Garlic Butter Chicken Balls with Creamy Parmesan Pasta Recipe
Get ready to fall in love with Garlic Butter Chicken Balls with Creamy Parmesan Pasta, a dish that brings together juicy, herby chicken balls and silky, cheesy pasta in the most irresistible way. Each bite is a perfect harmony of savory garlic, melting butter, and nutty Parmesan, wrapped around tender pasta and golden chicken. This recipe is a comforting, flavor-packed dinner that’s as impressive to serve as it is simple to make, and it’s sure to become your next weeknight staple—or your go-to for impressing friends and family!
Ingredients You’ll Need
The magic of Garlic Butter Chicken Balls with Creamy Parmesan Pasta comes from a handful of everyday ingredients, each playing a special role in the final dish. These pantry staples work together to create layers of flavor, creamy texture, and beautiful color—proof that you don’t need anything fancy to make something spectacular!
- Ground chicken: The base for juicy, tender chicken balls that soak up all the herby, garlicky goodness.
- Breadcrumbs: Helps bind the meatballs and keeps them light instead of dense.
- Grated Parmesan cheese: Adds nutty, salty richness to both the chicken balls and the creamy sauce.
- Large egg: Acts as the glue, holding the chicken mixture together for easy rolling.
- Garlic (minced): The flavor backbone—fresh garlic transforms both the chicken balls and the sauce.
- Fresh parsley (chopped): Brings a pop of color and a fresh, herby note.
- Italian seasoning: Adds depth with its blend of classic Mediterranean herbs.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Olive oil: For browning the chicken balls, infusing them with a subtle, fruity flavor.
- Butter: Used in both the chicken and the sauce, it brings a rich, silky mouthfeel.
- Fettuccine or spaghetti: The pasta canvas that soaks up every drop of creamy sauce.
- All-purpose flour: Helps thicken the Parmesan sauce to the perfect consistency.
- Milk (whole or 2%): Adds creaminess without heaviness to the sauce.
- Heavy cream: Makes the pasta sauce luxuriously velvety and rich.
- Garlic powder: Bumps up the savory, garlicky punch in the sauce.
- Fresh parsley (for garnish): Sprinkles of green add a restaurant-worthy finish to your plate.
How to Make Garlic Butter Chicken Balls with Creamy Parmesan Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Drop in your fettuccine or spaghetti and cook until just al dente—this means your pasta will have the perfect bite once it meets the sauce. Remember to reserve half a cup of that precious starchy pasta water before draining; it’s your secret weapon for adjusting the sauce later.
Step 2: Mix and Shape the Chicken Balls
In a roomy bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Roll up your sleeves and gently mix everything together with your hands or a spoon. Once blended, scoop out tablespoon-sized portions and roll them into 1-inch balls—perfect for bite-sized, tender chicken balls that cook evenly.
Step 3: Brown and Cook the Chicken Balls
Heat up your olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling. Add the chicken balls, making sure not to crowd the pan. Let them brown on all sides, turning gently so each gets a golden crust, about 8 to 10 minutes. Once they’re cooked through, remove them from the skillet and keep them warm—you’ll want them ready to crown your pasta.
Step 4: Make the Creamy Parmesan Sauce
In the same skillet, melt more butter and toss in the minced garlic, letting it sizzle for just a minute to release its aroma. Sprinkle in the flour and whisk for another minute to form a roux, which will thicken your sauce. Gradually pour in the milk and heavy cream, whisking as you go to avoid lumps. Simmer for 3 to 4 minutes until the sauce thickens slightly, then stir in the Parmesan, garlic powder, salt, and pepper. If the sauce feels too thick, add a splash of reserved pasta water for that luscious, glossy finish.
Step 5: Toss and Serve
Add the cooked pasta straight into the creamy sauce, tossing until every strand is enveloped in that cheesy, garlicky goodness. Plate it up, nestle the garlic butter chicken balls on top, and shower everything with fresh parsley. Prepare for a dinner that looks as dreamy as it tastes!
How to Serve Garlic Butter Chicken Balls with Creamy Parmesan Pasta
Garnishes
A flourish of freshly chopped parsley not only brightens the plate but also adds a fresh, herbal note that cuts through the richness. For extra decadence, a sprinkle of extra Parmesan or a light dusting of black pepper on top makes each serving of Garlic Butter Chicken Balls with Creamy Parmesan Pasta feel restaurant-worthy.
Side Dishes
This dish is hearty on its own, but it pairs beautifully with crisp side salads—think arugula, lemon, and shaved Parmesan—or a simple medley of roasted vegetables like asparagus or broccoli. Warm, crusty bread is also perfect for swiping up every bit of that creamy sauce.
