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Creamy Fettuccine with Juicy Chicken Meatballs

Tender homemade chicken meatballs served with fettuccine pasta in a rich, thick, and velvety Parmesan cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For the Juicy Chicken Meatballs
  • 1 lb ground chicken
  • 0.5 cup panko breadcrumbs
  • 0.25 cup milk whole milk recommended
  • 1 large egg
  • 2 cloves garlic minced, for meatballs
  • 0.25 cup finely chopped fresh parsley plus more for garnish
  • 0.5 tsp dried oregano
  • 0.5 tsp salt for meatballs
  • 0.25 tsp black pepper for meatballs
  • 1 tbsp olive oil for cooking meatballs
For the Creamy Fettuccine Sauce
  • 12 oz fettuccine pasta
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced, for sauce
  • 1.5 cups heavy cream full-fat
  • 0.5 cup chicken broth
  • 1 cup finely grated Parmesan cheese plus more for serving, fresh grated best
  • 0.5 tsp salt for sauce, adjust to taste
  • 0.25 tsp black pepper for sauce

Equipment

  • Large skillet or Dutch oven
  • Large Pot (for pasta)
  • Large mixing bowl
  • Whisk

Method
 

  1. Combine ground chicken, panko, 1/4 cup milk, egg, 2 minced garlic cloves, 1/4 cup parsley, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently. Roll into 1-inch meatballs.
  2. Heat olive oil in a large skillet over medium-high heat. Cook meatballs until golden brown and cooked through (165°F / 74°C). Remove and set aside.
  3. Cook fettuccine al dente. Reserve 1 cup pasta water; drain.
  4. Reduce heat to medium-low in the same skillet. Melt 2 tbsp butter. Sauté 3 minced garlic cloves for 30 seconds.
  5. Pour in heavy cream and chicken broth. Simmer for 5-7 minutes to thicken slightly.
  6. Remove from heat. Whisk in 1 cup Parmesan until melted and the sauce is thick, gooey, and viscous. Stir in 1/2 tsp salt and 1/4 tsp pepper. Add reserved pasta water if too thick.
  7. Add drained fettuccine and cooked chicken meatballs to the sauce. Toss gently to coat.
  8. Serve immediately, garnished with fresh parsley and extra Parmesan.

Notes

Do not overmix meatballs. Use freshly grated Parmesan for the smoothest sauce. Reserve pasta water to adjust sauce consistency if needed. Remove pan from heat when adding Parmesan.