Why You’ll Love This Recipe
If you’re a fan of pesto, this recipe is a must-try. The chicken meatballs are packed with herby pesto flavor, while the creamy sauce brings everything together perfectly. Plus, it’s a one-pot wonder, which means minimal cleanup! Whether you’re serving it for dinner or prepping for the week, this dish is full of flavor and nutrition.
Ingredients
- 2 pounds ground chicken
- 1 large egg, whisked
- 2 tbsp olive oil, divided
- ¼ cup grated parmesan cheese
- ¾ cup breadcrumbs
- 1 cup pesto, divided
- 1 tsp Worcestershire sauce
- 1 ½ tsp salt, divided
- ½ tsp black pepper
- 1 pound short pasta (like rigatoni or penne)
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- Optional: Fresh basil leaves for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Meatballs: Line a baking sheet or plate with parchment paper. In a large bowl, combine the ground chicken, egg, 1 tbsp olive oil, parmesan cheese, breadcrumbs, ⅓ cup pesto, Worcestershire sauce, 1 tsp salt, and black pepper. Mix everything together using a spatula or your hands until well combined.
- Shape the Meatballs: Scoop about 3 tbsp of the mixture and gently roll into a ball with your hands. Place on the prepared sheet. Repeat until all meatballs are formed (around 20 meatballs).
- Brown the Meatballs: Heat the remaining 1 tbsp olive oil in a large pot over medium-high heat. Lightly brown the meatballs for about 1 minute per side, about 3-4 minutes total. You can do this in batches, setting the browned meatballs aside.
- Cook the Pasta and Meatballs: Once the meatballs are browned, return them to the pot. Add the chicken broth and the remaining salt. Bring to a boil, then add the pasta. Cook for 10-13 minutes or until the pasta is al dente and the meatballs reach an internal temperature of 165ºF.
- Finish the Dish: Stir in the remaining pesto and heavy cream. Cook for another 2-3 minutes until everything is heated through.
- Serve: Serve warm, garnished with fresh basil leaves if desired. Leftovers can be stored in the refrigerator for up to 5 days.
Servings and Timing
- Servings: 4-6
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Substitute the chicken meatballs with lentil or veggie-based meatballs for a vegetarian alternative.
- Different Pasta: Use any short pasta, like fusilli or farfalle, depending on your preference.
- Spicy: Add red pepper flakes to the pesto for a little kick.
- Dairy-Free: Use a dairy-free pesto and skip the parmesan and heavy cream for a dairy-free version.
- More Veggies: Stir in some spinach, zucchini, or other vegetables along with the pasta for added nutrition.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat in the microwave or on the stovetop until warmed through.
FAQs
1. Can I make the meatballs ahead of time?
Yes, you can make the meatballs through step 3 and store them in the fridge for up to 2 days. Continue with cooking when ready to serve.
2. Can I freeze the meatballs?
Yes, freeze the uncooked meatballs in a single layer on a baking sheet and then transfer to an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before cooking.
3. Can I use store-bought pesto?
Absolutely! You can use store-bought pesto, but homemade pesto will give a fresher, more vibrant flavor.
4. Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute for ground chicken in this recipe.
5. How do I know when the meatballs are fully cooked?
Use a meat thermometer to ensure the meatballs have reached an internal temperature of 165ºF.
6. Can I make this dish without pasta?
Yes, skip the pasta and serve the meatballs with a side of veggies, rice, or on their own for a low-carb version.
7. Can I add more vegetables to this recipe?
Yes, feel free to add vegetables like spinach, zucchini, or bell peppers to the sauce for extra nutrients and flavor.
8. How can I make this recipe spicier?
Add a pinch of cayenne pepper or red pepper flakes to the pesto or meatball mixture for added heat.
9. Can I use a different type of pasta?
Yes, feel free to use any short pasta like fusilli, farfalle, or orecchiette for a different twist.
10. How do I serve leftovers?
Leftovers can be served over more pasta, as a meatball sub, or even on top of a salad for a quick meal.
Conclusion
Chicken Pesto Meatballs are a flavorful and versatile one-pot meal that’s perfect for any occasion. The creamy pesto sauce, tender chicken meatballs, and pasta make for a comforting dinner that comes together quickly. Whether you serve it as a weeknight dinner or a crowd-pleasing meal, this dish is sure to become a new favorite in your recipe rotation!

Chicken Pesto Meatballs
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian
Description
These Chicken Pesto Meatballs are a savory, creamy, and flavorful one-pot meal made with juicy chicken meatballs infused with pesto. Paired with pasta and a rich pesto cream sauce, this dish is easy to make, with minimal cleanup required. Perfect for weeknights or special occasions, it’s a comforting and satisfying dinner that the whole family will love!
Ingredients
2 pounds ground chicken
1 large egg, whisked
2 tbsp olive oil, divided
¼ cup grated parmesan cheese
¾ cup breadcrumbs
1 cup pesto, divided
1 tsp Worcestershire sauce
1 ½ tsp salt, divided
½ tsp black pepper
1 pound short pasta (rigatoni, penne, or your choice)
4 cups low-sodium chicken broth
½ cup heavy cream
Optional: Fresh basil leaves for garnish
Instructions
-
Prepare the Meatballs: Line a baking sheet with parchment paper. In a large bowl, mix the ground chicken, egg, 1 tbsp olive oil, parmesan cheese, breadcrumbs, ⅓ cup pesto, Worcestershire sauce, 1 tsp salt, and black pepper until well combined.
-
Shape the Meatballs: Scoop about 3 tbsp of the mixture and roll into a ball. Place on the parchment-lined sheet. Repeat with the remaining mixture (about 20 meatballs).
-
Brown the Meatballs: Heat the remaining 1 tbsp olive oil in a large pot over medium-high heat. Brown meatballs for 1 minute per side, about 3-4 minutes total. Set browned meatballs aside.
-
Cook the Pasta and Meatballs: Return meatballs to the pot. Add chicken broth and remaining salt. Bring to a boil, then add pasta. Cook for 10-13 minutes until pasta is al dente and meatballs reach an internal temperature of 165ºF.
-
Finish the Dish: Stir in the remaining pesto and heavy cream. Cook for another 2-3 minutes until everything is heated through.
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Serve: Serve warm, garnished with fresh basil if desired. Leftovers can be stored in the fridge for up to 5 days.
Notes
Vegetarian Option: Replace chicken meatballs with lentil or veggie-based meatballs for a vegetarian alternative.
Spicy Version: Add red pepper flakes to the pesto for a little heat.
Dairy-Free: Use dairy-free pesto and substitute heavy cream and parmesan with dairy-free alternatives.
More Veggies: Add spinach, zucchini, or other vegetables to the sauce for extra nutrition.
Freezing: Freeze uncooked meatballs for up to 3 months. Thaw before cooking.