Preheat oven to 180°C. In a large saucepan, cook spaghetti according to package directions. Drain, reserving 1/3 cup of the cooking water.
In a large bowl, mix egg, spinach, cottage cheese, 1/4 cup Parmesan cheese, lemon juice, pepper and half the bacon. Add cooked spaghetti; toss to combine. Divide among 12 greased muffin cups. Using a greased tablespoon, make an indentation in the centre of each.
In another large bowl, whisk together chicken soup, cream cheese and reserved pasta water. Stir in chicken breast fillet, mozzarella cheese and sun-dried tomatoes. Spoon the mixture into the cups. Sprinkle with the remaining bacon and Parmesan cheese. Bake until set, about 15 minutes. Cool 5 minutes before removing from pan.