Olive Garden Chicken Alfredo Spaghetti Pie
A copycat Olive Garden-style spaghetti pie: spaghetti tossed with Italian cheese blend, parmesan and homemade alfredo, baked in a pie crust and topped with grilled chicken and extra alfredo. Includes the homemade alfredo sauce recipe (triple it for this pie).
⏱️ Prep: 20 min🍳 Cook: 30 min
Nutritionper 100 g›
245
Calories
12g
Protein
22g
Carbs
12g
Fat
Ingredients
| 1 package, 16 oz (450 g) | spaghetti noodles |
| 1/2 cup (55 g) | cooked pancetta |
| 1-2 cups (240-480 ml) | homemade alfredo sauce (see below) |
| 2 cups (200 g) | shredded Italian cheese blend |
| 1/2 cup (50 g) | grated parmesan cheese |
| 1 | refrigerated pie crust |
| 1 to 1 1/2 lb (450-680 g) | chicken breast, sliced |
| to taste | olive oil |
| to taste | salt |
| to taste | black pepper |
| to taste | garlic powder |
| to taste | Italian seasoning |
| 57 g (2 oz) | butter (for alfredo sauce) |
| 3/4 cup (180 ml) | coconut milk cream (for alfredo sauce) |
| 1 tbsp | corn starch (for alfredo sauce) |
| 1 cup (100 g) | parmesan cheese, shredded or shaved (for alfredo sauce) |
| 1/4 tsp | salt (for alfredo sauce) |
| 1 tbsp | parsley (for alfredo sauce) |
| 2 tsp | minced garlic (for alfredo sauce) |
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a pot of water to a boil and add the spaghetti; cook until al dente.
- While cooking, fit a pastry pie shell into a deep-dish pie pan.
- Drain the pasta, then add 1 1/2 cups of the shredded Italian cheese and the parmesan. Stir quickly so the cheese doesn't get gloppy. Add 2/3 of the alfredo sauce and stir.
- Pour the pasta evenly into the pie shell and top with the remaining 1/2 cup Italian cheese.
- Bake about 25 minutes, until the cheese on top is bubbling and browned.
- While it bakes, grill the chicken on the stovetop in a little oil; toss the chicken beforehand with pepper, salt, garlic powder, onion powder and Italian seasoning.
- Make the alfredo sauce (recipe below), tripling the batch.
- When the pasta comes out of the oven, top with the chicken and alfredo sauce. Reserve extra sauce for serving.
Alfredo sauce (single batch — triple for the pie):
- Place the butter and coconut milk cream into a pan. Heat over medium heat until it starts to boil lightly (do not let it reach a heavy boil).
- Add the remaining ingredients and whisk until the corn starch is dissolved. Once thickened, bring down to a low simmer until ready to use.
- Toss with the pasta of choice.