Baked Chicken Meatballs Pasta: A Delicious and Easy Recipe for Dinner

Baked Chicken Meatballs Pasta is a delightful dish that brings comfort and satisfaction to the dinner table. As someone who loves experimenting in the kitchen, I can assure you that this recipe is not only easy to prepare but also bursting with flavor. The combination of tender, juicy chicken meatballs nestled in a bed of perfectly cooked pasta creates a harmonious blend of textures that is simply irresistible.

This dish has roots in Italian cuisine, where meatballs have long been a staple, often served with various types of pasta. Over the years, it has evolved into a beloved comfort food across many cultures, making it a favorite for family gatherings and weeknight dinners alike. People adore Baked Chicken Meatballs Pasta for its convenience; it’s a one-pan meal that allows for minimal cleanup while delivering maximum taste. The savory aroma that fills your kitchen while it bakes is enough to make anyone’s mouth water. Join me as we dive into this delicious recipe that is sure to become a staple in your home!

Ingredients:

• For the Meatballs:
• 1 pound ground chicken
• 1/2 cup breadcrumbs (preferably Italian seasoned)
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Pasta:
• 8 ounces pasta (spaghetti, penne, or your choice)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• Extra grated Parmesan cheese for serving

Preparing the Meatballs

1. Preheat your oven to 400°F (200°C). This will ensure that your meatballs cook evenly and get that lovely golden color.
2. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, dried oregano, salt, and black pepper. Use your hands to mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Once the mixture is well combined, use a cookie scoop or your hands to form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper for easy cleanup.
4. After forming all the meatballs, lightly spray them with cooking spray or drizzle a little olive oil over the top. This will help them brown nicely in the oven.
5. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). You can turn them halfway through baking for even browning.

Cooking the Pasta and Sauce

1. While the meatballs are baking, bring a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
2. In a separate large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
3. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, being careful not to let it burn.
4. Pour in the crushed tomatoes, and stir in the dried basil and sugar (if using). Season with salt and pepper to taste. Let the sauce simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.
5. Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta. Add the drained pasta directly to the skillet with the sauce, tossing to combine. If the sauce seems too thick, add a little reserved pasta water to reach your desired consistency.

Assembling the Dish

1. Once the meatballs are done baking, remove them from the oven and let them cool for a few minutes. You can add them directly to the pasta and sauce or serve them on the side.
2. Gently fold the baked meatballs into the pasta and sauce mixture, ensuring they are well coated. If you prefer, you can also serve the meatballs on top of the pasta for a more visually appealing presentation.
3. To serve, plate the pasta and meatballs, and garnish with fresh basil leaves and extra grated Parmesan cheese. This adds a lovely touch of freshness and flavor to the dish.

Tips for

Conclusion:

In summary, this Baked Chicken Meatballs Pasta recipe is an absolute must-try for anyone looking to elevate their weeknight dinner game. The combination of juicy, flavorful chicken meatballs nestled in a bed of perfectly cooked pasta, all enveloped in a rich and savory sauce, creates a dish that is not only satisfying but also incredibly comforting. Plus, it’s a fantastic way to sneak in some extra veggies if you choose to add spinach or zucchini to the mix! For serving suggestions, consider topping your dish with a sprinkle of freshly grated Parmesan cheese and a handful of chopped fresh basil for an extra burst of flavor. You can also switch things up by using whole wheat or gluten-free pasta, or even swapping the chicken for turkey or plant-based meat alternatives to suit your dietary preferences. The beauty of this recipe lies in its versatility, allowing you to customize it to your liking. I wholeheartedly encourage you to give this Baked Chicken Meatballs Pasta a try! I promise it will become a family favorite in no time. Once you’ve made it, I’d love to hear about your experience—feel free to share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the joy of cooking together!

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