One-Pot Chicken Meatball Vodka Pasta

Ingredients

• 500 g chicken breast mince
• 0.25 cup breadcrumbs
• 1 egg
• 2 cloves garlic (minced; for the meatballs)
• 1 tsp dried oregano (for the meatballs)
• 1 tsp salt (for the meatballs)
• 4 tbsp parsley (finely chopped; for the meatballs)
• 1 tbsp light butter
• 1 large shallot (finely diced)
• 4.5 cloves garlic (minced; the source specifies 4–5 cloves)
• 0.25 cup tomato paste
• 1 tin whole tomatoes (blended)
• 1 tbsp harissa paste
• 0.25 cup vodka
• 1.5 tsp dried oregano (for the sauce)
• 1 tsp salt (for the sauce, plus a small pinch with the shallot)
• 0.5 tsp black pepper
• 0.5 cup cream
• 0.5 cup Parmesan (finely grated)
• 250 g dried short pasta
• 3 cups chicken stock (add extra gradually if needed; the creator used about 3.5 cups)
• fresh parsley (for serving, if desired)
• Parmesan (extra, for serving if desired)

Steps

1. 1

   Combine the chicken mince, breadcrumbs, egg, minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and finely chopped parsley in a bowl. Mix only until just combined, then roll the mixture into small meatballs.

2. 2

   Heat a large deep pan over medium-high heat. Add the meatballs and brown them for 5–6 minutes, turning occasionally so they color on multiple sides. Remove the meatballs from the pan and set them aside.

3. 3

   Add the light butter to the same pan, followed by the diced shallot and a small pinch of salt. Cook for about 3 minutes, until the shallot has softened.

4. 4

   Add the minced garlic and cook for 30 seconds.

5. 5

   Stir in the tomato paste, harissa paste, 1.5 teaspoons dried oregano, 1 teaspoon salt, and 0.5 teaspoon pepper. Cook for 2 minutes, until fragrant and slightly darkened.

6. 6

   Pour in the vodka and simmer for 2 minutes. Scrape up the browned bits from the bottom of the pan as it simmers.

7. 7

   Add the dry pasta and toast it for 1 minute, stirring to coat it in the sauce mixture.

8. 8

   Stir in the blended whole tomatoes and 3 cups of chicken stock.

9. 9

   Cover the pan and simmer for approximately 15–17 minutes, stirring regularly, until the pasta is almost cooked and the sauce has thickened. Add extra chicken stock gradually only if needed; the creator used about 3.5 cups total.

10. 10

    Reduce the heat to low and stir through the cream and finely grated Parmesan.

11. 11

    Cook for 1–2 minutes, until the sauce is creamy and glossy.

12. 12

    Stir the meatballs back into the pan and warm them through.

13. 13

    Taste and adjust the seasoning. Serve with fresh parsley and extra Parmesan if desired.

Notes

The source does not specify the exact amount of extra stock beyond the initial 3 cups; it notes that approximately 3.5 cups total was used. The listed macros are the creator's stated values per serving: 649 kcal, 46 g protein, 63 g carbohydrates, and 19 g fat.

Nutrition per serving

• main
• Italian-inspired
• one-pot
• pasta
• chicken
• high-protein
• weeknight dinner
• creamy