Description
Juicy garlic butter chicken meatballs nestled over rich, creamy parmesan pasta—this comforting dish is the perfect blend of indulgent flavor and easy weeknight cooking. Crisp-seared on the outside and tender inside, these chicken balls soak up a luscious cheese sauce, making every bite unforgettable.
Ingredients
1 lb ground chicken
3 cloves garlic, minced
1 large egg
1/2 cup panko breadcrumbs
1/3 cup grated parmesan cheese
2 tbsp chopped fresh parsley
2 tbsp butter (for searing)
1 tbsp olive oil
8 oz fettuccine or tagliatelle
1 cup heavy cream
1/2 cup grated parmesan cheese (for sauce)
Salt, to taste
Black pepper, to taste
Instructions
1. In a large bowl, mix ground chicken, garlic, egg, breadcrumbs, 1/3 cup parmesan, parsley, salt, and pepper. Form into 1.5-inch balls.
2. Heat butter and olive oil in a skillet. Sear chicken balls until golden brown on all sides. Cover and cook for 5–7 minutes until fully cooked.
3. Boil fettuccine in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
4. In a saucepan, melt butter and sauté garlic until fragrant. Add cream and bring to a simmer. Stir in 1/2 cup parmesan and whisk until smooth.
5. Toss pasta in the parmesan sauce. Adjust thickness with reserved pasta water if needed. Serve with chicken balls on top. Garnish with parsley and extra parmesan.
Notes
Don’t overmix the meatball mixture—it can make them tough. Just enough to combine!
Add a splash of reserved pasta water to thin the sauce if it thickens while sitting.
For more flavor, brown the garlic in butter just until golden before building the sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 plate (approx. 1/4 recipe)
- Calories: 620
- Sugar: 1g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 160mg