Let’s talk about a dish that brings coziness, comfort, and a bit of everyday luxury to the dinner table: Chicken Meatballs with Cheesy Spinach Pappardelle. Picture this—a plate heaped with golden, tender meatballs nestled over silky ribbons of pappardelle, all bathed in a garlicky, cheesy spinach sauce. This recipe takes simple ingredients and elevates them into a meal that feels both indulgent and wonderfully wholesome, perfect for family dinners, date nights in, or really, any occasion that calls for a touch of homemade magic.

Ingredients You’ll Need

Chicken Meatballs with Cheesy Spinach Pappardelle Recipe - Recipe Image

Ingredients You’ll Need

What I love most about Chicken Meatballs with Cheesy Spinach Pappardelle is how accessible the ingredient list is. Each element, while simple, has a specific job: from the juiciness of the ground chicken to the velvety parmesan sauce, everything comes together with intention. Here’s what you’ll need (and why!):

Ground chicken: Gives the meatballs a lighter taste and tender bite, letting the flavors shine without feeling too heavy.
Breadcrumbs: Hold the meatballs together and keep them moist—no dry meatballs here!
Egg: Acts as the glue, binding all the meatball ingredients for perfect shape and texture.
Grated parmesan cheese: Infuses the meatballs with rich, savory undertones (plus more flavor in every bite).
Garlic powder and onion powder: These pantry heroes deliver deep, rounded flavor fast—no chopping required.
Salt and pepper: Essential for seasoning everything just right; don’t skimp!
Pappardelle: Wide, luxurious noodles that hold onto all that creamy, cheesy sauce—absolute comfort food.
Olive oil: For sautéing the garlic and spinach, giving a subtle richness to the sauce base.
Spinach: Packs color, nutrients, and a gentle earthiness that balances the creaminess of the dish.
Fresh garlic cloves: Brings brightness and a lovely aroma to the sauce and spinach.
Butter: The foundation of a silky roux for the cheese sauce, adding lovely flavor and richness.
Flour: Thickens the sauce, making it cling beautifully to every strand of pasta.
Whole milk: Ensures the sauce is creamy and smooth—skim just won’t cut it here!
Shaved parmesan cheese: Melts into the sauce for that signature cheesy, luscious finish.

How to Make Chicken Meatballs with Cheesy Spinach Pappardelle

Step 1: Mix and Shape the Chicken Meatballs

Start by preheating your oven to 400 degrees. Grab a large bowl and toss in the ground chicken, breadcrumbs, egg, grated parmesan, garlic powder, onion powder, salt, and pepper. Wash your hands (this is the fun part!) and gently mix everything together—don’t overmix, just until it’s combined. Use a small scoop or spoon to portion out 1-inch meatballs, rolling them lightly with your hands. Line them up on a greased sheet pan or casserole dish; some space between each meatball helps them brown evenly.

Step 2: Bake the Meatballs Until Golden

Slide your tray of meatballs into the oven and bake for about 25 minutes. You’re looking for lightly golden tops and fully cooked centers (a meat thermometer will read 165 degrees if you want to be precise). The aroma will let you know when they’re nearly ready—it’s heavenly!

Step 3: Boil the Pappardelle Noodles

While the meatballs are baking, fill a large pot with heavily salted water and bring it to a boil. Add in the pappardelle and cook according to the package directions until just al dente (tender but with a slight chew). Drain the noodles but save a splash of the pasta water; it’s great if you need to loosen up your sauce later.

Step 4: Sauté the Garlic and Spinach

In a large skillet, heat olive oil over medium. Add the minced garlic and stir just until fragrant—about 30 seconds, which unlocks its sweet, nutty flavors. Add the spinach and cook, tossing gently, until it wilts down, shrinking and turning a deep green (this will only take a minute or two). Transfer the spinach and garlic to a bowl for now.

Step 5: Build the Cheesy Sauce

Using the same skillet (why make more dirty dishes, right?), melt the butter over medium heat. Sprinkle the flour over the top and whisk constantly for about a minute to form a pale roux—this ensures your sauce won’t taste floury. Slowly pour in the whole milk, whisking as you go, and watching the sauce thicken and turn creamy. Drop in the shaved parmesan and stir with a rubber spatula until it’s fully melted and luscious. Don’t be shy with the cheese; this is where the dish gets its soul.

Step 6: Combine Everything for Chicken Meatballs with Cheesy Spinach Pappardelle

Add the sautéed spinach and garlic into the cheesy sauce, followed by the cooked pappardelle. Toss well until all the pasta ribbons are coated and glossy—if the sauce feels too thick, that reserved pasta water will loosen things up perfectly. Divide the pasta among four bowls, and top each with your homemade chicken meatballs. Finish with a crack of black pepper and more parmesan if you love it extra cheesy!

