Description
This Chicken Ricotta Meatballs with Spinach Alfredo Sauce recipe offers tender, flavorful chicken meatballs baked to perfection and served atop a creamy, cheesy spinach Alfredo sauce with fettuccine pasta. Combining Italian-inspired flavors with a rich homemade sauce, this dish creates a comforting and elegant main course perfect for family dinners or special occasions.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Spinach Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 3 cups fresh spinach, roughly chopped
Pasta
- 12 ounces fettuccine pasta, cooked and drained
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make Meatball Mixture: In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, Italian seasoning, salt, and black pepper. Mix gently until just combined to maintain tender texture.
- Form Meatballs: Shape the mixture into 1 1/2-inch meatballs, ensuring uniform size for even cooking.
- Sear Meatballs: Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides until golden, about 5 minutes, to develop a flavorful crust.
- Bake Meatballs: Transfer the seared meatballs to the prepared baking sheet and bake in the preheated oven for 12 to 15 minutes or until they are fully cooked through.
- Prepare Alfredo Sauce: While meatballs bake, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant without browning.
- Simmer Cream: Pour in heavy cream, bring to a gentle simmer, then reduce heat. Whisk in Parmesan cheese, salt, pepper, and nutmeg until the sauce is smooth and creamy.
- Add Spinach: Stir in the chopped spinach and cook just until wilted, preserving its bright color and fresh flavor.
- Toss Pasta with Sauce: Combine the cooked fettuccine with the spinach Alfredo sauce, ensuring the pasta is well coated.
- Serve: Plate the creamy spinach Alfredo pasta and top with warm chicken ricotta meatballs. Garnish with extra Parmesan cheese if desired and serve immediately.
Notes
- You can substitute ground turkey for chicken for a different flavor and texture.
- For a lighter sauce, use half-and-half instead of heavy cream to reduce fat content.
- Add red pepper flakes to the Alfredo sauce if you prefer a bit of heat.
