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a close up of a plate of chicken spaghetti.

Easy Gluten Free Chicken Spaghetti Recipe

Sandi Gaertner
A quick and easy one-pot gluten free chicken spaghetti recipe that you can make in under 30 minutes.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Meal Recipes
Cuisine American
Servings 6 servings
Calories 444 kcal


  • 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



  • With Boneless, Skinless Chicken - If you use boneless, skinless chicken, you need to cook your chicken and then remove it from the pan. Pour oil into a skillet and cook the chicken for 3-4 minutes on each side over medium heat.
  • 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 allow to cook until the skin looks crisp about 5 minutes. You don't have to cook the chicken all the way because it will cook the rest of the way in the pot with the pasta.
  • 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.
  • 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!)
  • 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.
  • In a small bowl, combine the gluten free bread crumbs, parmesan, parsley, and lemon zest. Mix well.
  • 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.
  • Place the pot with the chicken pasta under the broiler for 5 minutes to crisp the coating on top of the spaghetti. 


  1. You can use store-bought gluten free panko or bread crumbs. You can also make it from scratch with this Gluten Free Bread Crumbs recipe.
  2. Store the leftovers in an airtight container in the fridge. It will keep fresh for up to 3 days.


Serving: 1servingCalories: 444kcalCarbohydrates: 55gProtein: 24gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 62mgSodium: 399mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 605IUVitamin C: 10mgCalcium: 110mgIron: 3mg
Keyword gluten free chicken pasta, gluten free chicken spaghetti, one pot gluten free chicken spaghetti
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