Garlic Herb Spaghetti with Chicken Meatballs
Garlic Herb Spaghetti with Baked Chicken Meatballs
Garlic Herb Spaghetti with Baked Chicken Meatballs is a comforting yet fresh dinner that’s perfect for busy weeknights. Juicy baked chicken meatballs are paired with buttery garlic pasta, fresh herbs, lemon, and Parmesan to create a meal that feels cozy but not heavy. It’s simple, flavorful, and comes together without complicated steps, making it a great option for family dinners or casual entertaining especially if you enjoy dishes like Grilled Hawaiian BBQ Chicken.
This recipe balances rich flavors with bright, fresh ingredients. Baking the meatballs keeps them tender while the garlic herb butter sauce coats the pasta beautifully. Every bite is savory, comforting, and satisfying.
Why You’ll Love This Recipe
This Garlic Herb Spaghetti is easy to make, full of flavor, and uses everyday ingredients. Baking the meatballs instead of frying keeps things lighter while still delivering juicy, flavorful results. The lemon zest and fresh herbs add brightness that balances the buttery sauce, making this dish feel fresh rather than heavy.
It’s also a flexible recipe. You can switch up the pasta, use turkey instead of chicken, or adjust the herbs based on what you have on hand. Whether you’re cooking for guests or just need a reliable dinner idea, this recipe fits the bill.
For the Baked Chicken Meatballs
- Ground Chicken or Turkey – A lean protein that stays juicy when baked.
- Egg – Helps bind the meatball mixture.
- Panko Breadcrumbs – Keeps the meatballs light and tender.
- Grated Parmesan – Adds savory flavor and richness.
- Olive Oil (optional) – Adds moisture and helps prevent dryness.
- Garlic Powder & Onion Powder – Simple seasonings that build flavor.
- Salt & Black Pepper – Essential for seasoning.
- Optional Seasoning – Any favorite seasoning blend works well.
For the Garlic Herb Pasta
- Spaghetti, Linguine, or Cappellini – Use your favorite pasta shape.
- Butter – Creates a rich, silky base for the sauce.
- Garlic – Fresh garlic gives bold flavor.
- Lemon Zest – Adds brightness and freshness.
- Fresh Spinach – Adds color and nutrients.
- Fresh Parsley – Brings a clean, herby finish.
- Grated Parmesan – For extra flavor and creaminess.
- Water – Helps loosen the sauce.
- Lemon Juice, Salt & Pepper – To balance and season the dish.
Garlic Herb Spaghetti with Chicken Meatballs
Notes
- 1 lb ground chicken or turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil (optional, for moisture and richness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper to taste
- Optional seasonings (e.g., a pinch of your favorite seasoning mix)
- 8 oz spaghetti, linguine, or cappellini (can use regular or whole wheat)
- 1 stick (1/2 cup) Land O’ Lakes® Butter
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 3-4 oz fresh spinach, chopped
- 1 cup fresh parsley, chopped
- 1/2 cup grated Parmesan
- 1/4 cup water
- Squeeze of fresh lemon juice, salt, and pepper to taste
- Preheat the oven to 400°F (200°C). In a large bowl, mix all the meatball ingredients until combined. Roll into small meatballs and place them on a lined baking sheet. Bake for 25–30 minutes, or until fully cooked and lightly golden.
- While the meatballs bake, cook the pasta according to package instructions. Drain and set aside, reserving a little pasta water if needed.
- In a large pot, melt the butter over medium heat. Add garlic and lemon zest, cooking briefly until fragrant. Be careful not to brown the garlic.
- Stir in the spinach and parsley. Cook just until the spinach wilts.
- Add the cooked pasta and baked meatballs to the pot. Sprinkle in the Parmesan and add a splash of water to loosen the sauce. Toss gently until everything is evenly coated. Finish with lemon juice, salt, and pepper to taste.
- Serve warm with extra Parmesan on top if desired.
- Don’t overmix the meatball mixture to keep them tender.
- Bake meatballs evenly spaced so they brown properly.
- Add water slowly to control the sauce consistency.
- Taste and adjust seasoning at the end for best flavor.
FAQs
1. Can I use store-bought meatballs?
Yes, store-bought meatballs work well if you’re short on time. Just heat them according to package instructions before adding to the pasta.
2. Can I make this dish ahead of time?
You can bake the meatballs ahead and store them in the fridge for up to 2 days. Reheat and toss with freshly made pasta before serving.
3. Can I use dried herbs instead of fresh?
Yes. Use about one-third of the amount if substituting dried herbs for fresh.
4. What pasta works best for this recipe?
Spaghetti, linguine, or cappellini work best, but any long pasta will do.
5. How do I make it gluten-free?
Use gluten-free pasta and substitute panko with gluten-free breadcrumbs.
6. Can I add vegetables?
Absolutely. Mushrooms, zucchini, or cherry tomatoes make great additions.
Conclusion
Garlic Herb Spaghetti with Baked Chicken Meatballs is a simple, flavorful meal that brings comfort and freshness together in one dish. With tender meatballs, buttery garlic pasta, and bright lemony herbs, it’s an easy recipe you’ll want to make again and again. Whether for a weeknight dinner or a relaxed gathering, this dish is satisfying, versatile, and always a crowd-pleaser.
