Spaghetti night is one of our favorite nights of the week. We love to make Spaghetti Pie. I was thinking of a way to mix up our usual spaghetti pie and thought why not use chicken and Alfredo sauce instead of beef and red sauce. O-M-G! SO good!! All you need is some garlic bread and a salad and you have an amazing weeknight meal!!!
I used rotisserie chicken and some refrigerated Alfredo sauce for this dish. It can be assembled ahead of time and refrigerated overnight. I baked the pie and then popped it under the broiler to get the cheese a little brown. We ate this for dinner and lunch the next day. It was just as good reheated as it was hot out of the oven. Give this a try for your next spaghetti night! I promise you will LOVE it!!
Chicken Alfredo Spaghetti Pie
- 8-oz spaghetti
- 2 eggs
- 1/2 cup Parmesan, divided
- 2-1/2 cups chopped cooked chicken
- 1 (10-oz) refrigerated Alfredo sauce
- 1-1/2 cup shredded mozzarella, divided
Preheat oven to 350. Lightly spray a 9-inch pie plate with cooking spray. Set aside.
Cook the spaghetti according to package directions. Drain and place in a large bowl. Toss pasta with egg and 4 Tbsp Parmesan cheese. Press the spaghetti mixture on the bottom and up the sides of the pie plate.
Stir together chopped chicken, Alfredo sauce and 1/4 cup mozzarella cheese. Spread over spaghetti.
Sprinkle remaining mozzarella and parmesan cheese on top.
Bake for 30 to 40 minutes or until heated through. Allow to stand for 10 minutes before serving. (It will be runny and fall apart if you serve it immediately)