Name: Dairy Free Chicken Tetrazzini
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 12 oz Spaghetti; 4 tbsp Dairy Free Butter; 8 oz Cremini Mushrooms, Sliced; 1 Small Yellow Onion, Diced; 3 Garlic Cloves, Minced; 1/4 cup All Purpose Flour; 1/4 cup Dry White Wine; 2 cups Chicken Broth; 1 1/2 cups Unsweetened Plain Oat Milk; 3 tbsp Nutritional Yeast; 1 tsp Dried Thyme; 1/4 tsp Ground Nutmeg; 1 tsp Salt; 1/2 tsp Black Pepper; 3 cups Cooked Chicken, Shredded; 1 cup Frozen Peas; 1/2 cup Panko Breadcrumbs; 1 tbsp Nutritional Yeast; 1 tbsp Olive Oil; 2 tbsp Fresh Parsley, Chopped

Baked pasta dishes are always my first choice when I want something cozy and filling for dinner.

Traditional versions are usually loaded with heavy cream and cheese, which can be tough if your body does not handle milk well.

That is why I made this dairy free chicken tetrazzini. It gives you all that classic baked comfort without any upset stomach later.

The sauce stays smooth and creamy by using simple staples like oat milk and broth instead of dairy.

It is a great way to use up leftover chicken, and the toasted breadcrumb topping makes every bite delicious.

Why This Recipe Is a Keeper

Incredible Creamy Texture – Oat milk and flour create a velvety sauce that tastes just as rich as heavy cream.

Cheesy Flavor Without Dairy – Nutritional yeast adds a wonderful savory, cheese-like flavor that makes this bake truly irresistible.

Crispy Panko Crunch – The golden breadcrumb topping gives you an amazing contrast to the soft, saucy pasta underneath.

Deep Savory Taste – Browned mushrooms and white wine give this dish the restaurant quality depth you crave.

Here’s What You’ll Need

For the Casserole

12 oz Spaghetti
4 tbsp Dairy Free Butter
8 oz Cremini Mushrooms, Sliced
1 Small Yellow Onion, Diced
3 Garlic Cloves, Minced
1/4 cup All Purpose Flour
1/4 cup Dry White Wine
2 cups Chicken Broth
1 1/2 cups Unsweetened Plain Oat Milk
3 tbsp Nutritional Yeast
1 tsp Dried Thyme
1/4 tsp Ground Nutmeg
1 tsp Salt
1/2 tsp Black Pepper
3 cups Cooked Chicken, Shredded
1 cup Frozen Peas

For the Topping

1/2 cup Panko Breadcrumbs
1 tbsp Nutritional Yeast
1 tbsp Olive Oil
2 tbsp Fresh Parsley, Chopped

How to Make It

Step 1

Preheat the oven to 375°F and grease a 9×13 baking dish. Cook the spaghetti in salted water for 2 minutes less than the package directions, then drain.

Step 2

Melt the dairy free butter in a large skillet over medium heat. Cook the mushrooms for 6 minutes until browned, add the onion for 4 minutes, then stir in the garlic for 30 seconds.

Step 3

Sprinkle in the flour and stir for 1 minute. Pour in the white wine and let it bubble for 1 minute.

Step 4

Slowly whisk in the chicken broth and oat milk and simmer for 4-5 minutes until thick and creamy. Stir in the nutritional yeast, thyme, nutmeg, salt, and pepper.

Step 5

Toss the spaghetti, chicken, and peas with the sauce until evenly coated, then spread into the baking dish.

Step 6

Mix the panko, nutritional yeast, and olive oil and sprinkle it over the top. Cover with foil and bake for 15 minutes, then uncover and bake 10-15 minutes more until golden and bubbling.

Step 7

Rest for 5 minutes and sprinkle with parsley before serving.

Recipe Tips

Choose the Right Oat Milk

Double check your oat milk carton to make sure it is completely plain and unsweetened. Even regular original oat milk often has added cane sugar that can ruin your dinner.

I recommend choosing an extra creamy or barista style plain oat milk. This gives the sauce a rich body that mimics heavy cream without using any dairy.

Underboil Your Spaghetti

I’ve found that cooking the pasta two minutes less than the package instructions is the secret to a great casserole. The noodles should still have a firm white core in the very center when you drain them.

They will finish cooking in the oven by soaking up the savory sauce. If you boil them until they are soft, the pasta will turn into mush while baking.

Let the Mushrooms Brown Properly

When you add the mushrooms to the melted dairy free butter, spread them out and leave them alone for a few minutes. If you stir them constantly, they will release water and steam instead of browning.

You’ll get the best results if you wait until the edges are deep golden brown before adding the onions. That deep color adds tons of savory flavor to the finished sauce.

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