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
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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.
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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).
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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.
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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.
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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.
