Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Spinach & Garlic Rigatoni
12 oz rigatoni pasta
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs bake, cook rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in heavy cream and Parmesan cheese, cooking for 2–3 minutes until slightly thickened.
Add fresh spinach, stirring until wilted.
Add cooked rigatoni to the skillet and toss to coat. Season with salt and black pepper.
Serve garlic rigatoni with lemon chicken ricotta meatballs on top. Garnish with fresh parsley and extra Parmesan.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 560 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, ricotta, breadcrumbs, Parmesan, egg, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Avoid overmixing to keep the meatballs tender.
2. Form and Bake: Roll the mixture into uniform 1-inch balls. Placing them on a parchment-lined baking sheet ensures easy cleanup. Drizzle with olive oil before baking at 400°F for 18-20 minutes until golden and cooked through.
3. Cook the Pasta: While the meatballs bake, cook the rigatoni in well-salted boiling water until al dente. Reserve 1/4 cup of pasta water before draining, in case your sauce needs thinning later.
4. Make the Sauce: In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for just 1 minute until fragrant. Stir in heavy cream and Parmesan, simmering for 2-3 minutes until the cheese melts and the sauce thickens slightly.
5. Combine and Finish: Add the fresh spinach to the sauce, stirring until wilted. Toss in the drained rigatoni, coating it evenly. If the sauce is too thick, add a splash of the reserved pasta water. Season with salt and pepper.
Serving Suggestions
Plate the creamy garlic rigatoni first, then top with the baked lemon chicken meatballs. Garnish generously with fresh parsley and extra grated Parmesan. For a complete meal, serve with a simple side salad dressed with a light vinaigrette to cut through the richness. Crusty bread is perfect for soaking up any extra sauce.
How-to Summary
This dish combines baked, lemon-herb chicken ricotta meatballs with a creamy garlic and spinach rigatoni. Mix and bake the meatballs while simultaneously boiling the pasta and preparing a simple, creamy garlic sauce in a skillet. Wilt spinach into the sauce, toss with the pasta, and combine with the finished meatballs for a flavorful, restaurant-quality meal in about 35 minutes.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Penne, fettuccine, or shells work well. Adjust cooking time according to package directions.
How can I make this dish less rich? Substitute half the heavy cream with whole milk or a lower-fat evaporated milk. The sauce will be slightly thinner but still delicious.
Can I prepare the meatballs ahead of time? Yes. Form the meatballs and store them covered in the refrigerator for up to 24 hours before baking. You can also freeze uncooked meatballs on a tray, then transfer to a bag for up to 3 months; bake from frozen, adding a few extra minutes.
What’s a good substitute for ground chicken? Ground turkey or a mix of ground pork and veal are excellent alternatives. Adjust seasoning to taste.
My sauce is too thin. How can I thicken it? Let it simmer for an additional 2-3 minutes to reduce. You can also create a quick slurry with 1 teaspoon of cornstarch and 1 tablespoon of water, whisk it into the simmering sauce, and cook for 1 minute.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This leads to dense, tough meatballs. Mix just until ingredients are combined.
- Overcooking the Garlic: Burnt garlic turns bitter. Cook it only until fragrant, about 1 minute.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Grate a block of Parmesan fresh for a smoother melt.
- Skipping Pasta Water: Not reserving starchy pasta water is a missed opportunity. It’s the perfect tool for adjusting sauce consistency.
Conclusion
This Lemon Chicken Ricotta Meatballs with Creamy Garlic Rigatoni recipe is a standout dish that balances bright, herby flavors with rich, comforting creaminess. By following the detailed steps and tips, you can easily avoid common pitfalls and achieve a impressive result. It’s a versatile meal perfect for both weeknight dinners and entertaining guests, proving that gourmet taste can come together in just over half an hour.
