This Creamy Garlic Butter Chicken Balls Pasta is the ultimate comfort food that blends juicy homemade chicken meatballs with a velvety garlic butter cream sauce tossed through tender pasta. Every bite bursts with rich, savory flavors — golden, juicy chicken, creamy sauce infused with garlic and herbs, and perfectly coated noodles that soak up all that buttery goodness.
This dish is elegant enough for a date night but easy enough for a busy weeknight dinner. Made with everyday ingredients, it delivers restaurant-quality flavor without the effort. Whether you serve it with garlic bread or a side salad, it’s a meal that satisfies everyone at the table.
Why You’ll Love This Creamy Garlic Butter Chicken Balls Pasta
You’ll love this recipe because it’s rich, comforting, and surprisingly simple to make. The garlic butter sauce adds irresistible flavor, while the chicken balls stay tender and juicy thanks to a quick sear before simmering in cream. It’s a cozy one-pan meal that looks fancy but comes together easily in under an hour.
The balance of textures — crispy-edged chicken balls, creamy sauce, and al dente pasta — makes it a family favorite you’ll want to cook again and again.
Why You Should Try This Recipe
This recipe combines the best of creamy Alfredo-style pasta with the heartiness of homemade chicken meatballs. It’s an upgrade from traditional chicken pasta dishes and perfect for when you want something indulgent but balanced. The sauce clings perfectly to the pasta, and the flavors of garlic, butter, and parmesan create pure comfort in a bowl.
It’s also versatile — customize it with your favorite herbs, cheeses, or veggies to make it your own signature dish.
Ingredients You’ll Need
For the Chicken Balls
- 1 lb (450 g) ground chicken
- ½ cup breadcrumbs
- ¼ cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for frying)
For the Sauce and Pasta
- 12 oz fettuccine or spaghetti pasta
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
How to Make Creamy Garlic Butter Chicken Balls Pasta (Step-by-Step)
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water for later.
2. Prepare the Chicken Mixture
In a large bowl, combine ground chicken, breadcrumbs, parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix just until combined — don’t overmix or the meatballs will be dense.
3. Form the Chicken Balls
Using your hands or a small scoop, form 1-inch meatballs. Place them on a plate or tray. You should get about 16–20 chicken balls.
4. Brown the Chicken Balls
Heat olive oil in a large skillet over medium heat. Add the chicken balls in batches and sear until golden brown on all sides, about 5–6 minutes total. Remove from the skillet and set aside. They will finish cooking in the sauce.
5. Make the Garlic Butter Base
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant — be careful not to burn it. This step builds the base flavor of your sauce.
6. Add Cream and Broth
Pour in the heavy cream and chicken broth, stirring well to combine. Scrape up any brown bits from the pan for extra flavor. Bring to a gentle simmer.
7. Stir in Cheese and Seasonings
Add parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir continuously until the cheese melts and the sauce becomes creamy and smooth.
8. Return Chicken Balls to the Sauce
Add the browned chicken balls to the skillet. Cover and simmer for 8–10 minutes, or until fully cooked through and tender. Stir occasionally to coat them evenly in the sauce.
9. Combine with Pasta
Add the cooked pasta directly into the skillet, tossing gently to combine. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
10. Serve and Garnish
Sprinkle with fresh parsley and extra parmesan before serving. Enjoy it warm, paired with garlic bread or a crisp green salad.
10 Tips for the Best Creamy Garlic Butter Chicken Balls Pasta
- Use freshly grated parmesan — it melts smoother than pre-shredded cheese.
- Don’t overmix the chicken mixture; gentle mixing keeps the meatballs tender.
- Sear the chicken balls until golden for maximum flavor before simmering.
- Use heavy cream for a rich, velvety texture.
- Keep the heat low when adding cream to prevent curdling.
- Stir the sauce frequently to ensure even cooking and no separation.
- Save some pasta water — it’s perfect for adjusting sauce thickness.
- Add spinach or mushrooms for extra nutrients and flavor.
- Taste and adjust seasoning right before serving.
- Let the dish rest a few minutes before plating — the sauce thickens beautifully.
10 Variations & Substitutions
- Lemon Garlic Version: Add a squeeze of lemon juice for brightness.
- Spicy Creamy Pasta: Add red pepper flakes or a pinch of cayenne.
- Cheesy Upgrade: Stir in mozzarella or cream cheese for extra richness.
- Bacon Lovers’ Twist: Add crispy bacon bits to the sauce.
- Vegetable Boost: Mix in spinach, peas, or sun-dried tomatoes.
- Low-Carb Option: Serve over zucchini noodles or cauliflower rice.
- Herb Infusion: Add fresh basil, thyme, or rosemary.
- Light Version: Use half-and-half instead of heavy cream.
- Mushroom Cream Sauce: Add sautéed mushrooms to the garlic butter.
- Dairy-Free: Use coconut milk and vegan parmesan.
What to Serve With Creamy Garlic Butter Chicken Balls Pasta (Step-by-Step)
- Start with a fresh green salad with lemon or balsamic dressing.
- Serve with garlic bread or toasted baguette slices for dipping.
- Add roasted asparagus or steamed broccoli on the side.
- Pair with a glass of white wine such as Chardonnay or Pinot Grigio.
- Garnish with extra parmesan and cracked black pepper before serving.
- Offer chili flakes for those who like a spicy kick.
- Finish the meal with a light dessert like lemon sorbet or panna cotta.
Storage & Reheating Tips (Step-by-Step)
To Store
Allow the pasta to cool completely. Store in airtight containers and refrigerate for up to four days.
To Freeze
Place cooled pasta and chicken balls in freezer-safe containers. Label and freeze for up to two months.
To Reheat (From Refrigerator)
Warm gently in a skillet over medium-low heat. Add a splash of milk or cream to revive the sauce.
To Reheat (From Frozen)
Thaw overnight in the refrigerator. Reheat in a saucepan over low heat, stirring occasionally until hot and creamy.
Recipe FAQs
- Can I use store-bought chicken meatballs? Yes, they work perfectly to save time.
- Can I make it gluten-free? Use gluten-free pasta and breadcrumbs.
- What pasta type works best? Fettuccine, spaghetti, or penne hold the sauce well.
- Can I bake the chicken balls instead? Yes, bake at 400°F (200°C) for 15–18 minutes.
- Can I make it spicy? Add crushed red pepper flakes or chili paste.
- Can I use milk instead of cream? Yes, but the sauce will be thinner.
- Can I add veggies? Absolutely — spinach, mushrooms, or peas are great choices.
- How do I prevent the sauce from curdling? Keep heat low and stir often.
- Can I make it ahead of time? Yes, store sauce and pasta separately until serving.
- Can I use ground turkey? Yes, it’s a leaner substitute for chicken.
- Does it freeze well? Yes, though the sauce may need extra milk when reheating.
- Can I skip parmesan? Use pecorino or asiago instead.
- How can I make it extra garlicky? Double the garlic or use roasted garlic.
- Can I add mushrooms? Yes, sauté them before making the sauce.
- How long does it last in the fridge? Up to four days.
- Can I use pre-cooked chicken? Yes, add it at the end just to heat through.
- What’s the best garnish? Fresh parsley or basil for color and aroma.
- Can I serve it cold? It’s best served warm for maximum creaminess.
- Can I make it dairy-free? Use coconut cream and vegan cheese.
- What wine pairs best? A crisp Sauvignon Blanc complements the garlic butter sauce.