If you’re a pasta lover, this one’s for you. Homemade chicken meatballs and a creamy sun-dried tomato sauce make every bite so delicious. It’s an easy dinner that feels restaurant worthy without all the work! 🍝
SERVING SIZE: 4
THE RECIPE:
In a large bowl, combine the ground chicken, egg, Parmesan, salt, pepper, garlic powder, onion powder, and dried basil. Mix until just combined, then roll into small meatballs.
Heat a large skillet over medium heat and cook the meatballs until golden on all sides and cooked through. Transfer to a plate and set aside.
In the same skillet, toss in the chopped zucchini and onion. Sauté for 4–5 minutes, until softened.
Stir in the dry penne and water (or broth). Bring to a gentle simmer and cook for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Mix in the diced spinach, sun-dried tomatoes, some fresh basil, a drizzle of the oil from the sun-dried tomato jar, butter, the half-and-half, and Parmesan cheese until smooth and creamy.
Add the chicken meatballs back to the skillet and gently toss to coat. Top with an extra sprinkle of Parmesan cheese and enjoy!
One Pan Creamy Sun-Dried Tomato Pasta with Chicken Meatballs
Ingredients
For The Chicken Meatballs:
- 16 oz ground chicken
- 1 egg
- ½ cup grated Parmesan cheese
- salt to taste
- black pepper to taste
- garlic powder to taste
- onion powder to taste
- dried basil to taste
For The Pasta:
- 1 zucchini sliced
- ½ small onion diced
- 2 cups spinach diced
- 1½ cups dry penne pasta
- 3½ cups water or broth
- ½ cup sun-dried tomatoes plus a little oil from the jar
- â…“ cup half and half
- ½ cup grated Parmesan cheese
Instructions
- In a large bowl, combine the ground chicken, egg, Parmesan, salt, pepper, garlic powder, onion powder, and dried basil. Mix until just combined, then roll into small meatballs.
- Heat a large skillet over medium heat and cook the meatballs until golden on all sides and cooked through. Transfer to a plate and set aside.
- In the same skillet, toss in the chopped zucchini and onion. Sauté for 4–5 minutes, until softened.
- Stir in the dry penne and water (or broth). Bring to a gentle simmer and cook for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Mix in the diced spinach, sun-dried tomatoes, some fresh basil, a drizzle of the oil from the sun-dried tomato jar, butter, the half-and-half, and Parmesan cheese until smooth and creamy.
- Add the chicken meatballs back to the skillet and gently toss to coat. Top with an extra sprinkle of Parmesan cheese and enjoy!
