendly foods.  You can find Cassandra’s blog Fed & Fit here.  You can “like” Fed & Fit on Facebook here.


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12 Responses to Paleo Chicken Tetrazzini

  1. Vanessa August 9 at 9:56 am #

    Hey! I assume it’s possible to sub in spaghetti squash for the zuch, would you recommend using 2 squash’s to get the same yield?

  2. Charla September 25 at 8:01 pm #

    Made this tonight and it was yummy! I used 5 “normal” sized zucchini and it made a 9×13 pan. I would recommend making the gravy extra thick, because the zucchini thins it out a lot. Even my “non-Paleo” hubby went back for seconds!

  3. Sara October 7 at 12:48 pm #

    Oh mah gosh, I can’t wait to make this! Looks absolutely fantastic. 🙂
    Sara recently posted..This is my life nowMy Profile

  4. Sara October 14 at 8:11 pm #

    Hi! I can’t wait to make this! I have a small can of coconut cream and wondered about how much to use in this recipe? About how much would you say you were able to skim off the top of a can of full-fat coconut milk? Thanks in advance… this is going on my menu for the week of Oct. 26!
    Sara recently posted..This is my life nowMy Profile

  5. Amber January 22 at 7:12 am #

    This looks great!! Could one freeze this prior to baking and just bake the day you plan to serve it?
    Thank you!!

    • Carol Lovett April 12 at 1:58 am #

      You can try but I don’t think it would work out.

      • Karen July 10 at 12:53 pm #

        On the question of freezing…
        You might try making the filling, gravy, etc. and freezing THAT, then just thawing & adding it to fresh cut zoodles before you bake it. (The noodles would break down into mush if you froze & thawed them…)
        You’d also want to make & add the topping fresh, but that’s easy.

        We made this on Wednesday evening, but dinner was running late & I ended up skipping the topping because I hadn’t read the recipe ahead thru to the end. It was just fine without it.

        I did feel that the “gravy” was too thin, and there wasn’t enough of it.

        But, we had a ton of leftovers (I’d made a double recipe) so the next night I made more of the gravy and added the arrowroot this time, which made all the difference.

        I transferred the “leftovers” into a smaller casserole, poured over the new, thicker gravy, and added the topping this time. Then, I rebaked.

        The veggies, of course, were a bit more “done” that I’d have liked from the twice-baking, but I was able to get a better sense of the recipe and where I’d gone wrong. (Which is really not VERY wrong, because the first night everyone still raved…)

        This is a good recipe, and I think it can really satisfy those “comfort food” cravings without falling off the wagon!

        I’m sure we’ll be making it again. Often.


  6. MikkiLee February 18 at 3:22 pm #

    What could we use to replace coconut milk? My throat feels funny whenever I have anything with coconut in it, so I avoid it whenever possible. (Which stinks because I LOVE German Chocolate cake.)

    • Carol Lovett April 12 at 1:36 am #

      Heavy cream.

  7. Alex March 25 at 12:02 pm #

    Will this recipe freeze well? I have a lot of family coming in and I am looking to freeze and cook two weeks later. Will it work with this recipe? I hope so because it looks wonderful. Thanks 🙂

    • Carol Lovett April 12 at 1:18 am #

      I don’t think it would freeze well.

  8. Brittany July 7 at 10:07 am #

    Hi Carol, looking to make this for dinner tonight. If I don’t have a food processor, do you think I could just mix the almond flour and butter with a hand mixer for the dough? Thanks so much!