Garlic Butter Chicken Balls with Creamy Parmesan Pasta is a delightful dish that combines tender chicken meatballs with a rich, creamy sauce and pasta. This meal is perfect for family dinners or gatherings with friends. It’s simple to make yet incredibly satisfying, making it a favorite for many!
Why Make This Recipe
This recipe is a great choice for several reasons. First, it is packed with flavor thanks to the garlic and Parmesan cheese. Second, it is easy to prepare, making it perfect for busy weeknights. Lastly, it combines protein and carbohydrates, making it a complete meal that everyone will enjoy.
How to Make Garlic Butter Chicken Balls with Creamy Parmesan Pasta
Ingredients:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 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 for chicken balls
- 2 tablespoons butter for sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper to taste
- 12 oz spaghetti or linguine, cooked
Directions:
- In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Form into small meatballs.
- Heat 2 tablespoons butter in a skillet over medium heat. Cook the chicken balls for 6-8 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
- In the same skillet, melt 2 tablespoons butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
- Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.
- Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken balls to the skillet and spoon sauce over them.
- Serve warm, garnished with extra Parmesan or chopped parsley.
How to Serve Garlic Butter Chicken Balls with Creamy Parmesan Pasta
Serve the garlic butter chicken balls over a bed of creamy Parmesan pasta. You can garnish the dish with additional grated Parmesan cheese or some fresh parsley for added color and flavor. This dish goes well with a side salad or some garlic bread for a complete meal.
How to Store Garlic Butter Chicken Balls with Creamy Parmesan Pasta
If you have leftovers, allow the dish to cool down to room temperature. Then, place the chicken balls and pasta in an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply warm up in the microwave or in a skillet over low heat until heated through.
Tips to Make Garlic Butter Chicken Balls with Creamy Parmesan Pasta
- Make sure not to overcook the chicken balls to keep them juicy.
- For extra flavor, add some fresh herbs like basil or parsley to the sauce.
- Adjust the thickness of the sauce by adding more chicken broth or cream based on your preference.
Variation
You can easily customize this recipe by adding your favorite vegetables like spinach or mushrooms to the pasta. You can also substitute the ground chicken with ground turkey or beef if you prefer.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen ground chicken. Just ensure it’s fully thawed before mixing the ingredients.
Q: What if I don’t have heavy cream?
A: You can use half-and-half or whole milk as a substitute, but the sauce will be less rich.
Q: Can I make this dish in advance?
A: Yes, you can prepare the chicken balls and pasta in advance. Just reheat the chicken balls in the sauce before serving.
Garlic Butter Chicken Balls with Creamy Parmesan Pasta
Ingredients
For the Chicken Balls
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter for chicken balls
For the Creamy Sauce
- 2 tablespoons butter for sauce
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup Parmesan cheese, grated
- Salt and black pepper to taste
For the Pasta
- 12 oz spaghetti or linguine, cooked
Instructions
Preparation
- In a bowl, mix ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Form into small meatballs.
Cooking the Chicken Balls
- Heat 2 tablespoons of butter in a skillet over medium heat. Cook the chicken balls for 6-8 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
Preparing the Sauce
- In the same skillet, melt 2 tablespoons of butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
- Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.
Combining
- Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken balls to the skillet and spoon sauce over them.
Serving
- Serve warm, garnished with extra Parmesan or chopped parsley.
