Husband’s Favorite Chicken Tetrazzini


This was the first recipe my mother-in-law gave me ten years ago when I was lucky enough to marry her son.  I’m a feeder by nature, so I made if often in an effort to make him feel loved and appreciated. As our family grew it earned a spot in our weekly rotation, but I neglected it for the past three years. The original recipe calls for spaghetti, milk, and white flour, so I completely ruled it out.

Truth be told,  you can make a delicious white sauce with alternative ingredients and we all know the possibilities behind the spaghetti squash as a pasta replacement. The result was as creamy and delectable as we all remembered. Writing this makes me think of how thankful I am for my husband/life team-mate. Working wing to wing makes our family clean eating journey an easy walk instead of an uphill climb.


1 spaghetti squash
2lb chicken breasts or thighs, cooked and diced
1/4 cup organic butter, grass-fed butter or ghee
1 cup unsweetened almond or coconut milk (I prefer almond milk for taste, but both will work)
1 cup chicken broth
2 Tbsp coconut flour
1/2 Tbsp arrowroot powder (up to 1 Tbsp for a thicker sauce)
1/2 tsp sea salt
1/4 tsp pepper
1/2 tsp garlic powder
2 Tbs sherry or white wine
1 jar sliced mushrooms or 1 container fresh mushrooms sautéed
1/2 cup quality parmesan cheese (optional)


Preheat oven to 375. Cut spaghetti squash in half, scrape out seeds and pulp. Brush flesh with oil of your choice, salt and pepper. Bake facedown on a foil lined baking sheet for 30-45 minutes until outer skin can be pierced with a fork and strands pull apart easily. I baked my chicken along with the squash with a little walnut oil, salt, pepper and garlic powder. You can easily do that or grill chicken, use leftover chicken, use a rotisserie chicken diced, or boil chicken if you need to make your own chicken broth.  Combine spaghetti squash, diced chicken, and mushrooms in casserole dish. I made a double batch for my family of 5 so we could have leftovers and used a 9×13 pan.

Melt butter in saucepan, whisk in coconut flour and arrowroot powder. Add seasonings. Very slowly add liquids, whisking constantly. Bring to a boil while continually stirring. Take off heat, and stir in wine. Pour over casserole dish mixture and gently combine. Sprinkle on parmesan cheese (optional but so tasty, especially if you splurge on quality aged parmesan). Place back in 375 oven for 20-30 minutes or broil for 5-10 minutes if you’re in a hurry. I like to let it bake so I have some time to clean up my mess. Serve and expect everyone to eat seconds!

P.S. Don’t be afraid of butter.  Here are a few reasons why. Choose grass-fed or organic at the very least (because let’s be real here…budget and access are big factors!), and you will reap the benefits of fat soluble vitamins, conjugated linoleic acid, and medium chain fatty acids.

Happy Monday,


10 comments on “Husband’s Favorite Chicken Tetrazzini”

  1. I was a little confused, does the recipe listed need a 9×9 or a 9×13 pan? You said you doubled it and used a 9×13 pan. Thanks!


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