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Dairy-Free Chicken Spaghetti

This creamy gluten-free and dairy-free chicken spaghetti recipe is veggie-loaded and great for meal prep and leftovers. It's the chicken spaghetti you remember from childhood but healthy-fied and made allergy-friendly!

CourseMain Course, Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings 10 servings
Calories 355 kcal
Author Lindsey Dietz


Chicken Spaghetti

Dairy-Free Cheese Sauce


Chicken Spaghetti

  1. Cook the spaghetti noodles according to the package directions, but make sure they are al dente. Drain, rinse, and put back into the cooking pot.

  2. Heat 1 tablespoon avocado oil in a cast iron skillet over medium heat and saute the chopped onion and broccoli. When the onion is translucent, stir in the chopped kale and cook down until wilted. Remove from heat and scrape into the cooking pot with the spaghetti.

  3. Add the diced or shredded chicken and 1 cup bone broth to the spaghetti pot, too. Set aside.

  4. Preheat oven to 400 degrees Fahrenheit.

Dairy-Free Cheese Sauce

  1. Add the cauliflower, carrot, and 3/4 cup bone broth to the stainless steel insert of an Instant Pot. Press the Manual or Pressure Cook button, adjust the time to 3 minutes on high pressure, and close the vent.

  2. When it beeps, immediately release pressure.

  3. Transfer the contents of the Instant Pot to a blender and add the remaining cheese sauce ingredients. Blend until smooth.

  4. Pour 2/3 of the cheese sauce into the pot with the spaghetti, vegetables, chicken, and broth. Stir until combined.

  5. Grease a 9" x 13" casserole dish.

  6. Pour the chicken spaghetti into the greased casserole dish and flatten out with a spatula.

  7. Pour the remaining 1/3 cheese sauce over the top and spread out with a spatula.

  8. Sprinkle the top with the additional 2 tablespoons of non-fortified nutritional yeast.

  9. Bake for 30 minutes and serve.

Nutrition Facts
Dairy-Free Chicken Spaghetti
Amount Per Serving
Calories 355Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3g
Cholesterol 34mg11%
Sodium 886mg39%
Potassium 648mg19%
Carbohydrates 49.7g17%
Fiber 7g29%
Sugar 3g3%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.