Best 7 Chicken Meatball Penne Recipes

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Chicken meatball penne is a delectable fusion of tender chicken meatballs, savory tomato sauce, and al dente penne pasta. It is an incredibly versatile dish that can be customized with various herbs, spices, and ingredients to suit your taste preferences. Whether you are seeking a quick and easy weeknight meal or a dish to impress dinner guests, chicken meatball penne is the ultimate culinary choice. With a harmonious blend of flavors and textures, it promises to tantalize your palate and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED PENNE WITH CHICKEN MEATBALLS AND RICOTTA



Baked Penne with Chicken Meatballs and Ricotta image

Italian chicken meatballs are combined with Muir Glen™ organic tomato basil sauce, spinach and pasta before being layered with dollops of a gooey, cheesy ricotta and baked until brown and bubbly.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 8

Number Of Ingredients 16

1/4 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons milk
1 egg, slightly beaten
3/4 cup shredded Parmesan cheese
1/4 cup chopped Italian (flat-leaf) parsley
3 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb ground chicken
2 tablespoons olive oil
1 jar (25.5 oz) Muir Glen™ tomato basil pasta sauce
4 cups (5 oz) baby spinach
12 oz uncooked penne
1 container (15 oz) whole milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 teaspoon crushed red pepper flakes

Steps:

  • Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
  • In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
  • In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
  • Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
  • In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
  • In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 560, Carbohydrate 51 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 1/2 g

PENNE WITH VODKA SAUCE AND MINI MEATBALLS



Penne with Vodka Sauce and Mini Meatballs image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces penne pasta
8 ounces ground beef chuck
3/4 cup grated parmesan cheese (about 1 1/2 ounces)
1/4 cup breadcrumbs
1 large egg, lightly beaten
3/4 cup chopped fresh basil
3 cloves garlic (1 minced, 2 sliced)
2 1/2 pounds beefsteak tomatoes, halved
2 tablespoons extra-virgin olive oil
1/4 cup vodka
1/4 cup heavy cream
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
  • Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.
  • Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.

CHICKEN MEATBALL CASSEROLE



Chicken Meatball Casserole image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking sheet and baking dish
1 pound ground chicken
1/2 cup canned pumpkin
1/3 cup grated Parmesan
1/4 cup grated yellow onion
2 tablespoons minced fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt
One 16-ounce box mezzi rigatoni or mezze penne
One 24-ounce jar marinara sauce
2 cups shredded mozzarella
1/4 cup finely grated Parmesan, plus more for serving

Steps:

  • For the meatballs: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  • Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes.
  • Shape the mixture into balls using a tablespoon and place on the prepared baking sheet. Bake until cooked through, 12 to 15 minutes. Increase the oven temperature to 400 degrees F and spray a 9-by-13-inch baking dish with cooking spray.
  • For the casserole: Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions. Reserve 1/3 cup pasta water and drain.
  • Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta. Top with the mozzarella and sprinkle with the Parmesan.
  • Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve with grated Parmesan.

CHICKEN MEATBALLS



Chicken Meatballs image

I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!

Provided by Jen619

Categories     Main Dish Recipes     Meatball Recipes

Time 55m

Yield 6

Number Of Ingredients 15

1 pound ground chicken
1 egg, beaten
¼ cup low-fat cream cheese
¼ cup grated Parmesan cheese
4 cloves garlic, grated
1 ½ tablespoons olive oil
1 tablespoon dry bread crumbs
2 teaspoons chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried oregano
1 cup chopped fresh mozzarella, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
  • Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
  • Bake in the preheated oven until juices run clear, 20 to 25 minutes.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g

CHICKEN MEATBALL PENNE



Chicken Meatball Penne image

A creamy pasta dish with tasty chicken meatballs. Full instructions have been included for freezing this dish. This recipe has been substantially adapted from a recipe in a recent issue of the Australian magazine 'New Idea'. In particular, I have made use of another one of my recipes: Chicken Meatballs Recipe #123018. To reduce the fat content of this recipe, use low fat evaporated milk and low fat feta.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 50m

Yield 4 2-cup capacity dishes, 4 serving(s)

Number Of Ingredients 21

250 g penne pasta
1 1/2 teaspoons olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1 carrot, finely chopped
1 (185 ml) cans evaporated milk
1 cup frozen peas
salt, to taste
fresh ground black pepper, to taste
100 g feta, crumbled
fresh sage leaf, to garnish
500 g ground chicken (Americans) or 500 g ground chicken (Australians)
2 garlic cloves, finely chopped
50 g fresh white breadcrumbs
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh basil, finely chopped
2 tablespoons parmesan cheese, grated
1 egg, lightly beaten
salt, to taste
fresh ground black pepper, to taste
1/2 tablespoon unsalted butter

Steps:

