Everyone’s Favorite Low-FODMAP Chicken Spaghetti Casserole; Gluten-free

I recently read that chicken spaghetti is one of the most popular recipes on Ree Drummond (“The Pioneer Woman”)’s site.  I was intrigued.

What is chicken spaghetti?

It turns out it is a delicious, creamy, cheesy, chickeny (yes, that is a word) casserole dish that is the perfect weeknight meal for your family.

Even better, my low-FODMAP Chicken Spaghetti recipe is made without canned soup, is gluten-free and IBS-friendly.  I use more chicken than other recipes to make it super-filling and so good for you.

Can you say “winner, winner (low-FODMAP) Chicken Spaghetti dinner”?

You may also love my:

Or check out over 300 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Everyone’s Favorite Low-FODMAP Chicken Spaghetti Casserole; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves: 6

Prep time: 5M

Cook + Bake time: 15-20M

Total time: 25M

Ingredients

  • 8 oz uncooked low-FODMAP, gluten-free spaghetti, broken into thirds
  • 20 ounces cooked chicken; shredded or chopped
    • You can use light or dark meat, or a combination
    • If you buy precooked rotisserie chicken, ensure no onion/garlic is used in the preparation
    • Leftover low-FODMAP Roasted Chicken with Maple and Rosemary works well, or you can boil or bake chicken pieces for the recipe
  • 1/2 green bell pepper, finely diced
  • 1 teaspoon low-FODMAP Happy Spices Taco seasoning
  • 2 tbsp olive oil; divided
  • 2 tbsp garlic infused olive oil (for tips on shopping for these oils, see my low-FODMAP recipe swap blog)
  • 1/4 cup all purpose, low-FODMAP, gluten-free flour (any brand works fine that I have tried)
  • 1 cup low-FODMAP Happy Soup chicken broth, or low-FODMAP Homemade chicken stock
  • 3/4 cup (6 ounces) canned coconut cream (this is NOT the same as ‘cream of coconut’.  See my low-FODMAP Coconut Whipped Cream recipe blog for some details on how to obtain this ingredient!)
  • 5 oz organic canned diced tomatoes, drained of the juice (no added seasonings)
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup (40 g) grated parmesan cheese
  • 2 cups (200 g) shredded cheddar cheese; divided
  • Baking spray
  • Fresh parsley, for garnish

Directions

  • Preheat oven to broil and place rack in center of oven
  • Spray 9 by 13 inch casserole pan with baking spray
  • In a medium pot, boil enough water for the pasta and cook gluten-free spaghetti according to package directions, but ensure it is al dente (slightly firm). Gluten-free pastas get mushy, so do not overboil
  • Drain and toss with 1 tbsp olive oil and set aside for later incorporation
  • While pasta is boiling, in a medium saucepan over medium heat, place the remaining olive oil and infused oil and cook bell pepper until tender
  • Add low-FODMAP flour, low-FODMAP Happy Spices Taco seasoning and salt and pepper to taste
  • Cook 1-2 minutes
  • Stir in low-FODMAP Chicken broth and canned coconut cream a little bit at a time until smooth
  • Adjust heat as necessary, and cook until sauce thickens
  • Remove from heat, add parmesan cheese and 1 cup of the shredded cheddar, stir continuously until cheeses are melted
  • Taste sauce, and add additional salt, seasonings and pepper to taste
  • Add chicken and diced tomatoes to the pan and stir to combine.  Then add spaghetti.
  • Spread the mixture in the prepared casserole pan
  • Top with remaining cheddar cheese and broil 2-5 minutes until hot and bubbly

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