Description
Creamy Baked Pesto Pasta with Chicken Meatballs is a comforting dish that combines tender chicken meatballs with pasta enveloped in a luscious pesto cream sauce. This easy-to-make recipe is perfect for weeknight dinners or entertaining guests, delivering rich flavors and cheesy goodness that will impress everyone at the table. Plus, it’s adaptable enough to suit your pantry staples and makes fantastic leftovers!
Ingredients
Scale
- 8 oz penne pasta
- 1 lb ground chicken
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 350°F (175°C). Boil salted water in a large pot for the pasta.
- Cook the penne until al dente according to package instructions. Drain and set aside.
- In a mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, salt, and pepper. Form into small meatballs.
- Heat olive oil in a skillet over medium heat and cook meatballs until golden brown, about 8 minutes.
- In another bowl, mix heavy cream with pesto sauce and stir in grated Parmesan.
- In a baking dish, combine cooked pasta with creamy pesto sauce and gently fold in meatballs. Top with additional cheese if desired.
- Bake uncovered for about 20 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 300g)
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg