This Chicken in Spaghetti Nests recipe is a delightful twist on the classic spaghetti and chicken combination. Crispy, golden spaghetti nests are filled with tender chicken and a rich tomato sauce, all topped with gooey melted cheese and, as an option, perfectly cooked quail eggs. Perfect for family dinners or entertaining guests, this dish is sure to impress with its unique presentation and mouthwatering flavors.
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Reasons to love this recipe
- For its unique presentation: the spaghetti nests, especially with the quail eggs inside, are a beautiful and fun presentation.
- It's kid-friendly: Like these Pillsbury™ Air Fryer Pizza Rolls, the creative spaghetti nests are fun for kids to eat and help you prepare, making it perfect for family dinners or serving leftovers for kids' lunches the next day. Plus, the delicious combination of tender chicken, savory tomato sauce, and cheesy spaghetti is sure to be a hit!
- Great for portion control: the individual nests help with portion control, making it easier to serve and enjoy without overeating.
- It's customizable: you can easily substitute ingredients or make it more nutritious by adding vegetables and/or by using whole wheat or gluten-free pasta. Like in this Super Easy Sautéed Chicken Thighs recipe, the seasonings are also customizable.
Ingredients
- Spaghetti: our foundation and structure of the nests. When baked, the outside becomes slightly crispy and the inside remains tender.
- Eggs: like in this Sweet Potato and Zucchini Hash Browns recipe and in this Savory Matzo Kugel recipe, eggs act as a binding agent helping to hold the noodles together, allowing the nests to maintain their shape during baking and after being removed from the muffin tin.
- Cheese: when melted in the spaghetti, it acts as a binding agent along with the eggs. Cheese also adds a rich and savory flavor to the dish. Parmesan cheese adds a nutty and sharp taste, while Mozzarella cheese adds a creamy, gooey texture, preventing the spaghetti nests from drying.
- Chicken: we use skinless, boneless chicken breast and, like in this Cheesy Chicken and Mushroom Recipe, and this How to Butterfly a Chicken Breast post, we beat it with a mallet to tenderize the meat.
- Tomato Paste and Wine: creates a rich, savory, and flavorful sauce for our spaghetti nests.
- Seasonings: we'll be using simple seasonings such as salt, ground black pepper, and Italian seasoning.
see the recipe card at the end of this post for the full ingredient list and quantities
Substitutions and variations
- Spaghetti: you can use any long pasta noodles you like instead of spaghetti. You can also use spiralized zucchini or spaghetti squash instead of traditional spaghetti for a low-carb version. Or, use whole wheat or gluten-free pasta to suit dietary needs.
- Chicken: substitute chicken with a variety of sautéed vegetables like mushrooms, bell peppers, and zucchini. Use tofu, or a plant-based meat alternative for a vegan or vegetarian version.
- Cheese: You can also use shredded cheddar cheese or other well-melting cheese. Use a dairy-free cheese alternative to suit your dietary needs.
- Sauce: Instead of the tomato paste/white wine sauce you can use store-bought marinara sauce as we do in this Ground Beef Stuffed Mini Peppers recipe or this Shepherd's Pie with Quail Egg recipe. For a creamier version, you can use alfredo sauce.
- Make it Spicy: add red pepper flakes, diced jalapeños, or a splash of hot sauce to the tomato sauce for a spicy kick.
- Add Roasted Vegetables: Top the nests with these Healthy Turmeric Oven Roasted Vegetables for added texture and flavor.
- Extra Flavor: add chopped sun-dried tomatoes to the sauce for a richer taste. Stir in sliced olives or capers for a Mediterranean twist.
Preparation
STEP 1: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil.
Prepare the Spaghetti
STEP 2: Cook Spaghetti
Cook the spaghetti according to the package instructions until al dente. Drain, rinse with cool running water, and set aside to let cool slightly more.
STEP 3: Prepare Mixture for Spaghetti
In a large bowl, whisk the eggs. Then add the grated Parmesan, shredded mozzarella, salt, and ground black pepper, and mix well to combine.
STEP 4: Add Spaghetti
Add the cooked spaghetti to the egg mixture and toss well to coat. I used my hands for this part. Make sure to wash your hands with soap after this step (after handling raw egg).
STEP 5: Fill the Muffin Tin
Divide the spaghetti mixture into the greased muffin tin, creating nests by pressing the spaghetti down in the center and up the sides. Bake in the preheated oven for approximately 15 minutes, then remove from the oven and set aside. Don't turn off the oven.
Prepare the Chicken
STEP 6: Prepare the Sauce
While the spaghetti nests are baking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 1 minute, until fragrant. Then stir in the tomato paste and cook for one minute. Then stir in the wine and continue stirring to deglaze the skillet and let it reduce by half, about 2-3 minutes. Add the Italian seasoning, salt, and pepper.
STEP 7: Add Chicken to Sauce
Add the diced chicken to the skillet with the sauce and simmer for 15-20 minutes allowing the chicken to cook through and the flavors to meld together.
Assemble
STEP 8: Assemble the Dish
Spoon the chicken and sauce mixture into each spaghetti nest, then top each nest with shredded mozzarella cheese. Bake in the oven for 5-7 minutes, or until the cheese is melted and bubbly.
STEP 9: Cook the Quail Eggs and Serve
Optionally, for a full "egg in the nest" effect, cook the quail eggs to a desired consistency. Once ready, carefully remove the spaghetti nests from the muffin tin and place them on a serving plate. Garnish with fresh basil leaves if desired and serve hot!
Top Tips
- Make sure the eggs and the cheeses are well mixed into the cooked spaghetti to help the nests hold together better.
- Ensure the spaghetti nests are well-formed and pressed down in the muffin tin to hold their shape after baking.
- If the sauce for the chicken is too thick, add a little more wine, water, or broth to reach the desired consistency.
- Avoid overcrowding the pan when cooking the chicken. Cook in batches if necessary.
Frequently Asked Questions
If you prefer not to use white wine, you can substitute it with vegetable broth or a mixture of vegetable broth and a splash of lemon juice or apple cider vinegar for acidity.
Absolutely! You can customize the sauce by adding other ingredients like chopped bell peppers, mushrooms, olives, or spinach. Fresh herbs like basil or parsley can also enhance the flavor.
If you don’t have a muffin tin, you can shape the nests on a baking sheet lined with parchment paper or use oven-safe ramekins. Ensure the nests are well-formed and have a slight well in the center to hold the filling.
Storing leftovers and reheating
Because the nests are so great to serve as leftovers for kids' lunches, it's important to store and reheat them well!
First, make sure to allow the nests to cool down completely, then place them in an air-tight container and store them in the refrigerator for up to 4 days. If you are stacking the nests when placing them in the containers, place a piece of parchment paper or wax paper between layers to prevent sticking.
Oven Reheating
Place the nests on a baking sheet or an oven-safe container (if they seem dry, you can cover them lightly with aluminum foil to retain moisture) and reheat at 350°F (175°C) for approximately 15 minutes.
Microwave Reheating
place leftover nests on a microwave-safe plate, cover with a microwave-safe lid or another plate and microwave on medium power for 1-2 minutes. Check and continue heating in 30-second intervals until heated through.
Stovetop Reheating
Heat a non-stick skillet over medium heat and add a little oil. Place the nests in the skillet, cover, and heat for about 5 minutes, flipping halfway through to ensure even heating.
Tips for Best Reheating Results
- When reheating, especially in the microwave or oven, adding a small amount of water or broth to the bottom of the dish can help keep the nests from drying out.
- Be careful not to overheat, as this can make the pasta dry and the chicken tough.
Serving suggestions
Serve the spaghetti nests warm with a fresh salad on the side. This Sweet Carrot Salad Recipe is always a crowd-pleaser. Kids love it too! This Asparagus Kale Salad is a wonderful, nutritious addition to any meal. If you're serving the nests as a side dish, you can serve it with these Stir-Fried Chicken Thighs or these Super Easy Sautéed Chicken Thighs.
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If you tried this Chicken in Spaghetti Nests recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Chicken in Spaghetti Nests Recipe
Equipment
Ingredients
For the spaghetti nests
- 8 oz spaghetti 250 gm.
- 2 large eggs cooked
- 1 cup Parmesan cheese grated
- 1/2 cup Mozzarela cheese shredded
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
For the chicken and sauce
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 2 teaspoons Italian seasoning or 1 teaspoon each of dried basil and dried oregano
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 2 chicken breasts skinless, boneless, cut into cubes
- 1/2 cup Mozzarella cheese shredded
- 18 quail eggs optional
- fresh basil leaves optional, to garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil.
- Cook the spaghetti according to the package instructions until al dente. Drain, rinse with cool running water, and set aside to let cool slightly more.8 oz spaghetti
- In a large bowl, whisk the eggs. Then add the grated Parmesan, shredded mozzarella, salt, and ground black pepper, and mix well to combine.2 large eggs, 1 cup Parmesan cheese, 1/2 cup Mozzarela cheese, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- Add the cooked spaghetti to the egg mixture and toss well to coat. I used my hands for this part. Make sure to wash your hands with soap after this step (after handling raw egg).
- Divide the spaghetti mixture into the greased muffin tin, creating nests by pressing the spaghetti down in the center and up the sides. Bake in the preheated oven for approximately 15 minutes, then remove from the oven and set aside. Don't turn off the oven, you'll need it later.
- While the spaghetti nests are baking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 1 minute, until fragrant. Then stir in the tomato paste and cook for one minute. Then stir in the wine and continue stirring to deglaze the skillet and let it reduce by half, about 2-3 minutes. Add the Italian seasoning, salt, and pepper.2 tablespoons olive oil, 3 garlic cloves, 3 tablespoons tomato paste, 1 cup dry white wine, 2 teaspoons Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- Add the diced chicken to the skillet with the sauce and simmer for 15-20 minutes allowing the chicken to cook through and the flavors to meld together.2 chicken breasts
- Spoon the chicken and sauce mixture into each spaghetti nest, then top each nest with shredded mozzarella cheese. Bake in the oven for 5-7 minutes, or until the cheese is melted and bubbly.1/2 cup Mozzarella cheese
- Optionally, for a full "egg in the nest" effect, cook the quail eggs to a desired consistency. Once ready, carefully remove the spaghetti nests from the muffin tin and place them on a serving plate. Garnish with fresh basil leaves if desired and serve hot!18 quail eggs, fresh basil leaves
Notes
- Make sure the eggs and the cheeses are well mixed into the cooked spaghetti to help the nests hold together better.
- Ensure the spaghetti nests are well-formed and pressed down in the muffin tin to hold their shape after baking.
- If the sauce for the chicken is too thick, add a little more wine, water, or broth to reach the desired consistency.
- Avoid overcrowding the pan when cooking the chicken. Cook in batches if necessary.
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