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Chicken Ricotta Meatballs Alfredo

Juicy chicken ricotta meatballs simmered in a creamy Alfredo sauce and served over pasta.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1/2 cup breadcrumbs
  • 1 egg large
  • 2 cloves garlic minced
  • 1/4 cup parsley chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for searing
Alfredo Sauce
  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1 cup Parmesan cheese grated
  • 1/2 cup spinach chopped, optional
  • salt and pepper to taste
For Serving
  • 12 oz pasta fettuccine or spaghetti
  • parsley for garnish
  • Parmesan cheese extra for topping

Equipment

  • Mixing bowls
  • Large skillet
  • Pot for pasta
  • Wooden spoon

Method
 

  1. Combine chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt, and pepper in a bowl. Mix gently.
  2. Shape mixture into 1 1/2-inch meatballs.
  3. Heat olive oil in skillet and sear meatballs until golden on all sides. Remove and set aside.
  4. Cook pasta until al dente. Drain, reserving 1/2 cup pasta water.
  5. In skillet, melt butter, sauté garlic, then stir in cream. Add Parmesan and whisk smooth. Season with salt and pepper.
  6. Stir in spinach if using.
  7. Return meatballs to skillet, simmer in Alfredo sauce for 8–10 minutes.
  8. Serve pasta topped with meatballs, sauce, parsley, and Parmesan.

Notes

This dish is best enjoyed fresh, but leftovers reheat beautifully with a splash of milk.