Juicy, tender garlic butter chicken balls served with creamy Parmesan pasta. Perfectly golden brown chicken, rich, velvety sauce, and pasta that’s as comforting as it gets!
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stove-top
Cuisine:Italian-American
Diet:Gluten Free
Ingredients
Scale
For the Chicken Balls:
1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1 egg
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
For the Creamy Parmesan Sauce:
2 tablespoons butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated
Salt and black pepper to taste
For the Pasta:
12 oz spaghetti or linguine, cooked according to package instructions
Instructions
In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Form into small meatballs.
Heat 2 tablespoons butter in a skillet over medium heat. Cook the chicken balls for 6-8 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
In the same skillet, melt 2 tablespoons butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.
Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken balls to the skillet and spoon sauce over them.
Serve warm, garnished with extra Parmesan or chopped parsley.
Notes
You can use any pasta shape you prefer, such as fettuccine or penne.
For a little extra flavor, try adding fresh herbs like basil or thyme to the sauce.
To make the dish lighter, use half-and-half instead of heavy cream.