Name: Garlic Butter Chicken Balls with Creamy Parmesan Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb Ground chicken (Room temperature if possible); 1/2 cup Breadcrumbs (Plain); 1/4 cup Parmesan cheese (Grated); 1 large Egg (Beaten); 2 cloves Garlic (Minced (for meatballs)); 1 teaspoon Italian seasoning; 1/2 teaspoon Paprika; 1/4 teaspoon Salt; 1/4 teaspoon Black pepper; 2 tablespoons Butter (For cooking the chicken balls); 2 tablespoons Butter (For the sauce); 1 cup Heavy cream (Cold or refrigerated); 1/2 cup Chicken broth (Low-sodium preferred); 1/2 cup Parmesan cheese (Grated (for the sauce)); 12 oz Spaghetti or linguine (Cooked to al dente and drained)

Jump to Recipe

Creamy, juicy, and packed with garlicky goodness, Garlic Butter Chicken Balls with Creamy Parmesan Pasta is comfort food at its finest. Imagine tender chicken meatballs nestled in a silky Parmesan cream sauce, tossed with al dente pasta — simple enough for a weeknight but special enough for guests. Fun fact: many weeknight pasta dishes began as clever ways to stretch a few ingredients into a satisfying family meal. This recipe follows that tradition, delivering big flavor without fuss.

If you’re curious about the full recipe and want to save it for later, you can view the complete post on the original recipe page right here: Garlic Butter Chicken Balls with Creamy Parmesan Pasta. This dish is quick to prepare, family-friendly, and perfect for pairing with a crisp salad. Ready to dive into a plate of creamy comfort? Let’s go cook something delicious.

What is Garlic Butter Chicken Balls with Creamy Parmesan Pasta?

What’s in a name? Garlic Butter Chicken Balls with Creamy Parmesan Pasta is exactly what it sounds like — bite-sized seasoned chicken meatballs cooked in garlic butter and served over a rich Parmesan cream sauce with pasta. How did it get such a mouthful of a name? Maybe someone said it out loud at dinner and it stuck. Who doesn’t love a name that tells you exactly what you’re about to eat? After all, “the way to a man’s heart is through his stomach.” Curious yet? Try it — the aroma alone will explain everything.

Why You’ll Love This

There are three big reasons this recipe wins hearts: flavor, savings, and versatility.

Flavor: Each meatball is seasoned with garlic, Italian herbs, and Parmesan, then finished in a lush garlic-Parmesan cream sauce that clings to every strand of pasta. The result is rich, savory, and utterly comforting.
Cost-saving: Making meatballs at home with ground chicken and pantry staples is far more economical than takeout. Stretch a pound of chicken across several servings and pair it with inexpensive pasta for a wallet-friendly, filling meal.
Toppings and flair: Add a sprinkle of extra grated Parmesan or fresh parsley for brightness and texture. A squeeze of lemon cuts through the cream for a fresher bite when desired.

If you like the flavors here, you might also enjoy the lemony twist in Garlic Butter Chicken with Lemon Parmesan Pasta, which brightens the same comforting base with citrus. Ready to make it at home? You’ll be glad you did.

How to Make

Quick Overview

This recipe is a home cook’s dream: straightforward steps, minimal hands-on time, and a standout creamy sauce that elevates simple meatballs into a cozy dinner. Prep and cook time together are about 30 to 40 minutes. You’ll love the contrast of tender, juicy chicken balls and a silky, cheesy sauce that thickens quickly on the stove.

Preparation and cook time: Approximate total 30–40 minutes (10–15 minutes prep, 15–25 minutes cooking).

