Garlic Butter Chicken Balls with Creamy Parmesan Pasta
A delightful dish of tender chicken meatballs combined with a rich, creamy sauce and pasta, perfect for family dinners or gatherings.
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.
Notes
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. This dish goes well with a side salad or some garlic bread for a complete meal.