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Home » Recipes » Chicken

Chicken and Veggie Spaghetti Pie

By: Kathryn Doherty | Last Updated: Mar 11, 2025 | Published: Mar 3, 2022
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Chicken and veggie spaghetti pie is a healthy, hearty, cozy dinner with tons of flavor. It’s a huge baked pie with thick slices full of spaghetti noodles, chicken pieces, tomatoes, zucchini, mushrooms, peppers, and plenty of cheese and seasonings.

Side view of a thick baked chicken and veggie spaghetti pie


 

I'm taking my 10-year-old daughter to her first ever concert tonight with a friend and her mom, and I can't wait for her to experience live music!

It's a JoJo Siwa concert and while I'm honestly not all that familiar with her music and dancing, I think it's going to be a seriously fun show, for all of us!

(And thankfully, she doesn't have school in the morning.)

Anyway, let's move on to the food!

I’m so happy to be sharing this chicken and veggie spaghetti pie recipe with you today.

It’s one I’ve been making for years and my family loves it!

Baked chicken and veggie spaghetti pie in a springform pan with parsley sprinkled on top

Years ago, when I made this for the very first time, my daughter said, “Mommy, I just can’t stop eating this!”

She gave it two enthusiastic thumbs up. She was maybe 6 or so years old at the time. That felt like the biggest win!

She’s 10 now and still my total spaghetti lover. We have spaghetti dinner nights at least a couple of times a month, usually with a Caesar side salad and some crusty bread to go with it.

And this spaghetti pie is a way for me to add in another spaghetti night that’s a little bit different.

Plus, it’s an all-in-one meal that’s got the noodles, some chicken and plenty of veggies.

Close up of a chicken and veggie spaghetti pie in a springform pan with parsley sprinkled on top

It makes a great Sunday supper and it would be perfect for a family gathering or having friends or family over for dinner since it’s so big and hearty.

Also, it would be a great meal to take to a friend in need. Whether they just had a baby, had a loved one pass away or just are having a busy season of life, this is a super caring, cozy meal that they can reheat and enjoy.

Baked chicken spaghetti is another recipe you might like. It’s got a creamy sauce and plenty of noodles and chicken.

OK, let’s get cooking!

Now, I’ve got some notes and tips coming up below on how to make spaghetti pie. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

I've also got a little visual run-down for you of getting this recipe ready.

A spread of ingredients, including diced cooked chicken, cooked spaghetti noodles, a cheese and marinara sauce mixture and a skillet of sautéed vegetables.
A large dark skillet with sautéed peppers, mushrooms, zucchini and onion
Cooked spaghetti noodles in a collander
Cooked, diced chicken in a small glass bowl set on turquoise napkins
A large glass bowl with a mixture of marinara sauce, tomatoes and cheese
A springform pie pan filled with a chicken and veggie spaghetti mixture before being baked

Ingredient Notes:

  • Chicken: The chicken needs to be cooked, so please plan accordingly. You can use a rotisserie chicken or even use some extra Instant Pot shredded chicken or crock pot shredded chicken.
  • Spaghetti: Whole wheat is my go-to, but regular spaghetti is fine, too. You’ll want to only cook it until al dente, using the lower number on the suggested cooking time, since it will continue cooking in the oven.
  • Veggies: I love how very full of vegetables this dish is. However, you could certainly leave out one of the veggies in the recipe if there’s one you don’t care for. If you sub in other veggies, just make sure the quantity is about the same, they are tender and they won’t give off extra liquid while baking that would make the pie too wet.
  • Marinara: Feel free to use a homemade or store-bought marinara sauce. I opt for a basic/plain version, but you could use a flavored marinara if you prefer.
  • Cheese: We’ve got a trio of cheeses here - mozzarella, ricotta and Parmesan. They all have a role to play, so I recommend using all three.

Last thing, about the pan.

I use a 9-inch springform pan to cook this spaghetti pie in. It’s big enough that it just holds the entire dish and it bakes up evenly and round and ready to slice.

You could also try using a very large casserole dish if you prefer. If it’s not as deep as a springform, you might only need to bake it for 30 minutes.

A thick baked spaghetti pie with chicken and vegetables

Also, if you want to make this dish in advance, you definitely can.

Make-Ahead Tips:

  • You can prep the chicken, cook the spaghetti, saute the veggies and make the sauce mixture ahead of time. 
  • Store those separately in the fridge for up to 2 days. Bring to room temp, combine and bake, adding an extra 5-10 minutes to the cooking time to ensure everything heats through.
  • You can also assemble the entire pie in the springform and save that for up to a day, covered, in the refrigerator, before baking it off. Again, bring it to room temp as you preheat the oven and then add an extra 5-10 minutes to the cooking time to ensure the pie heats through all the way.

And letting the pie rest for about 10 minutes after it bakes helps ensure the pie sets up all the way and is ready to slice. It can fall apart if you open it up right away, so try to be patient.

Bonus: The leftovers of this keep beautifully.

A slice of spaghetti pie served on a small white plate and topped with chopped parsley

Leftover spaghetti pie will keep in the refrigerator for up to 5 days. Store in a covered container, or cover your springform pan with plastic wrap.

Slice and reheat individual portions in the microwave until hot, about a minute or so. (At this point, I break it up and make more of a spaghetti plate than an actual slice, just to help it heat evenly.)

