Step 1: Prepare the Chicken Balls
In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper.
Mix everything until just combined, being careful not to overmix, as this can make the meatballs dense.
Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 16-18 chicken balls.
Step 2: Cook the Chicken Balls
Heat 2 tablespoons of butter in a large skillet over medium heat.
Once the butter is melted and sizzling, add the chicken balls in a single layer, making sure they don’t overcrowd the pan.
Cook for 6-8 minutes, turning occasionally, until they are golden brown on all sides and fully cooked through.
Remove the chicken balls from the skillet and set them aside.
Step 3: Prepare the Creamy Parmesan Sauce
In the same skillet, melt 2 tablespoons of butter over medium heat.
Add minced garlic and sauté for about 1 minute, stirring frequently until fragrant.
Pour in heavy cream and chicken broth, stirring well to combine.
Add grated Parmesan cheese, stirring until the cheese melts into the sauce.
Allow the sauce to simmer for 3-4 minutes, stirring occasionally, until it slightly thickens.
Season with salt and black pepper to taste.
Step 4: Cook the Pasta
While preparing the sauce, cook spaghetti or linguine according to the package instructions.
Drain the pasta and set aside, reserving about ½ cup of pasta water in case you need to adjust the sauce’s consistency.
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