Description
Juicy garlic butter chicken meatballs served in a rich, creamy Parmesan pasta sauce. This comforting, family-friendly recipe is easy enough for weeknights but tastes like a restaurant-quality meal.
Ingredients
Scale
- 1 pound ground chicken
- ½ cup breadcrumbs (or panko)
- ½ cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 3 tablespoons butter, divided
- 12 ounces pasta (penne, rotini, or fettuccine)
- 2 cups heavy cream
- ½ cup reserved pasta water
- Fresh parsley, chopped (optional)
Instructions
- Mix the Meatballs: In a large bowl, gently mix ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until just combined.
- Shape: Roll the mixture into evenly sized meatballs.
- Cook: Heat 2 tablespoons butter in a skillet over medium heat. Cook meatballs, turning gently, until golden and cooked through. Remove and set aside.
- Boil Pasta: Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Make Sauce: In the same skillet, melt remaining butter. Add garlic and cook until fragrant. Pour in cream and simmer gently.
- Add Cheese: Stir in Parmesan until smooth and creamy.
- Combine: Add pasta to sauce, loosening with pasta water if needed. Return meatballs and toss gently.
- Serve: Garnish with extra Parmesan and parsley.
Notes
Avoid overmixing the chicken to keep meatballs tender. Reheat gently with a splash of cream or milk to keep the sauce smooth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg