Easy Creamy Chicken Meatball Pasta Recipe

Indulge in this delicious Chicken Meatballs Pasta recipe! Discover how to create a creamy garlic mushroom sauce that elevates this easy dinner favorite. Perfect for weeknight meals, this delicious dish is sure to become a family favorite. Check out the full written recipe below and enjoy!
Chicken Meatball Pasta, Creamy Mushroom Sauce
Serves 4
The Meatballs
500g x Chicken Mince
1 x Clove of Garlic (finely grated)
2 x Spring Onions (finely sliced)
1 tsp x Dijon Mustard
Pinch of Salt & White Pepper
20ml x Olive Oil for Frying
The Sauce
1 x Large Brown Onion (or 2 small)
250g x Chestnut Mushrooms (thinly sliced)
2 x Cloves of Garlic (finely grated)
150ml x White Wine
350ml x Chicken Stock
300g x Creme Fraîche
10g x Chives (finely sliced)
Salt & Pepper to Taste
Wild Rocket to Garnish
Pasta
340g x Dried Pasta (based on 85g per portion)
Salted Boiling Water
1. Place 500g of chicken mince into a mixing bowl, add in the grated garlic, chopped spring onions, dijon mustard, salt, and white pepper, and mix until fully combined. Roll into 12 equal-sized meatballs.
2. Next, place a frying pan over high heat and drizzle in 20ml of olive oil. once hot, place in the chicken meatballs and sear on each side until golden brown. Remove from the pan and set aside.
3. Place the same pan back over medium heat and add in the diced onions followed by a pinch of salt. Cook until soft, 2 to 3 minutes. Next, place in the sliced mushrooms a cook until they are also soft before adding in the grated garlic and cooking for a further 1 minute.
4. Pour in the white wine and bring it to a simmer until the liquid has reduced by half the amount, then add in the chicken stock and bring it back to a simmer before placing in the creme fraîche. Give it a good stir and place the meatballs back into the sauce. Turn the heat to low and gently simmer while you cook the pasta.
7. For the pasta, place a large saucepan of water over high heat, season generously with salt, and bring to a boil. Place in the pasta and cook to the packet instructions. Usually 8 to 10 minutes for al dente.
8. Taste the sauce and adjust the seasoning to taste with salt and pepper. Stir through the chopped chives before serving.
9. I recommend removing the meatballs from the sauce, this makes it easier to mix the pasta through the sauce. Place the pasta directly into the sauce from the pan and mix until the pasta is completely coated. Share the pasta and sauce over 4 bowls or plates and top with 3 meatballs on each one. Finish with a scattering of wild rocket leaves.
Enjoy!
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[@dianehall5345]

Greetings from New Hampshire and Happy 2024! Good to see your video pop up. I had emergency gall bladder surgery last October and on a strict diet, that includes white chicken and turkey breast, fish and sea food, and restricts fats. Your recipe lends itself well. I need to substitute the wine for chicken broth and watch the grams of fat, but all very doable and delicious. Herbs are encouraged. What herbs would compliment? Thanks ~ Diane

[@PinchofMintCookingChannel]

Hi Diane 👋 thanks for watching. Sorry to hear about your surgery. I’m glad this recipe can help you out. Thyme, rosemary and chives all work really well with this recipe. Enjoy!

[@eddiechacon9039]

Looks delicious gonna have to give this one a try...is that a Niagara bunka you have there?

[@PinchofMintCookingChannel]

Thank you so much! Very close, it’s a nigara kiritsuke. Slightly bigger than a bunka. It’s a beauty, I love it! Thanks for watching