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Loaded Chicken Carbonara Cups

Spaghetti cupcakes with a chicken carbonara twist make for a tasty, fun family dinner. Whole wheat pasta and reduced-fat ingredients make these quick and easy little pasta cakes nutritional winners, too. —Jeanne Holt, Mendota Heights, Minnesota
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    1 dozen

Ingredients

  • 4 ounces uncooked whole wheat spaghetti
  • 1 large egg, lightly beaten
  • 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
  • 1/2 cup 2% cottage cheese
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/4 teaspoon lemon-pepper seasoning
  • 6 bacon strips, cooked and crumbled, divided
  • 1/2 cup reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/4 cup reduced-fat spreadable chive and onion cream cheese
  • 1 cup chopped cooked chicken breast
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes

Directions

  • Preheat oven to 350°. In a large saucepan, cook spaghetti according to package directions; drain, reserving 1/3 cup pasta water.
  • In a large bowl, mix egg, spinach, cottage cheese, 1/4 cup Parmesan cheese, lemon pepper and half the bacon. Add spaghetti; toss to combine. Divide among 12 greased muffin cups. Using a greased tablespoon, make an indentation in the center of each.
  • In a large bowl, whisk together soup, cream cheese and reserved pasta water. Stir in chicken, mozzarella cheese and tomatoes; spoon into cups. Sprinkle with the remaining bacon and Parmesan cheese.
  • Bake until set, about 15 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts
2 pasta cups: 266 calories, 12g fat (5g saturated fat), 74mg cholesterol, 553mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch.

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Reviews

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  • daisywilken
    Jun 12, 2020

    This was really great. I did not make it all at once, but got the different parts together. Then when it was close to supper time, made the pasta and mixed in the water where it was needed. I did not have spreadable chive and onion cream cheese, but I had spreadable cream cheese and I added my own chives, worked well. I also used 12 large muffin cups ( where there are 6 in a tin) and it all fit in there just fine. We ate 2 each and I froze the other 8 in 2 packages of 4. Highly recommend

  • Mela
    Apr 21, 2020

    I really enjoyed this dish. Making it does involve organization but it is simple to do. My hubby and 13-year old son loved it and ate 4 each. It is creamy and delicious. All the ingredients complement each other well. I enjoyed the spinach in this as opposed to peas in some carbonara recipes. Because of the measurements, it was easier to double it this recipe, so I made 12 cups and am freezing the remaining to make later.