Parmesan Garlic Spaghetti with Chicken Meatballs
Make parmesan garlic spaghetti with tender chicken meatballs in one skillet for a comforting 50-minute dinner with a glossy butter, broth, and Parmesan sauce.
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Ingredients
Ingredients
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg beaten
- 3 cloves garlic minced
- 1/2 cup grated Parmesan divided
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper divided
- 12 ounces spaghetti
- 3 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
Instructions
- Mix ground chicken, panko, egg, half the garlic, 1/4 cup Parmesan, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Shape into 16 small meatballs.
- Heat a large skillet over medium heat. Cook the meatballs in a thin film of oil, turning often, until browned and cooked through, 10 to 12 minutes. Transfer to a plate.
- Cook spaghetti in salted water until just al dente. Reserve 1 cup pasta water, then drain.
- Melt butter in the skillet. Add remaining garlic and cook for 30 seconds. Stir in broth and scrape up browned bits.
- Add spaghetti and 1/2 cup reserved pasta water. Toss until glossy, adding more water as needed. Season with remaining salt and pepper.
- Return meatballs to the skillet. Finish with remaining Parmesan and parsley, then serve hot.