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.

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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 from 7 reviews

• Author: JC Carter
• Total Time: 50 minutes
• Yield: 4 Servings 1x

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Description

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.

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Ingredients

Units USM Scale 1x2x3x

For the Pasta and Meatballs:

• 16 oz fusilli pasta (450 g)
• 1 lb lean ground chicken (450 g)
• 1/4 tsp salt (1.5 g)
• 1/4 tsp pepper (0.6 g)
• 1/4 tsp dried oregano (0.3 g)
• 1 tbsp basil, finely chopped (2 g)
• 1/4 cup unseasoned bread crumbs (30 g)
• 1 egg white
• 1 tbsp oil (15 ml)

For the Sauce:

• 2 tbsp unsalted butter (28 g)
• 3 cloves garlic, minced
• 1 cup chicken broth (240 ml)
• 1/2 cup whipping cream (120 ml)
• 1/3 cup oil-packed sun-dried tomatoes, chopped (55 g)
• 1/4 cup grated Parmesan cheese (25 g)
• Salt and pepper to taste

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Instructions

For the Pasta and Meatballs:

• 16 oz fusilli pasta (450 g)
• 1 lb lean ground chicken (450 g)
• 1/4 tsp salt (1.5 g)
• 1/4 tsp pepper (0.6 g)
• 1/4 tsp dried oregano (0.3 g)
• 1 tbsp basil, finely chopped (2 g)
• 1/4 cup unseasoned bread crumbs (30 g)
• 1 egg white
• 1 tbsp oil (15 ml)

For the Sauce:

• 2 tbsp unsalted butter (28 g)
• 3 cloves garlic, minced
• 1 cup chicken broth (240 ml)
• 1/2 cup whipping cream (120 ml)
• 1/3 cup oil-packed sun-dried tomatoes, chopped (55 g)
• 1/4 cup grated Parmesan cheese (25 g)
• Salt and pepper to taste

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.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian American

Nutrition

• Serving Size: 400g
• Calories: 620
• Sugar: 4g
• Sodium: 720mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 115mg