Garlic Butter Chicken Balls with Creamy Parmesan Pasta
Juicy ground chicken meatballs browned in butter and tossed with spaghetti in a creamy garlic Parmesan sauce, all made in one skillet.
Equipment
- Large skillet
- Large pot
- Mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground chicken
- ½ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese for the chicken mixture
- 1 large egg
- 2 cloves garlic minced, for the chicken mixture
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter for the chicken balls
- 2 tbsp unsalted butter for the sauce
- 3 cloves garlic minced, for the sauce
- 1 cup heavy cream
- ½ cup low sodium chicken broth
- ½ cup grated Parmesan cheese for the sauce
- 12 oz spaghetti or linguine
- 1 tsp kosher salt for the pasta water
- 2 tbsp fresh parsley chopped, for serving
Instructions
Cooking
- Cook the pasta. Boil the spaghetti in salted water until just shy of tender, about 8 to 9 minutes. Reserve 1/2 cup pasta water and drain.
- Form the balls. Mix the chicken with the breadcrumbs, 1/4 cup Parmesan, egg, 2 cloves garlic, and seasonings, then roll into about 20 balls.
- Sear in butter. Brown the balls in 2 tablespoons butter over medium heat for 6 to 8 minutes, turning, until golden and 165 degrees F inside.
- Simmer the sauce. Cook 3 cloves garlic in the remaining butter for 30 seconds, then simmer with the cream and broth for 3 to 4 minutes until thick.
- Combine and serve. Off the heat, melt in 1/2 cup Parmesan, toss with the pasta, add the chicken balls, and top with parsley.
Notes
Substitutions: Use half and half for a lighter sauce, or swap in linguine, penne, or fettuccine for the spaghetti.
Tips: Chill sticky meat for 15 minutes before shaping and loosen the sauce with pasta water as needed.
Storage: Refrigerate for up to 3 days and reheat gently to 165 degrees F. Do not freeze the sauced pasta.