Fusilli with Chicken Meatballs and Creamy Sun Dried Tomato Sauce

Tender chicken meatballs are paired with fusilli pasta and coated in a rich, creamy sun-dried tomato sauce that brings a sweet burst of deliciousness to every bite.

Time to bring out those sun dried tomatoes again. Yup, we know, you haven’t used them in like 10 (20?) years. You thought they were over. That they were banned from recipes forever.

But no.

Sun dried tomatoes never give up. They know what they are. They know they are the perfect addition to a decadent pasta sauce. A little sweet. A lot umami. Also kinda pretty to look at.

How to Make Fusilli with Chicken Meatballs and Creamy Sun Dried Tomato Sauce

Cook the Pasta

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

Prepare the Meatballs

2. Mix the Ingredients:
   • In a large bowl, combine the ground chicken, salt, pepper, oregano, chopped basil, bread crumbs, and egg white.
   • Use your hands to mix well and then form the mixture into balls about 2 inches in diameter.
3. Cook the Meatballs:
   • In a large skillet, heat the oil over medium-high heat. Add the meatballs and cook for about 6 to 8 minutes, turning frequently, until browned on all sides and cooked through.
   • Remove the meatballs from the pan and set aside.

Make the Sauce

4. Melt the Butter:
   • In the same skillet, add the butter and let it melt over medium heat. Add the minced garlic and cook until it becomes fragrant, about 1 to 2 minutes.
5. Add the Broth:
   • Pour in the chicken broth and use a wooden spoon to scrape the browned bits from the bottom of the pan.
6. Incorporate the Cream and Tomatoes:
   • Stir in the chopped sun-dried tomatoes, whipping cream, and grated Parmesan cheese.
   • Bring the mixture to a boil, then reduce to a simmer and cook for about 3 minutes, or until the sauce thickens.
   • Add salt and pepper to taste.

Combine and Serve

7. Combine Meatballs and Sauce:
   • Return the cooked meatballs to the pan, tossing well to coat them in the sauce.
8. Add the Pasta:
   • Remove the skillet from heat and stir in the cooked fusilli pasta until well combined.
9. Serve:
   • Serve the pasta and meatballs immediately. Enjoy!

Recipe Notes

• Meatball Formation: Wet your hands slightly when forming the meatballs to prevent the mixture from sticking.
• Sauce Thickness: If the sauce is too thick, you can thin it out with a bit more chicken broth or pasta water.
• Serving Suggestion: Garnish with extra grated Parmesan cheese and fresh basil leaves for an extra touch of flavor.

Fusilli with Chicken Meatballs and Creamy Sun Dried Tomato Sauce

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

• Author: JC Carter
• Total Time: 50 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Tender chicken meatballs in a creamy sun-dried tomato sauce tossed with fusilli pasta. A quick, satisfying weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 16 oz (450 g) fusilli pasta
• 1 lb (450 g) lean ground chicken
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried oregano
• 1 tbsp basil
• 1/4 cup (30 g) unseasoned bread crumbs
• 1 egg white
• 1 tbsp (15 ml) oil
• 2 tbsp (28 g) unsalted butter
• 3 cloves garlic
• 1 cup (240 ml) chicken broth
• 1/2 cup (120 ml) whipping cream
• 1/3 cup (55 g) oil-packed sun-dried tomatoes
• 1/4 cup (25 g) grated Parmesan cheese
• Salt and pepper

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Instructions

1. For the Pasta and Meatballs:
2. Cook 16 oz (450 g) fusilli pasta according to package directions.
3. In a bowl, combine 1 lb (450 g) lean ground chicken, 1/4 tsp (1.5 g) salt, 1/4 tsp (0.6 g) pepper, 1/4 tsp (0.3 g) dried oregano, 1 tbsp (2 g) finely chopped basil, 1/4 cup (30 g) unseasoned bread crumbs, and 1 egg white.
4. Form the mixture into 1-inch meatballs.
5. Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat (375°F/190°C).
6. Brown the meatballs on all sides.
7. For the Sauce:
8. Melt 2 tbsp (28 g) unsalted butter in a saucepan over medium heat (300°F/150°C).
9. Add 3 cloves minced garlic and cook until fragrant.
10. Stir in 1 cup (240 ml) chicken broth and 1/2 cup (120 ml) whipping cream.
11. Add 1/3 cup (55 g) chopped oil-packed sun-dried tomatoes.
12. Simmer for 10 minutes.
13. Stir in 1/4 cup (25 g) grated Parmesan cheese.
14. Season with salt and pepper to taste.
15. Combine the cooked pasta and meatballs with the sauce.

Notes

• For richer flavor, sauté the minced garlic in the butter for a minute before adding the chicken broth.
• To make ahead, prepare the meatballs and sauce separately and store them in airtight containers in the refrigerator for up to 2 days. Combine and heat through before serving with pasta.
• If you don’t have whipping cream, substitute with an equal amount of heavy cream or full-fat milk for a slightly less rich sauce.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 550
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 12
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 60
• Fiber: 4
• Protein: 30
• Cholesterol: 100

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