Tender chicken meatballs, juicy tomatoes, spinach and silky cream come together in one skillet for a cozy pasta dinner with deep, rounded flavor in just 40 minutes. Minimal dishes, maximum pleasure: brown the meatballs, pour in the stock and cream, add the pasta, then cook until perfectly ‘al dente’.
Ingredients
For the meatballs
- 10.6 oz | 300 g chicken thigh, boneless and skinless
- 1/2 onion
- 1 garlic clove
- 1 oz | 30 g cream (10–33%)
- Parsley, a few sprigs
- Salt and freshly ground black pepper, to taste
- Vegetable oil for frying
For the pasta
- 7 oz | 200 g pasta (short shape)
- 8.8 oz | 250 g tomatoes (fresh in season; cherry tomatoes work well out of season)
- 2 garlic cloves
- 2.5 oz | 70 g spinach
- 3.5 oz | 100 g cream (10–33%)
- 1 1/2 cups | 350 ml chicken stock
- Parmesan, for serving
- Parsley, for serving
- Salt and pepper, to taste
Step-by-step recipe
- Heat a skillet with a little oil over medium heat. Finely chop the onion and 1 garlic clove, then sauté for 3–4 minutes until soft and fragrant. Let cool.
- Transfer the onion and garlic to a blender, add the chicken thigh, 1 oz | 30 g cream, a pinch of salt and pepper, and a little parsley. Blend until smooth and evenly combined.
- With damp hands, shape the mixture into small meatballs of equal size.
- In the same skillet, add a little more oil and brown the meatballs on all sides until golden, 5–6 minutes. Transfer to a plate.
- Chop the tomatoes (or halve the cherry tomatoes) and cook them in the skillet for 2–3 minutes until softened. Add the remaining 2 garlic cloves and cook for another 30 seconds.
- Add the spinach, pour in 3.5 oz | 100 g cream and 1 1/2 cups | 350 ml stock, and bring to a gentle simmer. Add the pasta and return the meatballs to the pan.
- Cover and cook, stirring occasionally, until ‘al dente’ according to the pasta package directions (usually 8–12 minutes). Season with salt and pepper.
- Remove from the heat, sprinkle with grated Parmesan and fresh parsley. Serve immediately.
Nutritional value
| Serving | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1 of 3 | 560 | 32 g | 22 g | 52 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Pasta: short shapes (penne, farfalle, fusilli) hold the sauce beautifully with the meatballs and tomatoes.
- Cream: swap in 10% cream for a lighter version, or coconut cream for a dairy-free option.
- Tomatoes: in winter, use canned chopped tomatoes (about 7–9 oz | 200–250 g), adding their juices with the stock.
- Meatballs: a meat grinder works instead of a blender; do not over-process so the mixture stays tender.
- Consistency: if the sauce thickens too quickly, add another 1/4 to 1/3 cup | 50–80 ml hot stock or water.
Serving and storage
Serve at once, generously finished with Parmesan and freshly ground black pepper. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet with a splash of stock or water to bring back the creamy texture.
FAQ
Can I use chicken breast instead of thigh?
Yes, but thigh meat is juicier and makes more tender meatballs. If using breast, add 1 tbsp | 15 ml cream or 1 tsp | 5 ml olive oil for extra moisture.
Which pasta shape works best?
Short shapes like penne, fusilli, or farfalle hold the sauce and pieces of meatball beautifully. You can use spaghetti too, but stir it from time to time so it does not stick together.
What can I use instead of spinach?
Arugula, baby kale, or even frozen spinach will work well. Add the greens at the end to preserve their color and fresh taste.