Creamy Herb Chicken Meatballs with Pappardelle Pasta
Recipe Notes & Tips
* Chill the meatballs: Once rolled, place the meatballs in the freezer for 30 minutes before cooking. This helps them firm up and hold their shape while searing.
* Use panko breadcrumbs: Panko breadcrumbs help keep the chicken meatballs tender while providing enough structure to hold together.
* Don’t overcrowd the pan: Sear the meatballs in batches if necessary to create a golden-brown exterior instead of steaming them.
* Oven or stovetop: The original recipe pan-sears the meatballs first and finishes them in the oven before adding them to the creamy sauce. For an easier one-pan option, continue cooking them on the stovetop until fully cooked.
* Check for doneness: Ground chicken should reach an internal temperature of 165°F (74°C).
* Coconut milk or heavy cream: The original recipe uses coconut milk, but heavy cream can be substituted for a richer, creamier sauce.
* Let the wine reduce: Allow the white cooking wine to reduce for a couple of minutes before adding the coconut milk or heavy cream. This helps concentrate the flavor.
* Romano or Parmesan: The original recipe uses Romano cheese, but freshly grated Parmesan can be substituted.
* Adjust the sauce: If the sauce becomes too thick, add a small splash of coconut milk or heavy cream. If it’s too thin, simmer uncovered for a few additional minutes.
* Season to taste: Cheese and chicken seasoning can contain salt, so taste the sauce before adding additional salt.
* Making a larger batch: For a larger batch of meatballs, 2 eggs can be used instead of 1 to help bind the mixture.
* Finishing touch: Top the finished meatballs with additional freshly grated cheese and parsley just before serving.
Notes
1
1. Prepare the chicken meatball mixture. Add the ground chicken to a large bowl. Add the panko breadcrumbs, Parmesan cheese, chopped parsley, green onion, egg, chicken seasoning, garlic paste, Italian herb paste, zesty lemon paste, smoked paprika, garlic powder, onion powder, oregano, Italian seasoning, salt, and black pepper. Gently mix just until everything is combined. Avoid overmixing so the meatballs remain tender.
2. Form the meatballs. Roll the chicken mixture into evenly sized meatballs and arrange them on a parchment-lined baking sheet or plate.
3. Chill the meatballs. Place the formed meatballs in the freezer for 30 minutes. This helps firm the ground chicken and allows the meatballs to hold their shape better when they’re pan-seared.
4. Preheat the oven. Near the end of the chilling time, preheat the oven to 375°F.
5. Pan-sear the meatballs. Remove the meatballs from the freezer. Heat a drizzle of olive oil in a large oven-safe skillet over medium to medium-high heat. Add the meatballs without overcrowding the pan and sear, gently turning them until browned on all sides.
6. Finish in the oven. Transfer the oven-safe skillet to the preheated oven. Bake for approximately 8–12 minutes, depending on the size of the meatballs, until completely cooked through and the centers reach 165°F. Remove the meatballs from the skillet and set aside.
7. Cook the pappardelle. While the meatballs finish cooking, bring a large pot of salted water to a boil. Cook the pappardelle according to the package directions until al dente. Before draining, reserve about 1 cup of pasta water. Drain the pasta and set aside.
8. Start the creamy herb sauce. Return the skillet used for the meatballs to the stovetop over medium heat. Melt the butter, then add the chopped shallots and sauté until softened. Add the garlic and cook briefly until fragrant.
9. Deglaze the skillet. Pour in ¼ cup white cooking wine. Scrape the bottom of the skillet to release the flavorful browned bits left from the meatballs. Allow the wine to simmer for approximately 2–3 minutes, until slightly reduced.
10. Build the sauce. Pour in the unsweetened coconut milk and stir to combine. Add the fresh spinach, basil, oregano, garlic powder, Italian seasoning, and salt-pepper-garlic seasoning blend to taste. Allow the sauce to gently simmer until the spinach wilts and the sauce begins to thicken.
11. Add the cheese. Reduce the heat to low and gradually stir in freshly grated Romano cheese until melted and creamy. Parmesan can be substituted for Romano. If you want an extra-rich sauce, add a splash of heavy cream. If the sauce becomes too thick, add a little reserved pasta water until it reaches your desired consistency.
12. Combine the pasta and sauce. Add the cooked pappardelle to the skillet and gently toss until the pasta is completely coated in the creamy herb sauce.
13. Add the chicken meatballs. Return the cooked meatballs to the skillet, nestling them into the pasta and sauce. Spoon some sauce over the meatballs and allow everything to warm together over low heat for 2–3 minutes.
14. Rest and serve. Remove from the heat and let the dish rest for about 5 minutes. Plate the pappardelle and chicken meatballs, then finish with additional freshly grated Romano or Parmesan and chopped fresh parsley.
Stovetop option: After searing the meatballs, you can skip the oven and continue cooking them in the skillet over medium-low heat, turning occasionally, until they reach 165°F internally. Remove them temporarily, make the sauce in the same skillet, and return them at the end.
Instructions
2 Ibs ground chicken
3/4 breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 eggs
2 tablespoons chopped fresh parsley
2 green onions finely chopped
1 tablespoon Italian herb paste
1-2 teaspoons zesty lemon paste
1 teaspoon chicken seasoning (desired amount)
1 teaspoon smoked paprika
* 1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
* ½ teaspoon dried oregano
½ teaspoon black pepper
1/2 teaspoon salt or to taste
Olive oil for pan-searing
Chicken Meatballs
1 tablespoon butter
1 shallot finely chopped
1 tablespoon garlic paste or 2-3 garlic cloves minced
1/4 cup white cooking wine
1 can unsweetened coconut milk
1/2-1 cup heavy cream (optional for a thicker creamier sauce)
2 cups fresh spinach
1/4 cup fresh basil chopped
1/2 cup freshly grated /shredded Romano cheese (plus more for serving)
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt | Pepper | Garlic seasoning blend to taste
Fresh parsley for garnish
Creamy Herb Sauce
Creamy Herb Chicken Meatballs Pappardelle Pasta
Juicy homemade chicken meatballs seasoned with Parmesan, fresh herbs, garlic, and a touch of lemon are pan-seared until golden, then paired with tender pappardelle pasta and a creamy spinach-herb sauce. Coconut milk keeps the sauce creamy without making it overly heavy, while Romano cheese, garlic, basil, and butter bring everything together for an easy, comforting dinner.
Prep Time
20 min
Cooking Time
30 min
Rest Time
5 min
Total Time
55 min