- LS
Chicken Meatball with Fettuccine Alfredo
These chicken meatballs with fettuccine Alfredo are made from scratch with ground chicken, breadcrumbs, onion, and freshly grated parmesan.
Ingredients
Instructions
For the pasta:
- Step 1
Boil the fettuccine in a large pot of salted water until al dente according to the package directions. Drain and set aside.
For the meatballs:
- Step 2
Meanwhile, in a large bowl, combine all of the meatball ingredients using your hands. Shape the mixture into 1-inch balls. There will be about 25 to 30 meatballs.
- Step 3
In a large skillet, add a tablespoon of olive oil over medium heat. Brown the meatballs for several minutes on all sides until they reach a minimum internal temperature of 165°F (74ºC). Once cooked, remove the meatballs from the skillet and set aside.
For the sauce:
- Step 4
In the same skillet the meatballs were cooked in, add butter on medium heat. When melted, add the minced garlic and sauté for about 1 minute.
- Step 5
Add the heavy cream. Bring to a simmer then reduce to medium-low heat and cook for 7-10 minutes or until slightly thickened, stirring occasionally. Note: Setting the heat too high can cause the sauce to split.
- Step 6
Stir in the Parmesan, chopped parsley, salt, and pepper until the cheese is melted. Taste and adjust the seasoning if desired.
- Step 7
Combine the pasta, meatballs, and sauce in the large pot and toss to combine. Serve warm and garnish with fresh parsley (optional).
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