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
Scale
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
