Chicken Meatballs with Cheesy Spinach Pappardelle Recipe
This Chicken Meatballs with Cheesy Spinach Pappardelle recipe offers a comforting and delicious meal featuring tender baked chicken meatballs paired with creamy, cheesy spinach pasta. The meatballs are seasoned with parmesan and herbs, baked to perfection, while the pappardelle is tossed in a rich parmesan sauce with fresh spinach, making for a satisfying dinner that’s easy to prepare and packed with flavor.
- 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
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 pepper
For the Cheesy Spinach Pappardelle
- 8 oz. pappardelle pasta
- 1 Tbsp olive oil
- 4 cups spinach, loosely packed
- 2 garlic cloves, minced
- 1/4 cup butter
- 3 Tbsp flour
- 2 cups whole milk
- 1/2 cup shaved parmesan
Instructions
- Prepare the Chicken Meatballs: Preheat your oven to 400°F (204°C). Lightly spray a sheet pan or casserole dish with cooking spray to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, breadcrumbs, egg, grated parmesan cheese, garlic powder, onion powder, salt, and pepper. Use clean hands to mix everything together uniformly.
- Form Meatballs: Scoop out the mixture and roll into 1-inch meatballs. Arrange them evenly spaced on the prepared sheet pan.
- Bake Meatballs: Place the meatballs in the preheated oven and bake for 25 minutes until cooked through and lightly golden.
- Cook the Pasta: While meatballs are baking, bring a large pot of salted water to a boil. Add pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Spinach and Garlic: 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, around 1-2 minutes. Remove spinach and garlic from skillet and transfer to a bowl.
- Make the Cheese Sauce: In the same skillet, melt butter over medium heat. Sprinkle in the flour and whisk continuously until a smooth paste forms. Slowly pour in the milk 1/4 cup at a time while whisking to create a creamy white sauce (roux).
- Add Parmesan and Combine: Stir in shaved parmesan cheese with a rubber spatula until melted and smooth. Turn off heat.
- Mix Pasta and Spinach: Add the sautéed spinach and garlic back into the cheese sauce, then add the drained pappardelle. Toss well to coat the pasta evenly.
- Serve: Divide the cheesy spinach pappardelle into four bowls using tongs. Top each serving with an equal portion of baked chicken meatballs. Optionally, sprinkle with freshly cracked pepper. Serve immediately for best taste.
Notes
- Make sure not to overmix the meatball mixture to keep them tender.
- Use fresh spinach for best flavor; baby spinach can be substituted if preferred.
- Whole milk helps achieve a rich cheese sauce, but 2% milk can be used for a lighter version.
- For a gluten-free option, substitute breadcrumbs and pasta with gluten-free versions.
- Cook pasta al dente to avoid mushy texture after mixing with sauce.
Keywords: Chicken meatballs, cheesy spinach pappardelle, baked meatballs, creamy pasta, comfort food, easy dinner recipe, Italian-inspired
