Description
Tender chicken ricotta meatballs are served over a bed of creamy spinach Alfredo sauce, creating a comforting and flavorful meal that is perfect for a cozy night in.
Ingredients
Scale
For the Chicken Ricotta 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
For the 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
- 12 ounces fettuccine pasta, cooked and drained
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until just combined and form into 1 1/2-inch meatballs.
- Heat the olive oil in a large skillet over medium-high heat and sear the meatballs on all sides until golden brown, about 5 minutes.
- Transfer the meatballs to the prepared baking sheet and bake for 12 to 15 minutes, until fully cooked through.
- Meanwhile, prepare the sauce by melting the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Reduce the heat and whisk in the Parmesan, salt, pepper, and nutmeg until smooth and creamy.
- Add the spinach and cook until just wilted.
- Toss the cooked fettuccine with the spinach Alfredo sauce, then top with the chicken ricotta meatballs.
- Serve warm with extra Parmesan if desired.
Notes
- You can substitute ground turkey for chicken if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Add red pepper flakes to the sauce for a little heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 720
- Sugar: 4 g
- Sodium: 940 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 175 mg
