Description
This Garlic Butter Chicken Balls with Creamy Parmesan Pasta recipe features tender ground chicken meatballs cooked in a flavorful garlic butter sauce, paired with a rich and creamy Parmesan pasta. Perfect for a comforting yet elegant weeknight dinner that comes together quickly with simple ingredients.
Ingredients
Scale
For the Chicken Meatballs
- 1 lb Ground Chicken
- 1/4 cup Bread Crumbs
- 1/4 cup Grated Parmesan Cheese
- 1/4 cup Fresh Parsley (chopped)
- 1 egg
- 3 cloves Garlic (minced)
- Salt & Pepper (to taste)
- 1 tbsp Olive Oil (for frying)
For the Garlic Butter Sauce
- 4 tbsp Butter
- 3 cloves Garlic (minced)
- 1 tbsp Fresh Parsley (chopped)
- 1 tbsp Lemon Juice (optional, for a tangy twist)
For the Creamy Parmesan Pasta
- 8 oz Pasta (any variety, but fettuccine or spaghetti works best)
- 2 tbsp Butter
- 1/2 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- Salt & Pepper (to taste)
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground chicken, bread crumbs, grated Parmesan, chopped parsley, egg, minced garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Form meatballs: Shape the mixture into small 1-inch meatballs and set aside on a plate.
- Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for about 8-10 minutes, turning occasionally until golden brown and fully cooked through. Remove from skillet and set aside.
- Make garlic butter sauce: In the same skillet, add 4 tablespoons of butter and minced garlic. Cook over medium heat until fragrant and the garlic is lightly golden.
- Toss meatballs in sauce: Return the cooked meatballs to the skillet, toss them well in the garlic butter sauce. Add lemon juice if desired and sprinkle with fresh parsley. Keep warm on low heat.
- Cook pasta: Meanwhile, cook pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- Prepare creamy Parmesan sauce: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add heavy cream and bring to a gentle simmer.
- Add Parmesan cheese: Stir in grated Parmesan cheese and mix continuously until the sauce is creamy and smooth. Season with salt and pepper to taste.
- Toss pasta in sauce: Add the cooked pasta to the creamy Parmesan sauce and toss until well coated.
- Serve: Plate the creamy Parmesan pasta and top with the garlic butter chicken balls. Garnish with additional parsley if desired and serve immediately.
Notes
- You can use different types of pasta such as fettuccine, spaghetti, or linguine depending on your preference.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Refrigerate leftovers in an airtight container up to 3 days and reheat gently on stovetop or microwave.
- Add red pepper flakes to the garlic butter sauce for a spicy kick.
- For gluten-free, replace bread crumbs with gluten-free bread crumbs and use gluten-free pasta.
