Description
A comforting pasta dish featuring juicy chicken meatballs tossed in a buttery lemon caper piccata sauce with tender pasta, Parmesan cheese, and fresh herbs. Bright, creamy, and perfect for weeknight dinners or special occasions.
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 1 egg
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 12 ounces pasta
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons capers, drained
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and black pepper.
- Mix gently until just combined, then shape the mixture into small meatballs.
- Heat olive oil in a large skillet over medium heat.
- Cook the meatballs for 8 to 10 minutes, turning occasionally, until golden brown and fully cooked through. Transfer to a plate.
- In the same skillet, melt the butter and sauté the garlic until fragrant.
- Pour in the chicken broth, lemon juice, and heavy cream. Stir while scraping up any browned bits from the pan.
- Add the lemon zest, capers, Parmesan cheese, salt, and black pepper. Simmer until the sauce slightly thickens.
- Return the meatballs to the skillet and gently coat them in the sauce.
- Add the cooked pasta and toss everything together until evenly coated. Add reserved pasta water if needed to loosen the sauce.
- Finish with fresh parsley and extra Parmesan cheese before serving warm.
Notes
- Ground turkey can be substituted for ground chicken.
- Add spinach, peas, or roasted asparagus for extra vegetables.
- For a richer sauce, stir in extra Parmesan cheese or butter before serving.
- Spaghetti, linguine, fettuccine, or penne all work well with this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet with a splash of broth or cream to loosen the sauce.
- Freeze cooked meatballs separately for up to 3 months.
- For a lighter sauce, omit the heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg
