Crispy Baked Chicken Nugget Parmesan

Preheat your oven to 425°F (220°C).

Arrange 8 frozen chicken nuggets on a baking sheet lined with parchment paper and bake for 10 minutes.

While the nuggets are baking, bring a medium pot of salted water to a boil for the pasta.

In a small bowl, mix 1/2 cup marinara sauce with 1/4 teaspoon garlic powder, 1/8 teaspoon red pepper flakes, and 1/4 teaspoon Italian seasoning.

After 10 minutes, flip the chicken nuggets and continue baking for another 5 minutes.

Add 2 ounces of spaghetti to the boiling water and cook according to package instructions, usually 8-10 minutes for al dente.

Remove the nuggets from the oven, arrange them close together in the center of the baking sheet, and spoon the seasoned marinara sauce over them.

Sprinkle 1/3 cup shredded mozzarella cheese and 1 tablespoon of grated parmesan cheese over the sauce-covered nuggets.

Return the nuggets to the oven and bake for 5-7 minutes until the cheese is melted and slightly golden.

Drain the pasta and toss with 1 teaspoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the remaining 1/4 teaspoon Italian seasoning.

Plate the pasta and place the chicken nugget parmesan on top.

Garnish with the remaining 1 tablespoon of grated parmesan cheese and torn fresh basil leaves.