Garlic Butter Chicken Balls with Creamy Parmesan Pasta

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

For the Chicken Balls: 1 lb ground chicken

½ cup breadcrumbs

¼ cup Parmesan cheese, grated

1 egg

2 garlic cloves, minced

1 teaspoon Italian seasoning

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons butter

2 tablespoons butter

2 garlic cloves, minced

1 cup heavy cream

½ cup chicken broth

½ cup Parmesan cheese, grated

Salt and black pepper to taste

12 oz spaghetti or linguine, cooked according to package instructions

Make the Chicken Balls:In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Form into small meatballs.

Cook the Chicken Balls:Heat 2 tablespoons 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.

Make the Creamy Parmesan Sauce:In the same skillet, melt 2 tablespoons 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.

Combine and Serve:Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken balls to the skillet and spoon sauce over them.Serve warm, garnished with extra Parmesan or chopped parsley.

Directions

Make the Chicken Balls:In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Form into small meatballs.

Cook the Chicken Balls:Heat 2 tablespoons 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.

Make the Creamy Parmesan Sauce:In the same skillet, melt 2 tablespoons 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.

Combine and Serve:Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken balls to the skillet and spoon sauce over them.Serve warm, garnished with extra Parmesan or chopped parsley.

Nutrition

• Serving Size: 1 portion (chicken balls
• Calories: 670 kcal
• Total Fat: 45g
• Saturated Fat: 20g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Cholesterol: 170mg
• Sodium: 750mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Total Sugars: 3g
• Protein: 40g