Garlic Butter Chicken Balls with Creamy Parmesan Pasta

 

Ingredients

For the Chicken Balls:

1 lb (450g) ground chicken

½ cup breadcrumbs

¼ cup grated Parmesan

1 egg

2 cloves garlic, minced

1 tsp Italian seasoning

½ tsp salt

½ tsp black pepper

1 tbsp olive oil (for frying)

Garlic Butter Sauce:

3 tbsp unsalted butter

2 cloves garlic, minced

1 tbsp chopped parsley

For the Creamy Parmesan Pasta:

8 oz (225g) pasta (fettuccine, spaghetti, or penne)

1 tbsp butter

2 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

½ tsp salt

½ tsp black pepper

¼ tsp red pepper flakes (optional)

¼ cup pasta water (if needed)

Chopped parsley for garnish

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Instructions

1. Make the Chicken Balls

1. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.

2. Shape the mixture into small balls (about 1-inch diameter).

3. Heat olive oil in a pan over medium heat. Cook the chicken balls for about 6-8 minutes, turning occasionally, until golden brown and fully cooked (internal temp: 165°F or 75°C). Set aside.

2. Prepare the Garlic Butter Sauce

1. In the same pan, melt butter over low heat. Add minced garlic and sauté until fragrant (about 30 seconds).

2. Add chopped parsley and stir. Toss the cooked chicken balls in the garlic butter sauce until well coated. Set aside.

3. Make the Creamy Parmesan Pasta

1. Cook the pasta according to package instructions. Reserve ¼ cup of pasta water before draining.

2. In a pan, melt butter and sauté garlic until fragrant. Pour in heavy cream, stir, and let it simmer for 2-3 minutes.

3. Add Parmesan cheese, salt, pepper, and red pepper flakes. Stir until smooth. If the sauce is too thick, add reserved pasta water gradually.

4. Toss the cooked pasta in the sauce until well coated.

4. Assemble & Serve

Plate the creamy Parmesan pasta and top it with the garlic butter chicken balls.

Garnish with extra Parmesan and parsley.

Serve warm and enjoy!

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Would you like any modifications, like a spicier version or a different protein?