Garlic Herb Spaghetti with Baked Chicken Meatballs Recipe
This Garlic Herb Spaghetti with Baked Chicken Meatballs is a delicious and wholesome one-pot pasta dish featuring tender turkey or chicken meatballs baked to perfection and tossed with a buttery garlic herb sauce, fresh spinach, parsley, and Parmesan cheese. The added lemon zest and juice bring a bright, fresh flavor to this comforting, easy-to-make meal perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Baked Meatballs:
- 1 pound ground turkey or chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper to taste
- Additional seasonings optional (e.g., a pinch of Go-To seasoning from What’s Gaby Cooking)
Garlic Herb Pasta:
- 8 ounces spaghetti, linguine, or cappellini (regular or whole wheat)
- 1 stick (1/2 cup) Land O Lakes® Butter
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 3–4 ounces fresh spinach, chopped
- About 1 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup water or white wine (more or less as needed)
- A squeeze of lemon juice
- Salt and pepper to taste
Instructions
- Preheat and prepare meatballs: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground turkey or chicken, egg, panko breadcrumbs, grated Parmesan, olive oil, garlic powder, onion powder, salt, black pepper, and any additional seasonings. Mix well until fully combined. Roll the mixture into approximately 30 small meatballs and place them on a foil-lined baking sheet sprayed with oil to prevent sticking.
- Bake meatballs: Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through and lightly browned on the outside.
- Cook pasta: While the meatballs bake, cook the spaghetti according to package directions until al dente. Drain and set aside.
- Make garlic herb sauce: In a large, deep pot, melt the butter over medium heat. Add the minced garlic and lemon zest, sautéing gently for a few minutes until fragrant and the butter is sizzling but not browned.
- Wilt greens: Add the chopped spinach and fresh parsley to the pot and cook just until the greens are wilted, stirring occasionally.
- Combine pasta and meatballs: Add the cooked pasta, baked meatballs, and grated Parmesan to the pot. Toss everything together to combine evenly.
- Adjust sauce consistency and season: Pour in water or white wine as needed—about 1/4 cup—to loosen the sauce and achieve a creamy consistency. Season with salt, pepper, and a squeeze of fresh lemon juice to taste. Toss gently to blend all flavors.
- Serve and enjoy: Serve immediately, spooning generous portions onto plates. Enjoy the pasta straight from the pot for a comforting, delicious meal!
Notes
- Using olive oil in the meatball mix adds moisture and flavor but can be omitted if preferred.
- For a richer sauce, you can substitute some of the butter with olive oil or add a splash of cream.
- Whole wheat pasta can be used as a healthier alternative.
- Fresh herbs are preferred for best flavor, but dried parsley can be substituted.
- If you prefer, white wine can be replaced with pasta water for added starch and creaminess.
- Leftover meatballs and pasta keep well in the refrigerator for 2-3 days.
Keywords: Garlic Herb Spaghetti, Baked Chicken Meatballs, One-Pot Pasta, Turkey Meatballs, Easy Dinner Recipe, Garlic Butter Sauce, Italian Pasta Dish
