As a food blogger, I developed Parmesan Spaghetti with Chicken Meatballs to marry piles of fresh garlic and sharp Parmesan with tender baked chicken meatballs, and a little trick in the method gives the dish an unexpected lift.

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I love meals that look simple but sneak up on you, and my Parmesan Garlic Spaghetti With Chicken Meatballs does exactly that. I toss handfuls of freshly grated Parmesan cheese into garlicky noodles and the meatballs made from ground chicken get a tender, almost buttery bite that surprised me.

This is not your usual Parmesan Spaghetti or the same old Garlic Spaghetti you scroll past, it has little twists that make you pause and taste again. I kept messing with it until it felt right, and I cant wait for you to try it and tell me what you would change.

Ingredients

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Ground chicken: lean protein, low saturated fat, keeps meatballs tender but can dry easily.
Spaghetti: carbs for energy, filling, comfort food, absorbs sauces like a champ.
Parmesan: salty, nutty umami, lots of protein and calcium, adds savory punch.
Garlic: bold flavor, some health perks, boosts taste big time, you wont miss it.
Olive oil: healthy monounsaturated fat, helps carry garlic flavor, prevents sticking.
Breadcrumbs: soak up juices, add texture, small carbs, not much nutrition though.
Egg: binder that adds protein and moisture, keeps meatballs from falling apart.
Lemon zest: bright citrus pop, cuts richness, optional but wakes up the whole plate.

Ingredient Quantities

1 lb ground chicken

12 oz spaghetti

1 1/4 cups freshly grated Parmesan cheese, divided

6 cloves garlic, minced — yeah, lots of garlic

1/3 cup plain breadcrumbs

1 large egg

2 tbsp chopped fresh parsley, plus extra for garnish

2 tbsp milk or a splash of water

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp dried oregano or 1 tsp Italian seasoning

3 tbsp olive oil, divided

2 tbsp unsalted butter

1/2 cup low sodium chicken broth or reserved pasta water

1/4 tsp crushed red pepper flakes, optional

Zest of 1 lemon or 1 tbsp lemon juice, optional

How to Make this

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1. Preheat oven to 400°F and line a baking sheet with parchment or foil, lightly oil it. In a bowl combine 1 lb ground chicken, 1/3 cup breadcrumbs, 1 large egg, 2 tbsp chopped parsley, 2 cloves minced garlic, 2 tbsp milk (or a splash of water), 1/4 cup freshly grated Parmesan, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried oregano (or 1 tsp Italian seasoning). Mix gently, dont overwork it or the meatballs get tough.

2. Scoop or roll the mixture into roughly 1 to 1 1/4 inch meatballs (about 18 to 20). Place on the prepared sheet, brush or drizzle with about 1 tbsp olive oil so they brown, then bake 16 to 20 minutes until golden and an instant read thermometer hits 165°F.

3. While meatballs bake, bring a large pot of salted water to a boil and cook 12 oz spaghetti until just al dente per package directions. Before draining, scoop out and save 1/2 cup pasta water (or skip and use 1/2 cup low sodium chicken broth instead). Drain pasta.

4. In a large skillet over medium heat melt 2 tbsp butter with the remaining 2 tbsp olive oil. Add the remaining 4 cloves minced garlic and 1/4 tsp crushed red pepper flakes if using. Saute 30 to 60 seconds until fragrant but dont let the garlic brown.

5. Add the reserved 1/2 cup pasta water or 1/2 cup chicken broth to the skillet and bring to a gentle simmer, scraping up any brown bits. Stir in zest of 1 lemon or 1 tbsp lemon juice now if you want that bright pop.

6. Toss the drained spaghetti into the skillet and add 1 cup freshly grated Parmesan (you used 1/4 cup in the meatballs, total 1 1/4 cups). Toss vigorously, adding more reserved pasta water a tablespoon at a time to make a silky sauce that clings to the noodles. Taste and adjust with a little more salt or pepper if needed.

