Chicken in Spaghetti Nests Recipe

Chicken in spaghetti nests in a white plate.

5 from 1 vote

Chicken in Spaghetti Nests Recipe

This Chicken in Spaghetti Nests recipe is a 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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Lunch

Cuisine: American

Servings: nests

Calories: 165kcal

Author: Irina

Equipment

Ingredients

For the spaghetti nests

8 oz spaghetti 250 gm.
2 large eggs cooked
1 cup Parmesan cheese grated
½ cup Mozzarela cheese shredded
¼ teaspoon salt or to taste
¼ 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
¼ teaspoon salt or to taste
¼ teaspoon ground black pepper or to taste
2 chicken breasts skinless, boneless, cut into cubes
½ cup Mozzarella cheese shredded
18 quail eggs optional
fresh basil leaves optional, to garnish

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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, ½ cup Mozzarela cheese, ¼ teaspoon salt, ¼ 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, ¼ teaspoon salt, ¼ 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.
½ 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.

Nutrition