Chicken Parmesan Spaghetti Cups

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These chicken Parmesan spaghetti cups are the perfect bite size appetizer for your next party. A fun twist on a classic Italian dish.

There is nothing I love more than finger foods. So I am all about appetizers and party food. I really love having the choice to try a little bit of a lot of things.

And what is cuter than mini main dishes? Such as mini burgers, mini hot dogs, so why not mini chicken parmesan.

What do I need to make these?

• Popcorn chicken– You can easily find this in the freezer section of your local grocery store. Chicken nuggets are a little too big for this recipe
• Spaghetti or angle hair pasta and you don’t even need a lot of it
• Pasta sauce– to make this really easy just buy some premade sauce or I have a really great sauce recipe on my Chicken Parmesan recipe
• Mozzarella Cheese– I personally used string cheese, but shredded or sliced works just as well.
• Grated Parmesan Cheese– because no great Italian dish is without it
• Eggs– to help form the spaghetti cups
• Olive oil and Italian seasoning

Prepping the spaghetti

Start by taking the cooked spaghetti and letting it cool some or rinse with cold water and add to a bowl (Photo 1) Then add the whisked eggs to the spaghetti (Photo 2)

Next add the grated Parmesan cheese (Photo 3) and Italian seasonings (Photo 4) to the bowl of spaghetti and mix together really well with your hands (Photo 5)

Assembling the Chicken Parmesan Spaghetti Cups

Take a mini muffin tin and spray each muffin spot with cooking spray (Photo 1) Take a little bit of the spaghetti mixture and form it in the muffin spot (Photo 2) Repeat with each muffin spot

Add a little bit of spaghetti sauce on top of each spaghetti cup (Photo 3) Then add a popcorn chicken to each spaghetti cup (Photo 4)

Cook that for 10 minutes in the oven at 375 degrees

Next pull the muffin tin out of the oven and add spaghetti sauce on top of each popcorn chicken (Photo 5) and then a piece of Mozzarella cheese on top (Photo 6) Put back into the oven for 5 minutes (Photo 7) for the cheese to melt

Tips and Tricks

• Make sure to grease the whole inside of each muffin tin. Otherwise the spaghetti will stick and tear
• Do use popcorn chicken instead of chicken nuggets. The popcorn chicken is just the right size for the mini muffin tins
• Any store bought pasta sauce will do or you can use my pasta sauce recipe from my Chicken Parmesan recipe. I would just dilute it with a little bit more water to get the texture of sauce you are going for.
• What type of Mozzarella cheese you use does not matter. Cut slices of Mozzarella down to fit over the popcorn chicken. Throw some shredded Mozzarella on top. Or use parts of string cheese like I did.
• Don’t add the top layer of pasta sauce and layer of cheese until after you have already cooked the cups and chicken before. The cheese will be too melted and start to get hard.
• You can use regular muffin cups, but you will need more spaghetti and will probably want to use chicken nuggets instead of popcorn chicken

Want more bite size recipes?

Chicken in a Biscuit
Even Better Sausage Balls
Spicy Sausage Mashed Potato Bombs
Buffalo Chicken Bombs

Or check out all the other great Appetizer recipes I have

Did you make this recipe? Then give a Star rating below and tag your picture on Instagramwith #glitterandgraze

Print Recipe

Chicken Parmesan Spaghetti Cups

These chicken parmesan spaghetti cups are the perfect bite size appetizer for your next party. A fun twist on a classic Italian dish.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Appetizer

Cuisine: Italian

Keyword: chicken parmesan, chicken parmesan spaghetti cups, spaghetti cups

Servings: 30 spaghetti cups

Calories: 59kcal

Author: Glitter and Graze

Ingredients

• 5 ounces spaghetti cooked
• 30 popcorn chicken depends on the size of your muffin tin
• 5 slices Mozzarella cheese
• 1 cup grated Parmesan cheese
• 10 ounces pasta sauce
• 1 TBSP Italian seasoning
• 2 eggs

Instructions

• Cook spaghetti as directed on box.  Either let cool or rinse with cold water in a strainer
• Preheat oven to 375 degrees
• Add parmesan, whisk eggs, and Italian seasoning to the bowl of spaghetti and mix together well
• Spray a mini muffin tin with cooking spray
• Take some spaghetti and fill each muffin tin with it and form a little bowl shape
• Add some pasta sauce on top of each spaghetti bowl
• Add a popcorn chicken into each spaghetti bowl and cook for 10 minutes
• Remove from oven and add some pasta sauce on top of each popcorn chicken 
• Add a piece of Mozzarella cheese on top of each popcorn chicken and put back in oven for another 5 minutes

Notes

• Make sure to grease the whole inside of each muffin tin. Otherwise the spaghetti will stick and tear
• Do use popcorn chicken instead of chicken nuggets. The popcorn chicken is just the right size for the mini muffin tins
• Any store bought pasta sauce will do or you can use my pasta sauce recipe from my Chicken Parmesan recipe. I would just dilute it with a little bit more water to get the texture of sauce you are going for.
• What type of Mozzarella cheese you use does not matter. Cut slices of Mozzarella down to fit over the popcorn chicken. Throw some shredded Mozzarella on top. Or use parts of string cheese like I did.
• Don’t add the top layer of pasta sauce and layer of cheese until after you have already cooked the cups and chicken before. The cheese will be too melted and start to get hard.
• You can use regular muffin cups, but you will need more spaghetti and will probably want to use chicken nuggets instead of popcorn chicken

Nutrition

Nutrition Facts

Chicken Parmesan Spaghetti Cups

Amount Per Serving (1 g)

Calories 59 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 17mg6%

Sodium 194mg8%

Potassium 47mg1%

Carbohydrates 2g1%

Protein 4g8%

Vitamin A 120IU2%

Vitamin C 0.7mg1%

Calcium 66mg7%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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