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!
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.
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.
Add the diced or shredded chicken and 1 cup bone broth to the spaghetti pot, too. Set aside.
Preheat oven to 400 degrees Fahrenheit.
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.
When it beeps, immediately release pressure.
Transfer the contents of the Instant Pot to a blender and add the remaining cheese sauce ingredients. Blend until smooth.
Pour 2/3 of the cheese sauce into the pot with the spaghetti, vegetables, chicken, and broth. Stir until combined.
Grease a 9" x 13" casserole dish.
Pour the chicken spaghetti into the greased casserole dish and flatten out with a spatula.
Pour the remaining 1/3 cheese sauce over the top and spread out with a spatula.
Sprinkle the top with the additional 2 tablespoons of non-fortified nutritional yeast.
Bake for 30 minutes and serve.