🍗🍝 Creamy Chicken Meatball & Spinach Pasta (Mediterranean Style)
⏱ Prep Time
20 minutes
🔥 Cook Time
30 minutes
🍽 Servings
4
🛒 Ingredients
🥩 Chicken Meatballs
1 lb (450 g) ground chicken
½ cup grated Parmesan cheese
¼ cup almond flour (or whole-wheat breadcrumbs)
1 egg
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
½ tsp dried oregano
½ tsp paprika
Salt & black pepper, to taste
1 tbsp olive oil (for cooking)
🍝 Pasta & Sauce
12 oz (340 g) whole-wheat pasta (penne or spaghetti)
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
½ cup sun-dried tomatoes, sliced (optional)
1 cup chicken broth
¾ cup heavy cream (or half-and-half)
2 cups fresh spinach
½ cup grated Parmesan cheese
½ tsp Italian seasoning
Salt & black pepper, to taste
Optional: red chili flakes
👩🍳 Instructions
1️⃣ Make the Meatballs
In a bowl, mix all meatball ingredients (except olive oil) until just combined.
Roll into small meatballs.
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
Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
3️⃣ Make the Creamy Sauce
In the same skillet, add olive oil. Sauté onion until soft.
Add garlic and sun-dried tomatoes; cook 30 seconds.
Pour in chicken broth and simmer 3–4 minutes.
Stir in cream, Parmesan, Italian seasoning, salt, and pepper.
4️⃣ Bring It All Together
Add meatballs back to skillet. Simmer 8–10 minutes until cooked through.
Stir in spinach until wilted.
Add cooked pasta and a splash of reserved pasta water if needed.
Toss gently until coated in sauce.
🌿 Mediterranean Touches
Use olive oil instead of butter
Add spinach & sun-dried tomatoes
Finish with fresh herbs and lemon zest if desired
🔄 Variations
Low-carb: use zucchini noodles or chickpea pasta
Extra protein: add white beans (Mediterranean classic)
Lighter: swap cream for Greek yogurt + broth
