Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Pasta:
12 oz fusilli pasta
2 tablespoons olive oil
3 cloves garlic, minced
3 cups fresh spinach
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream
½ cup grated Parmesan cheese
½ cup reserved pasta water
Directions:
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and black pepper. Shape into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until browned and cooked through. Remove from
skillet and set aside.
Cook fusilli according to package instructions. Reserve ½ cup pasta water before draining.
In the same skillet, heat olive oil and sauté garlic for 30 seconds. Add spinach, lemon zest, salt, and black pepper, cooking until wilted.
Pour in the heavy cream and reserved pasta water, stirring until combined. Add Parmesan cheese and mix until creamy.
Toss in the cooked fusilli and return the meatballs to the skillet, stirring gently to coat everything in the sauce.
Serve hot, garnished with extra Parmesan and a squeeze of fresh lemon juice.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 490 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, gently combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, lemon zest, oregano, salt, and pepper. Avoid overmixing to keep the meatballs tender. Use a cookie scoop or tablespoon to form uniform, small meatballs.
2. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs, ensuring they are not crowded. Cook for 8-10 minutes, turning gently to brown all sides. They are done when the internal temperature reaches 165°F. Remove and set aside on a plate.
3. Cook the Pasta: While the meatballs cook, bring a large pot of salted water to a boil. Add the fusilli and cook until al dente. Before draining, carefully reserve ½ cup of the starchy pasta water.
4. Make the Sauce: In the same skillet (do not wipe it clean), heat olive oil over medium-low. Sauté the garlic for 30 seconds until fragrant. Add the fresh spinach, lemon zest, salt, and pepper. Cook just until the spinach wilts.
5. Finish the Dish: Pour the heavy cream and reserved pasta water into the skillet, stirring. Let it simmer for 1-2 minutes. Add the Parmesan cheese, stirring until melted and creamy. Add the drained pasta and cooked meatballs back to the skillet. Toss gently for 1-2 minutes until everything is evenly coated and heated through.
Serving Suggestions
Serve this dish immediately while hot and creamy. Garnish with extra grated Parmesan cheese, a sprinkle of fresh herbs like basil or parsley, and a final squeeze of fresh lemon juice to brighten the flavors. A side of garlic bread or a simple arugula salad with a light vinaigrette makes a perfect accompaniment to balance the rich, creamy sauce.
How-to Summary
This creamy chicken meatball pasta involves mixing tender chicken meatballs with ricotta and Parmesan, pan-frying them until golden, and then creating a quick, vibrant sauce in the same pan with garlic, spinach, lemon, cream, and pasta water. Toss with cooked fusilli and the meatballs for a cohesive, restaurant-quality meal in about 40 minutes.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Short, sturdy pastas like penne, rigatoni, or cavatappi are excellent choices as they hold the creamy sauce well.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or full-fat coconut milk for a dairy-free option. You can also use ground turkey instead of chicken.
Can I bake the meatballs instead of pan-frying? Yes. Arrange them on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes, or until cooked through. This is a great hands-off method.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to loosen the sauce, as it will thicken when chilled.
Why is reserved pasta water important? The starchy water helps emulsify the sauce, making it silky and helping it cling to the pasta perfectly. Never skip this step for a restaurant-quality finish.
Common Mistakes to Avoid
- Overmixing the Meatballs: This compacts the meat, leading to tough, dense meatballs. Mix until just combined.
- Skipping the Pasta Water: The reserved water is crucial for creating a smooth, cohesive sauce. Always save some before draining.
- Crowding the Skillet: Cooking too many meatballs at once steams them instead of browning. Cook in batches if necessary.
- Overcooking the Garlic: Burnt garlic tastes bitter. Sauté it only until fragrant, about 30 seconds.
Conclusion
This creamy lemon chicken meatball pasta is a standout weeknight dinner that feels indulgent yet comes together with ease. The combination of tender, herbed meatballs and a bright, creamy spinach sauce delivers a perfect balance of comfort and freshness. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a delicious, impressive result every time. It’s a versatile recipe sure to become a new family favorite.
