Name: Delicious Chicken Carbonara Spaghetti Pie Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 tablespoons Butter (Grease the pie plate; cooking spray works for a lighter option.); 8 ounces Dry Spaghetti (Consider whole wheat spaghetti for added fiber.); 1/2 cup Romano Cheese (Grated; can be substituted with Parmesan cheese if desired.); 2 whole Eggs (Beaten; flaxseed mixed with water can be used as a vegan alternative.); 8 ounces Bacon (About 8 slices; substitute turkey bacon for a lighter choice.); 1.5 pounds Boneless Chicken (For a meatless option, sauté mushrooms instead.); 1/2 cup Onion (Diced; shallots can be a milder alternative.); 1/2 Red Bell Pepper (Diced; any bell pepper can work here.); 1 tablespoon Garlic (Minced; powdered garlic is an easy substitute.); 1 cup Whole Milk (Key for creaminess; almond or oat milk serves as a non-dairy substitute.); 1 cup Heavy Cream (Adds richness; for a lighter version, use half and half.); 1 whole Egg Yolk (Thickens the sauce; you can omit it for a lighter mix.); 2 tablespoons Butter (For preparing the sauce; olive oil can also be a substitute.); 4 tablespoons All-Purpose Flour (Thickens the sauce effectively; gluten-free flour works as an alternative.); 1/2 teaspoon Kosher Salt (Enhances flavor; adjust regular salt accordingly.); 1/2 teaspoon Black Pepper (Adds mild heat; white pepper can be swapped.); 1/4 teaspoon Dry Mustard (Introduces tanginess; Dijon mustard is a perfect substitute.); a few grinds of Nutmeg (Provides warmth to the sauce; this can be omitted if preferred.); 1 cup Fontina Cheese (Shredded; Gruyere or mozzarella work well.); 1 cup Ricotta Cheese (Adds a creamy layer; cottage cheese can lighten it up.); 1 cup Shredded Mozzarella Cheese (A bubbling topping; opt for vegan cheese for a dairy-free option.)

Description

Decadent Chicken Carbonara Spaghetti Pie for Comfort Food Lovers

Ingredients

Scale

2 tablespoons Butter (Grease the pie plate; cooking spray works for a lighter option.)
8 ounces Dry Spaghetti (Consider whole wheat spaghetti for added fiber.)
1/2 cup Romano Cheese (Grated; can be substituted with Parmesan cheese if desired.)
2 whole Eggs (Beaten; flaxseed mixed with water can be used as a vegan alternative.)
8 ounces Bacon (About 8 slices; substitute turkey bacon for a lighter choice.)
1.5 pounds Boneless Chicken (For a meatless option, sauté mushrooms instead.)
1/2 cup Onion (Diced; shallots can be a milder alternative.)
1/2 Red Bell Pepper (Diced; any bell pepper can work here.)
1 tablespoon Garlic (Minced; powdered garlic is an easy substitute.)
1 cup Whole Milk (Key for creaminess; almond or oat milk serves as a non-dairy substitute.)
1 cup Heavy Cream (Adds richness; for a lighter version, use half and half.)
1 whole Egg Yolk (Thickens the sauce; you can omit it for a lighter mix.)
2 tablespoons Butter (For preparing the sauce; olive oil can also be a substitute.)
4 tablespoons All-Purpose Flour (Thickens the sauce effectively; gluten-free flour works as an alternative.)
1/2 teaspoon Kosher Salt (Enhances flavor; adjust regular salt accordingly.)
1/2 teaspoon Black Pepper (Adds mild heat; white pepper can be swapped.)
1/4 teaspoon Dry Mustard (Introduces tanginess; Dijon mustard is a perfect substitute.)
a few grinds of Nutmeg (Provides warmth to the sauce; this can be omitted if preferred.)
1 cup Fontina Cheese (Shredded; Gruyere or mozzarella work well.)
1 cup Ricotta Cheese (Adds a creamy layer; cottage cheese can lighten it up.)
1 cup Shredded Mozzarella Cheese (A bubbling topping; opt for vegan cheese for a dairy-free option.)

Instructions

Preheat your oven to 350°F (175°C) and grease a 10-inch deep dish pie plate with butter or cooking spray.
Cook 8 ounces of dry spaghetti in salted boiling water until just shy of al dente, about 7-8 minutes, then drain and rinse under cold water.
In a mixing bowl, combine the cooled spaghetti with melted butter, Romano cheese, and beaten eggs. Press the mixture into the greased pie plate and refrigerate for 15-30 minutes.
Cook 8 slices of bacon in a skillet over medium heat until crisp, about 6-8 minutes, then chop and set aside, reserving the bacon fat.
In the same skillet with the bacon fat, sauté ½ cup of diced onions and ½ diced red bell pepper for about 3 minutes until the onions are translucent.
Add 1.5 pounds of cubed boneless chicken to the skillet, cooking until no longer pink, about 5-7 minutes.
In a separate saucepan, heat whole milk and heavy cream over medium-low heat, whisking in a little of the hot milk into the egg yolk to temper it.
Melt 2 tablespoons of butter over medium heat in a different pan, whisk in 4 tablespoons of flour to form a roux, and gradually whisk in the tempered milk mixture.
Season the roux with kosher salt, black pepper, dry mustard, and nutmeg as it thickens.
Stir in the chicken mixture, bacon bits, and shredded Fontina cheese, mixing until melted and creamy.
Spread ricotta cheese over the chilled spaghetti crust, then pour the creamy chicken mixture evenly on top.
Bake in the preheated oven for 40 minutes or until set and golden brown. Sprinkle shredded mozzarella on top and bake for an additional 5 minutes.
Switch the oven to broil for 2-3 minutes for an extra crispy top, watching closely to prevent burning.
Remove from oven, cover loosely with foil, and let rest for 20 minutes before slicing and serving warm.

Notes

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 2 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 150 mg

Keywords: Chicken Carbonara Spaghetti Pie