This is a straightforward homemade version of Olive Garden’s chicken Alfredo spaghetti pie — creamy, cheesy, with this weirdly amazing pasta crust that totally works. It’s easy-ish, budget-friendly, and honestly? Kinda fun.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 35 mins
- Flavor: creamy, cheesy, savory af
- Great for: leftovers, cozy nights, “what even is a real pie?” moments
Why I Like This Recipe
Okay, I made this at like 9:45pm with leftover rotisserie chicken and a jar of Alfredo I forgot I bought. Didn’t expect much. Somehow turned into a full-on comfort meal situation. It’s got that “eat it with a fork while standing over the sink” energy. Zero regrets.
Ingredients
- 8 oz spaghetti
- 2 eggs
- ½ cup grated Parmesan, divided
- 2 ½ cups cooked chicken, chopped (rotisserie works)
- 1 (10 oz) jar of Alfredo sauce
- 1 ½ cups shredded mozzarella, divided
How To Make Chicken Alfredo Spaghetti Pie
- Preheat: Oven at 350°F. Spray a 9” pie plate with whatever nonstick thing you’ve got.
- Boil & Toss: Cook the spaghetti like usual. Drain. Toss with eggs + 4 Tbsp Parmesan. Squish into your pie plate — bottom and sides like a weird pasta nest.
- Mix the filling: Chicken + Alfredo + ¼ cup mozz. Stir till combined, then plop into your pasta crust.
- Top it off: Sprinkle the rest of the mozz and parm on top. Be generous.
- Bake: 30–40 mins till hot and melty. Let it sit 10 mins (seriously — if you cut it hot it’ll just… fall apart).
- Eat: Forks out. Serve in slices or just go in with a spoon. No judgment.

Tips for Success
- Don’t skip the egg — it’s glue for the spaghetti “crust”
- Use cooked chicken (duh). Leftovers = perfect.
- Let it sit before cutting. Or else it’s Alfredo soup pie.
- Extra parm on top = always a good idea
Storage and Reheating
- Fridge: Covered, up to 4 days. Microwave works, but it’ll be soft.
- Freezer: You can freeze it. Just slice first and wrap.
- Reheat: Oven or air fryer is better — 300°F till warm inside.
FAQs
Sure. Just not long noodles that don’t stay put. Penne maybe?
Honestly whatever’s on sale. Or make your own if you’re that person.
Totally. Just cook it first or it’ll be weirdly crunchy.
Yup. Just bake it fresh when you’re ready.
I mean. It’s cheese pie. You could… but should you?
Common Mistakes and How to Dodge Them
- Not spraying the pie plate: Stuck pasta is no fun.
- Using watery chicken: Pat it dry or your pie’s gonna slide.
- Skipping the resting time: It’ll collapse. Just chill 10 mins.
- Using too much Alfredo: Sounds fun, ends up mushy. Stick to the amount.
- Cutting it hot: Patience, grasshopper. Let it set or it’ll just puddle.
Nutrition Facts (Per Slice – assuming 6)
- Calories: ~410
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 115mg
- Sodium: 580mg
- Potassium: 240mg
- Carbs: 26g
- Fiber: 1g
- Sugars: 2g
- Protein: 28g
Chicken Alfredo Spaghetti Pie Recipe
Course: DinnerCuisine: American-ishDifficulty: Easy6
servings10
minutes35
minutes410
kcalCreamy Alfredo chicken baked into a cheesy spaghetti pie crust — weirdly amazing and deeply satisfying.
Ingredients
8 oz spaghetti
2 eggs
½ cup grated Parmesan, divided
2 ½ cups cooked chicken, chopped (rotisserie works)
1 (10 oz) jar of Alfredo sauce
1 ½ cups shredded mozzarella, divided
Directions
- Preheat oven to 350°F. Grease a 9″ pie dish.
- Cook spaghetti, toss with eggs + parm, press into pie plate.
- Mix chicken, Alfredo, and some mozzarella. Add on top.
- Sprinkle rest of cheese.
- Bake 30–40 mins. Let sit 10 mins before slicing.
- Eat warm. Leftovers reheat well.
Notes
- Use real Parmesan if you can — flavor boost.
- Don’t overbake or it dries out.
- Resting after baking is not optional.
- Add cooked broccoli or spinach if you’re feeling it.