Garlic Butter Chicken Balls with Creamy Parmesan Pasta
This Garlic Butter Chicken Balls with Creamy Parmesan Pasta recipe is bound to become a beloved favorite in your household.
Ingredients
Scale
- For the Chicken Balls:
- 1lb ground chicken
- 1/2 cupbreadcrumbs
- 1/4 cupParmesan cheese, grated
- 1egg, lightly beaten
- 2garlic cloves, minced
- 1 teaspoonItalian seasoning
- 1/2 teaspoonpaprika
- 1/4 teaspoonsalt
- 1/4 teaspoonblack pepper
- 2 tablespoonsbutter (for frying)
- For the Creamy Parmesan Sauce:
- 2 tablespoonsbutter
- 2garlic cloves, minced
- 1 cupheavy cream
- 1/2 cupchicken broth
- 1/2 cupParmesan cheese, grated
- Salt and black pepper to taste
- For the Pasta:
- 12 ozspaghetti or linguine (cooked according to package instructions)
Instructions
- Prepare the Chicken Balls: Begin by mixing your ground chicken with breadcrumbs, Parmesan cheese, the lightly beaten egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Use your hands to combine the mixture thoroughly until it becomes cohesive. Shape the mixture into small meatballs, roughly 1 inch in diameter.
- Cook the Chicken Balls: Heat up 2 tablespoons of butter in a large skillet over medium heat. Introduce the chicken balls into the skillet and cook for approximately 6-8 minutes, turning to ensure they develop a golden-brown crust. Remove and set aside when cooked through.
- Make the Creamy Parmesan Sauce: In the same skillet, add another 2 tablespoons of butter and let it melt. Add minced garlic and sauté for about one minute. Pour in the heavy cream and chicken broth, mixing well. Gradually stir in the Parmesan cheese, allowing the sauce to thicken, and season with salt and pepper.
- Toss the Pasta & Assemble the Dish: Add previously cooked spaghetti or linguine to the creamy sauce, tossing gently until fully coated. Add the browned chicken balls and cook together for an additional 1-2 minutes.
Notes
Make sure not to overcrowd the skillet when frying the chicken balls.
Nutrition
- Calories: 680 kcal
- Protein: 34 g