Garlic Herb Spaghetti with Baked Chicken Meatballs
Juicy chicken meatballs seasoned with garlic and herbs, baked to perfection and tossed with delicious spaghetti.
Ingredients
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- black pepper to taste
- 8 ounces spaghetti
Instructions
- Preheat oven to 400°F (200°C). Mix ground chicken, egg, panko, Parmesan, olive oil, garlic powder, onion powder, salt, and pepper until just combined. Roll into 1-inch meatballs and place on a baking sheet.
- Bake meatballs for 25-30 minutes until cooked through and browned. Set aside.
- Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
- Melt butter in a large pot over medium heat. Add minced garlic and sauté until fragrant.
- Add spinach and parsley to the pot. Cook until spinach is wilted.
- Add cooked spaghetti, meatballs, and reserved pasta water to the pot. Toss to combine, adding more pasta water as needed for a creamy sauce. Season to taste.
Notes
- For extra moist meatballs, don't skip the optional olive oil.
- Reserve pasta water: it's key to creating a silky sauce.
- Adjust garlic and herbs to your preference; fresh herbs make a big difference.
- Add a pinch of red pepper flakes for a touch of heat. Allergens: Wheat, Eggs. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Reserve pasta water: it's key to creating a silky sauce.
- Adjust garlic and herbs to your preference; fresh herbs make a big difference.
- Add a pinch of red pepper flakes for a touch of heat. Allergens: Wheat, Eggs. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.