Enjoy the ultimate comfort food with this easy, creamy recipe for gluten-free chicken tetrazzini. This family-friendly casserole combines tender bites of chicken (alternatively swap out leftover turkey or ham) with gluten-free noodles, mushrooms and covered in a velvety, cheesy cream sauce. Use the pro tips listed below to make a foolproof gluten-free chicken pasta bake without mushy results!

Gluten-Free Tetrazzini

Growing up, chicken tetrazzini was the dinner I looked forward to most. What kid wouldn’t love a pasta bake coated in a creamy cheese sauce with bites of chicken? I loved it so much, I wanted to create a gluten-free recipe just as good as the original!

Since transitioning to a GF diet and priding myself on laboriously testing recipes for the best gluten-free results, I’ve learned many tricks to transform my favorite dish into a gluten-free chicken tetrazzini so good it rivals my mom’s from scratch recipe. (Shhh, don’t tell Mom I said that.)

Just like the original, this tetrazzini is made without cream of mushroom soup, which makes it easier to convert into a gluten-free casserole. However, the real magic comes from perfectly cooked GF pasta using hacks borrowed from foolproof gluten-free lasagna and chicken broccoli pasta bake.

Gluten-free noodles have a tendency to break down easily and become mushy, especially when they are baked like in tetrazzini recipes. So, what is the best way to avoid this?

Instead of boiling the pasta to al dente and then baking in the oven, I’ve found it’s better to just barely soften the gluten-free noodles in boiling water. Combine the partially-cooked noodles with the other tetrazzini components and finish in the oven. You will be left with perfect results every time!

Read on to learn how to make gluten-free chicken tetrazzini recipe, step-by-step, including shortcut tips, serving suggestions, plus the best way to reheat a casserole if you prefer to make this dish ahead of time!

Ingredient Notes

While the ingredients listed below are used to make a gluten-free chicken tetrazzini bake, there are many easy adaptations, including dairy free, turkey tetrazzini, or even ham!

• Chicken – Looking for gluten-free leftover chicken recipes? This is the perfect dish! You will need 3 cups cooked chicken, which can be baked chicken thighs, boneless, skinless breasts, a combination, or use rotisserie chicken.
• Mushrooms – If you prefer to make tetrazzini without mushrooms, they may be omitted. Alternatively, add the mushrooms to half the casserole so dinner guests can choose their preference!
• Half and half – Since gluten-free tetrazzini contains no canned soup, the cream sauce is made from scratch. For the creamiest results use half and half or whole milk. The fat adds flavor and thickens the homemade sauce.
• Gluten-free flour – Use any preferred GF all-purpose flour blend to thicken the sauce.
• Gluten-free noodles – For traditional tetrazzini use GF spaghetti or fettuccine. My preferred brand to use is Barilla Gluten-Free. When boiling the pasta, cook for half the time directed on the package. It will finish cooking as the casserole bakes.
• Cheese – A lot of the delicious flavor comes from the cheese! Use freshly grated mozzarella cheese and parmesan to make a smooth cheese sauce.

How to Make Gluten-Free Chicken Tetrazzini

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Begin by cooking the chicken (if you do not have leftovers) and partially boiling the noodles. Cook for half the time directed on the package, drain, and then rinse in cold water to stop the cooking. This prevents the pasta from becoming mushy as it bakes. Preheat the oven to 350ºF.
2. Meanwhile, sauté mushrooms in 1 tablespoon butter over medium high heat for 5-7 minutes, or until the liquid evaporates. Add the garlic, cook for 30 seconds longer and set aside.
3. Make cream sauce by melting the remaining butter in a medium saucepan. Whisk in the gluten-free flour, dried basil, dried oregano, garlic powder, nutmeg, salt, and pepper cook for 30 seconds.
4. Slowly whisk in chicken broth and then white wine. Once it’s fully incorporated, whisk in the half and half. Bring to a low boil and continue to stir until thickened, about 5-7 minutes. Remove from the heat and stir in ½ cup parmesan and ½ cup mozzarella. Set aside.
5. Spread about ½ cup sauce on bottom of a 9X13 casserole dish. Top with half of the partially-cooked pasta, half the chicken, and half the mushroom / garlic mixture. Repeat with remaining pasta, chicken, mushrooms and sauce. Be sure all the pasta is completely covered with the sauce, using back of a spoon to press down if necessary. Sprinkle with 1 cup mozzarella cheese and ¼ cup parmesan cheese over the top.
6. Bake, uncovered, for 30-40 minutes, or until hot and bubbly throughout. If desired, broil for 1-2 minutes to brown cheese.