Creative Ways to Present
For a fun spin, serve Garlic Butter Chicken Balls with Creamy Parmesan Pasta in individual bowls with a few chicken balls perched on top, or twirl the pasta into nests using tongs for an elegant touch. You can even serve the chicken balls as appetizers with a drizzle of sauce before bringing out the main event!
Make Ahead and Storage
Storing Leftovers
Leftovers of Garlic Butter Chicken Balls with Creamy Parmesan Pasta keep well for up to three days in an airtight container in the fridge. If you plan to enjoy leftovers, consider storing the pasta and chicken balls separately to keep the textures at their best.
Freezing
You can freeze the cooked chicken balls on a baking sheet, then transfer them to a freezer bag once solid. The pasta and sauce are best enjoyed fresh, but you can freeze them separately for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the chicken balls and pasta in a skillet with a splash of milk or reserved pasta water, gently warming over low heat until heated through. This keeps the sauce creamy and prevents the chicken from drying out. Microwave reheating works in a pinch, but be sure to cover the dish to retain moisture.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute and works just as well in this recipe. Just be sure to use a mixture that’s not too lean to keep the chicken balls moist and flavorful.
What can I use if I don’t have heavy cream?
You can substitute half-and-half or even whole milk for the heavy cream, though the sauce will be a bit lighter. For an extra rich finish, stir in a tablespoon of cream cheese as the sauce simmers.
Can I make the chicken balls ahead of time?
Yes! You can shape the chicken balls and store them covered in the fridge for up to a day in advance. This makes dinnertime even easier and allows the flavors to meld beautifully.
Is it possible to make this gluten-free?
Definitely. Use gluten-free breadcrumbs in the chicken balls and swap the pasta and flour for gluten-free versions. The creamy Parmesan sauce and everything else will stay just as tasty!
How do I prevent the sauce from getting too thick?
If your sauce thickens up too much, add a splash of the reserved pasta water or a bit more milk to loosen it. Stir well, and your Garlic Butter Chicken Balls with Creamy Parmesan Pasta will be silky-smooth once again.
Final Thoughts
If you’re searching for a meal that’s equal parts comforting and impressive, Garlic Butter Chicken Balls with Creamy Parmesan Pasta is your answer. With its crave-worthy flavors and simple steps, it’s a dish you’ll want to revisit again and again. Give it a try, and I promise your kitchen will be filled with happy faces and empty plates!
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Garlic Butter Chicken Balls with Creamy Parmesan Pasta Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Garlic Butter Chicken Balls with Creamy Parmesan Pasta recipe features tender chicken meatballs seasoned with garlic and Italian herbs, pan-fried in butter and olive oil for a golden crust. Served atop perfectly cooked fettuccine drenched in a rich, velvety Parmesan cream sauce enhanced with garlic, this dish is a comforting Italian-American favorite perfect for family dinners or special occasions.
Ingredients
For the Chicken Balls:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Pasta:
- 12 ounces fettuccine or spaghetti
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the pasta aside.
- Prepare the Chicken Balls: In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper. Mix everything thoroughly until just combined. Roll the mixture into 1-inch meatballs using your hands.
- Cook the Chicken Balls: Heat olive oil and butter in a large skillet over medium heat. Add the chicken balls, cooking for 8 to 10 minutes. Turn them regularly to ensure they brown evenly and cook through. Once done, remove the meatballs from the skillet and keep warm.
- Make the Creamy Parmesan Sauce: In the same skillet, melt butter and sauté the minced garlic for about 1 minute until fragrant. Sprinkle in the flour and cook, whisking continuously, for 1 minute to form a roux. Gradually whisk in milk and heavy cream until smooth. Allow the sauce to simmer for 3 to 4 minutes until it thickens slightly. Stir in the grated Parmesan cheese, garlic powder, salt, and black pepper. If the sauce is too thick, adjust the consistency by adding some reserved pasta water.
- Toss and Serve: Add the cooked pasta to the skillet with the creamy Parmesan sauce and toss well to coat the noodles evenly. Plate the pasta and top with the garlic butter chicken balls. Garnish with fresh parsley and serve immediately.
Notes
- For extra heat and flavor, add a pinch of red pepper flakes to the sauce while simmering.
- If preferred, bake the chicken balls at 400°F (200°C) for 18–20 minutes instead of pan-frying.
- This dish pairs wonderfully with a crisp side salad or roasted vegetables for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 670
- Sugar: 5g
- Sodium: 640mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 160mg
