Description
This Garlic Butter Chicken Balls with Creamy Parmesan Pasta recipe combines tender, flavorful chicken meatballs cooked in a rich garlic butter sauce, served alongside a luscious creamy Parmesan pasta. Perfect for a comforting weeknight dinner, it balances savory garlic notes with the smooth creaminess of Parmesan and heavy cream, topped with fresh parsley and a hint of lemon for brightness.
Ingredients
Scale
Chicken Balls
- 1 lb Ground Chicken
- 1/4 cup Bread Crumbs
- 1/4 cup Grated Parmesan Cheese
- 1/4 cup Fresh Parsley (chopped)
- 1 egg
- 3 cloves Garlic (minced)
- Salt & Pepper (to taste)
- 1 tbsp Olive Oil (for frying)
Garlic Butter Sauce
- 4 tbsp Butter
- 3 cloves Garlic (minced)
- 1 tbsp Fresh Parsley (chopped)
- 1 tbsp Lemon Juice (optional, for a tangy twist)
Creamy Parmesan Pasta
- 8 oz Pasta (any variety, but fettuccine or spaghetti works best)
- 2 tbsp Butter
- 1/2 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- Salt & Pepper (to taste)
Instructions
- Make the Chicken Balls: In a large bowl, combine the ground chicken, bread crumbs, grated Parmesan cheese, chopped fresh parsley, egg, minced garlic, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Form the Meatballs: Shape the mixture into small, 1-inch meatballs ensuring they are uniform for even cooking.
- Cook the Chicken Balls: Heat olive oil in a large skillet over medium heat. Add the chicken balls in batches, cooking and turning occasionally until they are golden brown on all sides and cooked through, about 8-10 minutes. Remove from skillet and set aside.
- Prepare the Garlic Butter Sauce: To the same skillet, add 4 tablespoons of butter and minced garlic. Sauté gently until fragrant. Toss the cooked chicken balls back into the skillet with the garlic butter sauce, mixing to coat. Add lemon juice if desired for a slight tang, and sprinkle chopped fresh parsley over the top. Keep warm while preparing the pasta.
- Cook the Pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
- Make the Creamy Parmesan Sauce: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Pour in the heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese continuously until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add the cooked pasta into the creamy Parmesan sauce, tossing well to ensure the pasta is evenly coated with the rich sauce.
- Assemble and Serve: Plate the creamy Parmesan pasta and top with garlic butter chicken balls. Garnish with additional parsley if desired. Serve immediately for best flavor and texture.
Notes
- Use fresh garlic for the best flavor in both the chicken balls and garlic butter sauce.
- You can substitute ground chicken with ground turkey or lean ground pork if preferred.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Leftover chicken balls and pasta can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding lemon juice to the garlic butter sauce is optional but adds a nice fresh brightness.
- Ensure not to overcook the pasta; al dente texture pairs best with creamy sauces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
