Description
This delicious Garlic Butter Chicken Balls recipe pairs tender, flavorful chicken meatballs with a rich, creamy Parmesan pasta. The chicken balls are seasoned with Italian herbs and sautéed in garlic butter, then served alongside spaghetti coated in a luscious Parmesan cream sauce, making it a perfect comforting meal for any occasion.
Ingredients
Scale
Chicken Balls
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 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
Creamy Parmesan Pasta Sauce
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Pasta
- 12 oz spaghetti or linguine, cooked according to package instructions
Instructions
- Prepare the Chicken Balls: In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Mix until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into uniform-sized balls, about 1 to 1.5 inches in diameter, and set aside on a tray.
- Cook Chicken Balls: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken balls in batches, cooking until golden brown and fully cooked through, approximately 8-10 minutes, turning occasionally for even browning. Remove and keep warm.
- Make Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Prepare Creamy Parmesan Sauce: Pour in heavy cream and chicken broth, stirring to combine and bring to a gentle simmer. Let it cook for about 4-5 minutes to thicken slightly.
- Add Parmesan and Season: Stir in grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
- Toss Pasta: Add the cooked spaghetti or linguine to the skillet with the sauce. Toss well to coat the pasta evenly with the creamy sauce.
- Combine and Serve: Gently nestle the cooked chicken balls into the pasta and sauce. Cook together for another 1-2 minutes to warm through.
- Plate and Enjoy: Serve immediately, garnished with additional Parmesan or chopped parsley if desired.
Notes
- Use freshly grated Parmesan for better flavor and smoother sauce texture.
- Breadcrumbs help bind the meatballs and keep them tender; panko can be used for a lighter texture.
- Cooking the pasta just before finishing the sauce ensures everything is served hot and fresh.
- For a lower calorie alternative, substitute heavy cream with half-and-half or whole milk, but expect a thinner sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
