Garlic Butter Chicken Balls with Creamy Parmesan Pasta Recipe

There’s something undeniably satisfying about the fusion of familiar comfort food and creative culinary flair. Whether you’re cooking for family, hosting friends, or simply treating yourself to a home-cooked meal, certain dishes strike the perfect balance between indulgence and simplicity. Garlic Butter Chicken Balls with Creamy Parmesan Pasta is one of those dishes—a heartwarming, flavorful, and rich recipe that brings together the best of two worlds: savory protein-packed chicken bites and a luscious, cheese-infused pasta.

In many homes, garlic butter is a cherished ingredient. It’s a flavor enhancer, a comfort inducer, and a kitchen staple that never fails to deliver. Pair it with juicy, tender chicken and you already have a winning formula. But when that chicken is shaped into golden, crispy balls bursting with herbs and spices, it elevates the dish from simple to sensational. Add to that a plate of velvety parmesan pasta—creamy, aromatic, and layered with depth—and what you get is a gourmet meal made in your own kitchen.

This dish draws inspiration from a variety of culinary traditions. The chicken balls, for instance, are reminiscent of Italian meatballs, but with a buttery, garlicky spin that gives them a new identity. Meanwhile, the parmesan pasta takes cues from classic Alfredo and Carbonara styles—without being either. The sauce is rich yet balanced, comforting yet sophisticated.

This recipe isn’t just about great flavor. It’s also about practicality. It’s accessible enough for weeknight dinners, yet impressive enough to serve at gatherings. You’ll find that the ingredients are mostly pantry staples, and the techniques are straightforward, even for beginner cooks. But the results? Nothing short of memorable.

Over the next sections, we’ll walk through everything you need to recreate this dish in your own kitchen. We’ll cover ingredient selection, preparation techniques, cooking methods, tips for perfecting texture and flavor, and even ideas for serving and storing leftovers. Whether you’re here to learn something new or to level up your go-to comfort foods, this recipe delivers on every front.

Let’s dive into the rich, garlicky, cheesy goodness that is Garlic Butter Chicken Balls with Creamy Parmesan Pasta—and see how this dish can become a staple in your kitchen, too.

Step-by-Step Instructions

Part 1: Prepare the Chicken Mixture for the Balls

Ingredients for Chicken Balls:

• 500g (1.1 lb) ground chicken (preferably thigh meat for juiciness)

• 3 cloves garlic, finely minced

• 1 small onion, grated or very finely chopped

• ½ cup breadcrumbs (panko or traditional)

• 1 egg

• 2 tablespoons fresh parsley, finely chopped

• 1 teaspoon dried oregano

• ½ teaspoon crushed chili flakes (optional)

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• ¼ cup grated Parmesan cheese

Instructions:

1. Prepare a mixing bowl
   In a large bowl, add the ground chicken as your base. Ensure the chicken is cold; this helps the mixture hold its shape better.

2. Add aromatic ingredients
   Mix in the garlic, onion, and chopped parsley. Use a spoon or your hands to evenly distribute.

3. Season and bind
   Add the salt, pepper, oregano, chili flakes, breadcrumbs, Parmesan cheese, and egg. The egg acts as a binder while the breadcrumbs help absorb moisture and maintain structure.

4. Mix thoroughly but gently
   Overmixing can make the meatballs tough. Use your hands or a spatula to fold the ingredients just until combined.

5. Rest the mixture (optional but recommended)
   Cover the bowl and refrigerate for 20–30 minutes. This allows the flavors to develop and makes the mixture easier to shape.

Part 2: Form and Cook the Chicken Balls

Ingredients:

• 2 tablespoons olive oil (for shaping)

• 2 tablespoons butter (for pan-frying)

• 1 tablespoon olive oil (for pan-frying)

• Extra garlic (2 cloves, minced)

Instructions:

1. Shape the chicken balls
   Lightly oil your hands to prevent sticking. Roll the mixture into small balls, about 1.5 inches in diameter. You should get around 20–24 chicken balls depending on size.

2. Preheat your skillet
   Use a large, heavy-bottomed skillet or nonstick pan. Over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Allow the butter to melt and foam.

3. Sauté minced garlic
   Add the extra minced garlic to the pan. Sauté for 30 seconds until fragrant—don’t let it brown.

4. Cook the chicken balls in batches
   Add chicken balls to the pan in a single layer without overcrowding. Sear for 3–4 minutes on one side until golden, then rotate to brown all sides. Total cooking time per batch is about 8–10 minutes.

5. Check for doneness
   Cut one ball in half to ensure it’s fully cooked (internal temp: 75°C / 165°F). The center should be firm, with no pink.

6. Set aside
   Remove cooked chicken balls and place on a plate lined with paper towel. Keep warm under foil or in a low oven.

Part 3: Make the Creamy Parmesan Pasta

Ingredients:

• 250g (9 oz) pasta (fettuccine or linguine recommended)

• 2 tablespoons butter

• 3 cloves garlic, minced

• 1½ cups heavy cream (or double cream)

• ¾ cup grated Parmesan cheese (plus more for garnish)

• Salt and pepper, to taste

• ¼ teaspoon freshly grated nutmeg (optional)

• Reserved pasta water (½ cup)

• Fresh parsley or basil, for garnish

Instructions:

1. Boil the pasta
   Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Before draining, reserve ½ cup of pasta water. Drain and set aside.

2. Start the sauce
   In a large sauté pan or skillet over medium heat, melt 2 tablespoons butter. Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.

3. Add cream and seasonings
   Pour in the cream. Stir gently and bring to a simmer (not a rapid boil). Add a pinch of salt, freshly ground black pepper, and nutmeg if using.

4. Incorporate the cheese
   Reduce heat to low. Slowly add the Parmesan cheese, whisking constantly until it melts into the sauce. The sauce should thicken slightly and coat the back of a spoon.

5. Adjust consistency
   If the sauce is too thick, add a few tablespoons of reserved pasta water. Stir until smooth and glossy.

6. Combine pasta and sauce
   Add the drained pasta to the sauce and toss to coat evenly. If needed, add more pasta water to loosen. Simmer together for 1–2 minutes for the flavors to meld.

Part 4: Final Assembly and Garnish

1. Return the chicken balls to the pan
   Gently nestle the chicken balls into the pasta, spooning some sauce over them. Cover and let them warm through for 2–3 minutes.

2. Garnish and serve
   Sprinkle with fresh parsley or basil and additional grated Parmesan. Add freshly cracked black pepper if desired.

3. Plate attractively
   Use tongs to twirl the pasta onto each plate, topping with 3–4 chicken balls. Drizzle some sauce over the top for that final restaurant-style touch.