Garlic Butter Chicken Balls with Creamy Parmesan Pasta

INGREDIENTS:

For the Chicken Balls:

1 lb ground chicken

½ cup breadcrumbs

¼ cup Parmesan cheese, grated

2 cloves garlic, minced

1 teaspoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

1 large egg, beaten

2 tablespoons olive oil (for frying)

For the Garlic Butter Sauce:

3 tablespoons unsalted butter

2 cloves garlic, minced

½ teaspoon red pepper flakes (optional, for heat)

2 tablespoons fresh parsley, chopped

For the Creamy Parmesan Pasta:

12 oz pasta (spaghetti, fettuccine, or penne)

1 ½ cups heavy cream

1 cup grated Parmesan cheese

1 tablespoon unsalted butter

2 cloves garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon Italian seasoning

½ cup reserved pasta water (if needed)

DIRECTIONS:

1. Prepare the Chicken Balls:

In a large bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, garlic, Italian seasoning, salt, pepper, and beaten egg until well combined.

Roll the mixture into 1-inch balls and place them on a plate.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken balls and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove from skillet and set aside.

2. Make the Garlic Butter Sauce:

In the same skillet, melt 3 tablespoons butter over medium-low heat.

Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.

Stir in fresh parsley, then return the cooked chicken balls to the skillet, tossing to coat in the garlic butter sauce. Remove from heat and cover to keep warm.

3. Cook the Pasta:

Cook pasta according to package instructions in salted boiling water. Drain, reserving ½ cup of pasta water if needed for the sauce …