Chicken Parmesan Sliders on Spaghetti Buns

Chicken Parmesan Sliders with Pasta Buns

Sometimes I get so obsessed with chicken parm and can’t stop thinking about it and fun things I can do with it. I have done plenty of pasta “buns” before, but when I thought of doing mini ones in a muffin tin, I got really excited for this recipe!

I made these pasta buns a little different than I have in the past. I basically made a simple carbonara by mixing the eggs into the warm pasta, then baked it for like 20 minutes to solidify. They came out great and tasted like a pasta treat called pastere my grandmother used to make back in the day. (still don’t know if that is the right spelling)

Perfect little pasta buns! I had a little eggy pasta leftover and ate it for lunch and it was also delicious. One key to this recipe is not making these too big. Keep them smaller than you think you should! You want a nice balance of pasta and chicky parm.

One of the best and most delicious things to do in the kitchen is make chicken cutlets. Just so good. As they fry I get so excited haha.

A little sauce and cheese on top. I use provolone but you could do mozzarella if you wanna be basic.

Perfect little chicken parm bites!

Chicken Parmesan Sliders on Spaghetti Buns

Mini Chicken parmesan sandwiches that use spaghetti and egg cooked in a mini muffin tin as buns
Prep Time30 mins
Cook Time30 mins
Course: Appetizer
Cuisine: American, Italian
Servings: 12 sandwiches


Pasta Buns

  • 8 oz angel hair spaghetti
  • 2 tablespoons olive oil
  • 1/2 cup grated parmesan cheese
  • 2 eggs
  • salt and pepper


  • 1 large chicken breast
  • 1 cup flour
  • 2 eggs beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • olive oil for shallow frying, about 1 cup
  • 1 cup simple marinara
  • 12 slices provolone cheese



  • Bring salted water to a boil and add in the pasta. Cook al dente. Strain. Transfer to a bowl.
  • Stir the olive oil and cheese into the pasta. After it cools for a few minutes, add in the eggs and continue to stir. Stir in lots of cracked black pepper.
  • Preheat oven to 350. Grease a mini muffin tin.
  • Use a fork to swirl some pasta, then add it to the muffin tin. Repeat to fill all 24 muffin spots. Press each one down with your hand to tighten it.
  • Bake about 15-20 minutes until just lightly turning golden on the edges and set in the middle.


  • Slice the chicken breast in half the thin way by placing your palm on the chicken and running your knife parallel to the cutting board through the center. This will create two thinner chicken cutlets.
  • Put plastic wrap or parchment over and under the chicken and use a kitchen mallet or anything heavy to pound the chicken thinner. It will also get larger and winder during this process. Repeat with the second piece.
  • Cut the chicken into 12 pieces that will be a good size for your buns.
  • Put the flour, eggs, and breadcrumbs each into their own shallow bowl. Add the parm to the breadcrumbs and season all 3 bowls with salt and pepper.
  • Bread the chicken pieces starting with a dredging in the flour, then a dip in the eggs, and finally the breadcrumb cheese mixture.
  • Bring about an inch of olive oil to medium high heat in a frying pan. Also preheat the oven to 350.
  • Cook the chicken about 3-5 minutes on each side to golden brown and cook through. Transfer to a rack to cool.
  • Top the chicken pieces with a spoonful of sauce, then some cheese. Bake for about 8 minutes to melt the cheese.
  • Build the sandwiches with a bottom pasta bun, then some sauce, then the chicken piece, then the top bun. Serve.

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