These chicken meatballs with fettuccine Alfredo are made from scratch with ground chicken, breadcrumbs, onion, and freshly grated parmesan.
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Chicken Alfredo is a delicious and comforting meal. The homemade meatballs are covered in a classic Alfredo sauce made with heavy cream and freshly grated parmesan and served with fettuccine or your favorite pasta.
This meatball Alfredo pasta is based on my turkey meatballs (which you absolutely have to try next) and my Cajun-inspired quick homemade Alfredo sauce. You can also use frozen meatballs for a shortcut.
Recipe Highlights
- Easy recipe: This is an easy weeknight meal for the whole family that comes together in no time. Plus, you'll want to make this creamy Alfredo sauce all the time.
- Simple ingredients: This is made-from-scratch comfort food with simple and easy-to-find ingredients.
- Chicken meatballs: Not in the mood for pasta? Use this meatball recipe for meatball subs with marinara.
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Ingredients
Pasta
- Fettuccine: Wide, flat noodles perfect for creamy sauces.
Chicken Meatballs
- Ground Chicken: Lean ground meat.
- Italian Breadcrumbs: Adds texture and Italian herb flavors.
- Onion: Minced small for the best meatball texture.
- Parmesan Cheese: Freshly grated or pre-grated work for the meatballs.
- Fresh Chopped Parsley: For a fresh herby flavor.
- Egg: Binds the meatballs together.
- Italian Seasoning: Blend of herbs for a classic Italian flavor.
- Salt and pepper: Enhances the overall taste.
Alfredo Sauce
- Unsalted Butter: Base for a rich, creamy sauce.
- Garlic: Use fresh garlic or jarred garlic.
- Heavy Whipping Cream: Creates a creamy white sauce.
- Parmesan Cheese: Freshly grated is the way to go. Pre-shredded or grated cheese will not melt well.
- Fresh Parsley: For a touch of color.
- Salt and pepper: Enhances the overall taste.
See the recipe card for quantities.
Instructions
Boil the fettuccine in a large pot of salted water until al dente according to the package directions. Drain and set aside.
Meanwhile, in a large bowl, add the meatball ingredients.
Combine the ingredients using your hands.
Shape the mixture into 1-inch balls. There will be about 25 to 30 meatballs.
In a large skillet, add a tablespoon of olive oil over medium heat. Brown the meatballs for several minutes on all sides until they reach a minimum internal temperature of 165°F (74ºC). Once cooked, remove the meatballs from the skillet and set aside.
In the same skillet the meatballs were cooked in, add butter on medium heat. When melted, add the minced garlic and sauté for about 1 minute.
Add the heavy cream. Bring to a simmer then reduce to medium-low heat and cook for 7-10 minutes or until slightly thickened, stirring occasionally. Note: Setting the heat too high can cause the sauce to split.
Add the Parmesan, chopped parsley, salt, and pepper.
Stir until the cheese is melted. Taste and adjust the seasoning if desired.
Combine the pasta, meatballs, and sauce in the large pot and toss to combine.
Serve warm and garnish with fresh parsley (optional).
Substitutions
- Fettuccine: Linguine, spaghetti, pappardelle (or even short pasta cuts like rigatoni).
- Ground Chicken: Ground turkey, ground beef, ground pork (note: different meats have different minimum internal temperatures when cooking).
- Italian Breadcrumbs: Regular bread crumbs, panko breadcrumbs, crushed crackers, and rolled oats are all great options.
- Parmesan Cheese: Pecorino Romano, Asiago, Grana Padano.
- Onion: Onion powder, shallots, or green onion.
- Garlic: Garlic powder.
Variations
- Classic Chicken Alfredo: Bookmark this classic chicken Alfredo recipe.
- Cajun Alfredo: Try this easy Alfredo sauce with Cajun seasoning.
Equipment
- Large pot - To boil the fettuccine.
- Colander - To drain the pasta.
- Large skillet - To cook the meatballs and make the sauce.
- Whisk - To whisk together the sauce.
Storage
Alfredo is best fresh. Leftover sauce will not have the same texture and will likely split when you reheat it. If you have leftovers, let the pasta cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4-5 days.
Related
Looking for other pasta recipes like this? Try these:
📖 Recipe
Chicken Meatball with Fettuccine Alfredo
Equipment
Ingredients
Pasta
- 12 ounces fettuccine
Chicken Meatballs
- 1 pound ground chicken
- ½ cup Italian breadcrumbs
- ⅓ cup onion minced
- ¼ cup freshly grated parmesan cheese
- ¼ cup fresh parsley finely chopped
- 1 large egg
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Alfredo Sauce
- ½ cup unsalted butter
- 4 cloves garlic minced
- 2 cups heavy whipping cream
- 1-½ cups freshly grated Parmesan cheese
- 2 tablespoons fresh parsley finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
For the pasta:
- Boil the fettuccine in a large pot of salted water until al dente according to the package directions. Drain and set aside.
For the meatballs:
- Meanwhile, in a large bowl, combine all of the meatball ingredients using your hands. Shape the mixture into 1-inch balls. There will be about 25 to 30 meatballs.
- In a large skillet, add a tablespoon of olive oil over medium heat. Brown the meatballs for several minutes on all sides until they reach a minimum internal temperature of 165°F (74ºC). Once cooked, remove the meatballs from the skillet and set aside.
For the sauce:
- In the same skillet the meatballs were cooked in, add butter on medium heat. When melted, add the minced garlic and sauté for about 1 minute.
- Add the heavy cream. Bring to a simmer then reduce to medium-low heat and cook for 7-10 minutes or until slightly thickened, stirring occasionally. Note: Setting the heat too high can cause the sauce to split.
- Stir in the Parmesan, chopped parsley, salt, and pepper until the cheese is melted. Taste and adjust the seasoning if desired.
- Combine the pasta, meatballs, and sauce in the large pot and toss to combine. Serve warm and garnish with fresh parsley (optional).
Video
Notes
Nutrition
Food safety
- Cook Thoroughly: Ensure chicken reaches an internal temperature of 165°F (74°C).
- Prevent Cross-Contamination: Use separate cutting boards and utensils for raw chicken and other foods.
- Wash Hands: Wash hands after touching raw meat.
Kelsey Smith says
This is an amazing chicken meatball recipe, you have to try it and tell me what you think. Enjoy!