Gluten Free Chicken Tetrazzini (Paleo, Dairy Free, & Keto)

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Gluten Free Chicken Tetrazzini

This gluten free chicken tetrazzini is a gluten free take on the classic dish. The chicken and vegetables are cooked in a rich cream sauce that is dairy free, and then topped with almond flour bread crumbs.

This dish is perfect for those with celiac disease or gluten intolerance.

This Paleo chicken tetrazzini is sure to please everyone at the table.

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 plain old comforting spaghetti and meatballs.

I think I made it about 2 months into my gluten-free/Paleo lifestyle before I started experimenting with pasta alternatives.

I missed it too much!

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

The zoodle is a noodle made from 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.

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 of 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.

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.

The zoodles are long and perfectly spaghetti-like.

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 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.

Tools needed for this recipe

• saucepan
• spatula
• measuring spoons and cups 
• food processor
• airtight storage container for leftovers 

Gluten Free Chicken Tetrazzini Ingredients

• zucchini, peeled and spiral sliced {zoodles}
• chicken strips
• unsalted butter {can sub with extra virgin coconut oil}
• kosher salt
• black pepper
• onion
• some garlic
• sliced mushrooms
• fresh thyme
• chardonnay {or any other white wine/vinegar}
• full-fat coconut milk, use just the thick cream off the top
• frozen peas
• almond flour
• fresh parsley for garnish
• optional thickener: arrowroot

How to make Gluten Free Chicken Tetrazzini

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.

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.

Optional: If the gravy doesn’t thicken to your liking, whisk between 1 tablespoon and ¼ cup arrowroot flour with a small amount of water and add to the pan.

When the gravy is at desired thickness, add the frozen peas and take off the heat.

Mix the zoodles with the chopped chicken and gravy until well combined. Pour into a casserole dish.

In a food processor, pulse together 1 cup of almond meal with 2 tablespoons of butter and ½ tsp kosher salt until it forms a loose dough. Pinch the dough over the casserole into an even crumble.

Bake at 375 for 25-30 minutes.

Let cool, plate, and top with the fresh parsley.

Substitutions

This Paleo chicken tetrazzini would be great for using leftover turkey from Thanksgiving and Christmas.

If you do not need to eat dairy free you could use heavy cream instead of coconut milk.

How to Store Gluten Free Chicken Tetrazzini

Store in an airtight container in your fridge for up to 5 days or in the freezer for up to 3 months.

Many people have batch cooked this recipe and frozen it and then cooked it from frozen for an easy meal.

More Gluten Free Dinner Recipes

• Healthy Kung Pao Chicken
• Keto Lobster Cakes
• Keto Stuffed Zucchini
• Paleo Meatloaf
• Healthy Lemon Chicken

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Gluten Free Chicken Tetrazzini Recipe

About Cassy: I’m on a mission to empower healthy lifestyle transformations through clear nutrition science and delicious gluten-free/Paleo-friendly foods. She is the founder of Fed & Fit.  You can “like” Fed & Fit on Facebook here.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.