Creamy Garlic Tuscan Chicken Meatballs with Spaghetti

• 1 lb ground chicken, 450 g
• 1/2 cup breadcrumbs, Panko or regular
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz spaghetti, 350 g
• 2 tbsp olive oil or butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or half-and-half
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach leaves
• 1/2 cup sun-dried tomatoes, sliced, drained if in oil
• Salt and black pepper, to taste

Instructions

1. 1
   In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, onion powder, salt, and black pepper. Mix gently until combined.
2. 2
   Roll into 12 to 15 bite-sized meatballs.
3. 3
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. 4
   Add the meatballs and cook for about 8–10 minutes, turning regularly, until golden brown on all sides and cooked through. Transfer to a plate.
5. 5
   Bring a large pot of salted water to a boil.
6. 6
   Cook the spaghetti according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
7. 7
   In the same skillet over medium heat, add 1 tablespoon of olive oil (or butter) and the minced garlic. Sauté for 1 minute until fragrant.
8. 8
   Pour in the heavy cream and chicken broth. Bring to a gentle simmer.
9. 9
   Stir in the grated Parmesan cheese until melted and smooth.
10. 10
    Add the sun-dried tomatoes and fresh spinach. Cook for 2 minutes until the spinach is wilted.
11. 11
    Add the cooked chicken meatballs back into the creamy sauce.
12. 12
    Toss in the cooked spaghetti, stirring gently so the cream sauce coats all the noodles. (If the sauce is too thick, add a splash of reserved pasta water).
13. 13
    Season with extra salt and pepper to taste, and serve hot topped with freshly grated Parmesan cheese!