Description

A delightful twist on classic Alfredo, these tender garlic-butter chicken meatballs are nestled atop a luxuriously creamy Parmesan pasta. Perfect for weeknight dinners or entertaining—your family and friends will be asking for seconds!

Ingredients

Scale

For the Chicken Balls

1 lb (450 g) ground chicken
⅓ cup (35 g) fine breadcrumbs
2 tbsp grated Parmesan cheese
2 cloves garlic, minced
1 tsp onion powder
1 large egg, lightly beaten
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for frying)

For the Garlic Butter Sauce

3 tbsp unsalted butter
3 cloves garlic, minced
1 tsp fresh thyme leaves (or ¼ tsp dried)
Pinch of red pepper flakes (optional)

For the Creamy Parmesan Pasta

12 oz (340 g) fettuccine or linguine
Water and 1 tbsp salt (for boiling)
1 ½ cups (360 ml) heavy cream
1½ cups (150 g) freshly grated Parmesan cheese
½ tsp freshly ground black pepper
Salt, to taste
2 tbsp chopped fresh parsley, for garnish

Instructions

1️⃣ Cook the pasta
: In a large pot, bring generously salted water to a rolling boil. Add the fettuccine and cook until just al dente (usually 1–2 minutes less than package directions). Reserve ½ cup pasta water, then drain and set aside.

2️⃣ Make the chicken balls
: In a medium bowl, combine ground chicken, breadcrumbs, Parmesan, minced garlic, onion powder, egg, salt, and pepper. Mix gently until just combined—avoid overworking. Form into 16–18 uniform balls (about 1½ tbsp each).

3️⃣ Brown the chicken balls
: Heat olive oil in a large skillet over medium heat. Add chicken balls in a single layer (do this in batches if needed) and cook, turning occasionally, until golden-brown all over and cooked through, about 8–10 minutes. Transfer to a plate and tent with foil to keep warm.

4️⃣ Prepare the garlic butter sauce
: In the same skillet, melt butter over medium heat. Add minced garlic, thyme, and red pepper flakes. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.

5️⃣ Build the creamy Parmesan sauce
: Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then whisk in the grated Parmesan until melted and the sauce is smooth. Season with black pepper and a pinch of salt, to taste. If the sauce seems too thick, whisk in reserved pasta water a splash at a time until desired consistency.

6️⃣ Combine pasta and sauce
: Add the drained pasta to the skillet. Toss thoroughly to coat every strand in the creamy sauce.

7️⃣ Plate and finish
: Divide the sauced pasta among 4 plates or shallow bowls. Top each with 4–5 garlic butter chicken balls. Garnish with chopped parsley and an extra sprinkle of Parmesan, if desired. Serve immediately.

Notes

Make-ahead: The chicken mixture can be shaped into balls and refrigerated (covered) for up to 24 hours.
Crispier meatballs: For extra crunch, after browning in the skillet, transfer chicken balls to a 375 °F (190 °C) oven for 5 minutes.
Lightened-up version: Swap half the heavy cream for whole milk, and use turkey or chicken breast mince.
Gluten-free option: Use gluten-free breadcrumbs and your favorite GF pasta.
Storage & reheating: Store leftover meatballs and pasta separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or milk.

Prep Time: 20 min
Cook Time: 25 min