Chicken Meatballs with Cheesy Spinach Pappardelle Recipe

Introduction

This Chicken Meatballs with Cheesy Spinach Pappardelle recipe combines tender, flavorful meatballs with rich, creamy pasta and fresh spinach. It’s a comforting meal perfect for a weeknight dinner that feels special without being complicated.

Ingredients

• 1 lb. ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 8 oz. pappardelle
• 1 Tbsp olive oil
• 4 cups loosely packed spinach
• 2 garlic cloves, minced
• 1/4 cup butter
• 3 Tbsp flour
• 2 cups whole milk
• 1/2 cup shaved parmesan

Instructions

1. Step 1: Preheat the oven to 400 degrees F. Lightly spray a sheet pan or casserole dish with cooking spray.
2. Step 2: In a large bowl, combine ground chicken, breadcrumbs, egg, grated parmesan, garlic powder, onion powder, salt, and pepper. Mix thoroughly with clean hands.
3. Step 3: Scoop and roll the mixture into 1-inch meatballs and place them evenly on the prepared sheet pan.
4. Step 4: Bake the meatballs in the oven for 25 minutes until cooked through.
5. Step 5: While the meatballs bake, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions. Drain and set aside.
6. Step 6: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
7. Step 7: Add the spinach, cooking until wilted, about 1 to 2 minutes. Remove the spinach and garlic from the heat and transfer to a bowl.
8. Step 8: In the same skillet, melt butter over medium heat. Sprinkle in flour and whisk continuously to form a smooth roux.
9. Step 9: Slowly pour in the milk, about 1/4 cup at a time, whisking constantly until the sauce thickens into a creamy texture.
10. Step 10: Stir in shaved parmesan until melted and combined, then turn off the heat.
11. Step 11: Add the cooked spinach and garlic mixture back to the skillet along with the cooked pappardelle. Stir gently to coat the pasta evenly in the cheese sauce.
12. Step 12: Divide the cheesy spinach pappardelle into four bowls. Top each with an equal portion of chicken meatballs.
13. Step 13: Optionally, sprinkle with fresh cracked black pepper and serve immediately.

Tips & Variations

• For extra flavor, add chopped fresh basil or parsley to the cheese sauce before mixing in the pasta.
• Swap ground chicken with ground turkey or pork for a different taste.
• Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
• For a lighter sauce, substitute half-and-half or whole milk with half plain yogurt stirred in at the end (off the heat).

Storage

Store leftover meatballs and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat the pasta gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if needed. Warm the meatballs in the oven or microwave until heated through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day ahead and store them in the refrigerator. Bake them fresh before serving to keep them tender and juicy.

What can I substitute for pappardelle pasta?

You can use any wide, flat pasta like fettuccine or tagliatelle. If you prefer, penne or rigatoni will also hold the sauce well for this dish.

Chicken Meatballs with Cheesy Spinach Pappardelle Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

Delicious and wholesome Chicken Meatballs served over creamy, cheesy spinach pappardelle pasta. This comforting dish combines tender baked chicken meatballs with a rich Parmesan-infused spinach sauce, perfect for a satisfying family dinner.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Chicken Meatballs

• 1 lb. ground chicken
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Cheesy Spinach Pappardelle

• 8 oz. pappardelle pasta
• 1 Tbsp olive oil
• 4 cups loosely packed fresh spinach
• 2 garlic cloves, minced
• 1/4 cup butter
• 3 Tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup shaved Parmesan cheese

Instructions

1. Preheat Oven: Set your oven to 400°F and prepare a baking sheet or casserole dish by spraying it with cooking spray to prevent sticking.
2. Mix Meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, grated Parmesan, garlic powder, onion powder, salt, and pepper. Mix well with clean hands until all ingredients are fully incorporated.
3. Shape Meatballs: Form the mixture into 1-inch meatballs and evenly place them on the prepared sheet pan for baking.
4. Bake Meatballs: Bake the meatballs in the preheated oven for 25 minutes until cooked through and lightly golden.
5. Cook Pasta: While meatballs bake, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and set aside.
6. Sauté Garlic and Spinach: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add spinach and cook until wilted, about 1-2 minutes. Remove spinach and garlic mixture to a bowl.
7. Prepare Roux: In the same skillet, melt butter over medium heat. Whisk in flour and cook for about 1 minute to remove raw flour taste.
8. Add Milk and Cheese: Gradually pour in whole milk, about 1/4 cup at a time, whisking continuously to create a smooth, thick white sauce (roux). Stir in shaved Parmesan cheese and remove from heat.
9. Combine Sauce and Pasta: Add the cooked spinach and garlic back into the sauce. Then fold in the cooked pappardelle pasta until fully coated with the creamy sauce.
10. Serve: Divide the cheesy spinach pappardelle into four bowls using tongs. Top each serving with an equal portion of the baked chicken meatballs. Optionally, sprinkle with fresh cracked black pepper before serving immediately.

Notes

• For a crispier meatball exterior, broil the meatballs for 2-3 minutes after baking.
• Use gluten-free breadcrumbs and pasta to make the dish gluten-free.
• Fresh spinach can be substituted with frozen; just be sure to thaw and drain excess water before cooking.
• Leftover meatballs and pasta store well in the refrigerator for up to 3 days.
• This recipe can be doubled easily to serve more people.

Keywords: chicken meatballs, cheesy spinach pasta, pappardelle recipe, easy dinner, baked meatballs, creamy pasta, weeknight meal