|Nutritional Guidelines (per serving)|
Chicken Meatball Alfredo is a delicious one dish pasta meal that combines some of my favorite convenience foods. It's rich, hearty, and a family favorite. The secret ingredient is cream cheese! That soft, unripened cheese melts into the sauce and adds a tangy flavor and velvety texture.
You can, of course, make this recipe with ordinary beef or pork meatballs. But there's something about chicken meatballs that is lighter, more sprightly, more reminiscent of spring. You can also make the chicken meatballs with ground turkey.
You can also add more vegetables to this recipe if you'd like. Some chopped bell peppers, yellow summer squash, some shredded carrots, or baby peas would all be delicious and add color and flavor and nutrition.
If you aren't a fan of cream cheese (really?) you could substitute one cup of sour cream or ricotta in its place. That adds the same velvety texture and richness.
Serve this wonderful and filling dish with a crisp green salad tossed with mushrooms, grape tomatoes, and cubed avocados, and some steamed green beans or asparagus. Or you could add a fruit salad made with the best fruits of the season, whatever that may be. For dessert, offer some brownies or perhaps an ice cream pie. A nice glass of white wine or some iced tea would complete the meal perfectly.
- 1 (16-ounce) package fettuccine pasta (or any other type of pasta)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (16-ounce) jar Alfredo sauce
- 1/2 cup whole milk
- 2 (9-ounce) packages chicken meatballs or one recipeChicken Meatballs, cooked
- 1 (8-ounce) package cream cheese, softened and cubed
- 1/2 cup grated Parmesan cheese
Bring a large pot of water to a boil over high heat. Add some salt and stir.
Meanwhile, in a large skillet heat olive oil over medium heat. Add the onion and garlic; cook and stir until tender, about 4 to 5 minutes.
Add the Alfredo sauce and milk to the skillet with the onions and garlic; bring to a simmer over medium heat. Add the meatballs; simmer over low heat for 7 to 9 minutes or until the meatballs are heated through to 160°F.
Cook the fettuccine according to the package directions until the strands are just al dente. Drain the pasta and set aside for a few minutes.
Add the cream cheese to the skillet with the sauce and meatballs; stir until the cream cheese melts. Add the pasta to the sauce; toss gently with tongs until everything is coated and creamy. Sprinkle the food with the Parmesan cheese and serve immediately.