🍗🍝 Creamy Chicken Meatball & Spinach Pasta (Mediterranean Style)
⏱ Prep Time
20 minutes
🔥 Cook Time
30 minutes
🍽 Servings
4
🛒 Ingredients
🥩 Chicken Meatballs
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1 lb (450 g) ground chicken
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½ cup grated Parmesan cheese
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¼ cup almond flour (or whole-wheat breadcrumbs)
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1 egg
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2 cloves garlic, minced
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1 tbsp fresh parsley, chopped
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½ tsp dried oregano
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½ tsp paprika
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Salt & black pepper, to taste
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1 tbsp olive oil (for cooking)
🍝 Pasta & Sauce
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12 oz (340 g) whole-wheat pasta (penne or spaghetti)
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1 tbsp olive oil
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1 small onion, finely diced
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3 cloves garlic, minced
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½ cup sun-dried tomatoes, sliced (optional)
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1 cup chicken broth
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¾ cup heavy cream (or half-and-half)
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2 cups fresh spinach
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½ cup grated Parmesan cheese
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½ tsp Italian seasoning
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Salt & black pepper, to taste
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Optional: red chili flakes
👩🍳 Instructions
1️⃣ Make the Meatballs
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In a bowl, mix all meatball ingredients (except olive oil) until just combined.
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Roll into small meatballs.
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Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.
2️⃣ Cook Pasta
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Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
3️⃣ Make the Creamy Sauce
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In the same skillet, add olive oil. Sauté onion until soft.
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Add garlic and sun-dried tomatoes; cook 30 seconds.
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Pour in chicken broth and simmer 3–4 minutes.
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Stir in cream, Parmesan, Italian seasoning, salt, and pepper.
4️⃣ Bring It All Together
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Add meatballs back to skillet. Simmer 8–10 minutes until cooked through.
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Stir in spinach until wilted.
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Add cooked pasta and a splash of reserved pasta water if needed.
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Toss gently until coated in sauce.
🌿 Mediterranean Touches
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Use olive oil instead of butter
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Add spinach & sun-dried tomatoes
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Finish with fresh herbs and lemon zest if desired
🔄 Variations
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Low-carb: use zucchini noodles or chickpea pasta
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Extra protein: add white beans (Mediterranean classic)
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Lighter: swap cream for Greek yogurt + broth
