Alfredo: Chicken Ricotta Meatballs

Chicken Ricotta Meatballs Alfredo is an unfussy dinner recipe for any night of the week! Tender chicken and ricotta meatballs are tossed with penne pasta in a creamy spinach and parmesan alfredo sauce. Serve alongside a simple salad and garlic bread. This method yields 6 servings.

Another day, another unfussy and flavor-packed dinner recipe!

Originally given to me by a friend, I’ve spent the last few months tweaking this dish until it was dependable. Ground chicken and ricotta is combined with typical meatball ingredients; egg, breadcrumbs and parmesan, rolled into meatballs and baked until fully cooked. Meanwhile pasta cooks and you whip up a especially simple parmesan cheese and spinach alfredo sauce. Toss everything together and dinner is on the table in about 45 minutes. This has been on our bi-weekly dinner rotation because it’s so simple and everyone loves it.

Serve with a simple salad and garlic bread.

To Make Chicken Ricotta Meatballs Alfred Set out:

for the meatballs:

• ground chicken – For this dish I recommend using 92/8 ground chicken.
• ricotta – I prefer to use BelGioioso ricotta con latte (not sponsored).
• italian seasoned breadcrumbs – Also acts as a binder and helps retain moisture, flavor and texture.
• parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
• egg – Acts as a binder for the meatballs.
• garlic paste – Adds distinct punchy flavor. Use store-bought garlic paste or grated fresh.
• italian seasoning – Use from-scratch or store-bought.
• kosher salt – Enhances the flavors in the meatballs.
• freshly ground black pepper – Lends distinct bite and flavor.

for the Alfredo:

• penne pasta – I like to use Barilla Protein+ (not sponsored).
• unsalted butter – Lends fat for sautéing and adds flavor to the sauce.
• shallot – Or substitute with finely chopped yellow onion.
• garlic – Adds distinct punchy flavor.
• heavy cream – Lends rich creaminess and is the base to the sauce.
• parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
• spinach – Lends vitamins and minerals and texture to the sauce.
• nutmeg (ground or grated fresh) – Adds warmth, nuttiness and depth to the sauce.
• kosher salt – Enhances the flavors in the sauce.
• freshly ground black pepper – Lends distinct bite and flavor.
• fresh basil – Lends bright herbaceous flavor and a pop of color – for serving (optional).

Preheat your oven to 400°F (or 200°C).

Line a large rimmed baking sheet with parchment and set off to the side. I crinkle the parchment to help it lay flat in the pan.

Make The Meatballs:

In a mixing bowl, measure and add 1 pound lean ground chicken, 1/2 cup ricotta, 1/2 cup italian breadcrumbs, 1/4 cup grated parmesan cheese, 2 teaspoons garlic paste (or 2 cloves grated garlic), 1 large egg, 1 tablespoon italian seasoning, 1/2 teaspoon each of kosher salt and freshly ground black pepper.

Using a fork, stir well.

Until thoroughly combined.

Using a 2-tablespoon scoop, measure out each meatball and place onto the prepared pan.

Lightly wet your hands and roll each meatball into a round ball. Bake on the middle rack of your preheated oven for 20 minutes.

Cook The Pasta:

Measure out 8 ounces of penne or other short tubular pasta.

Bring a pot of salted water to a boil. Once boiling, add in the penne pasta and cook according to package directions. Reserve 1/2 cup of the pasta water to thin out the alfredo sauce as needed.

While the water is coming to a boil, in a 12-inch skillet, melt 2 tablespoons butter over medium-low heat and add in 1 medium shallot, 2 cloves of fresh garlic and a pinch of kosher salt.

Stir and sauté until softened and the shallot is translucent.

Next, pour in 1 cup heavy cream and add in 1/2 cup of freshly grated parmesan cheese. Some pre-shreaded parmesan is coated in a non-caking ingredient that might not allow the cheese to fully melt. Be sure to read ingredients labeled or us freshly grated.

Stir and bring to a simmer, stirring until slightly thickened.

Reduce the heat to low and add in the 2 cups spinach that has been coarsely chopped. Stir and simmer until wilted and the sauce has thickened. Taste and season sauce with salt and pepper if desired.

Once the meatballs are cooked remove the pan from the oven.

Add in the cooked (drained) penne pasta.

And the chicken ricotta meatballs.

Gently toss to combine. Add a little pasta water to thin out the sauce if needed.

Serve pasta and meatballs in bowls topped with freshly grated parmesan cheese and fresh basil.

Also satisfying with torn bread or garlic bread and a glass of sauvignon blanc or chardonnay.

Enjoy! And if you give this Chicken Ricotta Meatballs Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!