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Chicken Carbonara Spaghetti Pie

Dreamy Chicken Carbonara Spaghetti Pie for Comfort Food Lovers

Discover the ultimate comfort dish, Chicken Carbonara Spaghetti Pie, a rich, creamy delight with a crispy spaghetti crust.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 tablespoons Butter Greases the pie plate and adds richness; substitute with olive oil for a non-dairy option.
  • 8 ounces Dry Spaghetti Provides the structure of the crust; gluten-free spaghetti can be used.
  • 1 cup Romano Cheese Adds sharpness; Parmesan cheese can be substituted.
  • 2 large Eggs Binds the spaghetti crust; no direct substitutes recommended.
For the Filling
  • 6 slices Bacon Contributes smoky flavor; turkey bacon is a leaner substitute.
  • 1 pound Raw Boneless Chicken Main protein; cooked rotisserie chicken can be used.
  • 1 medium Onion Adds sweetness and depth.
  • 1 medium Red Bell Pepper Any color bell pepper works as a substitute.
  • 2 cloves Garlic Enhances flavor; garlic powder may be used.
For the Creamy Sauce
  • 1 cup Whole Milk Creates a creamy sauce; full-fat coconut milk works for a dairy-free version.
  • 1 cup Heavy Cream Creates a creamy sauce base.
  • 3 tablespoons All-Purpose Flour Thickens the sauce; gluten-free flour can be substituted.
  • 1 teaspoon Kosher Salt Season the sauce.
  • 1 teaspoon Black Pepper Season the sauce.
  • 1 teaspoon Dry Mustard Season the sauce.
  • 1 pinch Nutmeg Season the sauce.
  • 1 cup Fontina Cheese Adds creaminess; Gouda can be substituted.
  • 1 cup Ricotta Cheese Provides a creamy layer on top; cottage cheese can be used.
  • 1 cup Shredded Mozzarella Cheese Used for topping.

Equipment

  • 10-inch deep dish pie plate
  • Large Pot
  • Skillet
  • Saucepan
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease the pie plate with butter.
  2. Cook the spaghetti in a large pot of salted boiling water for two minutes less than package instructions.
  3. Drain spaghetti and mix with melted butter, Romano cheese, and eggs before pressing into the pie plate.
  4. Cook the bacon in a skillet until crisp and reserve the fat.
  5. Sauté onions, red bell pepper, and garlic in reserved fat until tender.
  6. Add chicken to the skillet and cook until no longer pink.
  7. Heat milk and cream in a saucepan, then whisk in egg yolk and add to skillet with chicken and vegetables.
  8. Make a roux with butter and flour in the same skillet and gradually whisk in the milk mixture until thickened.
  9. Stir in fontina cheese and bacon until melted into the sauce.
  10. Spread ricotta cheese over spaghetti crust and pour the chicken mixture over it; bake for 40 minutes.
  11. Broil pie for 5 minutes after baking until the mozzarella is golden brown.
  12. Let the pie rest for 20 minutes before slicing to serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 34gProtein: 25gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 135mgSodium: 680mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For a fresh addition, pair with a side salad and garlic bread.

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