Chicken Pesto Meatballs & Pasta

If you're looking for a way to use up your surplus of fresh basil, these chicken pesto meatballs with pasta is the answer! Every bite is bursting with flavor thanks to the basil pesto, and it comes together in just 1 pot– ready to serve in just 40 minutes!

If you're anything like me, you have a surplus of basil at the end of summer. Don't get me wrong, it's a good problem to have but there's only so much basil I can freeze. Aside from pesto shrimp (or chicken), I've been making these chicken pesto meatballs and I don't plan on stopping. It's one of those recipes that helps you ease into the cooler seasons– can still be enjoyed while the weather is warmer without being too heavy and comforting enough when it's cold, or fresh enough when you begin craving the warmer weather.

Reasons To Love This Chicken Pesto Meatballs Recipe

• Uses up summer's surplus of fresh basil (or use store-bought!)
• Packed with tons of flavor
• Meatballs are incredibly tender and juicy
• Comes together in 1 pot & done in 40 minutes!
• A fun twist on the classic meatballs and pasta
• Comforting meal without being too heavy
• The perfect make-ahead recipe and can be easily frozen (with or without pasta)

You Need These Ingredients

• Ground Chicken: You can find ground chicken in the meat section at the grocery store– ground chicken breast, thighs or a combination will work.
• Pesto: You can use homemade pesto or store-bought, though homemade adds wonderful flavor.
• Breadcrumbs: The breadcrumbs help bind the ingredients together. You can use panko, regular, homemade or gluten free.
• Parmesan Cheese: Adds so much flavor!
• Egg: 1 egg helps bind the meatballs together without making the meatballs tough and dense.
• Salt & Pepper: Essential for flavor.
• Worcestershire Sauce: This is a powerhouse ingredient that provides an incredible amount of flavor with just a small amount. I also use it in sloppy joes and turkey burgers for this reason!
• Olive Oil: The olive is used in the meatballs and used for searing to lock in the flavor.
• Chicken Broth: Instead of using water to boil the pasta, we're using chicken broth for the most flavor.
• Pasta: I recommend using a short pasta like penne or mezzi rigatoni (known as small rigatoni) as larger pasta won't cook evenly. You want a pasta that requires at least 8 minutes of cooking time to allow the chicken meatballs to finish cooking.
• Heavy Cream: Adding some heavy cream helps produce a creamier sauce with the pesto. You could also use milk, though a lower fat milk will make it less creamy, or even try a dairy-free alternative.

Overview: How to Make Pesto Meatballs

1. Form the Meatballs: Combine the meatballs ingredients into a large bowl using a spatula or your hands (the best kitchen too!) Scoop 3 Tablespoons of the mixture and form into round balls.
2. Sear the Meatballs: In a large, deep pot, heat the olive oil over medium-heat and sear the meatballs (in batches, if needed) until all sides are browned. Pour in the chicken broth and salt, and bring to a boil.
3. Cook the Pasta & Meatballs: Add the pasta and cook as directed on the box. If needed, add 1-2 minutes. For the smaller rigatoni, it took about 12-13 minutes.
4. Finish the Sauce: Stir in the remaining pesto and heavy cream until the pasta and meatballs are coated.

FAQ About Pesto Meatballs

More One Pot Recipes

• Sheet Pan Sausage & Peppers
• Lemon Rosemary Chicken & Potatoes
• Chicken Parmesan Meatballs
• Insanely Good Sloppy Joes

Chicken Pesto Meatballs

Author: Christina

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Yield: 4 -6 servings

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Description

If you're looking for a way to use up your surplus of fresh basil, these chicken pesto meatballs with pasta is the answer! Every bite is bursting with flavor thanks to the basil pesto, and it comes together in just 1 pot– ready to serve in just 40 minutes! 

Ingredients

 

• ▢ 2 pounds ground chicken
• ▢ 1 large egg, whisked
• ▢ 2 Tablespoons olive oil, divided
• ▢ ¼ cup grated parmesan cheese
• ▢ ¾ cup breadcrumbs
• ▢ 1 cup pesto, divided
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 ½ teaspoons salt, divided
• ▢ ½ teaspoon black pepper
• ▢ 1 pound short pasta, like rigatoni or penne
• ▢ 4 cups low-sodium chicken broth
• ▢ ½ cup heavy cream
• ▢ optional: fresh basil leaves

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Instructions

• Line a baking sheet or plate with parchment paper. Set aside.
• In a large bowl, combine the ground chicken, egg, 1 Tablespoon olive oil, parmesan cheese, breadcrumbs, ⅓ cup pesto, Worcestershire sauce, 1 teaspoon salt, and pepper. Mix together using a spatula or your hands (the best kitchen tool for meatballs!)
• Scoop 3 Tablespoons of the mixture, gently roll into a ball with your hands, and place on the prepared baking sheet or plate. Repeat until all meatballs are formed– there will be about 20 meatballs.
• Coat the bottom of a large pot, like this 7-quart dutch oven, with the remaining Tablespoon olive oil over medium-high heat. You want the pot large enough to hold the meatballs and pasta together. Lightly brown the meatballs for about 1 minute each side, 3-4 minutes total. You can do this in batches if needed, setting the browned meatballs back on the baking sheet. The meatballs will not be fully cooked.
• Once the meatballs are browned, carefully place them back into the pot. Add the chicken broth and salt, and gently stir together. Bring to a boil, just as you would with pasta water. Once boiling, add the pasta. Cook for 10-13 minutes or as directed on the package, stirring occasionally to prevent the pasta from sticking together. The total cooking time will vary based on the pasta used, adjust as needed. The meatballs are done when the internal temperature reaches 165ºF or above.
• Once the pasta is done (or al dente– firm to the bite but not chalky), stir in the pesto and heavy cream. 
• Serve warm. If desired, garnish with fresh basil leaves. Leftovers stay fresh in the refrigerator for up to 5 days. Reheat in the microwave or over low heat on the stove.

Notes

1. Make Ahead Instructions: The meatballs can be made through step 3 or 4, then cover the uncooked meatballs tightly and refrigerate for up to 2 days. The day of, continue at step 4 or 5.
2. Freezer Instructions: The meatballs can be prepared through step 3 or 4, then cover the uncooked meatballs tightly and freeze for up to 3 months. Thaw overnight in the refrigerator. The day of, continue at step 4 or 5. The fully prepared meal can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.
3. Chicken: You can use ground chicken breasts, thighs or a combination. The more fat (like chicken thighs), the more flavor.
4. Pesto: Feel free to use homemade basil pesto or store-bought.  If I don't have pesto readily available, I opt for Whole Foods fresh pesto or Rao's.
5. Pasta: I recommend using a short pasta like penne or small rigatoni as larger pasta won't cook evenly. You want a pasta that requires at least 8 minutes of cooking time to allow the chicken meatballs to finish cooking.
6. Just Want Meatballs?: If you prefer just the meatballs without the pasta, skip the stove. Preheat the oven to 425ºF and place the meatballs onto the prepared baking sheet. Bake for 20 minutes or until the internal temperature reaches 165ºF. Brush the meatballs with the remaining pesto (without the cream) after you take them out of the oven.

Nutrition

Calories: 1312kcal | Carbohydrates: 109g | Protein: 69g | Fat: 66g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 286mg | Sodium: 1969mg | Potassium: 1752mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1811IU | Vitamin C: 0.4mg | Calcium: 269mg | Iron: 6mg

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