Creamy Parmesan Pasta with Fowl Balls Ha Ha
Indulge in the ultimate comfort food with this Creamy Parmesan Pasta with Fowl Balls—a delightful dish that's as fun to say as it is to eat! Featuring tender, golden chicken meatballs infused with garlic, parsley, and Parmesan, this recipe pairs them with velvety fettuccine or spaghetti coated in a luxurious creamy Parmesan sauce. A touch of nutmeg adds warmth to the rich sauce, while fresh basil leaves lend a pop of freshness. Perfect for a cozy dinner or a crowd-pleasing meal, this recipe is ready in just 45 minutes and serves up to four. Whether you’re craving hearty Italian-inspired flavors or looking for a unique twist on classic comfort food, this dish has it all!
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 0.5 cups Breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 2 cloves Garlic
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 400 grams Fettuccine or spaghetti
- 3 tablespoons Butter
- 1.5 cups Heavy cream
- 0.5 cups Chicken broth
- 1 cups Grated Parmesan cheese (for sauce)
- 0.25 teaspoons Nutmeg
- 3 tablespoons Fresh basil leaves (for garnish)
Instructions
In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until well incorporated.
Using your hands, shape the mixture into small meatballs (about 1 inch in diameter) and place them on a plate or baking tray.
Heat a large skillet over medium heat and add olive oil. Cook the meatballs in batches until they are golden brown on the outside and cooked through, about 6-8 minutes per batch. Set meatballs aside on a plate.
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In the same skillet used for the meatballs, melt the butter over medium heat. Add the heavy cream and chicken broth, stirring to combine.
Gradually stir in the Parmesan cheese and nutmeg, whisking until the cheese has melted and the sauce is creamy and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked pasta to the skillet and toss to coat the noodles in the sauce. Gently add the cooked chicken meatballs, stirring carefully to combine.
Serve the creamy Parmesan pasta topped with fresh basil leaves for garnish and an extra sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.1 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 446 mg | 34% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 438 mg | 9% | |
*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.
