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Chicken Meatballs with Cheesy Spinach Pappardelle Recipe

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★★★★★

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.

Ingredients

Scale

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

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