Garlic Butter Chicken Balls with Creamy Parmesan Pasta Recipe

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Golden chicken balls kissed with garlic butter, nestled in ribbons of creamy parmesan pasta. This dish is an irresistible twist on classic meatballs and spaghetti, combining comfort with decadence. The chicken is moist, seared to perfection, and drenched in a velvety, savory sauce that clings to every bite of pasta.

Perfect for family dinners or impressing guests, this recipe balances rich dairy notes with aromatic garlic and herbs. It’s not only about flavor but the textural harmony: juicy chicken meatballs with crispy edges resting atop silky pasta, all unified under a luxurious parmesan cream.

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What Kind of Pasta Should I Use?

Fettuccine works beautifully here, offering just the right surface area to capture the sauce. But feel free to explore with linguine or tagliatelle. Short pastas like penne might change the vibe, but the chicken balls still shine.

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Ingredients for the Garlic Butter Chicken Balls with Creamy Parmesan Pasta Recipe

• Ground Chicken: Lean but tender, a great canvas for seasoning and pan-searing.
• Garlic (freshly minced): The heart of the dish, infusing both the chicken and sauce.
• Parmesan Cheese: Adds nutty depth and creamy texture in the sauce.
• Butter: For that rich, golden sear and buttery backbone of the dish.
• Breadcrumbs: Help bind the meatballs while adding body.
• Egg: Essential to hold the chicken mixture together.
• Italian Seasoning: A blend that ties everything with a subtle herbal note.
• Heavy Cream: Creates that indulgent creamy base for the sauce.
• Fettuccine Pasta: Flat, wide noodles that hold the creamy sauce perfectly.
• Parsley (optional): For a touch of color and brightness to finish.

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How To Make the Garlic Butter Chicken Balls with Creamy Parmesan Pasta Recipe

Step 1: Form the Chicken Balls

In a mixing bowl, combine ground chicken, minced garlic, breadcrumbs, egg, parmesan, Italian seasoning, and a pinch of salt and pepper. Roll into bite-sized balls.

Step 2: Sear the Chicken Balls

Heat butter in a skillet over medium heat. Add the chicken balls in batches and sear until golden brown on all sides and cooked through. Set aside.

Step 3: Cook the Pasta

In a large pot, cook fettuccine according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Step 4: Make the Creamy Parmesan Sauce

In the same skillet, melt more butter and add minced garlic. Sauté for a minute, then pour in heavy cream. Bring to a gentle simmer and stir in grated parmesan. Allow the sauce to thicken slightly. Add reserved pasta water a little at a time if needed.

Step 5: Combine and Serve

Toss the cooked pasta in the creamy sauce until fully coated. Gently fold in the chicken balls. Garnish with chopped parsley before serving.

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Serving and Storing This Creamy Parmesan Pasta Recipe

Serve this dish hot, straight from the skillet for the best creamy texture. Pair it with a crisp green salad or garlic bread for a full meal. If storing, place leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of cream or milk to revive the sauce’s consistency.

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Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes, ground turkey works similarly and still absorbs flavors well. Just make sure not to overcook it.

How do I keep the meatballs from falling apart?

The egg and breadcrumbs act as binders—ensure your mixture isn’t too wet or too dry. Chilling them briefly before cooking can also help.

What can I substitute for heavy cream?

You can use half-and-half or a combination of milk and cream cheese. The result might be slightly less rich.

Can I make the sauce ahead of time?

You can, but it’s best served fresh. If you do prepare it early, reheat slowly and stir often to prevent separation.

How do I make this gluten-free?

Use gluten-free pasta and breadcrumbs. Double-check your seasoning blends and parmesan for hidden gluten.

Can I bake the meatballs instead of pan-frying?

Absolutely. Bake at 400°F (200°C) for 20-25 minutes or until golden and fully cooked.

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