Garlic Butter Chicken Balls with Creamy Parmesan Pasta
I’m not exaggerating when I say this Garlic Butter Chicken Balls with Creamy Parmesan Pasta might be one of the most comforting, satisfying dinners I’ve ever made. The chicken balls are packed with savory flavor and pan-seared until golden and crispy on the outside, while still juicy and tender inside. Then they’re bathed in a silky Parmesan cream sauce that clings beautifully to every strand of pasta.
I came up with this dish on a rainy weeknight when all I craved was something rich, garlicky, and soul-warming. There’s just something magical about the way garlic butter infuses the chicken, and how the creamy sauce makes every bite feel indulgent without being heavy. And best of all, it looks fancy but takes surprisingly little effort.
Once I served it, my family was completely hooked. The balance of textures and flavors makes it a standout dish that everyone goes back for seconds. If you’re looking for something that bridges cozy and elegant, this is your go-to. Let me show you how to bring it to life.
Why You’ll Love This Garlic Butter Chicken Balls with Creamy Parmesan Pasta
This dish hits every comforting note with a luxurious twist. The golden chicken balls are seasoned to perfection, and the garlic butter sear enhances their natural richness. Paired with the luscious Parmesan cream sauce, this pasta becomes a restaurant-worthy meal right from your home kitchen. It’s perfect for busy weeknights, date nights, or dinner parties where you want to impress without stress. You’ll love how easy it is to prep, and how every component complements the other so well.
How to Make Garlic Butter Chicken Balls with Creamy Parmesan Pasta
Step 1: Prepare the Chicken Balls
In a large bowl, combine ground chicken, minced garlic, breadcrumbs, grated Parmesan, finely chopped parsley, egg, salt, and pepper. Mix until just combined and form into bite-sized balls.
Step 2: Sear the Chicken Balls
Heat a generous amount of butter with a touch of olive oil in a large skillet over medium heat. Add the chicken balls in batches and cook until golden on all sides and cooked through. Set aside.
Step 3: Make the Parmesan Cream Sauce
In the same pan, melt more butter and stir in minced garlic. Add heavy cream and bring to a gentle simmer. Whisk in grated Parmesan until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Step 4: Cook the Pasta
While the sauce simmers, cook your favorite pasta (I used fettuccine) according to package directions. Drain and reserve a cup of the pasta water.
Step 5: Bring it All Together
Add the cooked pasta and chicken balls to the sauce. If needed, stir in some reserved pasta water to loosen the sauce. Let everything simmer together for a minute or two so the flavors marry beautifully.
Recipe Variations and Possible Substitutions
You can swap ground chicken for ground turkey or even ground pork for a slightly richer flavor. If you prefer a lower-dairy version, use half-and-half instead of heavy cream and reduce the Parmesan slightly. For a gluten-free alternative, use almond flour in the meatballs and your favorite gluten-free pasta. Want extra veggies? Add spinach or sautéed mushrooms into the sauce for an added layer of flavor and nutrition. And if you’re feeling indulgent, top the whole dish with crispy pancetta or bacon bits.
Serving and Pairing Suggestions
I like to serve this dish hot with a garnish of freshly chopped parsley and an extra sprinkle of Parmesan right before it hits the table. For a simple but satisfying meal, pair it with a crisp green salad drizzled in lemon vinaigrette. Garlic bread or a warm, crusty baguette is always welcome to soak up the leftover sauce. If you’re serving wine, a chilled glass of Pinot Grigio or Chardonnay complements the creamy sauce beautifully.
This dish also works well as a meal prep option for lunch the next day, especially when packed with a small container of roasted vegetables like asparagus or broccoli. Whether it’s a cozy night in or a dinner with friends, it always feels a little bit special.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta and chicken balls reheat well in a skillet over low heat with a splash of milk or cream to refresh the sauce. Avoid microwaving for too long, as it can dry out the chicken balls and thicken the sauce too much.
If you plan to freeze, keep the chicken balls and sauce separate from the pasta. Freeze them in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat gently, then cook fresh pasta when ready to serve.
Frequently Asked Questions
Can I make the chicken balls in advance?
Yes! You can form the chicken balls a day in advance and refrigerate them until you’re ready to cook. You can also freeze them raw and thaw before searing.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. Whole milk is better than skim if you’re substituting.
What’s the best pasta for this recipe?
Fettuccine and linguine are great because they hold the creamy sauce well, but spaghetti or even penne work too.
Can I make this dish spicy?
Absolutely. Add red pepper flakes to the cream sauce or mix some into the chicken ball mixture for a subtle kick.
How can I make this more kid-friendly?
Keep it mild in flavor and serve with smaller pasta shapes like rotini or shells that are easy to scoop. Kids love the creamy texture and tender chicken balls.
Related Recipe You’ll Like
If creamy, hearty dishes are your thing, you’ll love this Delicious Garlic Sausage Alfredo Rigatoni. For an easy, cozy soup night, this Creamy Kielbasa Gnocchi Soup is another fantastic pick. And for a lighter twist, check out the Low Carb Chicken Casserole that keeps it wholesome but filling.
Save and Share This Recipe for Later
Don’t forget to pin this recipe to your favorite Pinterest board so you can come back to it anytime! Whether you’re planning next week’s dinner rotation or just bookmarking for comfort food inspiration, it’s a keeper. Share it with friends and family, send it via text or email, or post a photo if you make it. I’d love to see your creations!
Garlic Butter Chicken Balls with Creamy Parmesan Pasta
This Garlic Butter Chicken Balls with Creamy Parmesan Pasta is a rich, savory comfort dish that blends juicy, golden seared chicken meatballs with a luscious garlic Parmesan cream sauce. Tossed with pasta and finished with fresh parsley, it makes the perfect restaurant-quality dinner right at home. Ideal for cozy weeknights or casual dinner gatherings, this meal is loaded with flavor and textures that satisfy every craving. Whether you're looking to impress or indulge, this creamy chicken pasta delivers with every bite.
Ingredients
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- 1 egg
- Salt and pepper to taste
- 3 tbsp butter (plus more for sauce)
- 1 tbsp olive oil
- 3 cloves garlic (for sauce), minced
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese (for sauce)
- 8 oz fettuccine (or pasta of choice)
- Reserved pasta water as needed
- Additional parsley and Parmesan for garnish
Instructions
- In a bowl, mix ground chicken, garlic, breadcrumbs, Parmesan, parsley, egg, salt, and pepper until just combined.
- Form mixture into small, even-sized balls.
- Heat butter and olive oil in a skillet over medium heat. Add chicken balls and cook until golden and cooked through. Remove and set aside.
- In the same skillet, melt more butter and sauté garlic until fragrant.
- Add heavy cream, bring to a simmer, then whisk in Parmesan cheese until smooth.
- Cook pasta according to package instructions. Reserve 1 cup of the pasta water, then drain.
- Add cooked pasta and chicken balls to the sauce. Stir gently to coat, using reserved pasta water to thin if needed.
- Simmer everything together for 1-2 minutes.
- Serve hot with chopped parsley and extra Parmesan.
Notes
- Use ground turkey or pork as an alternative protein.
- For a lighter version, substitute half-and-half for the heavy cream.
- Add sautéed spinach or mushrooms for extra vegetables.
- Store leftovers in the fridge for up to 3 days, and reheat gently with a splash of milk or cream.
- To freeze, separate the pasta and sauce with meatballs, and reheat with fresh pasta when ready.
