Description
Tender chicken meatballs cooked gently and finished in a stable, creamy Parmesan sauce, tossed with spinach pasta and fresh spinach for a rich yet balanced weeknight dinner.
Ingredients
- 1 lb ground chicken (85–90% lean)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
- 1 large egg
- 2 tbsp milk
- 2 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- ½ cup chicken broth
- ½ cup grated Parmesan
- ¼ cup heavy cream
- ¼ tsp nutmeg
- 12 oz spinach pasta
- 2 cups fresh spinach
- 1 tbsp lemon juice
- ¼ cup reserved pasta water
Instructions
- In a bowl, combine breadcrumbs and milk and let absorb for 2 minutes. Add ground chicken, Parmesan, egg, parsley, garlic, seasoning, salt, and pepper. Mix gently until just combined.
- Form into 1-inch meatballs (20–24). Chill 15 minutes.
- Heat olive oil in a large skillet over medium heat. Brown meatballs in batches for 6–8 minutes. Remove to a plate.
- Bring a large pot of salted water to a boil and cook spinach pasta until al dente. Reserve pasta water and drain.
- In the same skillet, melt butter. Whisk in flour and cook 2 minutes until pale golden.
- Gradually whisk in milk and chicken broth. Simmer 3–4 minutes until thickened.
- Lower heat and stir in Parmesan, cream, and nutmeg. Season to taste.
- Return meatballs to sauce and simmer gently 5–7 minutes until cooked through.
- Add pasta, reserved pasta water as needed, fresh spinach, and lemon juice. Toss until spinach wilts.
- Serve immediately with extra Parmesan and parsley.
Notes
- Do not overmix meatballs—gentle handling keeps them tender.
- Maintain low heat once cheese is added to avoid sauce breaking.
- Add spinach at the end to preserve color and flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Pasta
- Method: Pan-Cooked
- Cuisine: American