Italian Garlic Chicken Meatballs with Creamy Bowties

1 lb ground chicken

2 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 tsp dried parsley

Salt and pepper, to taste

For the Pasta:

1 lb bowtie pasta

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

Instructions:

Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, minced garlic, breadcrumbs, grated Parmesan, dried parsley, salt, and pepper. Mix until just combined.

Form the Meatballs: Shape the mixture into small, evenly-sized meatballs and set them aside on a plate.

Cook the Meatballs: Heat a large skillet over medium heat with a drizzle of oil. Cook the meatballs until golden brown on all sides and fully cooked through, about 10–12 minutes. Remove from the skillet and keep warm.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.

Make the Creamy Sauce: In the same skillet used for the meatballs, add the heavy cream. Simmer over low heat for 2–3 minutes, then stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce thickens slightly.

Combine Everything: Add the cooked bowtie pasta and meatballs to the skillet with the sauce. Toss gently to coat everything evenly.

Garnish and Serve: Sprinkle the dish with fresh chopped parsley before serving. Enjoy your flavorful Italian Garlic Chicken Meatballs with Creamy Bowties!