Instructions
1. Prepare the Chicken Balls:
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In a large bowl, combine ground chicken, breadcrumbs, Parmesan, minced garlic, Italian seasoning, salt, pepper, and beaten egg. Mix well.
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In a large skillet, melt 2 tbsp butter over medium heat. Add the chicken balls and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove from the skillet and set aside.
2. Make the Garlic Butter Sauce:
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In the same skillet, melt 3 tbsp butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
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Stir in parsley and red pepper flakes (if using). Return the chicken balls to the skillet and toss to coat in the sauce. Keep warm.
3. Cook the Pasta:
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Cook the pasta according to package instructions until al dente. Drain and set aside.
4. Prepare the Creamy Parmesan Sauce:
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In a separate saucepan, melt 1 tbsp butter over medium heat. Add heavy cream, Parmesan, garlic powder, salt, and pepper. Stir continuously until the cheese melts and the sauce thickens slightly (about 3-4 minutes).
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Add the cooked pasta to the sauce and toss to coat evenly.
5. Serve:
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Plate the creamy Parmesan pasta and top with garlic butter chicken balls. Garnish with extra parsley and grated Parmesan if desired.
