These chicken meatballs with alfredo sauce are easy, have the best creamy homemade sauce, and are perfect over fettuccine! The dish is ready in just 40 minutes and is perfect for a comforting and satisfying dinner.
If you're looking for a quick and delicious recipe that the whole family will love then you have to give these chicken meatballs with a creamy alfredo sauce a try! The meatball recipe is amazing on its own, and the homemade cheesy sauce just takes these meatballs to the next level. If you love a traditional meatball with red sauce served over spaghetti, then you have to give this white sauce version over fettuccine a try. The homemade alfredo sauce recipe makes quite a bit of sauce, which in my opinion is ideal for tossing with the pasta and ensuring the meatballs are super saucy!
Between the chicken meatballs and the fettuccine alfredo, this would make for a perfect complete meal, but you could also totally add in some broccoli florets which would pair great with the other ingredients! For an easy weeknight meal this one with tender meatballs and a homemade but pretty classic alfredo sauce might be our new personal favorite. If you happen to have leftovers, they would also make for amazing meatball subs topped with extra fresh chopped parsley and parmesan!
If you're looking for another creamy recipe be sure to try out our Garlic Chicken Parmesan Pasta, or if you're in the mood for another variation on an Italian classic we think you'll love our Piccata Milanese.
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Why You'll Love these Meatballs
- The chicken meatball recipe is amazing! Once out of the oven, I promise it will be difficult not to just start eating all the plain meatballs on their own!
- You'll want to add the delicious alfredo sauce to everything. The sauce is so creamy, cheesy, and delicious, and you can use anything from whole milk to heavy cream depending on the level of richness you prefer.
- It's comfort food the whole family will love. Both the meatballs and the alfredo sauce have mild ingredients so we think everyone in the family, including kids, would love these!
Ingredients for this Recipe
This recipe has a simple ingredients list and we've also provided some substitution options below.
- Ground chicken - You could also definitely use ground turkey, it will just have a slightly stronger flavor. I don't think ground beef would pair as well with the sauce but I would imagine that ground sausage would!
- Egg - Helps bind the meatballs.
- Panko breadcrumbs - I find panko breadcrumbs work better in meatballs than traditional breadcrumbs.
- Parmesan - You can use pre-grated parmesan cheese in the actual meatballs, but make sure to use freshly grated in the alfredo sauce as pre-grated cheese won't incorporate into the sauce in the same way.
- Garlic powder - Just a little so it's not overpowering.
- Salt - We have included suggestions for the amount of salt to use but if you are sensitive to salt I definitely recommend starting off with less in the sauce and adding more as you go.
- Parsley - Fresh chopped parsley is added to the meatballs, and then I recommend sprinkling more over the finished dish.
- Olive oil - If you want to make it easier to roll the meatballs you can coat your hands in a bit of olive oil. This also helps the meatballs brown in the oven.
- Fettuccine - You can also use another long pasta shape like spaghetti or linguine!
- Butter - This alfredo sauce recipe is on the lighter side and only uses 3 tablespoons of butter.
- Garlic - For the minced garlic only 1 clove so that it's not overpowering.
- Flour - Key to thickening up the sauce.
- Half and half - I love using half and half for a creamy and thick sauce that isn't too rich, but if you like a lighter sauce you can totally use all whole milk, or for a super creamy sauce all light cream works. I think for the amount used all heavy cream would likely taste too rich.
- Lemon juice - Just adds a pop of acidity! Just make sure to only add a squeeze. A splash of white wine in place of the lemon juice would also be delicious!
See recipe card below for quantities.
Step by Step Instructions
This is an easy recipe that only takes about 40 minutes to make!
Step 1: Preheat the oven and prepare baking sheet. Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly grease with cooking spray or a light layer of olive oil.
Step 2: Combine meatball ingredients. In a large bowl add the ground chicken, egg, panko breadcrumbs, ½ cup of the grated parmesan, garlic powder, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and parsley to a large bowl. Use your hands to very gently combine the ingredients. Make sure to toss everything together and not use too much pressure as this will result in dense meatballs.
Step 3: Roll the meatballs. Coat your hands lightly in olive oil, then roll the mixture into roughly 18 golf ball sized meatballs, placing each on the prepared baking sheet in a single layer. When rolling them together make sure to also do so as lightly as possible.
Step 4: Bake the meatballs. Bake for roughly 20-25 minutes (depending on the size) or until the meatballs reach an internal temperature of 165°F and are golden brown. Remove from oven.
Step 5: Start the alfredo sauce and cook the pasta. Meanwhile, make the alfredo sauce (if you're going to be serving this over fettuccine then also proceed to make the pasta according to package directions). To start the alfredo, melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
Step 6: Add the flour and half and half. Sprinkle on the flour and stir until it is incorporated and starts to turn slightly golden. Slowly pour in the half and half and continuously whisk to break up the flour and butter base until it's smooth.
