Marry Me Pasta with Chicken Meatballs

Ingredients

• 1 lb Ground chicken
• 2 tbsp Breadcrumbs
• 0.25 cup Parmesan, grated (For the meatballs)
• 1 Egg
• 2 cloves Garlic (Minced; for the meatballs)
• 1 tsp Garlic powder (For the meatballs)
• 1 tsp Italian seasoning or dried oregano (For the meatballs; choose one)
• 1 tsp Paprika (For the meatballs)
• 1 tsp Salt (For the meatballs)
• Black pepper (To taste; for the meatballs)
• Olive oil (For frying; additional drizzle for sautéing)
• 3 cloves Garlic (Minced; for the sauce)
• 1 Red onion (Medium, finely chopped; or use 2 shallots)
• 2 Shallots (Alternative to 1 medium red onion; finely chopped)
• 0.33 cup Dry white wine (For the sauce)
• 0.5 cup Chicken broth (For the sauce; extra may be added for a saucier pasta)
• 1.5 cups Heavy cream
• 1 tbsp Tomato paste
• 1 tsp Paprika (For the sauce)
• 1 tsp Oregano (For the sauce)
• 0.5 cup Parmesan, grated (For the sauce)
• 0.5 cup Sun-dried tomatoes (Chopped; source gives a range of ½–¾ cup / 100–150 g)
• 0.75 cup Sun-dried tomatoes (Upper end of source range; chopped)
• Fresh parsley or basil (Optional; garnish, with extra Parmesan to serve)
• Chili flakes (To taste; optional)
• Fresh thyme (Optional)
• Pasta of choice (Amount not specified; creator used orecchiette)
• Pasta water (A little, optional, to loosen the sauce)
• Parmesan, grated (Extra, for serving)

Steps

1. 1

   Combine the ground chicken, breadcrumbs, grated Parmesan for the meatballs, egg, minced garlic, garlic powder, Italian seasoning or dried oregano, paprika, salt, and black pepper in a bowl. Mix, then roll the mixture into small meatballs.

2. 2

   Heat olive oil in a large pan over medium heat. Add the meatballs and sear for 4–5 minutes, turning frequently, until browned. Remove them from the pan and set aside.

3. 3

   Cook the pasta according to the package instructions until al dente. Drain and set aside. The source does not specify the pasta quantity or the amount of water and salt for cooking it.

4. 4

   Pour the chicken broth into the same pan and scrape up the browned bits from the bottom. Let the broth reduce slightly.

5. 5

   Add a drizzle of olive oil to the pan. Add the finely chopped red onion or shallots and sauté until soft.

6. 6

   Add the minced garlic for the sauce and cook until fragrant.

7. 7

   Stir in the tomato paste, paprika, and oregano.

8. 8

   Pour in the dry white wine and simmer for 2–3 minutes.

9. 9

   Add the heavy cream, chopped sun-dried tomatoes, chili flakes to taste if using, and fresh thyme if using. Simmer until the sauce is slightly thickened.

10. 10

    Stir the sauce Parmesan into the pan.

11. 11

    Add the cooked pasta and toss until creamy and well coated.

12. 12

    Return the meatballs to the pan and simmer gently for a few minutes, until cooked through. For a saucier pasta, add a little extra chicken broth or pasta water.

13. 13

    Serve garnished with fresh basil or parsley and extra Parmesan.

Notes

The source gives no pasta quantity and does not specify a cooking time for it; cook to package directions. The sun-dried tomato amount is a range. Extra chicken broth or pasta water may be added for a saucier result. The source names extra Parmesan for serving but gives no quantity.

Nutrition per serving

• dinner
• main
• pasta
• Italian-inspired
• creamy
• chicken
• stovetop
• comfort food