Description

Tender, juicy chicken meatballs enriched with creamy ricotta cheese are paired with a luscious spinach Alfredo sauce. This dish is a satisfying blend of comfort and elegance—perfect for family dinners or cozy date nights.

Ingredients

Scale

For the chicken ricotta meatballs:

1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 garlic cloves, minced
1 tsp Italian seasoning
Salt and pepper to taste
1 tbsp olive oil (for cooking)

For the creamy spinach Alfredo sauce:

2 tbsp butter
3 garlic cloves, minced
1 ½ cups heavy cream
1 ½ cups grated Parmesan cheese
1 ½ cups baby spinach, chopped
Salt and pepper to taste
1 tbsp parsley (optional)

For the pasta:

12 oz fettuccine or spaghetti
Water for boiling
Salt for pasta water

Instructions

1️⃣ Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2️⃣ Make the meatballs: In a bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Form into 1 ½-inch meatballs.

3️⃣ Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 10-12 minutes, turning to brown on all sides, until fully cooked through. Remove and set aside.

4️⃣ Prepare the Alfredo sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer.

5️⃣ Add cheese and spinach: Whisk in Parmesan cheese until the sauce is smooth. Stir in chopped spinach and cook until wilted. Season with salt and pepper to taste.

6️⃣ Combine and serve: Add cooked pasta to the sauce and toss to coat. Return meatballs to the skillet and spoon sauce over them. Garnish with parsley and serve hot.

Notes

Meatball Texture: The ricotta makes the meatballs soft and tender—avoid overmixing to keep them light. Wet hands when forming to prevent sticking.
Baking Option: For a lighter prep, you can bake the meatballs at 400°F (200°C) for 18–20 minutes on a lined baking sheet until golden and cooked through.
Spinach Substitute: If you don’t have fresh spinach, frozen spinach works too. Just thaw and squeeze out the excess water before adding.
Cheese Alternatives: You can mix in mozzarella or a bit of cream cheese to make the Alfredo sauce even richer.
Make-Ahead Friendly: The meatballs can be made and stored in the fridge (up to 2 days ahead) or frozen for up to 3 months.
Pasta Swaps: This pairs well with penne, tagliatelle, or even zucchini noodles for a low-carb version.
Reheating Tip: Add a splash of milk or cream when reheating to keep the Alfredo sauce silky.

Prep Time: 20 min
Cook Time: 25 min