Marry Me Chicken Meatball Pasta with Basil Pesto
Homemade pesto chicken meatballs tossed in a rich, creamy Marry Me sauce loaded with sun-dried tomatoes, garlic, fresh basil, and Parmesan. Served over tender pasta for a comforting, flavor-packed dinner that feels special but comes together with ease.
Equipment
Ingredients
- 12 oz. Package Farfalle pasta cooked according to package directions
For the meatballs:
- 1 lb. Ground chicken
- 1/2 cup Plain bread crumbs
- 2-3 cloves Garlic minced
- 2 tsp Kosher salt
- Fresh cracked black pepper
- 1 tbsp Italian seasoning
- 1 cup Parmesan cheese shredded
- 2 tbsp Basil pesto homemade or store-bought
- 2 tbsp Extra virgin olive oil
For the marry me sauce:
- 1 small Red onion or shallot finely diced
- 2-3 cloves Garlic minced
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- Fresh cracked black pepper
- 1/2 cup Reserved pasta water
- 6 oz. Tomato paste
- 1/2 cup Basil Pesto homemade or store-bought
- 2 cups Heavy cream
- 6 oz. Sun dried tomatoes packed in oil, julienned drain excess oil
- 1 cup Parmesan cheese shredded
- Fresh basil leaves
Instructions
- Cook Farfalle according to package directions, reserve 1/2 cup of pasta water for the sauce. Set aside.12 oz. Package Farfalle pasta
- In a large mixing bowl combine ground chicken, bread crumbs, garlic, salt, pepper, Italian seasoning, parmesan, and pesto. Mix well to combine. Use a 1 oz. portion scoop or a measuring spoon to scoop about 1 oz. meatballs. Roll into balls and place onto a sheet pan.1 lb. Ground chicken, 1/2 cup Plain bread crumbs , 2-3 cloves Garlic, 2 tsp Kosher salt, Fresh cracked black pepper, 1 tbsp Italian seasoning , 1 cup Parmesan cheese, 2 tbsp Basil pesto
- In a large braising pan or Dutch oven heat olive oil over medium-high heat. Once warm, add in the meatballs, sear until golden brown on each side and cooked through, 8-10 minutes. Remove cooked meatballs from the skillet and set aside.2 tbsp Extra virgin olive oil
- Keeping the heat over medium-high, add in the diced onion and sauté for 2-3 minutes until onion begins to soften. Add in the garlic, Italian seasoning, salt, and pepper. Sauté for another 1-2 minutes.1 small Red onion or shallot, 2-3 cloves Garlic , 1 tbsp Italian seasoning , 1 tsp kosher salt, Fresh cracked black pepper
- Mix in the reserved pasta water, stir to combine, let simmer. Mix in the tomato paste, basil pesto, heavy cream, and sun dried tomatoes. Remove from the heat and stir in the parmesan cheese until melted.1/2 cup Reserved pasta water , 6 oz. Tomato paste , 1/2 cup Basil Pesto , 2 cups Heavy cream , 6 oz. Sun dried tomatoes packed in oil, julienned , 1 cup Parmesan cheese
- Add the cooked meatballs back to the pan along with the fresh basil. Stir everything to combine. Toss with the cooked pasta and enjoy immediately topped with extra parmesan cheese and more fresh basil!Fresh basil leaves
Notes
- Make ahead: You can shape the meatballs up to 24 hours in advance, store them covered in the fridge, and cook when ready.
- Pasta choice: Short pasta like farfalle, penne or rigatoni holds the creamy sauce well, but spaghetti or fettuccine works too.
- Adjust the heat: Add a pinch of red pepper flakes to the sauce for a little extra kick.
- Sauce consistency: If the sauce thickens too much, loosen it with a splash of pasta water or broth before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth or cream.
Nutrition
Serving: 1servingCalories: 993kcalCarbohydrates: 70gProtein: 40gFat: 63gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.05gCholesterol: 179mgSodium: 2374mgPotassium: 1432mgFiber: 7gSugar: 10gVitamin A: 2770IUVitamin C: 38mgCalcium: 580mgIron: 5mg