Creamy Chicken Meatballs with Spinach Pasta

If you’re looking for a comforting, restaurant-style dinner that still works on a weeknight, this Creamy Chicken Meatballs with Spinach Pasta is exactly that sweet spot. Tender, juicy chicken meatballs simmer in a silky cream sauce, then get tossed with spinach pasta and fresh greens for a dish that feels rich yet balanced. It’s cozy, flavorful, and thoughtfully crafted so the meatballs stay moist, the sauce stays creamy, and every bite feels indulgent without being heavy.

Why You’ll Love This Recipe

• Juicy chicken meatballs that stay tender, never dry
• Creamy, stable sauce that doesn’t split or turn greasy
• Perfect balance of comfort food and freshness
• Ideal for family dinners or casual entertaining
• Great technique-driven recipe that’s still weeknight-friendly

Ingredients

Chicken Meatballs

• Ground chicken (1 lb): Lean but flavorful protein; best at 85–90% lean for moisture
• Breadcrumbs (½ cup): Form a panade to keep meatballs tender
• Milk (2 tbsp): Adds moisture and softness to the meatballs
• Parmesan, grated (¼ cup): Adds savory depth and helps bind
• Egg (1 large): Provides structure without heaviness
• Fresh parsley, chopped (2 tbsp): Bright, fresh flavor
• Garlic, minced (1 clove): Subtle aromatic backbone
• Italian seasoning (1 tsp): Classic herb blend for warmth
• Kosher salt (½ tsp) & black pepper (¼ tsp): Essential seasoning
• Olive oil (2 tbsp): For browning and flavor

Cream Sauce

• Butter (2 tbsp): Base of the roux and sauce richness
• All-purpose flour (2 tbsp): Creates a stable, creamy sauce
• Whole milk (2 cups): Forms the body of the sauce
• Chicken broth (½ cup): Adds savory depth
• Parmesan, grated (½ cup): Thickens and emulsifies the sauce
• Heavy cream (¼ cup): Adds luxurious texture at the end
• Nutmeg (¼ tsp): Enhances creaminess without overpowering
• Salt & pepper: To taste

Pasta & Finish

• Spinach pasta (12 oz): Adds color and mild vegetable flavor
• Kosher salt (2 tbsp, for water): Seasons pasta properly
• Fresh spinach (2 cups): Wilts gently into the sauce
• Lemon juice (1 tbsp): Brightens and balances richness
• Reserved pasta water (¼ cup): Helps emulsify and loosen sauce

Garnishes

• Parmesan, grated (2 tbsp)
• Fresh parsley, chopped (1 tbsp)
• Lemon zest (1 tsp)
• Red pepper flakes (pinch)

How to Make Creamy Chicken Meatballs with Spinach Pasta

Prepare the Meatballs

In a large bowl, mix breadcrumbs and milk and let soak for 2 minutes. Add ground chicken, Parmesan, egg, parsley, garlic, Italian seasoning, salt, and pepper. Mix gently just until combined. Tip: Overmixing leads to dense meatballs.

Shape and Chill

Form the mixture into 1-inch meatballs (about 20–24). Place on a parchment-lined tray and refrigerate for 15 minutes to firm up and hold their shape.

Brown the Meatballs

Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, about 6–8 minutes total. They don’t need to be cooked through yet. Transfer to a plate.

Cook the Pasta

Bring a large pot of water to a boil, add salt, and cook spinach pasta until just al dente. Reserve pasta water before draining.

Make the Cream Sauce

In the same skillet, melt butter over medium heat. Whisk in flour and cook for 2 minutes until pale golden. Slowly whisk in milk and broth. Simmer 3–4 minutes until thickened. Reduce heat and stir in Parmesan, then cream and nutmeg.

Finish and Combine

Return meatballs to the sauce and simmer gently for 5–7 minutes until cooked through. Add pasta, tossing to coat, loosening with reserved pasta water as needed. Stir in fresh spinach and lemon juice until wilted.

Serve

Serve immediately with Parmesan, parsley, lemon zest, and red pepper flakes.

Tips for Success

• Use gentle heat once the sauce thickens to prevent breaking
• Add cheese off heat for a smooth, creamy texture
• Undercook pasta slightly so it finishes perfectly in the sauce
• Add spinach at the very end to keep it vibrant

Equipment Needed

• Large deep skillet (12-inch preferred)
• Large pot for pasta
• Mixing bowl
• Whisk
• Tongs or spatula

Recipe Variations

• Turkey Meatballs: Substitute ground turkey with similar fat content
• Dairy-Free: Use plant-based milk, cream, and vegan butter; nutritional yeast instead of Parmesan
• Extra Veggies: Add peas, roasted red peppers, or sautéed mushrooms

Serving Suggestions

Serve with crusty bread for sauce dipping and a crisp green salad with vinaigrette to balance the richness. This dish shines when served hot and fresh.

FAQs

Can I bake the meatballs instead of pan-frying?
Yes, bake at 400°F for 15–18 minutes. You’ll lose some fond flavor, but they’ll still be tender.

How do I keep chicken meatballs from drying out?
Use a panade, don’t overmix, and cook only to 165°F internal temperature.

Can I use regular pasta instead of spinach pasta?
Absolutely. Use fettuccine or linguine and increase fresh spinach to 3 cups.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Sauce will thicken as it sits.

Can I freeze this dish?
Freeze meatballs and sauce separately. Pasta is best cooked fresh.

Final Thoughts

This Creamy Chicken Meatballs with Spinach Pasta is a perfect example of comfort food done right. Thoughtful technique keeps the meatballs juicy, the sauce smooth, and the pasta perfectly coated. It’s the kind of dinner that feels special but fits into real life. Try it once, and it just might earn a permanent spot in your weeknight rotation.

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