Creamy Garlic Parmesan Chicken Meatballs (Feathered Feast Version)

Served with Fettuccine

Creamy, garlicky, Parmesan-loaded sauce + juicy chicken meatballs = comfort food that tastes restaurant-level without the work.

What You’ll Make

• Pan-seared chicken meatballs

• Creamy garlic Parmesan sauce (made in the same pan)

• Fettuccine tossed in the sauce

Ingredients

Chicken Meatballs

• 1 lb ground chicken

• 1 large egg

• ½ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• 1 to 1½ tsp Feathered Feast seasoning

• 1 to 1½ tsp minced garlic

• Salt, to taste

• Black pepper, to taste

• 1 tbsp olive oil or butter (for pan-frying)

Creamy Garlic Parmesan Sauce (Same Pan)

• 2 tbsp butter

• 1 to 1½ tsp minced garlic

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• ¼ tsp Feathered Feast seasoning

• Black pepper, to taste

Fettuccine

• 12 oz fettuccine pasta

• Salt (for pasta water)

Instructions

Step 1: Make the Chicken Meatballs

1. In a large bowl, gently mix: ground chicken, egg, breadcrumbs, Parmesan, Feathered Feast seasoning, minced garlic, salt, and black pepper. Do not overmix.

2. Roll into golf-ball-sized meatballs.

3. Heat a large skillet over medium heat and add olive oil or butter.

4. Add meatballs and cook, turning slowly, until golden brown on all sides, about 6–8 minutes.

5. Remove meatballs from the pan and set aside.

Step 2: Make the Creamy Garlic Parmesan Sauce (Same Pan)

1. Reduce heat to medium-low.

2. Add butter to the same pan and melt.

3. Add minced garlic and cook 20–30 seconds, just until fragrant.

4. Pour in heavy cream and chicken broth, stirring to combine.

5. Simmer gently 3–5 minutes until slightly thickened.

6. Stir in Parmesan until smooth.

7. Add Feathered Feast seasoning and black pepper.

8. Return meatballs to the pan and gently coat them in the sauce.

9. Simmer 5–7 minutes, until meatballs are fully cooked and sauce is creamy.

Step 3: Cook the Fettuccine

1. Bring a large pot of salted water to a boil.

2. Cook fettuccine according to package directions until al dente.

3. Reserve ½ cup pasta water, then drain.

4. Toss cooked fettuccine into the sauce (optional but recommended). Add a splash of pasta water if needed to loosen the sauce.

To Serve

Plate fettuccine and top with chicken meatballs and creamy garlic Parmesan sauce.
Finish with extra Parmesan and black pepper if desired.