Chicken Meatball Penne
Indulge in the comforting flavors of Chicken Meatball Penne, a hearty and wholesome pasta dish that's perfect for dinner any night of the week. Tender, oven-baked chicken meatballs infused with Parmesan, fresh parsley, and garlic are simmered in a rich tomato sauce made with crushed tomatoes, tomato paste, and a hint of Italian seasoning. Paired with perfectly al dente penne pasta, this dish strikes the perfect balance of savory and satisfying. Topped with fresh basil and an extra sprinkle of Parmesan, every bite is a delightful blend of cheesy, herby goodness. Ready in under an hour and made with simple, wholesome ingredients, this kid-friendly recipe is as easy to make as it is to love. Ideal for family dinners or entertaining, this Chicken Meatball Penne is sure to be a new favorite in your kitchen!
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Recipe Information
Ingredients
- 500 g Ground chicken
- 60 g Breadcrumbs
- 1 large Egg
- 40 g Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 400 g Penne pasta
- 400 g Canned crushed tomatoes
- 2 tbsp Tomato paste
- 250 ml Chicken broth
- 1 tsp Italian seasoning
- 0.25 tsp Crushed red pepper flakes
- 2 tbsp Fresh basil, chopped
- 30 g Parmesan cheese, for serving
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, egg, grated Parmesan, parsley, minced garlic, salt, and black pepper. Mix gently until just combined.
Scoop out small portions of the mixture (about 1 tablespoon each) and roll into meatballs. Place them on the prepared baking sheet.
Bake the meatballs for 12-15 minutes or until cooked through and lightly browned. Set aside.
While the meatballs are baking, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the crushed tomatoes, chicken broth, Italian seasoning, and crushed red pepper flakes to the skillet. Stir well and bring to a simmer. Let it cook for 10 minutes, stirring occasionally.
Gently add the baked meatballs to the sauce. Simmer for an additional 5 minutes, allowing the flavors to meld.
Stir the cooked penne into the skillet with the sauce and meatballs. Toss gently to coat the pasta evenly.
Garnish with freshly chopped basil and additional grated Parmesan cheese before serving.
Nutrition Facts
Calories |
3178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 6016 mg | 262% | |
| Total Carbohydrate | 375.6 g | 137% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 25.8 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1113 mg | 86% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 5661 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
