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Parmesan Garlic Spaghetti with Chicken Meatballs is an easy spaghetti recipe with tons of fresh garlic, Pamesan cheese and tender baked chicken meatballs.
Course: Main Course
Cuisine: American
Keyword: baked chicken meatballs, garlic parmesan spaghetti
Servings: 6
Calories: 535.6 kcal
Ingredients
Baked Chicken Meatballs
- 1 lb ground chicken
- 2 eggs
- 1/4 cup milk
- 2/3 cup Panko breadcrumbs
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese grated
Garlic Parmesan Spaghetti
- 8 ounces spaghetti pasta
- 2 tablespoons olilve oil
- 6 tablespoons butter
- 5 cloves fresh garlic minced
- 1 1/2 teaspoon crushed red pepper flakes
- 2/3 cup Parmesan cheese grated
- 1/4 cup fresh parsley chopped
- squeeze of lemon
Instructions
- Start by making the chicken meatballs first. Preheat your oven to 400 degrees and spray a baking pan with non-stick spray or cover in tin foil. Once done, add all of the meatball ingredients to a large mixing bowl. Using your hands, combine well. Using a scooper, spoon or just eyeballing it, roll 25 – 30 small meatballs about the size of a quarter and place on your prepared baking sheet. Bake for 25 to 30 minutes.
- While your chicken meatballs are baking, prepare your Garlic Parmesan Spaghetti. Add a large pot of water to boil and cook the spaghetti following package instructions.
- Add olive oil and 2 Tablespoons of butter to a large skillet and melt over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 2-3 minutes, careful not to burn. Stir in parsley, remaining butter, Parmesan cheese, pasta and chicken meatballs. Toss to combine until butter has melted, squeeze the lemon juice before serving and serve while hot.