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  • Writer's pictureTracey

Chicken Tetrazzini

Updated: Nov 10, 2020

I was looking through some old cookbooks a few months ago and came across a recipe for Chicken Tetrazzini. It looked delicious,so I brainstormed some ways I could make it work for our family and also add some extra nutrients. I settled on using full fat coconut milk and ghee to add healthy fats as well as bone broth and some extra veggies to boost the amount of nutrients. It was a hit! I added it to our meal rotation and I’ve even made it for friends. It can be made either in the oven in a 9X13 glass dish or in a crockpot. I’ll add some notes at the bottom for the crockpot version. Enjoy!

Gluten and Dairy free Chicken and pasta

Chicken Tetrazzini

(serves 8)


  • 1 pound chicken thighs

  • ¾ of a 12 ounce package of gluten- free spaghetti noodles – I use Jovial brand

  • 2 tablespoons ghee

  • 2 tablespoons arrowroot powder

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1 cup chicken broth or filtered water*

  • 1 15-ounce can full fat coconut milk

  • 1 cup diced cremini or button mushrooms

  • ½ cup diced green pepper

  • ½ cup diced onion

  • ½ cup shredded or crumbled goat cheese (optional)


  1. Bake your chicken thighs uncovered in a 350* oven for 30 minutes. Remove from the oven, shred and set aside.

  2. While the chicken is cooking, cook your noodles according to the package instructions. Drain and set aside.

  3. Meanwhile, in a small pot on the stove set your burner to medium heat and melt your your ghee/butter. Add the arrowroot, salt and pepper to the melted ghee and whisk to combine. Allow the mixture to bubble.

  4. Add the broth and coconut milk to the bubbling mixture and allow to boil for about 1 minute and slightly thicken.

  5. Turn off the heat and add the veggies, cooked chicken, and drained noodles to the pot. Stir to combine and pour into an ungreased 9X13 glass baking dish.

  6. Top with goat cheese, if you’d like, and place (uncovered) in a 350* oven for 30 minutes.

  7. The tetrazzini is finished baking when the liquid is bubbly and the goat cheese is melted and browned.


*For the crockpot: To make this ahead of time, follow the directions above. On Step 5, pour the ingredients into in a crockpot and set on low for a 4-5 hours. Top with goat cheese, if you wish, just before serving.

*More salt may be needed if you're using water instead of broth.

*The picture above is without goat cheese (my preference).


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