Chicken Meatball with Fettuccine Alfredo
Servings: 6 servings
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).
Notes
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.
To bake the meatballs instead: Preheat the oven to 400°F (205ºC). Spray a wire rack with nonstick cooking spray and set it onto a rimmed baking sheet OR line the baking sheet with parchment paper if you don't have a wire rack. Bake for 15-20 minutes or until the meatballs reach a minimum internal temperature of 165°F.
