Creamy Garlic Butter Chicken Meatballs Pasta
A quick and easy creamy garlic butter chicken meatballs pasta recipe perfect for cozy weeknight dinners, featuring tender meatballs in a rich, silky garlic butter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) chicken meatballs (pre-made or homemade)
- 4 tablespoons (60g) unsalted butter
- 4 cloves garlic, finely minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) low sodium chicken broth
- 1/2 cup (50g) freshly grated Parmesan cheese
- 8 ounces (225g) pasta (spaghetti, fettuccine, or penne)
- 1 tablespoon olive oil
- Handful fresh parsley, chopped
- Salt to taste (about 1 teaspoon)
- Black pepper to taste (about 1/2 teaspoon)
- Red pepper flakes (optional, a pinch)
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup (120ml) of pasta water before draining. Set pasta aside.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken meatballs in a single layer. Cook for about 4-5 minutes, turning occasionally, until browned on all sides. Remove meatballs and set aside.
- Lower heat to medium and add 4 tablespoons (60g) unsalted butter to the same pan. Once melted, add minced garlic and sauté for about 1 minute until fragrant but not browned, stirring constantly.
- Pour in 1/2 cup (120ml) chicken broth and 1 cup (240ml) heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens slightly. Add reserved pasta water if sauce is too thick.
- Stir in 1/2 cup (50g) grated Parmesan cheese until melted and smooth. Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
- Return browned meatballs to the sauce. Cover and simmer on low for 5-7 minutes until meatballs are cooked through (internal temperature 165°F/74°C) and sauce thickens further.
- Add drained pasta to the pan, tossing carefully to coat pasta and meatballs with sauce. Add more reserved pasta water if needed to reach desired consistency.
- Sprinkle chopped fresh parsley over the top and serve immediately.
Notes
Do not overcrowd the pan when browning meatballs to ensure a good sear. Stir garlic constantly to avoid burning. Reserve pasta water to adjust sauce consistency. Taste and adjust seasoning at the end. For a lighter sauce, use half-and-half instead of heavy cream and reduce butter. Lemon juice can brighten the dish if it feels heavy.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 575
- Sugar: 3
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
Keywords: chicken meatballs, garlic butter sauce, creamy pasta, easy dinner, weeknight meal, comfort food