Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon garlic paste, or 2 cloves grated garlic
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Pasta and Alfredo Sauce:
- 8 ounces dried penne pasta
- 2 tablespoons unsalted butter
- 2 cloves fresh garlic, minced
- 1 cup heavy cream
- 1/2 cup grated fresh parmesan cheese, plus more for serving
- 1/8 teaspoon grated nutmeg
- 2 cups spinach, roughly chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup reserved pasta water, for thinning sauce (optional)
- Fresh basil, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and set it aside.
- Make the Meatballs: In a large mixing bowl, combine ground chicken, ricotta, Italian seasoned breadcrumbs, parmesan cheese, garlic, beaten egg, Italian seasoning, kosher salt, and freshly ground black pepper. Use a fork to thoroughly mix the ingredients together until well combined. Using a 2-tablespoon scoop, portion out 24 to 26 meatballs onto the prepared baking sheet. With slightly damp hands, roll each portion into a round ball. Place the baking sheet on the middle rack of the oven and bake for 20 minutes until cooked through and lightly browned. Remove the meatballs from the oven and set aside.
- Cook the Pasta: While the meatballs bake, bring a large pot of salted water to a boil. Add the dried penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta in a colander and set aside.
- Make the Alfredo Sauce: In a 12-inch skillet over medium-low heat, melt the unsalted butter. Add the minced garlic and a pinch of kosher salt, stirring and sautéing until the garlic is fragrant and translucent, about 2 minutes. Pour in the heavy cream, then stir in the 1/2 cup grated parmesan and nutmeg. Bring the mixture to a simmer, stirring occasionally until the sauce thickens slightly. Reduce the heat to low, add the chopped spinach, and stir as it wilts and incorporates into the sauce. Season with additional salt and freshly ground black pepper to taste.
- Combine Pasta, Meatballs, and Sauce: Add the drained penne pasta and baked chicken ricotta meatballs to the Alfredo sauce in the skillet. Gently toss to coat everything evenly. If the sauce is too thick, gradually add reserved pasta water to reach your desired consistency.
- Serve: Divide the pasta and meatballs into bowls or shallow plates. Top with extra grated parmesan cheese and fresh basil leaves if desired. Serve immediately with your favorite side salad and garlic bread.
Notes
- Nutrition Disclaimer: All nutritional information is intended for informational purposes only and should be used as a general guideline. Consult a nutritionist for specific dietary advice.
- Using Italian seasoned breadcrumbs adds extra flavor, but plain breadcrumbs with added Italian seasoning can be substituted.
- For best results, slightly dampen your hands when shaping the meatballs to prevent sticking.
- The reserved pasta water is great for thinning out the Alfredo sauce without diluting the flavor.
- Fresh basil is optional but adds a lovely herbal freshness to the dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Salt
