With a balanced mix of nutrients, including iron, and ample flavor, this Chicken Meatball Pasta is a favorite family meal. The leftovers reheat so well, too!
I have long made my Baked Chicken Meatballs as a healthy family meal—and I often made them for my toddlers as a snack or as toddler meal prep. And I love to toss them in Easy Marinara Sauce with pasta for a variation my kids still adore. The meal is fast, filling, and so yummy.
Quick Look: Chicken Meatball Pasta
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Serving: 6-8
- Flavor Profile: Tender chicken meatballs with Italian marinara flavor
- Difficulty: Easy, perfect for everyday family meals
- Why to Make: It’s delicious and nutritious meal to share
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Table of Contents
I love that this meal tastes complex, but you need only a few ingredients to pull it together. You can also make the easy meatballs ahead of time if that works better for your schedule.
Why this Recipe Works
You can combine 4 simple ingredients to make tender chicken meatballs that pair so well with pasta and sauce—to make a family meal that’s actually doable for busy days.
We usually have this with fruit on the side or Roasted Frozen Broccoli or salad with my homemade Caesar Dressing.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Chicken Meatball Pasta so you know what to pick up from the store or have ready.
- Ground chicken: Look for ground chicken near the other cuts of chicken in your supermarket. It’s super easy to make chicken meatballs when you start with it already ground.
- Italian-flavored breadcrumbs: This ingredient adds nice flavor without any extra work.
- Grated Parmesan: This style of Parmesan typically has the most flavor, so I prefer to use it here. You can use shredded Parmesan if that’s what you have, though
- Egg: I use an egg to help bind the meatballs and add moisture. If you need to make these egg-free, omit it and add a splash of milk instead. They will hold together fine.
- Marinara sauce: You can use a jar of store bought marinara or use my Easy Marinara Sauce recipe, Hidden Veggie Pasta Sauce, or Roasted Vegetable Pasta Sauce.
- Pasta: I like to use a small shape of pasta—such as orecchiette, rotini, or small shells—so it’s easy to eat along with the meatballs, but really any kind of pasta your family prefers is fine.
TIP: You can top each serving with fresh basil and Parmesan cheese if you like.
How to Make Chicken Meatball Pasta
Here’s a preview of how to make this Chicken Meatball Pasta so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the meatball ingredients to a medium bowl.
Step 2. Mix together well with a fork or clean hands.
Step 3. Portion into balls, then place onto a tray and bake.
Step 4. Make pasta, toss with sauce, and warm through with the meatballs.
Chicken Meatball Pasta FAQs
Sure. I often add grated carrots right into the meatball batter, and it softens nicely for an extra dose of nutrients.
You can make the meatballs up to 5 days ahead and store in a container in the refrigerator or you can freeze the meatballs for longer.
You can use any pasta sauce you like including other options like my Carrot Pasta Sauce, Cauliflower Alfredo Sauce, Pasta with Yogurt Sauce, or Basil Pesto Sauce.
Best Tips for Success
- Use a splash of milk in place of the egg to make the meatballs egg-free.
- Prep the meatballs ahead of time to make this meal faster to serve on busy days.
- Finish the meal with Watermelon Sorbet or Healthy Chocolate Mousse.
More Easy Pasta
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Easy Ground Beef Pasta
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Easy Ratatouille Pasta
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One-Pot Taco Pasta
I’d love to hear your feedback on this post, so please rate and comment below!
Chicken Meatball Pasta
Ingredients
- 1 pound ground chicken
- ½ cup Italian-flavored breadcrumbs
- ½ cup shredded carrots (optional)
- ½ cup grated Parmesan
- 1 egg
- ½ pound short pasta —such as orecchiette, rotini, or small shells
- 16 ounces marinara sauce
- Basil and Parmesan cheese (optional to top)
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.
- In a medium bowl, mix together the chicken, breadcrumbs, carrot (if using), Parmesan, and egg with clean hands. Use a tablespoon measuring spoon to measure out 1-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.
- Bake for 20-22 minutes or until golden brown and cooked through.
- Meanwhile, cook the pasta according to the package directions. Drain and return to the pot. Add the sauce to the pasta and warm through over low heat for a few minutes.
- Remove the meatballs from the oven and stir into the pasta.
Equipment
Notes
- To store meatballs, let them cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15 to 30-second increments in the microwave.
- Use a full pound of pasta if desired. (I prefer the sauce amount with the meatballs when it’s ½ pound of pasta.)
- Gluten-free: Use gluten-free breadcrumbs if needed.
- Dairy-free: Use vegan Parmesan cheese.
- Egg-free: Omit the egg and add 1 tablespoon milk.
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