7. Add the baked chicken meatballs to the skillet to warm and soak up the garlicky sauce, turning gently so they dont fall apart. If the sauce seems dry, add another splash of pasta water or broth.

8. Finish with the remaining chopped parsley and a little extra Parmesan on top, a crack of black pepper and serve immediately. Tip: grate the Parmesan fresh for best flavor, and use a cookie scoop for uniform meatballs so they cook evenly.

Equipment Needed

1. Baking sheet lined with parchment or foil, lightly oiled
2. Large mixing bowl (big enough for 1 lb of meat)
3. Measuring cups and spoons
4. Cookie scoop (about 1 tbsp) or a tablespoon and your hands for rolling
5. Instant read thermometer
6. Large pot for the pasta
7. Colander for draining
8. Large skillet for the sauce and tossing spaghetti
9. Tongs or a pasta fork plus a wooden spoon for stirring
10. Microplane or box grater for fresh Parmesan

FAQ

Q: Can I swap ground chicken for turkey or beef? A: Yes, turkey is the closest swap but its usually leaner so add a little extra oil or an extra tablespoon of milk to keep the meatballs moist. Ground beef works too but will change the flavor and fat level, so you might want less oil when cooking.

Q: How do I stop the meatballs from falling apart? A: Dont overmix the meat, use the egg and breadcrumbs as the binder, and chill the formed balls for 10-15 minutes before cooking. Sear in a hot pan to form a crust then finish in the skillet with the broth so they hold together.

Q: My meatballs or pasta turn out dry, what went wrong? A: Usually overcooking. Cook spaghetti al dente, pull meatballs at 165°F (74°C) internal temp, and use the reserved pasta water or 1/2 cup chicken broth plus butter and Parmesan to make a silky sauce that coats everything.

Q: Can I make these ahead or freeze them? A: Yes. Cooked meatballs keep 3-4 days in the fridge. To freeze, flash freeze raw or cooked balls on a tray then bag them for up to 3 months. Reheat gently in the sauce or bake at 350°F for 10-15 minutes if cooked.

Q: I dont have fresh Parmesan or breadcrumbs, what can I use? A: Pregrated Parmesan works but fresh tastes and melts better. For breadcrumbs use panko, crushed crackers, or almond flour for gluten-free. If using dry substitutes add a tiny bit more liquid so mixture isnt too dry.

Q: The recipe calls for lots of garlic and lemon, can I change that? A: Absolutely, taste to your liking. You can halve the garlic if youre sensitive, or add more if you love it. Lemon zest brightens the dish best added at the end, lemon juice can be used but add sparingly so it doesnt thin the sauce too much. Red pepper flakes are optional for heat.

Parmesan Garlic Spaghetti With Chicken Meatballs Recipe Substitutions and Variations

Ground chicken → ground turkey or ground pork, 1 to 1. Turkey keeps it lean, pork adds juiciness and more flavor, so cut back a bit on added salt if you pick pork.
Freshly grated Parmesan → Pecorino Romano or Asiago, same amount. Pecorino is saltier and tangier so taste before salting, Asiago gives a milder creamier profile.
Plain breadcrumbs → panko for lighter, airier meatballs, or crushed saltine crackers for a pantry hack. For gluten free use 1/3 cup quick oats or almond flour (may be a bit denser).
Low sodium chicken broth or reserved pasta water → vegetable broth, white wine, or just reserved hot pasta water. Wine adds brightness, veg broth keeps it vegetarian, pasta water helps bind and adds starch without extra sodium.

Pro Tips

1) Chill the meatball mix 10 to 15 minutes before you roll them. It firms stuff up so the balls dont fall apart, and you wont have to overwork the meat. Wet your hands, roll gently, and let the baked meatballs rest a few minutes so the juices redistribute.

2) If you want extra crust sear the meatballs quickly in a hot skillet, just 20 to 30 seconds a side, then finish in the oven. Or hit them under the broiler for a minute at the end. Just watch the temp so the inside stays juicy, use a thermometer if you got one.

