Get ready to swoon over Garlic Butter Chicken Balls with Creamy Parmesan Pasta: a weeknight dinner that truly tastes like magic! Imagine juicy chicken balls, rich with herbs and bursts of garlic, swirled together with ribbons of pasta bathed in a silky Parmesan cream sauce. Every bite is a perfect mix of cozy, garlicky warmth and irresistible cheesiness. This one’s become my family’s obsession — and I’m not surprised! If you’re craving restaurant-level comfort food without the fuss, this is the dish to try.

Garlic Butter Chicken Balls with Creamy Parmesan Pasta Recipe - Recipe Image

Ingredients You’ll Need

The best part about this recipe? Each ingredient is easy to find but totally essential — every one lends major flavor, texture, or that irresistible golden finish. Here’s what you’ll need to make Garlic Butter Chicken Balls with Creamy Parmesan Pasta a true star.

Ground chicken: Lean yet flavorful, it creates meatballs that stay juicy inside.
Breadcrumbs: Help bind the mixture and add a subtle toasty texture.
Egg: Acts as the glue, holding your chicken balls together.
Garlic (minced): This is our flavor hero, infusing both the meatballs and sauces with a zippy aroma.
Grated Parmesan cheese: Adds salty, nutty depth to both the chicken balls and the creamy sauce.
Chopped parsley: Fresh, vibrant hits of green that keep every bite from tasting heavy.
Onion powder: Layers in a hint of sweetness and savoriness, no chopping required.
Salt & black pepper: Crucial for developing and balancing all the savory flavors.
Olive oil: Ensures golden, delicious crusts on the chicken balls.
Unsalted butter: Key for that lush garlic-butter finish and the creamy pasta sauce.
Fettuccine or spaghetti: Either long pasta is perfect for twirling around all that sauce.
Heavy cream: The secret to an ultra-rich and silky sauce (you can swap half-and-half for a lighter twist).
Reserved pasta water: Adjusts the consistency of your pasta sauce, helping it cling to every bite.
More parsley & Parmesan (for garnish): Adds color and a final flourish of flavor.

How to Make Garlic Butter Chicken Balls with Creamy Parmesan Pasta

Step 1: Prepare the Chicken Ball Mixture

Start by gathering a large bowl for your chicken ball base. Add the ground chicken, breadcrumbs, egg, two cloves of minced garlic, a generous handful of grated Parmesan, the freshness of chopped parsley, plus onion powder, salt, and pepper. Gently mix everything with your hands or a sturdy spoon. Keep it light — overmixing can make the balls tough. You want just enough mixing so everything clings together with flecks of green and creamy cheese throughout.

Step 2: Form and Cook the Chicken Balls

With dampened hands, roll the mixture into 1-inch balls (about the size of a ping pong ball). Heat olive oil in a wide skillet over medium heat, then gently arrange the chicken balls in batches, giving them plenty of space. Let them brown for 8 to 10 minutes, turning to get that beautiful golden exterior on each side. When cooked through, transfer to a plate and keep warm — they should smell garlicky and utterly tempting at this point!

Step 3: Make the Irresistible Garlic Butter

In the same skillet, lower the heat slightly and melt three tablespoons of butter. Add two more minced garlic cloves and sauté just until they’re fragrant — about 1–2 minutes, being careful not to brown them. Sprinkle in a tablespoon of chopped parsley, then quickly add the cooked chicken balls back to the skillet, turning them so they get beautifully coated in that garlicky, herby butter. This is where the magic really happens!

Step 4: Cook the Pasta

Bring a pot of salted water to a boil and cook your fettuccine or spaghetti according to the package instructions. Be sure to reserve about half a cup of that starchy pasta water before draining — this little trick will help you achieve luxuriously silky sauce later.

Step 5: Make the Creamy Parmesan Sauce

While the pasta drains, grab a clean skillet or saucepan. Melt two tablespoons of butter, sauté two cloves of minced garlic for just a minute, and then pour in the heavy cream. Let it come to a gentle simmer — don’t boil — then slowly stir in a cup of grated Parmesan until it melts into the sauce. Season with a pinch of salt and black pepper. If your sauce looks too thick, now’s your chance to add a splash or two of that reserved pasta water and whisk until you get your dream consistency.

Step 6: Toss and Finish the Dish

Add your cooked pasta to the sauce and toss until every ribbon is glossy and coated. If needed, add a bit more pasta water to loosen things up, but don’t rush — try a forkful and adjust seasoning as you wish. Pile up those Parmesan-drenched noodles on plates, top with your gorgeously glistening garlic butter chicken balls, and shower with extra parsley and Parmesan. This is when Garlic Butter Chicken Balls with Creamy Parmesan Pasta truly shines: creamy, cheesy, and everything you’ve ever craved in a pasta night!

