Chicken Meatballs and Pasta

This chicken meatballs and pasta dish is a fresh take on a classic comfort food. Instead of a red sauce, tender baked chicken meatballs are served with pasta coated in a bright and flavorful broccoli pesto. It’s a satisfying meal that feels special but is simple enough for any night of the week.

From start to finish, this dinner comes together in about 40 minutes, making it a great choice when you want something wholesome and delicious without a lot of fuss. Most of the cooking time is hands-off while the meatballs bake, giving you time to boil the pasta and set the table.

Why will you love Chicken Meatballs and Pasta?

Baking the meatballs is a hands-off method that’s cleaner than pan-frying and results in evenly cooked, tender meatballs.

Using ground chicken creates a lighter meatball that pairs nicely with the fresh flavor of broccoli pesto.

Reserving some of the pasta cooking water helps you create a smooth, creamy sauce that coats every strand of pasta.

Chicken Meatballs and Pasta Ingredients

• Ground Chicken: Ground turkey is an excellent substitute if you prefer. Both are lean and work well in this recipe.

• Fennel Seeds: These add a classic, sausage-like flavor to the meatballs. If you don’t have them, you can leave them out.

• Broccoli Pesto: A good quality store-bought broccoli pesto saves time. You can also use a homemade version or even a traditional basil pesto.

• Pasta: Long pasta shapes like spaghetti, bucatini, or linguine are great for catching the sauce. Fettuccine would also work well.

Exact quantities are in the recipe card below.

How to Make Chicken Meatballs and Pasta

Step 1: Make and Bake the Meatballs

First, preheat your oven to 400°F and line a baking sheet. In a large bowl, gently mix the ground chicken with the breadcrumbs, eggs, Parmesan, garlic, and seasonings. Form the mixture into meatballs and arrange them on the sheet pan, then bake until they are browned and cooked through.

Step 2: Cook the Pasta

While the meatballs are in the oven, cook your pasta in a large pot of salted boiling water. Follow the package instructions to cook it al dente. Just before you drain it, remember to scoop out and save about a cup of the starchy pasta water.

Step 3: Combine and Serve

Return the drained pasta to the pot and add the broccoli pesto. Toss everything together, adding a little of the reserved pasta water to help create a smooth sauce. Divide the pasta into bowls, top with the warm chicken meatballs, and finish with a sprinkle of extra Parmesan.

What to Serve with Chicken Meatballs and Pasta

This dish is a complete meal on its own, but a simple green salad with a light vinaigrette would be a nice, fresh accompaniment.

Helpful Tricks for Chicken Meatballs and Pasta

Food Safety: Ensure chicken is fully cooked by checking that the internal temperature of a meatball reaches 165°F (74°C).

For tender meatballs, mix the ingredients until they are just combined. Overmixing can make them tough.

The starchy pasta water is key to making the sauce creamy and helping it cling to the pasta. Add it slowly until you are happy with the texture.

You can use store-bought or your favorite homemade broccoli pesto for this recipe.

How to Store and Freeze Chicken Meatballs and Pasta

Store leftover pasta and meatballs in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. The meatballs can be frozen (cooked or uncooked) for up to 3 months.

Chicken Meatballs and Pasta Recipe FAQs

Can I make the meatballs ahead of time?

Yes. You can prepare the raw meatball mixture and store it in the fridge for up to 24 hours before forming and baking. You can also bake the meatballs, let them cool completely, and refrigerate them for up to 2 days before reheating and serving.

Can I use a different sauce?

Certainly. While the broccoli pesto is a great pairing, these chicken meatballs are also delicious with a classic tomato marinara sauce or a creamy alfredo.

How can I make this recipe gluten-free?

To make this gluten-free, substitute the Italian breadcrumbs with your favorite gluten-free breadcrumbs and serve with a gluten-free pasta. The other ingredients are naturally gluten-free, but always check your labels.

Chicken Meatballs and Pasta

Tender baked chicken meatballs and your favorite long pasta are tossed in a vibrant broccoli pesto for a quick and satisfying weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 1.5 lbs ground chicken 680 g
• 0.5 cup Italian-style breadcrumbs 60 g
• 2 large eggs lightly beaten
• 0.75 cup grated Parmesan cheese plus more for serving, 75 g
• 3 cloves garlic minced
• 1.5 tsp fennel seeds
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 lb long pasta such as spaghetti or bucatini, 450 g
• 1.5 cups prepared broccoli pesto at room temperature, 360 g
• Olive oil optional

Instructions

 

• Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, breadcrumbs, eggs, Parmesan cheese, minced garlic, fennel seeds, salt, and pepper.
• Gently mix the ingredients with your hands until just combined. Be careful not to overwork the mixture.
• With damp hands, form the mixture into meatballs about 1.5 inches in diameter (a rounded tablespoon). You should have about 24. Arrange them in a single layer on the prepared baking sheet.
• Bake for 20 to 25 minutes, or until the meatballs are browned and cooked through. The internal temperature should read 165°F (74°C) on an instant-read thermometer.
• While the meatballs are baking, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
• Before draining the pasta, reserve about 1 cup (240 ml) of the starchy cooking water. Drain the pasta well.
• Return the drained pasta to the pot. Add the broccoli pesto and toss to coat, adding the reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency. You can also add a drizzle of olive oil if needed.
• Divide the pasta among serving bowls and top with the baked chicken meatballs. Serve immediately with extra grated Parmesan cheese.

Notes

Food Safety: Ensure chicken is fully cooked by checking that the internal temperature of a meatball reaches 165°F (74°C).

For tender meatballs, mix the ingredients until they are just combined. Overmixing can make them tough.

The starchy pasta water is key to making the sauce creamy and helping it cling to the pasta. Add it slowly until you are happy with the texture.

You can use store-bought or your favorite homemade broccoli pesto for this recipe.

Keyword Chicken, chicken meatballs pasta, meatballs, Pasta, weeknight dinner