Spaghetti With Pesto Chicken Meatballs – a delicious recipe with Pasta, olive oil, chicken stock, cream, cheese, fresh basil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Pasta: In a large saucepan of boiling salted water, cook pasta until al dente. Drain and lightly oil if they have to wait. Set aside.
2
Meatballs: Meanwhile, in a bowl, mix all ingredients, except flour. Add salt and pepper.
3
On a baking sheet, pour the flour.
4
With lightly oiled hands, shape each meatball with 1 tablespoon of meat mixture. Put on the baking sheet, then flour them.
5
In the same saucepan or in a large skillet, brown the meatballs in oil. Add stock and cream. Bring to boil and let simmer slowly until meatballs are cooked through. Put the pasta back in the saucepan and add cheese. Stir well and reheat. Adjust seasoning. Add more chicken stock if needed.
6
Serve and sprinkle with basil.
607
kcal
Calories
31
g
Fat
18
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Pasta, 3/4 lb spaghetti, 2 tablespoons olive oil, 1 cup chicken stock, and more.
Yes, Spaghetti With Pesto Chicken Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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