Ingredients:
For the Chicken Balls:
– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup Parmesan cheese, grated
– 1 egg
– 2 garlic cloves, minced
– 1 teaspoon Italian seasoning
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
For the Creamy Parmesan Sauce:
– 2 tablespoons butter
– 2 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup Parmesan cheese, grated
– Salt and black pepper to taste
For the Pasta:
– 12 oz spaghetti or linguine, cooked according to package instructions
Directions:
1. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Form into small meatballs.
2. 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.
3. In the same skillet, melt 2 tablespoons butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
4. 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.
5. Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken balls to the skillet and spoon sauce over them.
6. Serve warm, garnished with extra Parmesan or chopped parsley.
Prep time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Kcal: 560 per serving