Step 7: Finish the sauce. Once smooth stir in the remaining ¾ cup parmesan, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and a squeeze of lemon juice. Continue simmering the sauce (without ever bringing it to a boil) over medium low heat until it thickens up. It may take a little while but it will eventually continue to thicken until it coats the back of a spoon. Make sure to stir continuously with a wooden spoon or shallow whisk so that nothing sticks to the bottom of the skillet.
Step 8: Finish the dish. Once thickened add in the meatballs and stir until they're coated in the sauce. Stir in as much additional chopped parsley as desired and top with additional parmesan. If desired serve over fettuccine.
Tips for Making these Chicken Meatballs with Alfredo
- Our mom taught us this key tip about making meatballs, make sure when you are tossing the ingredients together with your hands to do so as lightly as possible! You want everything combined but make sure not to press the ingredients together with the ground chicken as this will lead to dense meatballs. When rolling them, also make sure to only apply light pressure.
- Depending on the size of the meatballs you make the cooking times will vary, so use a meat thermometer to ensure that the meatballs don't overcook.
- The alfredo sauce may not seem like it's thickening up at first but just keep simmering and stirring and it will continue to reduce and thicken until it easily coats the back of a spoon.
FAQs
Although they may look slightly similar due to the lighter sauce color, the chicken meatballs are different and the alfredo sauce is cheesier and less brothy than most sauces used for Swedish meatballs.
I find cooking the meatballs at 400°F is perfect for ensuring the chicken is cooked through in the amount of time it takes for the meatballs to be perfectly browned and golden!
Baking them ensures they will be perfectly round and also reduces the mess, but you could pan fry them in batches if you wanted! I would recommend using a separate large skillet than the one used to make the alfredo sauce so any residual oil and browned bits from frying the meatballs don't end up in the sauce.
Storing and Freezing
Any leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet on the stove. When reheating the sauce a splash of half and half or chicken broth works perfectly if the sauce has become too thick.
I don't recommend freezing these meatballs as it could change the consistency of the alfredo sauce.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Meatballs with Alfredo Sauce - Easy Fettuccine Recipe!
Ingredients
- 1 pound ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- 1 ¼ cups parmesan freshly grated (see note), plus additional for topping, divided
- ½ teaspoon garlic powder
- 1 ¼ teaspoons kosher salt divided (see note)
- ½ teaspoon black pepper divided
- 1 tablespoon parsley fresh, chopped, plus additional for topping
- olive oil for coating hands
- fettuccine pasta or other type, for serving
- 3 tablespoons butter
- 1 clove garlic minced
- 2 tablespoons flour
- 2 ½ cups half and half or all whole milk or all light cream (see note)
- squeeze of lemon juice fresh
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly grease with cooking spray or a light layer of olive oil.
- In a large bowl add the ground chicken, egg, panko breadcrumbs, ½ cup of the grated parmesan, garlic powder, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and parsley to a large bowl. Use your hands to very gently combine the ingredients. Make sure to toss everything together and not use too much pressure as this will result in dense meatballs.1 pound ground chicken, 1 egg, ½ cup panko breadcrumbs, 1 ¼ cups parmesan, ½ teaspoon garlic powder, 1 ¼ teaspoons kosher salt, ½ teaspoon black pepper, 1 tablespoon parsley
- Coat your hands lightly in olive oil, then roll the mixture into roughly 18 golf ball sized meatballs, placing each on the prepared baking sheet in a single layer. When rolling them together make sure to also do so as lightly as possible.olive oil
- Bake for roughly 20-25 minutes (depending on the size) or until the meatballs reach an internal temperature of 165°F and are golden brown. Remove from oven.
- Meanwhile, make the alfredo sauce (if you're going to be serving this over fettuccine then also proceed to make the pasta according to package directions). To start the alfredo, melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.fettuccine pasta, 3 tablespoons butter, 1 clove garlic
- Sprinkle on the flour and stir until it is incorporated and starts to turn slightly golden. Slowly pour in the half and half and continuously whisk to break up the flour and butter base until it's smooth.2 tablespoons flour, 2 ½ cups half and half
- Once smooth stir in the remaining ¾ cup parmesan, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and a squeeze of lemon juice. Continue simmering the sauce (without ever bringing it to a boil) over medium low heat until it thickens up. It may take a little while but it will eventually continue to thicken until it coats the back of a spoon. Make sure to stir continuously with a wooden spoon or shallow whisk so that nothing sticks to the bottom of the skillet.1 ¼ cups parmesan, 1 ¼ teaspoons kosher salt, ½ teaspoon black pepper, squeeze of lemon juice
- Once thickened add in the meatballs and stir until they're coated in the sauce. Stir in as much additional chopped parsley as desired and top with additional parmesan. If desired serve over fettuccine.
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