Marry Me Pasta with Chicken Meatballs

Restaurant-worthy creamy chicken meatballs, served with orecchiette in a rich sun-dried tomato and Parmesan sauce. Layers of umami and herbs make this a true showstopper—elevated with chef techniques for perfect texture and flavor.

By @foodie_mette

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 lb Ground Chicken
• 2 tbsp Breadcrumbs
• 0.25 cup Parmesan Cheese freshly grated
• 1 Egg
• 2 cloves Garlic minced
• 1 tsp Garlic Powder
• 1 tsp Italian Seasoning or dried oregano
• 1 tsp Paprika
• 1 tsp Salt
• 0 Black Pepper to taste
• 0 Ground Chicken Mixture prepared
• 0 Parchment Paper
• 0 Olive Oil for frying
• 0 Chicken Meatballs formed
• 0 Pasta orecchiette or similar
• 0 Salt for pasta water
• 0 Water for boiling
• 0.5 cup Chicken Broth
• 0 Olive Oil
• 1 Red Onion or 2 shallots, finely chopped
• 3 cloves Garlic minced
• 1 tbsp Tomato Paste
• 1 tsp Paprika
• 1 tsp Oregano
• 0.33 cup White Wine dry
• 1.5 cup Heavy Cream
• 0.625 cup Sun-dried Tomatoes chopped
• 0 Chili Flakes to taste, optional
• 0 Thyme fresh, optional
• 0.5 cup Parmesan Cheese grated
• 0 Chicken Meatballs browned
• 0 Cooked Pasta orecchiette or similar
• 0 Pasta Water reserved
• 0 Salt
• 0 Black Pepper
• 0 Chili Flakes optional
• 0 Fresh Basil or parsley, chopped
• 0 Parmesan Cheese extra, for garnish
• 0 Olive Oil

Instructions

1. In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, beaten egg, minced garlic, garlic powder, Italian seasoning, paprika, salt, and freshly ground black pepper. Mix gently by hand until just combined.
2. Portion the chicken mixture into small, uniform meatballs using a cookie scoop or wet hands. Arrange on a parchment-lined tray.
3. Heat olive oil in a large skillet over medium heat. Sear the meatballs in batches, turning frequently, until browned on all sides. Remove and set aside on a plate.
4. While the meatballs cook, bring a large pot of salted water to a rolling boil. Cook orecchiette (or pasta of choice) until just al dente. Reserve a cup of pasta water, then drain and set aside.
5. In the same skillet, add chicken broth and scrape up any browned bits (fond) with a wooden spoon. Let reduce slightly until aromatic.
6. Add a drizzle of olive oil to the skillet. Sauté chopped onion or shallots over medium heat until translucent and soft, about 3–4 minutes.
7. Stir in minced garlic and cook until fragrant, about 30 seconds.
8. Add tomato paste, paprika, and oregano. Cook, stirring, for 1 minute to caramelize and bloom the spices.
9. Pour in dry white wine and simmer for 2–3 minutes until the alcohol evaporates and the sauce reduces slightly.
10. Lower the heat. Stir in heavy cream and add chopped sun-dried tomatoes. Add chili flakes and fresh thyme, if using. Simmer gently until the sauce thickens and sun-dried tomatoes plump up.
11. Add grated Parmesan and stir until melted and the sauce is creamy.
12. Return the seared meatballs to the pan, nestling them into the sauce. Simmer gently for 4–5 minutes, or until the meatballs are just cooked through (internal temp: 165°F).
13. Add cooked pasta to the skillet and toss well with the sauce and meatballs until everything is coated and glossy. If needed, thin the sauce with reserved pasta water or extra broth to desired consistency.
14. Taste and adjust seasoning with salt, pepper, and more chili flakes if desired. Remove from heat.
15. Plate the pasta in shallow bowls, topping each portion with meatballs and extra sauce. Garnish with fresh basil or parsley, a generous shower of grated Parmesan, and a drizzle of olive oil.