Creamy Chicken Meatball Pasta with Greens
I promise the combination of flavors in this recipe will blow you away. It's a simple recipe that you can easily make any day of the week.
- very creamy, delicious, light pasta
- a generous amount of meatballs for everyone
- we made enough sauce for each bite of this pasta
- beginner-friendly recipe
- feel free to store in the fridge for a couple of days
- we made it in the fantastic Tefal Unlimited pan
Essential ingredients
The combination of pan-fried meatballs, perfectly cooked pasta, creamy sauce, and fresh greens is fantastic. Use the vegetables in season, like baby spinach, baby Swiss chard, and young kale. Grab the full recipe at the bottom of this post, or read more about the ingredients here.
Chicken—Instead of using chicken breasts, we decided to make mini chicken meatballs. Use ground chicken or turkey meat. Combine the meat with onion, herbs and spices, parmesan cheese, breadcrumbs, and an egg. Shape into mini bite-sized meatballs and pan-fry until golden.
Herbs - use fresh herbs like parsley and rosemary. They add freshness and a delicious Mediterranean flavor.
Vegetables—Apart from onion and garlic, use a mixture of baby spinach, Swiss chard, kale, or cavolo nero. Use what's in season; if you can't find all the vegetables, use only baby spinach.
Cream - use heavy cream or whipping cream to create a delicious sauce.
Broth - adds so much flavor. Using chicken broth elevates the dish. If you don't have it at home, use water.
Pasta - choose your favorite. We adore Pappardelle or Tagliatelle in this recipe.
Storing
There is a simple way to store this delicious Creamy Chicken Meatball Pasta with Greens.
You can keep the chilled Creamy Chicken Meatball Pasta with Greens in the fridge for up to 3 days. Before serving, reheat in the microwave oven or using a pot. Add water if necessary to create creamy pasta.
How to make Creamy Chicken Meatball Pasta with Greens at home (video)
Check this quick video to master making Creamy Chicken Meatball Pasta with Greens at home.
Next, try these pasta recipes
- Chicken Florentine Pasta
- Creamy Tomato Ricotta Pasta
- Penne alla Vodka
- Istrian Fuži with Truffle Sauce
- Creamy Mushroom Pasta
- Pea Pesto Pasta with Burrata
- Pasta Amatriciana
- Salmon Pasta with Asparagus
In collaboration with Digital house d.o.o.
METHOD
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meatball
First, make the meatballs. Combine ground chicken, chopped onion, rosemary, chopped parsley, shredded parmesan cheese, breadcrumbs, and cheese in a bowl. Season with salt and pepper. Using a teaspoon, grab some mixture and shape it into a small, bite-size ball. Place it on a baking sheet. This mixture should make about 50 small balls.
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pan-fry the meatballs
Place a Tefal Unlimited pan (28 cm) over medium heat. Add the olive oil and as many meatballs as you can fit in a single layer in your pan. Cook for about 5 minutes, regularly turning the balls until golden brown. Transfer to a plate and make the sauce.
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sauce and meatballs
Add butter to the same pan. Add chopped onion, minced garlic, and flour when the butter melts. Cook over low heat for about 5 minutes, stirring regularly. Add Dijon mustard, heavy cream, and chicken broth. Bring to a boil, then add the greens. Cook until the greens wilt, for about 2 minutes. Add the pan-fried chicken meatballs. Season with salt, pepper, and nutmeg. Cook for 2 - 3 minutes.
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cook the past
Cook the pasta in salted boiling water according to the package instructions or until the pasta is cooked al dente.
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serve
Drain the pasta and add it to the sauce with the meatballs. Toss to combine. Before serving, optionally sprinkle with shredded parmesan cheese and stir in some freshly squeezed lemon juice.
