How do I know if the chicken meatballs are cooked through?

They should be golden brown on the outside and no longer pink in the center. If you’re unsure, slice one open—if the juices run clear and the inside is firm, you’re good to go.

What should the internal temperature of a chicken meatball be?

For perfectly safe and juicy meatballs, aim for an internal temperature of 165°F (74°C). A quick-read meat thermometer is your best friend here—no guesswork needed!

Can I make the meatballs ahead of time?

Yes! You can prep them a day in advance and refrigerate. You can even freeze them uncooked—just thaw before cooking.

Can I substitute ground turkey?

Absolutely. Ground turkey works great here—just keep an eye on moisture levels. You may want to add a splash of olive oil to the mix to keep things juicy.

How should I store leftovers?

Pop everything into an airtight container and keep it in the fridge for up to 3 days. Reheat on the stove with a splash of broth or cream to bring it back to life.

Can I use different pasta?

Totally! Fettuccine, penne, or even a gluten-free pasta all work beautifully.

how to make Best Garlic Butter Chicken Meatballs with Creamy Parmesan Pasta

Description

This cozy and comforting Garlic Butter Chicken Meatballs with Creamy Parmesan Pasta recipe is a weeknight dinner dream—easy, buttery, garlicky, and loaded with flavor. Perfect for busy families who want something satisfying without the fuss!

Ingredients

Scale

For the Chicken Meatballs:

1 lb ground chicken
½ cup breadcrumbs
¼ cup Parmesan cheese, grated
1 egg
2 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter (for cooking)

For the Creamy Parmesan Sauce:

2 tablespoons butter
2 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
½ cup Parmesan cheese, grated
Salt and black pepper, to taste

For the Pasta:

12 oz spaghetti or linguine, cooked according to package instructions

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Instructions

Make the Meatballs:
In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, and seasonings until just combined. Form into 1½-inch balls.
Melt butter in a large skillet over medium heat. Cook the meatballs for 5–7 minutes per side until golden brown and cooked through. Set aside.
Make the Sauce:
In the same skillet, melt additional butter and sauté garlic for 30 seconds. Add chicken broth and cream. Simmer for 2–3 minutes.
Stir in Parmesan until melted and smooth. Season to taste with salt and pepper.
Combine:
Add cooked pasta to the sauce and toss to coat. Return meatballs to the pan and serve warm with extra Parmesan on top.

Notes

Ground turkey can be used instead of chicken.
For extra moisture in the meatballs, don’t overmix.
A splash of pasta water helps loosen the sauce if it gets too thick.
Store leftovers in the fridge up to 3 days.
Meatballs can be made ahead or frozen uncooked.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 2 g
Sodium: 540 mg
Fat: 34 g
Saturated Fat: 17 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 165 mg