How To Avoid Mushy Gluten-Free Pasta

When making a gluten-free pasta bake the number one complaint is mushy noodles, but it’s easy to avoid using these simple tips.

First, use a quality gluten-free pasta. I find that gluten-free Barilla brand holds up best and has a neutral taste to please everyone, even those not on a gluten-free diet.

Next, you’ll want to boil the noodles for only half the time called for on the package. Drain and rinse in cold water to stop the cooking. Don’t worry about undercooking because the pasta softens to a perfect texture as it bakes in the cream sauce.

Dairy-Free Modification

If you are looking for a gluten-free, dairy-free tetrazzini it’s as easy as making some ingredient swaps. You will need to replace the butter with a non-dairy substitute. I recommend using plant based butter sticks, such as Earth Balance.

For the half and half, I don’t recommend swapping out a non-dairy milk because the sauce will be too thin. Instead use a dairy-free heavy cream, which also doesn’t add unwanted flavors, such as coconut.

Lastly, replace the mozzarella and parmesan cheese with dairy-free mozzarella. There’s no need to buy an extra dairy-free parmesan. Simply omit the parm and add a little additional mozzarella when topping the casserole.

Tetrazzini with Turkey or Ham

Have leftover Thanksgiving turkey or Christmas ham? It’s easy to swap out the protein to make gluten-free turkey tetrazzini or a casserole with ham. The recipe will remain the same, but instead of 3 cups cooked chicken you will need an equal amount of cooked and chopped turkey or ham.

Serving suggestions

Tetrazzini is easy enough for a weeknight dinner, but also a fantastic entertaining dish when company’s over. Here are some side dishes to go with it…

• Green salads
• Steamed vegetables, such as corn, broccoli or green beans
• Soft gluten-free breadsticks
• Fruit salad
• Roasted veggies, such as brussels sprouts, asparagus, or carrots

Storing, Freezing, and reheating

Store leftovers in a refrigerated airtight container up to 4 days. To reheat individual portions, warm in the microwave at 50% power until heated through. This will prevent it from drying out.

Tetrazzini casserole is also freezer-friendly. For a make-ahead meal make sure it has cooled completely before wrapping the unbaked dish. Wrap with plastic wrap and then cover with foil to protect it from freezer burn. Freeze up to 3 months.

To reheat, thaw the casserole overnight in the refrigerator. Remove the plastic wrap and recover with the foil. Bake for half the time with the foil and then uncover for the remaining time. Add 10-20 minutes more, or until casserole is hot throughout and bubbling.

More Tips and Shortcuts

• Looking to save time? Use rotisserie chicken, canned mushrooms, or cook sauce ahead of time and refrigerate. Gently rewarm to loosen the sauce before layering with the other components.
• When making GF chicken tetrazzini, do not boil the noodles to fully cooked, only half the time, drain, and rinse in cold water. This is especially important to avoid mushy results!
• The casserole can be made ahead of time. Cover securely, making sure everything is cooled first, and refrigerate. Add 10 minutes to baking time.
• Cook the meat any way you like or use leftover chicken. Recipe notes includes directions for boiling, baking, or using an instant pot. Alternatively, use rotisserie chicken.
• Leave out the mushrooms or add frozen and thawed peas when layering the casserole.
• If you do not have white wine on hand, or prefer not to use it, replace the amount with additional GF chicken broth.

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