How to Serve Chicken Meatballs with Cheesy Spinach Pappardelle

Garnishes

No bowl of Chicken Meatballs with Cheesy Spinach Pappardelle is complete without a touch of something fresh and fancy on top. Try a shower of extra shaved parmesan, freshly cracked black pepper, or even a scattering of finely chopped fresh basil or parsley. A drizzle of good olive oil adds both shine and flavor, turning the dish from delicious to absolutely irresistible.

Side Dishes

For a little contrast and a splash of color, serve this dish with a simple green salad tossed in lemony vinaigrette, roasted vegetables, or some garlicky sautéed broccolini. Want to go classic? Warm, crusty bread is perfect for mopping up any cheesy sauce left at the bottom of your bowl.

Creative Ways to Present

To really wow your dinner guests, consider serving Chicken Meatballs with Cheesy Spinach Pappardelle in individual pasta bowls, twirling the noodles into little nests and topping each with a pyramid of meatballs. Or, arrange it family-style on a big platter for everyone to dig in. Garnish with edible flowers or microgreens for a restaurant-worthy touch!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), pack the meatballs and cheesy spinach pappardelle in airtight containers and refrigerate. They’ll stay fresh and tasty for up to 3 days. The flavors actually deepen overnight, making tomorrow’s lunch a true treat!

Freezing

The chicken meatballs freeze beautifully—just pop them on a tray to freeze individually, then transfer to a bag once solid. You can also freeze the sauce on its own, but pasta is best cooked fresh. When you’re planning ahead, freeze the meatballs and sauce separately for easy weeknight dinners.

Reheating

To reheat, warm the meatballs and pasta gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce if needed. Microwaving is quick, but use low power and stir often to keep the sauce creamy. For the very best results, bring everything just to temperature—don’t overcook or the pasta may become soft.

FAQs

Can I substitute ground turkey for chicken in the meatballs?

Absolutely! Ground turkey works well and still gives you moist, flavorful meatballs. Just be sure not to overbake, as turkey can dry out more easily than chicken.

What if I can’t find pappardelle noodles?

No worries! Fettuccine or tagliatelle are great alternatives. Any broad, flat noodle will work beautifully with the cheesy spinach sauce and chicken meatballs.

Is it okay to use frozen spinach instead of fresh?

Yes, just thaw and squeeze out the excess moisture before sautéing. Frozen spinach is convenient, but may have a slightly stronger flavor—taste and adjust seasoning as needed.

How can I make this dish gluten free?

Swap regular pappardelle for your favorite gluten-free pasta, and use gluten-free breadcrumbs in the meatballs. Also, replace the flour in the sauce with a gluten-free all-purpose blend or cornstarch slurry.

Can I add other vegetables or extra cheese?

Definitely! Mushrooms, peas, or roasted cherry tomatoes would be delicious additions. For extra cheesiness, try mixing in a little mozzarella or fontina along with the parmesan.

Final Thoughts

I can’t encourage you enough—give Chicken Meatballs with Cheesy Spinach Pappardelle a try! It’s a cozy, crowd-pleasing meal that makes any night feel special. You’ll want to add it to your regular rotation, trust me.

Chicken Meatballs with Cheesy Spinach Pappardelle Recipe

★★★★★

4.9 from 13 reviews

Author: lina
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful dish featuring juicy chicken meatballs served on a bed of creamy cheesy spinach pappardelle pasta. This recipe combines savory flavors with a touch of elegance, perfect for a cozy dinner.

Instructions

For the Chicken Meatballs – Preheat the oven to 400 degrees. Spray down a sheet pan or casserole dish with cooking spray. Add the ground chicken, breadcrumbs, egg, grated parmesan cheese, garlic powder, onion powder, salt, and pepper to a large bowl. Mix together with clean hands. Scoop and roll 1-inch meatballs, placing them evenly on the sheet pan. Bake in the oven for 25 minutes.
For the Cheesy Spinach Pappardelle – While the meatballs are baking, bring a large pot of water to boil. Cook the pappardelle pasta according to package instructions. In a large skillet, heat olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted. Remove spinach and garlic. In the same skillet, melt butter, add flour, then slowly whisk in milk creating a roux. Stir in shaved parmesan. Add back the spinach and garlic, mix in the cooked pappardelle. Divide into bowls, top with chicken meatballs, and serve.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: Italian