Description
This garlic butter chicken balls with creamy parmesan pasta is a flavorful, comforting dish that elevates weeknight dinners with minimal effort.
Ingredients
Scale
- 1 lb ground chicken (93% lean)
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- 1/2 cup Panko breadcrumbs
- 1 large egg, beaten
- 1/3 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp unsalted butter
- 12 oz pasta (fettuccine, penne, or linguine)
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
- In a bowl, combine ground chicken, garlic, parsley, Italian seasoning, breadcrumbs, egg, Parmesan, salt, and pepper. Mix until just combined.
- Form into 16–20 balls. Melt 3 tbsp butter in a skillet over medium heat. Cook chicken balls in batches for 8–10 minutes, turning to brown evenly. Set aside.
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- In the same skillet, melt 2 tbsp butter. Add garlic and sauté 30 seconds. Pour in heavy cream and simmer 2–3 minutes.
- Whisk in Parmesan cheese until melted and smooth. Add salt, pepper, and red pepper flakes. Adjust thickness with pasta water if needed.
- Add pasta and toss to coat. Gently add chicken balls or place them on top.
- Garnish with parsley and serve warm.
Notes
Use freshly grated Parmesan for a smoother sauce. Avoid overworking the chicken mixture. For meal prep, freeze uncooked chicken balls and cook as needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 785
- Sugar: 3g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 215mg