How to Serve Garlic Butter Chicken Balls with Creamy Parmesan Pasta

Garnishes

Don’t skip this step — garnishes add both a pop of color and a final flourish of flavor! Shower the finished dish with more grated or shaved Parmesan and a scattering of chopped fresh parsley. It’s amazing how these simple touches elevate the entire plate, making Garlic Butter Chicken Balls with Creamy Parmesan Pasta look and taste restaurant-worthy.

Side Dishes

When it comes to sides, think fresh and bright to balance the creamy indulgence. A crisp Caesar salad or a peppery arugula salad makes the ideal counterpoint. Want something warm? Toast up some garlic bread for extra swooping through that luscious sauce. Roasted broccoli or asparagus on the side is never a bad idea, either!

Creative Ways to Present

If you’re serving Garlic Butter Chicken Balls with Creamy Parmesan Pasta for guests — or just want to treat yourself — try swirling the pasta into nests on each plate and topping with three or four chicken balls. For dramatic effect, finish with Parmesan shavings and a drizzle of the extra garlic butter from the pan. Mini cast iron skillets or shallow serving bowls work beautifully for single portions, too.

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken balls and pasta in airtight containers and refrigerate for up to three days. The flavors will meld overnight, making each forkful just as good (if not better) the next day. When storing, keep the chicken balls separate from the pasta if you want to maintain their texture.

Freezing

Garlic Butter Chicken Balls with Creamy Parmesan Pasta is surprisingly freezer-friendly! Cook the chicken balls, let them cool, and freeze them in a single layer until solid. Then store in a zip-top bag for up to three months. The pasta and sauce can be frozen, though for best texture, freeze them separately from the chicken balls and thaw overnight in the fridge before reheating.

Reheating

For best results, reheat chicken balls in a covered skillet over low heat with a splash of chicken broth or water until heated through. Pasta can be gently warmed on the stovetop with a bit more cream or reserved pasta water to revive the sauce’s lusciousness. Avoid the microwave for the pasta if possible, as it can make the sauce separate — but gentle reheating works in a pinch.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works perfectly in this recipe, providing a slightly different but equally delicious flavor. Just watch for overcooking, as turkey can dry out more quickly than chicken.

Is it possible to make the chicken balls ahead of time?

Yes! You can form the chicken balls up to a day ahead and store them covered in the refrigerator. Or, freeze them raw on a parchment-lined baking sheet, then transfer to a bag and cook straight from frozen (just allow a few extra minutes of cooking time).

What’s the best way to lighten up the creamy pasta sauce?

If you’re looking for a lighter touch, swap heavy cream for half-and-half or even whole milk. The result is still creamy and satisfying, but a little less rich — perfect for weekday dinners.

Can I add vegetables to this pasta dish?

Definitely! Stir chopped spinach or peas directly into the sauce just before adding the pasta. They wilt quickly and add color, nutrients, and texture to your Garlic Butter Chicken Balls with Creamy Parmesan Pasta.

How can I make this dish gluten-free?

It’s easy — just use your favorite gluten-free pasta and substitute gluten-free breadcrumbs in the chicken ball mixture. Everything else in the recipe remains the same, so everyone can enjoy!

Final Thoughts

That’s everything you need to make Garlic Butter Chicken Balls with Creamy Parmesan Pasta a huge hit in your own kitchen. It’s the kind of cozy, crowd-pleasing dinner you’ll want to make again and again. Give it a try and get ready to fall in love with every creamy, garlicky bite!

Garlic Butter Chicken Balls with Creamy Parmesan Pasta Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Garlic Butter Chicken Balls served with Creamy Parmesan Pasta are a delicious and comforting meal. Tender chicken meatballs are coated in a flavorful garlic butter sauce and paired with a rich and creamy pasta dish. Perfect for a cozy dinner at home!

Ingredients

Scale

For the chicken balls:

1 lb ground chicken
½ cup breadcrumbs
1 egg
2 cloves garlic (minced)
¼ cup grated Parmesan cheese
1 tbsp chopped parsley
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For the garlic butter:

3 tbsp unsalted butter
2 cloves garlic (minced)
1 tbsp fresh parsley

For the pasta:

8 oz fettuccine or spaghetti
2 tbsp unsalted butter
2 cloves garlic (minced)
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Reserved pasta water (as needed)
Chopped parsley and extra Parmesan for garnish

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Instructions

Make the chicken balls: In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, onion powder, salt, and pepper. Form into 1-inch balls. Cook in batches in olive oil until golden brown.
Prepare the garlic butter: Melt butter in a skillet, sauté garlic, add parsley, then coat the cooked chicken balls in the garlic butter.
Cook the pasta: Cook pasta, reserve pasta water, and drain. In a skillet, melt butter, sauté garlic, stir in cream, add Parmesan, season, and toss cooked pasta in the sauce.
Serve pasta topped with garlic butter chicken balls, extra Parmesan, and parsley.