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Chicken Meatball Pasta

Chicken Meatball Pasta - Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

A simple and flavorful dish using ingredients that you likely have on hand! Moist and tender meatballs in a fresh tomato-pesto sauce. No penne pasta? No problem! Swap it out for whatever's in your cupboard!

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Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1 lb penne pasta
Meatballs
 1 lb ground chicken
 1 egg
 ½ cup plain breadcrumbs
 freshly ground pepper, to taste
 rosemary-lemon (or regular) sea salt, to taste
 1 tsp Italian seasoning
 ¼ cup diced mushrooms
 2 tsp minced garlic
 2 tsp minced shallots
Tomato-Pesto Sauce
 1 tbsp olive oil
 1 tsp minced garlic
 ¼ cup white wine
 1 ½ cups cherry tomatoes
 2 tbsp pesto
 2 tbsp julienned sun-dried tomatoes
 1 cup grated parmesan

Cook the Pasta
1

Bring a large pot of salted water to a boil.

2

Cook the pasta according to the package instructions (usually around 8-10 minutes).

Prepare the Meatballs
3

Combine the ground chicken, egg, breadcrumbs, diced mushrooms, garlic, and shallots in a large bowl. Season with salt, pepper, and Italian seasoning.

4

Mix with hands until well combined.

5

Heat a bit of olive oil in a large pan over medium-high heat. Shape the meatball mixture into tablespoon-size balls and drop into the pan.

6

Cook the meatballs for about 10-12 minutes, turning every couple of minutes, until browned on all sides.

7

Remove from heat and set aside.

Prepare the Tomato-Pesto Sauce
8

Drain the pasta and set aside. Add the olive oil to the hot pasta pot then stir in the garlic, white wine, cherry tomatoes, pesto, and sun-dried tomatoes.

9

Cook the sauce for 3-4 minutes, until the tomatoes begin to burst.

10

Stir in the parmesan cheese and remove from heat.

Assemble
11

Add about 4 meatballs to a fresh pan along with a few spoonfuls of sauce.

12

Toss in a handful of pasta and cook for 1-2 minutes, until everything is heated through.

13

Transfer to a serving bowl, top with freshly grated parmesan, and serve!

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Ingredients

 1 lb penne pasta
Meatballs
 1 lb ground chicken
 1 egg
 ½ cup plain breadcrumbs
 freshly ground pepper, to taste
 rosemary-lemon (or regular) sea salt, to taste
 1 tsp Italian seasoning
 ¼ cup diced mushrooms
 2 tsp minced garlic
 2 tsp minced shallots
Tomato-Pesto Sauce
 1 tbsp olive oil
 1 tsp minced garlic
 ¼ cup white wine
 1 ½ cups cherry tomatoes
 2 tbsp pesto
 2 tbsp julienned sun-dried tomatoes
 1 cup grated parmesan

Directions

Cook the Pasta
1

Bring a large pot of salted water to a boil.

2

Cook the pasta according to the package instructions (usually around 8-10 minutes).

Prepare the Meatballs
3

Combine the ground chicken, egg, breadcrumbs, diced mushrooms, garlic, and shallots in a large bowl. Season with salt, pepper, and Italian seasoning.

4

Mix with hands until well combined.

5

Heat a bit of olive oil in a large pan over medium-high heat. Shape the meatball mixture into tablespoon-size balls and drop into the pan.

6

Cook the meatballs for about 10-12 minutes, turning every couple of minutes, until browned on all sides.

7

Remove from heat and set aside.

Prepare the Tomato-Pesto Sauce
8

Drain the pasta and set aside. Add the olive oil to the hot pasta pot then stir in the garlic, white wine, cherry tomatoes, pesto, and sun-dried tomatoes.

9

Cook the sauce for 3-4 minutes, until the tomatoes begin to burst.

10

Stir in the parmesan cheese and remove from heat.

Assemble
11

Add about 4 meatballs to a fresh pan along with a few spoonfuls of sauce.

12

Toss in a handful of pasta and cook for 1-2 minutes, until everything is heated through.

13

Transfer to a serving bowl, top with freshly grated parmesan, and serve!

Chicken Meatball Pasta

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