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 penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
3 cups fresh arugula
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
½ cup reserved pasta water
½ cup heavy cream
¼ cup lemon juice
½ cup grated Parmesan cheese (for serving)
Directions:
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and black pepper until well combined. 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 penne 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 arugula, salt, black pepper, and red pepper flakes. Cook until wilted.
Stir in the reserved pasta water, heavy cream, and lemon juice. Let simmer for 2 minutes.
Add the drained penne and meatballs, tossing gently to coat.
Serve hot, topped with grated Parmesan cheese.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 520 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, combine all meatball ingredients in a bowl, mixing gently with your hands to avoid tough meatballs. Form into 1-inch balls. In your skillet, ensure the oil is shimmering before adding meatballs; this prevents sticking. Cook in batches to avoid overcrowding, which steams instead of sears. For the sauce, add the pasta water off the heat first, then stir in the cream and lemon juice to prevent curdling. Return to a low simmer before adding the pasta and meatballs back to the pan, tossing to warm through.
Serving Suggestions
This dish is wonderfully versatile. For a complete meal, serve with a side of garlic bread or a simple green salad with a light vinaigrette to complement the creamy lemon sauce. If you’re entertaining, garnish with extra lemon zest, fresh basil, or chopped parsley for a pop of color. A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the citrus and herbal notes.
How-to Summary
In summary: mix and cook chicken meatballs with ricotta and lemon zest. Boil penne, saving some pasta water. In the same pan, wilt arugula with garlic, then create a sauce with the reserved water, cream, and lemon juice. Combine pasta and meatballs with the sauce, toss, and serve with Parmesan.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Fettuccine, rigatoni, or farfalle all work well. Choose a shape that holds sauce effectively.
How can I make this dish gluten-free? Use gluten-free breadcrumbs for the meatballs and your favorite gluten-free pasta. Ensure all other ingredients are certified gluten-free.
Can I prepare the meatballs ahead of time? Yes. You can form the meatballs and refrigerate them on a baking sheet, covered, for up to 24 hours before cooking.
What can I substitute for heavy cream? For a lighter version, half-and-half or full-fat coconut milk can be used, though the sauce will be less rich.
How should 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 water or broth to loosen the sauce.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this leads to dense, tough meatballs. Do not skip reserving the starchy pasta water; it’s crucial for creating a silky, emulsified sauce that clings to the pasta. When adding lemon juice to the cream sauce, ensure the heat is low to prevent the dairy from curdling. Finally, do not overcook the arugula; it should just be wilted to retain its peppery flavor and slight texture.
Conclusion
This Creamy Lemon Chicken Meatball Penne is a restaurant-quality dish that comes together in under an hour. The combination of tender, herbed meatballs with a bright, creamy lemon sauce and peppery arugula creates a perfectly balanced meal. By following the step-by-step guide and tips provided, you can avoid common pitfalls and impress with a delicious, comforting dinner any night of the week.
