Garlic Butter Chicken Balls with Creamy Parmesan Pasta is one of those dinners I find myself going back to again and again. It combines the richness of a silky Parmesan sauce with tender, juicy chicken meatballs seared in butter—comforting, flavorful, and deeply satisfying. I love how it manages to feel indulgent but still comes together easily enough for a weeknight. It’s cozy, elegant, and always a hit with anyone I serve it to.

Why You’ll Love This Recipe

I like this dish because it feels like something I’d order at a bistro, yet I can make it all in one skillet right at home. The chicken meatballs are garlicky, herby, and browned to perfection. And that creamy Parmesan sauce? It’s velvety and savory and coats every strand of pasta just right. It’s the kind of meal that makes a regular night feel like something special, and it’s easy to adapt with whatever pasta or vegetables I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken balls

Ground chicken
Plain breadcrumbs
Grated Parmesan cheese
Large egg
Garlic cloves, minced
Italian seasoning
Paprika
Salt
Black pepper
Unsalted butter (for searing)

For the creamy Parmesan pasta

Unsalted butter
Garlic cloves, minced
Heavy cream
Chicken broth
Grated Parmesan cheese
Salt and black pepper
Spaghetti or linguine, cooked and drained

Optional garnish

Extra Parmesan
Fresh chopped parsley
Red pepper flakes

Directions

Mix the chicken balls
I combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, and seasonings in a bowl. I mix gently until everything is just combined to keep the texture light and juicy.
Shape and cook the meatballs
I roll the mixture into 1–1.5 inch balls and cook them in a large skillet with butter over medium heat, turning to brown all sides. It takes about 6–8 minutes for them to cook through. I set them aside once they reach 165°F.
Boil the pasta
While the chicken balls cook, I boil the pasta until al dente. I always save about ½ cup of the pasta water before draining—it’s useful for adjusting the sauce later.
Make the creamy Parmesan sauce
Using the same skillet (with all those delicious browned bits), I melt butter and sauté garlic for a minute. Then I stir in the cream and broth and let it simmer until slightly thickened. I mix in the Parmesan until melted and creamy. A pinch of salt and black pepper finishes it off. If it thickens too much, I splash in some reserved pasta water.
Combine and serve
I toss the cooked pasta in the sauce until well coated, then add the chicken balls back in. I spoon more sauce over them and garnish with extra Parmesan and fresh parsley.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Calories per serving: Approximately 650 kcal

Variations

Spicy twist: I add red chili flakes to both the meatballs and sauce for heat.
Gluten-free version: I use gluten-free pasta and breadcrumbs without changing anything else.
Veggie boost: I stir in baby spinach, sautéed mushrooms, or frozen peas right into the sauce.
Extra creamy: I add 2 tablespoons of cream cheese to the sauce along with the Parmesan for a richer finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm everything in a skillet over low heat with a splash of milk or cream to loosen the sauce. The microwave works too, but I stir halfway through to keep the texture even.

FAQs

Can I make the chicken balls ahead of time?

Yes, I often form the chicken balls and refrigerate them (uncooked) up to a day in advance. They hold their shape even better when chilled first.

Can I use a different protein?

Absolutely. Ground turkey works just as well, and even ground pork or plant-based meat can be swapped in.

Can I freeze the leftovers?

I usually freeze the chicken balls separately for up to 2 months. Then I reheat them and combine with freshly cooked pasta and sauce.

What pasta works best?

I typically use spaghetti or linguine, but fettuccine or even penne hold up great under the sauce too.

How do I keep the meatballs juicy?

I avoid overmixing the chicken mixture and always let them rest a few minutes after cooking to reabsorb their juices.

Conclusion

Garlic Butter Chicken Balls with Creamy Parmesan Pasta is one of those meals that checks every box—it’s hearty, flavorful, and easy to prepare. Whether I’m feeding my family, making dinner for guests, or just want to treat myself to something warm and comforting, this dish always delivers. It’s simple, customizable, and loaded with flavor. Once I made it the first time, it quickly became a permanent favorite in my meal rotation.