Chicken Meatballs Alfredo
Juicy Chicken Meatballs are coated in an Italian cheesy white sauce and then beautifully dished out on top of perfectly cooked spaghetti to make this easy Chicken Meatballs Alfredo! It's a yummy take on a well-known classic and a quick 30-minute meal your whole family will love!
Servings: 6
Calories: 813kcal
Ingredients
- 1 pound spaghetti
Chicken Meatballs
- 1 pound ground chicken
- ½ cup breadcrums regular unseasoned
- ¼ cup fresh parsley chopped
- 1 small onion grated or finely chopped
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Alfredo Sauce
- ¼ cup butter unsalted
- 3 cloves garlic minced
- 1½ cups heavy cream or whipping cream
- 1½ cups Parmesan cheese freshly grated
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
- Form meatballs: In a large bowl mix all the meatball ingredients together. Form into small balls the size of golf balls.
- Cook meatballs: In a large skillet over medium heat, heat the vegetable oil. Add the meatballs in a single layer and cook until seared all over, 3 to 4 minutes per side. Transfer to a plate and set aside.
- Make Alfredo sauce: Melt butter in a large skillet over medium low heat. Add cream and simmer for 5 minutes. Add the add garlic and parmesan cheese and whisk quickly, heating through. Stir in the salt, nutmeg and pepper.
- Finish the dish: Add the meatballs to the skillet with the sauce, toss them in the sauce, and cook for 1 to 2 minutes over medium-low heat until heated through. Serve meatballs over cooked spaghetti.
Notes
- Use quality ingredients. Italian cuisine is simple and easy to make, but the layered flavors are based on quality ingredients. So for the best results use a decent Parmesan, fresh garlic, and a nice pasta.
- Salt your pasta water. You want to salt your pasta water salty like the sea to infuse the spaghetti with flavor. So you’ll need to add at least a big tablespoon to the cooking water.
- Temp the chicken meatballs. To make sure your meatballs are fully cooked you will want to use an instant-read digital meat thermometer to ensure they have reached at least 165°F (74°C) for food safety.
- Chicken Meatballs Alfredo will keep in the fridge for up to 4 days in an airtight container. To reheat, simply mix a few tablespoons of water or milk in with the pasta, then put it in the microwave or in a pan for a few minutes, and heat it at a medium temperature.
Nutrition
Serving: 1serving | Calories: 813kcal | Carbohydrates: 67g | Protein: 36g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 201mg | Sodium: 898mg | Potassium: 715mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1564IU | Vitamin C: 5mg | Calcium: 389mg | Iron: 3mg