Spaghetti with Pesto Chicken Meatballs
Elevate your pasta night with this flavorful Spaghetti with Pesto Chicken Meatballs recipe—a delightful twist on classic Italian cuisine! Tender, oven-baked chicken meatballs infused with the vibrant flavors of basil pesto, Parmesan cheese, and garlic are perfectly paired with al dente spaghetti. The simple yet savory ingredients, like golden breadcrumbs and a touch of olive oil, create a satisfying texture and rich taste that's both comforting and elegant. Tossed together in a skillet with reserved pasta water for a silky finish, this dish is a quick 45-minute meal that feels gourmet. Garnish with fresh basil and extra Parmesan for a stunning presentation. Perfect for a family dinner or a dinner party centerpiece, this dish is an irresistible fusion of fresh, bold flavors!
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Recipe Information
Ingredients
- 1 pound ground chicken
- 0.25 cup basil pesto
- 0.25 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 1 large egg
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 12 ounces spaghetti
- 0.5 cup reserved pasta water
- fresh basil leaves (optional for garnish)
- shredded Parmesan cheese (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the ground chicken, basil pesto, grated Parmesan cheese, breadcrumbs, egg, garlic powder, salt, and black pepper. Mix until everything is well incorporated but do not overmix.
Using your hands or a small cookie scoop, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Drizzle the meatballs lightly with 1 tablespoon of olive oil, then bake in the preheated oven for 15-20 minutes or until the internal temperature of the meatballs reaches 165°F (74°C).
While the meatballs are baking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
In a large skillet or pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the baked meatballs to the pan and toss gently to coat them with the oil.
Add the cooked spaghetti to the skillet with the meatballs. If the mixture seems dry, gradually pour in the reserved pasta water, tossing until the pasta and meatballs are evenly coated.
Serve immediately, garnishing with fresh basil leaves and shredded Parmesan cheese, if desired.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 4429 mg | 193% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.0 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 671 mg | 52% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3058 mg | 65% | |
*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.