3) For a silky sauce add the cheese gradually and off the heat, tossing or whisking with a little warm pasta water until it emulsifies. Add the water a tablespoon at a time, and if the cheese clumps, keep it moving and add a splash more liquid. A tiny drizzle of good olive oil at the end helps it feel richer.

4) Little flavor hacks that make a big difference: simmer a Parmesan rind in your broth for extra umami, or stir in a small dab of anchovy paste for depth (you wont taste fish, just richness). Finish with lemon zest and cracked black pepper, and a light drizzle of extra virgin olive oil right before serving.

Parmesan Garlic Spaghetti With Chicken Meatballs Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

853

kcal

Equipment: 1. Baking sheet lined with parchment or foil, lightly oiled
2. Large mixing bowl (big enough for 1 lb of meat)
3. Measuring cups and spoons
4. Cookie scoop (about 1 tbsp) or a tablespoon and your hands for rolling
5. Instant read thermometer
6. Large pot for the pasta
7. Colander for draining
8. Large skillet for the sauce and tossing spaghetti
9. Tongs or a pasta fork plus a wooden spoon for stirring
10. Microplane or box grater for fresh Parmesan

Ingredients

1 lb ground chicken
12 oz spaghetti
1 1/4 cups freshly grated Parmesan cheese, divided
6 cloves garlic, minced — yeah, lots of garlic
1/3 cup plain breadcrumbs
1 large egg
2 tbsp chopped fresh parsley, plus extra for garnish
2 tbsp milk or a splash of water
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano or 1 tsp Italian seasoning
3 tbsp olive oil, divided
2 tbsp unsalted butter
1/2 cup low sodium chicken broth or reserved pasta water
1/4 tsp crushed red pepper flakes, optional
Zest of 1 lemon or 1 tbsp lemon juice, optional

Directions

Preheat oven to 400°F and line a baking sheet with parchment or foil, lightly oil it. In a bowl combine 1 lb ground chicken, 1/3 cup breadcrumbs, 1 large egg, 2 tbsp chopped parsley, 2 cloves minced garlic, 2 tbsp milk (or a splash of water), 1/4 cup freshly grated Parmesan, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried oregano (or 1 tsp Italian seasoning). Mix gently, dont overwork it or the meatballs get tough.
Scoop or roll the mixture into roughly 1 to 1 1/4 inch meatballs (about 18 to 20). Place on the prepared sheet, brush or drizzle with about 1 tbsp olive oil so they brown, then bake 16 to 20 minutes until golden and an instant read thermometer hits 165°F.
While meatballs bake, bring a large pot of salted water to a boil and cook 12 oz spaghetti until just al dente per package directions. Before draining, scoop out and save 1/2 cup pasta water (or skip and use 1/2 cup low sodium chicken broth instead). Drain pasta.
In a large skillet over medium heat melt 2 tbsp butter with the remaining 2 tbsp olive oil. Add the remaining 4 cloves minced garlic and 1/4 tsp crushed red pepper flakes if using. Saute 30 to 60 seconds until fragrant but dont let the garlic brown.
Add the reserved 1/2 cup pasta water or 1/2 cup chicken broth to the skillet and bring to a gentle simmer, scraping up any brown bits. Stir in zest of 1 lemon or 1 tbsp lemon juice now if you want that bright pop.
Toss the drained spaghetti into the skillet and add 1 cup freshly grated Parmesan (you used 1/4 cup in the meatballs, total 1 1/4 cups). Toss vigorously, adding more reserved pasta water a tablespoon at a time to make a silky sauce that clings to the noodles. Taste and adjust with a little more salt or pepper if needed.
Add the baked chicken meatballs to the skillet to warm and soak up the garlicky sauce, turning gently so they dont fall apart. If the sauce seems dry, add another splash of pasta water or broth.
Finish with the remaining chopped parsley and a little extra Parmesan on top, a crack of black pepper and serve immediately. Tip: grate the Parmesan fresh for best flavor, and use a cookie scoop for uniform meatballs so they cook evenly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.