Garlic Butter Chicken Balls with Creamy Parmesan Pasta

This Garlic Butter Chicken Balls with Creamy Parmesan Pasta recipe is the kind of comforting, crave-worthy dinner I love turning to when I want something hearty but elegant. The juicy chicken meatballs are packed with garlic and Italian herbs, seared to golden perfection in butter, then nestled into a silky Parmesan cream sauce with pasta. It’s a rich, satisfying dish that comes together in under an hour—perfect for a weeknight indulgence or an easy dinner for guests.

Why You’ll Love This Recipe

I make this dish often because it brings together the richness of garlic butter, the creaminess of Parmesan sauce, and the simplicity of pasta all in one pan. Every bite is comforting, flavorful, and guaranteed to impress.

• The chicken balls are tender, garlicky, and full of Italian flavor
• The Parmesan cream sauce is rich without being overly heavy
• It’s a one-skillet meal, which means minimal cleanup
• Easy to customize with veggies, different herbs, or a spicy twist
• Both kids and adults go for second helpings every time

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 Sauce & 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: more Parmesan, chopped parsley, or red pepper flakes

Directions

1. Prepare the Chicken Ball Mixture:
   I mix the ground chicken, breadcrumbs, Parmesan, garlic, egg, and seasonings until just combined—overmixing makes the balls tough.
2. Form and Cook the Chicken Balls:
   I shape the mixture into 1–1.5 inch balls. Then I sear them in butter over medium heat for about 6–8 minutes, turning to brown all sides. Once cooked through (165°F internal temp), I set them aside.
3. Cook the Pasta:
   While the chicken cooks, I boil salted water and cook my pasta until al dente. I always save ½ cup of the pasta water before draining.
4. Make the Creamy Parmesan Sauce:
   In the same skillet, I melt more butter and sauté garlic until fragrant. I pour in the cream and chicken broth, letting it simmer for a couple of minutes before stirring in the Parmesan. I season with salt and pepper and adjust the consistency with the reserved pasta water if needed.
5. Combine and Serve:
   I toss the cooked pasta in the sauce, add the chicken balls back to the skillet, and spoon some of that luscious sauce over them. A sprinkle of parsley or extra cheese on top finishes it off beautifully.

Servings and timing

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Spicy: I like to add red chili flakes to the meatball mix and the sauce for heat.
• Gluten-Free: I substitute gluten-free pasta and breadcrumbs.
• Veggie Boost: I stir in sautéed mushrooms, spinach, or peas for added color and nutrition.
• Extra Creamy: For even more richness, I mix in a couple of tablespoons of cream cheese into the sauce.

Storage/Reheating

Storage:
I let leftovers cool, then store them in an airtight container in the fridge for up to 4 days.

Reheating:
I reheat gently in a skillet over medium-low with a splash of cream or milk. The microwave works too—1 to 2 minutes, stirred halfway.

Freezing:
I freeze cooked chicken balls separately for up to 2 months. I thaw them overnight before reheating and serving with freshly made pasta and sauce.

FAQs

Can I use a different meat for the chicken balls?

Yes. I sometimes use ground turkey or even lean pork—both work well with the garlic butter flavor.

What pasta works best with this recipe?

I usually go with spaghetti or linguine, but fettuccine and penne also cling to the sauce beautifully.

How do I prevent the chicken balls from drying out?

I avoid overmixing the meat mixture and don’t overcook them. Letting them rest briefly after cooking helps retain moisture too.

Can I make the sauce ahead of time?

I can, but I find it’s best freshly made. If I do prep it early, I store it separately and gently reheat it with some cream to loosen it before serving.

What’s the best way to make this dish spicier?

I add chili flakes to both the meatballs and sauce. A dash of hot sauce in the cream mixture also works wonders.

Conclusion

Garlic Butter Chicken Balls with Creamy Parmesan Pasta is the kind of recipe I keep in my regular dinner rotation because it checks all the boxes—it’s easy, comforting, customizable, and always satisfying. With simple ingredients and a silky sauce that wraps around every strand of pasta, it’s one of those dishes that delivers restaurant-level comfort without the fuss. Whether I’m cooking for guests or feeding the family, this one never disappoints.

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