There are few things more satisfying than a plate full of juicy, flavorful chicken paired with a rich, creamy pasta. And when that chicken comes in the form of golden, garlic-butter-infused chicken balls? That’s comfort food magic. This recipe for Garlic Butter Chicken Balls with Creamy Parmesan Pasta has become one of my favorite weeknight indulgences.
The chicken balls are packed with flavor, pan-seared to crispy perfection, and then finished off with a generous coating of garlic butter. Paired with silky, cheesy Parmesan pasta, it’s a dinner that feels like something you’d order in a cozy Italian restaurant — but it’s surprisingly simple to make at home.
Let me show you exactly how I bring this recipe to life when I’m craving something rich, comforting, and downright delicious.
Why You’ll Love This Recipe
- Perfect balance of savory, garlicky chicken and creamy pasta
- Easy to make but feels gourmet
- Kid-friendly and great for family dinners
- Ready in under 40 minutes
- Restaurant-quality flavor without leaving your kitchen
Ingredients You’ll Need
For the Chicken Balls:
- 1 pound ground chicken
- ½ cup breadcrumbs
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
For the Garlic Butter:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
For the Creamy Parmesan Pasta:
- 8 oz pasta (fettuccine, linguine, or spaghetti work great)
- 2 tablespoons butter
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
How I Make Garlic Butter Chicken Balls with Creamy Parmesan Pasta
1. Make the Chicken Balls
In a large bowl, I combine the ground chicken, breadcrumbs, egg, salt, pepper, garlic powder, Italian seasoning, and Parmesan cheese. I mix until everything is well combined and form small, bite-sized chicken balls.
2. Sear the Chicken Balls
I heat a bit of oil in a skillet over medium heat and cook the chicken balls for about 8-10 minutes, turning occasionally, until they’re golden brown and cooked through.
3. Make the Garlic Butter
In a small saucepan, I melt the butter and add the minced garlic, letting it sizzle for about 1 minute until fragrant. I pour this garlic butter over the cooked chicken balls and toss to coat them evenly.
4. Cook the Pasta
While the chicken balls are cooking, I cook the pasta according to package instructions. I drain and set it aside, reserving ½ cup of pasta water.
5. Make the Creamy Parmesan Sauce
In a clean saucepan, I melt 2 tablespoons of butter, then stir in the heavy cream, Parmesan cheese, garlic powder, and a pinch of salt and pepper. I let it simmer gently, stirring, until the sauce is smooth and thickened. If needed, I add a splash of reserved pasta water to loosen the sauce.
6. Toss the Pasta
I toss the cooked pasta in the creamy Parmesan sauce until every strand is coated in cheesy goodness.
7. Serve Everything Together
I plate the pasta and top it with those buttery garlic chicken balls. A sprinkle of fresh parsley finishes the dish off for a pop of color and freshness.
Tips for the Best Chicken Balls and Creamy Pasta
- Don’t overwork the chicken mixture — it keeps the chicken balls tender.
- Make sure the chicken balls are all the same size so they cook evenly.
- Use freshly grated Parmesan cheese for the smoothest sauce.
- Add a splash of white wine to the pasta sauce if you want an elegant touch.
- Serve with crusty bread to soak up every bit of that garlic butter and creamy sauce.
What to Serve with This Dish
- A crisp Caesar salad or simple mixed greens with balsamic dressing
- Garlic bread or buttery dinner rolls
- Roasted asparagus or steamed broccoli
- A glass of chilled white wine or sparkling water with lemon
Frequently Asked Questions
Q: Can I use ground turkey instead of chicken?
A: Absolutely! Ground turkey works just as well for juicy, flavorful meatballs.
Q: Can I make this ahead of time?
A: You can prep and cook the chicken balls in advance, then warm them up and toss them in fresh garlic butter before serving.
Q: What if my pasta sauce gets too thick?
A: Just add a splash of reserved pasta water or a bit of milk to thin it out.
Q: Can I freeze the chicken balls?
A: Yes! Cook and cool them completely, then freeze in a zip-top bag for up to 2 months.
A New Comfort Food Favorite
This recipe for Garlic Butter Chicken Balls with Creamy Parmesan Pasta is pure comfort food magic. Juicy, flavorful chicken balls drenched in garlic butter, paired with a silky, cheesy pasta — it’s a match made in heaven. Whether you’re cooking for your family, hosting friends, or just treating yourself, this meal never disappoints.
If you make it, let me know how it turns out! Add your favorite twist — maybe a sprinkle of red pepper flakes or some sautéed mushrooms — and enjoy every bite.
Garlic Butter Chicken Balls with Creamy Parmesan Pasta: Pure Comfort in Every Bite
Ingredients
- 1 pound ground chicken
- 4 cloves garlic, minced
- 1/4 cup unsalted butter, melted
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground chicken, minced garlic, melted butter, breadcrumbs, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into small balls and place them on a baking sheet.
- Bake the chicken balls for 20-25 minutes or until golden brown and cooked through.
- Meanwhile, cook the fettuccine according to package instructions. Drain and set aside.
- In a saucepan over medium heat, combine heavy cream and 1/2 cup grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
- Add the cooked fettuccine to the sauce and toss to coat.
- Serve the creamy pasta topped with garlic butter chicken balls and garnish with fresh parsley.
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