Remake: Ree Drummond's Chicken Spaghetti (Gluten Free)

With this remake, you can enjoy Ree Drummond's chicken spaghetti with gluten free pasta, a homemade cream sauce, and a lot more veggies!

First of all, what is chicken spaghetti?

It sounds like a cross between traditional spaghetti and chicken parm, but chicken spaghetti recipes usually involve chicken, broken spaghetti noodles, and a creamy white sauce.

Now, I enjoy watching The Pioneer Woman, AKA Ree Drummond. Her recipes are country comfort food. But, like most chefs, her recipes are not gluten free and they feature a lot more pasta, bread, butter, and cream than my body can handle. I mean...she is feeding a hardworking rancher and teenage boys- they can eat anything! More recently, I believe she lost a few pounds and did come out with some healthier recipes. 

So, while I had heard of her chicken spaghetti recipe a few times, I never made it. Until now...

Ummm...Ree....where are the veggies?!? With all the flavors in casseroles, they are perfect for packing in the veggies!

And, I totally get the ease of using creamed soups in casseroles, but by making the cream sauce from scratch it only took 5 minutes and is so much healthier! So while it feels like a huge shortcut, it doesn't really save much time and isn't worth it to me.

Who is Ree Drummond, The Pioneer Woman???

Starting out as a blogger, fans quickly became enthralled with her ranch life. From homeschooling and raising 4 children, she only moved into food after she noticed it was a topic her fans were very interested in. After beating Bobby Flay in a Thanksgiving cooking contest, Ree was offered the opportunity to host her own cooking show on The Food Network. Known for her down-home, country ranch style- her food is simple and flavorful. Now, you can even buy her brightly-colored kitchenware at Walmart or take a trip and visit The Mercantile in Pawhuska, Oklahoma.

Reasons You'll Love This Recipe

  • Based on a classic from Ree Drummond.
  • Filled with veggies- I used peppers and broccoli.
  • Creamy casserole = comfort food
  • Make ahead- it involves a bit of prep work, but can be assembled ahead of time and later baked.
  • Simple flavors, but so good! Perfect for a sick neighbor or your colleague who recently had a baby!
  • My version features a homemade cream sauce made in just minutes! No canned Campbell's soup for us!
  • Everyone will love it! Adults, kids, ranchers...

Ree's Drummond's Chicken Spaghetti with Gluten Free Noodles and more Vegetables

Ingredients in Ree Drummond's Chicken Spaghetti (My version)

  • Gluten Free Spaghetti Noodles
  • Chicken
  • Broccoli
  • Bell Peppers
  • Low-Sodium Chicken Broth
  • Butter
  • Gluten Free Flour (I used oat)
  • Milk (can use dairy free)
  • Cheddar Cheese

Ree Drummond's Chicken Spaghetti- The Original Recipe


Storing Chicken Spaghetti

Chicken spaghetti is a terrific make-ahead meal! Leftovers are so good! Or you can store the casserole for a day or two prior to baking. Once baked, store leftovers in an airtight container in the fridge for 4-5 days. You can also freeze this casserole for up to 3 months.

Gluten Free Chicken Spaghetti in a White Baking Dish

Craving more???

Healthy Cheeseburger Soup

Sweet Potato Nacho Fries

Gluten Free Chicken Parmesan Sandwiches

Remake: Ree Drummond's Chicken Spaghetti (Gluten Free)

With this remake, you can enjoy Ree Drummond's chicken spaghetti with gluten free pasta, a homemade cream sauce, and a lot more veggies!



  • Olive oil
  • 2 bell peppers, diced
  • 2 c. broccoli florets, chopped
  • 4 c. low-sodium chicken broth
  • 8 oz. gluten free spaghetti, broken (I used a veggie blend)
  • 2 large chicken breasts, cooked and shredded or diced
  • 4 Tbsp. butter
  • 5 Tbsp. flour (I used oat)
  • 1 c. milk (I used almond)
  • 2 c. cheddar cheese, shredded
  • Salt and pepper
  • Preheat the oven to 350 degrees.
  • In a large skillet, heat 1-2 Tbsp. of olive oil over medium-high heat. Then, sauté the peppers for 2-3 minutes. Next, added the chopped broccoli and continue to sauté for 4-5 minutes. Season with salt and pepper. Move the veggies over to one side of the skillet. Then, add the butter to the empty portion of the skillet and allow to melt. Next, whisk the butter and flour together. Allow to cook for 1-2 minutes. Then, whisk in 1 cup of chicken broth and 1 cup of milk. Cook for a few minutes until very thick. Add 1 cup of cheddar cheese and allow to melt and mix in.
  • In a medium saucepan, bring 3 cups of chicken broth and 1 cup of water to a boil. Then, add the pasta and cook according to the package directions. Do NOT drain the liquid.
  • Meanwhile, shred the chicken.
  • In a large mixing bowl or your skillet (if it's large enough), combine the veggies/cream sauce, chicken, and pasta. Then, stir in 2 cups of the pasta liquid. Pour into a large, greased baking dish.
  • Bake for 20-25 minutes. Then, remove and add the remaining cup of cheddar cheese. Return to the oven for about 20 minutes. For a browned top, high broil for 1-2 minutes.


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