Garlic Butter Chicken Balls with Creamy Parmesan Pasta
Creamy, juicy, and packed with garlicky goodness, this dish features tender chicken meatballs in a silky Parmesan cream sauce, tossed with al dente pasta.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
Ingredients
Meatball 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
Sauce Ingredients
- 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)
Pasta
- 12 oz Spaghetti or linguine Cooked to al dente and drained
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, beaten egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Mix until just combined and form into small meatballs (about 1 to 1 1/2 inches).
- Heat 2 tablespoons of butter in a large skillet over medium heat until melted. Add the chicken balls in a single layer and cook for 6–8 minutes, turning occasionally until browned and cooked through.
- In the same skillet, add another 2 tablespoons of butter and melt over medium heat. Add 1 minced garlic clove and sauté for about 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Add grated Parmesan cheese and simmer gently for 3–4 minutes until the sauce thickens.
- Add the cooked pasta to the sauce, tossing to coat evenly. Return the chicken balls to the skillet, spooning sauce over them.
- Serve immediately, garnished with extra Parmesan or chopped parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooled meatballs and sauce separately.