Garlic Butter Chicken Balls with Creamy Parmesan Pasta
Elevate your dinner game with this creamy and flavorful dish featuring juicy chicken balls in garlic butter sauce served with al dente pasta in a rich Parmesan sauce.
Servings: 4 servings
Calories: 650kcal
Equipment
- Mixing Bowl
- Skillet
Ingredients
Chicken Balls Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter for chicken balls
- 2 tablespoons butter for sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper to taste
- 12 oz spaghetti or linguine, cooked
Instructions
- In a large bowl, mix ground chicken, breadcrumbs, 1/4 cup Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Form into small meatballs.
- Heat 2 tablespoons of butter in a skillet over medium heat. Cook chicken balls for 6-8 minutes, turning occasionally until golden brown and fully cooked. Remove and set aside.
- In the same skillet, melt 2 more tablespoons of butter over medium heat. Sauté minced garlic for one minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Add remaining 1/2 cup of Parmesan cheese and simmer for 3-4 minutes until thickened. Season with salt and black pepper.
- Add cooked pasta to the sauce, tossing to coat evenly. Return the chicken balls to the skillet and spoon sauce over them.
- Serve warm, garnished with extra Parmesan or fresh parsley if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or cream to restore creaminess.
Nutrition
Calories: 650kcal | Fat: 38g