Ingredients

1 lb ground chicken, room temperature if possible
1/2 cup breadcrumbs, plain
1/4 cup Parmesan cheese, grated
1 egg, beaten
2 garlic cloves, minced (for meatballs)
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter for cooking the chicken balls
2 tablespoons butter for the sauce
1 cup heavy cream, cold or refrigerated
1/2 cup chicken broth, low-sodium preferred
1/2 cup Parmesan cheese, grated (for the sauce)
Salt and black pepper to taste
12 oz spaghetti or linguine, cooked to al dente and drained

How to Make the Chicken Balls and Sauce — Step by Step

In a large mixing bowl, combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 beaten egg, 2 minced garlic cloves, 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined and form into small, even meatballs (about 1 to 1 1/2 inches). Handling the mixture gently keeps the meatballs tender.
Heat 2 tablespoons butter in a large skillet over medium heat until melted and foamy. Add the chicken balls in a single layer without crowding. Cook for 6–8 minutes, turning occasionally so they brown evenly and reach an internal temperature of 165°F. Remove cooked meatballs to a plate and set aside.
In the same skillet, add another 2 tablespoons of butter and melt over medium heat. Add 1 minced garlic clove (or use leftover garlic) and sauté for about 1 minute until fragrant but not browned.
Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Add 1/2 cup grated Parmesan cheese and simmer gently for 3–4 minutes, stirring occasionally, until the sauce thickens to coat the back of a spoon. Taste and season with salt and black pepper as needed.
Add the cooked pasta to the sauce, tossing with tongs to coat evenly. Return the chicken balls to the skillet, spooning sauce over them so everything is warmed through and well-coated.
Serve immediately, garnished with extra Parmesan or chopped fresh parsley if desired.

Garlic Butter Chicken Balls with Creamy Parmesan Pasta

What to Serve With

A crisp green salad with lemon vinaigrette to cut the richness
Garlic bread or crusty baguette to mop up the creamy sauce
Steamed or roasted vegetables such as broccoli, green beans, or asparagus for color and balance
A light white wine like Pinot Grigio or a sparkling water with lemon for a refreshing pairing

Top Tips for Perfecting

Use room-temperature egg and ground chicken for a smoother meatball texture.
Don’t overmix the meatball mixture; mix until just combined to keep them tender.
Brown the meatballs well for added depth of flavor, but finish cooking in the pan so they stay moist.
If your sauce is too thin, simmer a minute longer; if too thick, thin with a splash more chicken broth.
For extra flavor, add a pinch of red pepper flakes to the sauce or a squeeze of lemon before serving.
To make this gluten-free, substitute gluten-free breadcrumbs and pasta.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep pasta and sauce together for best flavor.

Freezing: For longer storage, freeze cooled meatballs (without pasta) in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Freeze sauce separately in a freezer-safe container.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. Microwaving works for quick reheats—cover and heat in 30-second intervals, stirring in between.

FAQs

Can I use ground turkey instead of ground chicken?
Yes. Ground turkey works well as a substitute; follow the same cooking times but check doneness with a meat thermometer.

Is it okay to bake the meatballs instead of pan-frying?
Absolutely. Bake meatballs at 400°F for 12–15 minutes or until they reach 165°F, then finish in the sauce if desired.

Can I make the sauce lighter?
You can use half-and-half instead of heavy cream for a lighter sauce, but it will be slightly less rich and may not thicken as much.

How do I prevent the sauce from breaking?
Keep the sauce at a gentle simmer rather than a rapid boil and add cheese gradually while stirring. If it begins to separate, stir in a little extra broth to bring it back together.

Can I prepare this ahead of time for meal prep?
Yes. Cook and cool the meatballs and sauce, then store separately. Reheat together before serving and toss with freshly cooked pasta for best texture.

Conclusion

This Garlic Butter Chicken Balls with Creamy Parmesan Pasta recipe is a reliable weeknight winner: easy to make, economical, and deeply satisfying. It proves you don’t need complicated steps or expensive ingredients to serve something that tastes special. If you want more inspiration or variations on garlic butter meatballs, check out this flavorful Garlic Butter Chicken Meatballs Recipe (So Easy) | The Kitchn and the comforting slow-cooker approach in Crockpot Garlic Butter Chicken Meatballs and Creamy Orzo. Go ahead — make a double batch and share it with family or friends. You’ll be glad you did.