You will love having some of this for lunch or for another dinner another night. Warm, hearty, healthy and so delicious.

Spaghetti pie is going to be a new favorite in your house, too! I hope you give it a try soon.

Enjoy!

XO,

Kathryn

A baked chicken spaghetti pie in a spring form pan with melted cheese on top and fresh chopped parsley sprinkled over it.
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Chicken and Veggie Spaghetti Pie

Chicken and veggie spaghetti pie is a healthy, hearty, cozy dinner with tons of flavor. It’s a huge baked pie with thick slices full of spaghetti noodles, chicken pieces, tomatoes, zucchini, mushrooms, peppers, and plenty of cheese and seasonings.
Prep Time20 minutes mins
Cook Time35 minutes mins
Additional TimeAdditional Time10 minutes mins
Total Time1 hour hr 5 minutes mins
Yield: 8 servings

Ingredients

  • 1 ½ to 2 cups cooked chicken, chopped
  • 12 oz. spaghetti, cooked and slightly cooled
  • 1 tablespoon extra-virgin olive oil, divided
  • ½ onion, finely chopped
  • 1 small bell pepper, chopped
  • 1 small zucchini, chopped
  • 8 oz button mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 ½ cups marinara
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 1 cup shredded mozzarella cheese
  • ½ cup ricotta cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup grated Parmesan cheese

Instructions

  • Preheat the oven to 350. Grease a 9-inch springform pan with cooking spray and set aside.
  • Cook spaghetti until al dente. (Use the lower number on the suggested cooking time.) Drain, toss with 2 teaspoons olive oil so the noodles don’t stick, and set aside. 
  • Heat a large skillet over medium heat. Add remaining 1 teaspoon olive oil. Add onion, bell pepper, zucchini and mushrooms. Saute until the veggies are tender and the mushrooms have lost most of their moisture, about 7-8 minutes. Add the garlic, salt and pepper and cook for another minute.
  • In a very large bowl, combine the eggs, marinara, diced tomatoes, mozzarella and ricotta cheeses, Italian seasoning and salt and pepper. Mix well.
  • Add the cooked spaghetti, chicken and veggies to the bowl and stir well to combine.
  • Transfer the mixture to prepared springform pan and pack it down evenly. It will be very full. Top the pie with the Parmesan cheese.
  • Bake at 350 for 35-40 minutes, until hot. (Tip: Put the springform pan on a baking sheet or place a baking sheet on the rack underneath if you think yours might bubble over in the oven.)
  • Let the pie sit for 10 minutes to fully set up before opening the springform pan and slicing the spaghetti pie.

Notes

Chicken: The chicken needs to be cooked, so please plan accordingly. You can use a rotisserie chicken or even use some extra Instant Pot or crock pot shredded chicken.
Spaghetti: Whole wheat is my go-to, but regular spaghetti is fine, too. You’ll want to only cook it until al dente, using the lower number on the suggested cooking time, since it will continue cooking in the oven.
Veggies: I love how very full of vegetables this dish is. However, you could certainly leave out one of the veggies in the recipe if there’s one you don’t care for. If you sub in other veggies, just make sure the quantity is about the same, they are tender and they won’t give off extra liquid while baking that would make the pie too wet.
Marinara: Feel free to use a homemade or store-bought marinara sauce. I opt for a basic/plain version, but you could use a flavored marinara if you prefer.
Pan: I use a 9-inch springform pan to cook this spaghetti pie in. It’s big enough that it just holds the entire dish and it bakes up evenly and round and ready to slice. You could also try using a very large casserole dish if you prefer. If it’s not as deep as a springform, you might only need to bake it for 30 minutes.
Make-ahead tips: You can prep the chicken, cook the spaghetti, saute the veggies and make the sauce mixture ahead of time. Store those separately in the fridge for up to 2 days. Bring to room temp, combine and bake, adding an extra 5-10 minutes to the cooking time to ensure everything heats through.
OR you can assemble the entire pie in the springform pan and save that for up to a day, covered, in the refrigerator, before baking it off. Again, bring it to room temp as you preheat the oven and then add an extra 5-10 minutes to the cooking time to ensure the pie heats through all the way.
Leftovers: Leftover spaghetti pie will keep in the refrigerator for up to 5 days. Store in a covered container, or cover your springform pan with plastic wrap. Slice and reheat individual portions in the microwave until hot, about a minute or so. 

Video

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 24g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 110mg | Sodium: 795mg | Fiber: 3g | Sugar: 5g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. E

    March 07, 2022 at 11:03 pm

    Great recipe! Super yummy and very adaptable. A crowd pleaser. Teenage sons really liked it. Everyone got seconds. Full disclosure... I used what I had which were: Yellow and red bell peppers, whole large onion, no other veggies. Cut chick breast tenders into small pieces. Stir fried in EVOO w salt, pepper until just cooked. Did not have spring form pan so used 9x13 casserole dish.

    Reply
    • Kathryn Doherty

      March 08, 2022 at 5:32 pm

      Yay, I'm so happy to hear you and your family loved it! And thanks so much for sharing those subs - so helpful! (And one of the reasons I love this recipe - it's very versatile and can be adapted to what you have on hand.) 😊

      Reply

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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