Description
Tender chicken meatballs enriched with creamy ricotta, served in a rich spinach alfredo sauce — a comforting and flavorful twist on classic pasta night.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese (for sauce)
- 3 cups fresh spinach
- 2 tbsp butter
- 2 cloves garlic, sliced (for sauce)
- 8 oz fettuccine or pasta of choice
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, ricotta, 1/4 cup Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Mix gently until just combined. Form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer and cook, turning occasionally, until browned on all sides and cooked through (about 10-12 minutes). Remove and set aside.
- In the same skillet, melt butter over medium heat. Add sliced garlic and cook for 1 minute until fragrant. Stir in heavy cream, milk, and 1/2 cup Parmesan. Whisk until smooth and simmer for 2-3 minutes until thickened.
- Add fresh spinach to the sauce and cook, stirring, until wilted (about 2 minutes). Season with salt and pepper.
- Return meatballs to the skillet, nestling them into the sauce. Simmer for 5 minutes to allow flavors to meld.
- Meanwhile, cook pasta according to package directions. Drain and serve meatballs and sauce over pasta. Garnish with extra Parmesan if desired.
Notes
You can customize the seasonings to taste. For a lighter sauce, substitute half-and-half for heavy cream. Meatballs can be baked at 400°F for 15 minutes instead of pan-frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American