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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Chicken Parmesan Pasta Cups

Breaded chicken nuggets topped on a bed of angel-hair pasta baked in cups with garlic tomato sauce with mozzarella and Parmesan cheeses.

PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

SERVES: 12 servings


2 bags Premium White Meat Chicken Nuggets

1 box Angel Hair Pasta, cooked

4 cups Prepared Garlic Tomato Sauce, divided

4 eggs

4 cups shredded Mozzarella Cheese, divided

1 cup shredded Parmesan Cheese


1. Prepare nuggets according to microwave instructions. Set aside.

2. Preheat oven to 350 degrees Fahrenheit. Combine the pasta, 2 cups tomato sauce, eggs, and 2 cups mozzarella cheese in a mixing bowl and divide the pasta into a well-oiled muffin tine (24-hole). You may not use all the pasta in the first cooking round, cover and refrigerate until the next cook.

3. Place the pasta into the oven and cook for 20 minutes. Remove from the oven and place the nuggets on top of each of the pasta cups. Divide reserved tomato sauce over the top of the nuggets and finish with the mozzarella cheese and Parmesan cheese. Place back into the oven for an additional 10 minutes or until the pasta is set like a cup and the cheese is melty and golden brown.

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