Best Garlic Butter Chicken Balls with Creamy Parmesan Pasta

 

 

 

 

 

 

Ingredients

For the Garlic Butter Chicken Balls:
1 lb ground chicken
½ cup breadcrumbs
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 egg
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons butter (for cooking)
For the Creamy Parmesan Pasta:
8 oz fettuccine or spaghetti
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
¼ cup chopped parsley (for garnish

Instructions

1. Prepare the Chicken Balls
In a large bowl, mix the ground chicken, breadcrumbs, Parmesan cheese, minced garlic, egg, Italian seasoning, salt, and black pepper until well combined.
Shape the mixture into small, evenly sized balls (about 1-inch in diameter).
In a large skillet, melt the butter over medium heat.
Add the chicken balls and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through.
Remove from the skillet and set aside.
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Reserve ½ cup of pasta water before draining.
3. Make the Creamy Parmesan Sauce
In the same skillet used for the chicken balls, melt 2 tablespoons of butter over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using).
Let the sauce thicken for 2-3 minutes, then add the cooked pasta, tossing to coat evenly. If needed, add some reserved pasta water for a silkier sauce.
4. Combine and Serve
Return the chicken balls to the skillet, nestling them into the pasta.
Let everything warm together for a minute before garnishing with fresh parsley.
Serve hot with extra Parmesan cheese on top.