Crispy on the outside and tender within, these garlic butter chicken balls are everything you didn’t know your pasta nights were missing. Bathed in a luscious creamy Parmesan sauce and nestled on a bed of fettuccine, they’re packed with flavor and simple to make. The browned, buttery crust on each bite-sized chicken ball locks in juicy goodness, creating a mouthwatering contrast with the rich pasta beneath.

Perfect for both weeknight dinners and weekend indulgences, this dish is equal parts cozy comfort and culinary wow-factor. Whether you’re feeding your family or hosting friends, Garlic Butter Chicken Balls with Creamy Parmesan Pasta delivers the kind of satisfaction that makes people ask for seconds.

Why You’ll Love This Garlic Butter Chicken Balls with Creamy Parmesan Pasta

It’s a full-on comfort meal with creamy, cheesy, buttery goodness.
The chicken balls are oven-baked or skillet-seared for a golden crust.
You can prep the chicken mixture ahead to make dinner faster.
The Parmesan cream sauce uses pantry staples but tastes restaurant-level.
It pairs beautifully with greens, garlic bread, or roasted veggies.

What Kind of Chicken Should I Use for the Chicken Balls?

Ground chicken breast or thighs both work great. Thighs will be juicier and slightly more flavorful due to the higher fat content, while breast keeps it lean and still delicious thanks to the garlic butter mix. If you’re short on time, you can even use pre-ground chicken from the store.

Ingredients for the Garlic Butter Chicken Balls with Creamy Parmesan Pasta

Each ingredient in this recipe has a special role, contributing to the dish’s overall richness and flavor harmony:

Ground chicken – The base for juicy, tender meatballs.
Garlic – Adds punchy flavor to both the chicken balls and the sauce.
Butter – For searing and adding richness to both components.
Parmesan cheese – Freshly grated, it adds salty, nutty depth to the sauce.
Panko breadcrumbs – These help bind the chicken balls while keeping them light.
Egg – Helps hold the chicken ball mixture together.
Heavy cream – The luxurious base for the sauce.
Fettuccine pasta – Wide enough to soak up all that creamy sauce.
Italian seasoning – For a boost of herby aroma.
Salt and black pepper – Essential for balancing and enhancing the flavors.
Fresh parsley – For garnish and a pop of color.

How To Make the Garlic Butter Chicken Balls with Creamy Parmesan Pasta

Step 1: Mix and Shape the Chicken Balls

Combine ground chicken, minced garlic, panko breadcrumbs, egg, salt, pepper, and Italian seasoning in a bowl. Mix until evenly combined, then form into 1.5-inch balls.

Step 2: Cook the Chicken Balls

In a large skillet over medium heat, melt butter and sear chicken balls until golden on all sides (about 6–8 minutes total). Remove and set aside.

Step 3: Make the Creamy Parmesan Sauce

In the same skillet, melt more butter and add minced garlic. Sauté for a minute, then stir in heavy cream and bring to a gentle simmer. Whisk in freshly grated Parmesan until melted and smooth. Season with salt and pepper to taste.

Step 4: Boil the Pasta

While the sauce simmers, cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain.

Step 5: Assemble the Dish

Return chicken balls to the skillet with sauce, letting them simmer for a couple of minutes to soak up flavor. Add pasta and toss gently, using a splash of pasta water to loosen if needed. Garnish with chopped parsley and extra Parmesan.

Serving and Storing Garlic Butter Chicken Balls with Creamy Parmesan Pasta

This recipe makes enough to serve 4 to 5 people generously. Serve it fresh off the stove for the creamiest experience. If you have leftovers, store them in an airtight container in the fridge for up to 3 days.

To reheat, warm gently on the stove or in the microwave with a splash of cream or milk to restore the sauce’s velvety texture. Avoid high heat to prevent the sauce from splitting.