Loaded Chicken Carbonara cups

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Serving 3 Regular
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110 g  Spaghetti pasta

1 large   Egg, lightly beaten

1/2 c  Spinach, finely chopped

1/2 c  Cottage cheese

1/2 c  Parmesan cheese, grated

1/4 tsp  Lemon juice

1/4 tsp  Black pepper

6 rashers   Bacon, chopped and fried

1/2 c  Chicken soup

1 c  Nam Chicken breast fillet, cooked and finely chopped

1/4 c  Chive cream cheese

1/3 c  Mozzarella cheese, grated

1/4 c  Sun-dried tomatoes, chopped
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Step 1

Preheat oven to 180°C. In a large saucepan, cook spaghetti according to package directions. Drain, reserving 1/3 cup of the cooking water.

Spaghetti pasta
Step 2

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.

Spaghetti pasta
Egg, lightly beaten
Spinach, finely chopped
Cottage cheese
Parmesan cheese, grated
Lemon juice
Bacon, chopped and fried
Black pepper
Step 3

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.

Parmesan cheese, grated
Bacon, chopped and fried
Chicken soup
Nam Chicken breast fillet, cooked and finely chopped
Chive cream cheese
Mozzarella cheese, grated
Sun-dried tomatoes, chopped

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