Chicken Spaghetti Pie Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
20140213-baked-spaghetti-chicken-pie.jpg
Yvonne Ruperti

Notes: I chose angel hair (or capellini) pasta for it's delicate texture and quick cooking time. If using regular spaghetti, increase cooking time. This can be doubled and baked in a 13- by 9-inch casserole dish. Freeze the pasta until cold and firm, not frozen. If beginning to freeze solid, move pasta to refrigerator.

Recipe Facts

Active: 15 mins
Total: 45 mins
Serves: 2 to 3 servings

Rate & Comment

Ingredients

  • 5 ounces angel hair pasta, broken in half (see note)

  • 2 tablespoons olive oil

  • 1 small onion, chopped (about 3/4 cup)

  • Kosher salt and freshly ground black pepper

  • 8 ounces ground chicken

  • 2 cloves garlic, minced

  • 1/2 teaspoon chile flakes

  • 1 (14-ounce) can diced tomatoes, strained

  • 1 (8-ounce) can tomato purée

  • 6 ounces cheddar cheese (or Colby or Monterey Jack), shredded, divided

  • 1 ounce Parmesan cheese, grated

Directions

  1. Adjust oven rack to middle position and preheat to 400°F. Bring 2 quarts water to boil in medium pot over high heat. Season generously with salt and pasta. Quickly cook until pasta is al dente (about 2 minutes). Immediately drain and run cold water over pasta to cool. Spread onto a plate and place in the freezer while you prepare the sauce (see note).

  2. Heat oil in large saucepan over medium heat until shimmering. Add onion and season with salt. Cook, stirring, until just softened, about 5 minutes. Add chicken and garlic, and cook, breaking up with spoon, until chicken is no longer pink, about 2 minutes. Add chili flakes, 1/4 teaspoon black pepper, strained tomatoes, and purée, and bring to a simmer. Cook, stirring occasionally, until lightly thickened and flavors have melded, about 5 minutes. Let cool slightly.

  3. Place sauce, spaghetti, 5 ounces cheddar, and Parmesan in large bowl. Toss to combine. Spread into 2-quart casserole dish, top with remaining ounce of cheddar, and bake until top is crispy, about 20 minutes. Serve.

Special Equipment

2-quart casserole dish

This Recipe Appears In

Nutrition Facts (per serving)
702 Calories
38g Fat
55g Carbs
38g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 702
% Daily Value*
Total Fat 38g 49%
Saturated Fat 15g 77%
Cholesterol 125mg 42%
Sodium 1042mg 45%
Total Carbohydrate 55g 20%
Dietary Fiber 6g 22%
Total Sugars 10g
Protein 38g
Vitamin C 28mg 138%
Calcium 568mg 44%
Iron 5mg 25%
Potassium 1212mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes