One Pot Gluten Free Chicken Spaghetti

Name: Easy Gluten Free Chicken Spaghetti Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 12 ounces gluten free spaghetti (uncooked); 1 ½ pounds chicken thighs (*with the skin if you can find it.); ½ cup onion (diced); 3 cloves garlic (minced); 6 ounces tomato paste; 2 teaspoons dried thyme; 2 teaspoons dried basil; 1 teaspoon dried oregano; 2 cups boiling water; ⅓ cup parmesan; 3 tablespoons gluten free bread crumbs; 1 teaspoon lemon zest

Jump to Recipe Print Recipe

Chicken and gluten free spaghetti cooked to perfection in one pot makes a delicious easy meal! If you are looking for a new family-friendly dinner recipe to make on a busy weeknight, give this one-pot gluten free chicken spaghetti recipe a try!

A close up of a plate of chicken spaghetti.

Table of Contents

I am always trying to create easy recipes for the weeknights. If you are like us, the weekdays are crazy and busy, and it is hard to get a nutritious meal on the table. You will love this new gluten free chicken spaghetti recipe because you can make it in about 20 minutes.

This recipe was adapted from a NY Times Chicken Spaghetti recipe. I wanted to see how it fared using gluten free spaghetti. Honestly, it was not great. I think this is due to all of the gluten-free pasta’s starch. I reworked the recipe, so be sure to read all of the tweaks to get the incredible flavors.

Why This Recipe Is Great:

All you need is one pot, so cleaning up is easy!
This recipe is quick to make and works well on busy school nights.
This recipe has a rich Italian flavor.
You can use any gluten free pasta to make this recipe. You can still make this if you don’t have gluten-free spaghetti!
As I mentioned above, it takes under 30 minutes to make this chicken pasta meal.
You may also love this One Pot Italian GF Pasta Recipe.

Ingredient Notes:

Photos of the chicken spaghetti ingredients.

Chicken – The NYT recipe says to use skin-on boneless chicken thighs. I can’t find anything boneless with the skin on. I couldn’t find chicken thighs with bones either this week, so I varied the recipe to use chicken tenders. I will specify directions using both in the recipe because they will differ.
Gluten Free Spaghetti or Pasta – I like using Jovial, the brand I tested when creating this recipe. Any brand should work, but keep an eye on the cooking time listed on the box.
Tomato Paste – The original NYT recipe calls for just tomato paste, but the flavor gets muted because of the gluten-free pasta starch. I still include tomato paste, but I change the quantity from the NYT recipe to use a whole can because it makes the flavors stand out more.
Garlic – I recommend fresh garlic, but jarred garlic is also okay.
Basil, Oregano, Parsley, and Thyme – The original recipe calls for just thyme, but I really think this recipe needs the extra flavor of basil and oregano. I am unsure if it is because of the starches…but use fresh or dried herbs.
Parmesan Cheese – Use parmesan or a three-cheese blend.
Bread Crumbs or Panko – You can find gluten free bread crumbs and panko at most grocery stores. You can also make homemade Gluten Free Bread Crumbs. Do a coarser grind for a gluten free panko texture.
Oil – Use any light cooking oil.
Onion – I used yellow onions, but sweet Hawaiian onions will also taste very good in this recipe.
Lemon Zest – I wasn’t sure about this recipe, but it gave the crispy topping great flavor!

Recipe Step-By-Step Directions

Photos of steps 1 and 2 making the chicken spaghetti.

Step 1: With Boneless, Skinless Chicken – If you are using boneless, skinless chicken, you need to cook your chicken and then remove it and set it aside. If you cook the chicken with the pasta, it will get tough and dry from overcooking.

Step 1: With Skin On, Boneless, or Bone-In Chicken – If you use chicken with the skin on, heat a Dutch oven on high heat with oil. Place the chicken skin side down and cook until the skin looks crisp about 5 minutes.

Step 2: Remove the chicken and set it aside in a bowl. Turn the heat down to medium and add the onion to the pan. Cook until the onion starts to become translucent. Add the garlic. Stir and cook for two minutes.

Step 3: Sorry I didn’t snap a photo before adding the dry spaghetti. Add the can of tomato paste, salt, pepper, and herbs to the onion and garlic. Top with gluten free spaghetti. Be sure you break the spaghetti in half.

Pour the boiling water over the spaghetti and toss to coat. Cover the pot and reduce the stove temperature to simmer. *If you are using chicken with skin, place the chicken in the pot, skin side up, on top of the spaghetti. Cook the chicken with the spaghetti. (don’t do this if you are using tenders!)

🔑 Sandi says: After 5 minutes of cooking, you must use tongs to break up the gluten-free spaghetti. Gluten free spaghetti is notorious for sticking together, so you must break it up. If you don’t, you will have clumps of gluten free spaghetti all stuck together under the chicken.

Step 4: In a small bowl, combine the gluten free bread crumbs, parmesan, parsley, and lemon zest. Mix well.

Step 5: Remove the pot cover, and if you were using no skin, boneless chicken, Place the chicken on top of the spaghetti. Next, sprinkle the crispy coating on top of the spaghetti and chicken.