Baked Pesto Pasta with Chicken Meatballs

This creamy baked pesto pasta with chicken meatballs is the perfect weeknight meal. Loaded with juicy, tender chicken meatballs, creamy pesto pasta and fresh herbs, you’re going to love this recipe.

Ingredients:
Pasta and Sauce:
8 ounces pasta, cooked al dente
2 tablespoons butter
½ cup shallots, diced small
1 tablespoon garlic, minced, 2-3 cloves
¼ cup pesto, store bought is fine
½ – ¾ cup pasta water
4 ounces cream cheese, 1/2 cup if using whipped cream cheese
½ cup grated parmesan cheese
few turns cracked black pepper, to taste
pinch red pepper flakes, to taste
½ cup shredded mozzarella, for the top of the dish
fresh basil, as garnish when serving

Chicken Meatballs:
1 lb. ground chicken
1 large egg
1 tablespoon extra virgin olive oil
½ cup Italian breadcrumbs
½ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon dried parsley
¼ teaspoon cracked black pepper
¼ – ½ cup olive oil, or vegetable oil for pan frying

Instructions:

Boil the Pasta: Preheat the oven to 375 degrees. Boil a pot of water and cook the pasta according to the package. Al dente is best as the pasta will continue to cook in the oven. Reserve about 1 cup of pasta water and drain the remaining water using a colander. Set the pasta aside.

Combine the Meatballs: In a mixing bowl, combine ground chicken, egg, extra virgin olive oil, Italian breadcrumbs, grated parmesan cheese, dried oregano, dried parsley, onion powder, garlic powder, kosher salt and cracked black pepper. Mix until well combined then form the mixture into meatballs. I was able to get 25 meatballs.

Pan Fry the Meatballs: Heat a neutral oil in a nonstick skillet over medium high heat. I used avocado oil. Shallow fry the meatballs until they are golden brown on all sides. Place them on a paper towel to absorb any excess oil.

Make the Sauce: Next, heat a 3.5-quart oven-safe saucepan over medium high heat. Add butter and sauté the diced shallots and minced garlic. Once the shallots are soft, add the pesto and ½ – ¾ cup pasta water. Mix well.
Next, add cream cheese and whisk until everything is well combined. If the sauce gets too thick, add more pasta water. Turn off the heat on the sauce. You do not want it to get too thick as the pasta will absorb a lot of the moisture. Taste and season accordingly.

Assemble the Dish: Next, add the cooked pasta into the saucepan with the creamy pesto sauce. Top with the grated parmesan cheese and mix well. Nestle the meatballs into the saucy pasta. Top with shredded mozzarella cheese, red pepper flakes, cracked black pepper and parsley.
Cover and bake for 15-20 minutes or until the meatballs reach an internal temperature of 165 degrees Fahrenheit to ensure doneness. Serve hot.

Notes- Frequently Asked Questions (FAQ’s)
Can I use whipped cream cheese? Yes! Whipped cream cheese actually melts faster and more easily than block cream cheese. However, either will work. If using whipped cream cheese use 1/2 cup.
Should I salt my pasta water? Yes, but do not go overboard. You are using the pasta water to make the sauce and you do not want the pasta water to be too salty! Make sure you are tasting this dish as you go and seasoning accordingly.

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