One-Pan Creamy Sun-Dried Tomato Pasta with Chicken Meatballs

Ingredients

• 1 lb Ground chicken
• 0.333 cup Seasoned breadcrumbs
• 3 tbsp Milk
• 0.25 cup Grated Parmesan (For the meatballs)
• 1 Egg
• 2 cloves Garlic (Minced, for the meatballs)
• 2 tbsp Fresh basil (Chopped, for the meatballs)
• 1 tbsp Fresh parsley (Chopped, for the meatballs)
• 1.5 tsp Garlic & herb seasoning
• 0.5 tsp Italian seasoning (For the meatballs)
• 0.5 tsp Salt (For the meatballs)
• 0.25 tsp Black pepper (For the meatballs)
• 1 tbsp Olive oil (For searing)
• 1 lb Pasta of choice
• 1.5 tbsp Butter
• 1 Shallot (Large, diced)
• 4 cloves Garlic (Minced, for the sauce)
• 0.5 cup Sun-dried tomatoes (Chopped)
• 1.5 tsp Italian seasoning (For the sauce)
• 0.75 tsp Garlic powder
• 0.25 tsp Red pepper flakes (Optional; source gives a range of ¼–½ tsp)
• 5.333 cups Chicken broth (Start with 4 cups; add more as needed, ¼ cup at a time)
• 1.333 cups Heavy cream (Divided: use ⅔ cup with the broth, then stir in the remaining ⅔ cup at the end)
• 0.75 cup Grated Parmesan (For the sauce)
• Fresh basil (For finishing; amount not specified)
• Fresh parsley (For finishing; amount not specified)
• Salt (To taste, for the sauce)
• Black pepper (To taste, for the sauce)
• Parmesan (Extra, for finishing; amount not specified)

Steps

1. 1

   In a large bowl, combine the breadcrumbs and milk. Let the mixture stand for 2–3 minutes.

2. 2

   Add the ground chicken, ¼ cup Parmesan, egg, minced garlic, chopped basil, chopped parsley, garlic-and-herb seasoning, ½ teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix gently just until combined.

3. 3

   Roll the mixture into small meatballs.

4. 4

   Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the meatballs and sear until golden on the outside; they do not need to be fully cooked through. Remove them from the pan and set aside.

5. 5

   In the same pan, melt the butter. Add the diced shallot and sauté for 2–3 minutes, until softened.

6. 6

   Add the minced garlic, chopped sun-dried tomatoes, 1½ teaspoons Italian seasoning, garlic powder, and optional red pepper flakes. Cook for 30–60 seconds.

7. 7

   Pour in 4 cups of the chicken broth and ⅔ cup of the heavy cream. Bring the liquid to a gentle boil.

8. 8

   Add the pasta. Reduce the heat to a simmer and cook for about 5 minutes, stirring frequently.

9. 9

   Return the meatballs to the pan. Simmer uncovered for another 7–10 minutes, stirring often, until the pasta is al dente and the meatballs reach 165°F (74°C). If the pasta absorbs the liquid too quickly, add more chicken broth ¼ cup at a time, as needed.

10. 10

    Reduce the heat to low. Add the remaining ⅔ cup heavy cream and ¾ cup Parmesan, stirring until the Parmesan melts and the sauce is creamy.

11. 11

    Finish with fresh basil, parsley, extra Parmesan, and salt and pepper to taste.

Notes

The ingredient list gives up to 5⅓ cups chicken broth, while the directions begin with 4 cups and call for additional broth as needed. The amount of finishing basil, parsley, and Parmesan is not specified.

Nutrition per serving

• one-pan
• pasta
• main dish
• chicken
• creamy
• weeknight dinner
• stovetop