  • Cook pasta in a large pan of boiling, salted water until tender; drain; cover to keep warm.
  • To make the meatballs, combine the chicken, garlic, fresh breadcrumbs, chives, basil, parmesan and egg in a bowl, season to taste with salt and pepper, mix well and with floured hands, and shape the mixture into 12-16 meatballs, depending on the size of meatball you fancy.
  • Place the meatballs on a tray, cover loosely and chill for 30 minutes.
  • Heat the butter in a non-stick pan, over a medium heat, and sauté the meatballs, turning occasionally, for 6-8 minutes, or until they are lightly golden-brown all over and fully cooked; remove from the pan and cover to keep the meatballs to keep them warm.
  • Heat the oil in the pan, add the onion, garlic and carrot, and sauté until they have softened; add the milk and peas and bring to the boil; add the pasta; season to taste with salt and freshly ground black pepper; and cook until the pasta is hot.
  • Serve the pasta topped with the meatballs; sprinkle with the crumbled feta and garnish with sage.
  • To freeze: Make the recipe to the end of step 5. Divide the mixture among four ovenproof, freezer-proof (2-cup capacity) dishes; top with the meatballs and sprinkle with feta; cover tightly with plastic wrap; label and date and freeze for up to 2 months.
  • To serve: Thaw pasta in dishes in the refrigerator; remove the plastic wrap; place on an oven tray; cook in a hot oven (200°C) for about 45 minutes, or until hot, and garnish with sage.

Nutrition Facts : Calories 671.5, Fat 26, SaturatedFat 11.1, Cholesterol 195.3, Sodium 576.4, Carbohydrate 72.2, Fiber 9.7, Sugar 5.3, Protein 39.1

FRENCH ONION CHICKEN MEATBALLS



French Onion Chicken Meatballs image

Richly seasoned meatballs baked with a rich French onion sauce and topped with melted Gruyere cheese make this a meal fit for hosting guests. Serve them with egg noodles or some seasoned red potatoes and French bread on the side.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken

Time 50m

Yield 4

Number Of Ingredients 16

1 pound ground chicken
½ cup bread crumbs
1 egg
1 (1 ounce) package dry French onion soup mix
1 teaspoon minced garlic
2 tablespoons butter
2 medium onions, thinly sliced
1 tablespoon white sugar
1 tablespoon olive oil
⅓ cup red wine
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups beef broth
½ teaspoon dried thyme
1 tablespoon all-purpose flour
6 ounces Gruyere cheese, shredded

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
  • Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
  • Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
  • Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
  • Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
  • Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.

Nutrition Facts : Calories 537.1 calories, Carbohydrate 25.1 g, Cholesterol 174.4 mg, Fat 26.7 g, Fiber 2.1 g, Protein 44.7 g, SaturatedFat 13.2 g, Sodium 1582.2 mg, Sugar 7 g

PENNE BAKE, WITH CHICKEN-SAUSAGE MEATBALLS



Penne Bake, with Chicken-sausage Meatballs image

I love to make up new recipes all the time, sometimes daily! I thought this would be an excellent challenge for me, and I think it came out excellent!

Provided by love4culinary

Categories     One Dish Meal

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 -3 medium zucchini, trimmed & halved lengthwise (use more or less as desired. I like a little more, but some like a little less!)
1 sweet red pepper
7 ounces sweet corn (canned)
1 tablespoon olive oil
1/2 lb sweet pork sausage, casings removed (if you would like to have more meat in your dish, you can add more; the same goes for the ground chi)
1/2 lb ground chicken
1 egg
Italian breadcrumbs (amount will depend on moisture in meat and size of egg)
1 chopped onion
1 cup whipping cream
1/2 lb grated Fontina cheese
1/2 lb penne pasta
1 teaspoon oregano (optional)
1 teaspoon minced garlic (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Grease 2 1/2 quart casserole.
  • Cut zucchini squash halves into thirds lengthwise, then crosswise into 1 1/2 inch pieces, and cut pepper into 1-2 inch thin/med sized slices.
  • (If the pepper is large, you may not want to add whole pepper… it depends on your taste).
  • After you have removed sausage from casing, put into a medium sized bowl.
  • Add the ground chicken and egg, and mix using your hands until the egg is completely mixed into the meat.
  • Take 1/3 of your onion and chop it very fine.
  • Add to meat/egg mixture.
  • Then add a small amount of breadcrumbs, and mix with hands again.
  • Continue adding a little bit of bread crumbs at a time, until it is the right consistency to form 1 inch round balls with meat.
  • Do not get carried away with the breadcrumbs, but do make sure to add enough so that they will stay in ball form.
  • Roll into balls.
  • Heat oil in large skillet over medium heat (If you find that there is not enough oil[especially if you add more meat], don’t be afraid to add a little more; Just don’t get carried away!).
  • Add meatballs; cook thoroughly.
  • Transfer to bowl using slotted spoon (to drain oil).
  • Chop up the rest of the onion (this time not very fine) and add to skillet; cook 5 minutes.
  • Add zucchini squash and sweet red pepper slices, minced garlic (if you choose) and corn.
  • Season and cook 8 minutes.
  • Return meat to skillet.
  • Add cream and oregano.
  • Bring to a boil.
  • Add half the fontina and stir until melted.
  • Cook penne al dente, drain and return to pot.
  • Add sauce and toss through to coat.
  • Transfer to casserole and top with remaining fontina.
  • Bake until heated through, about 15 to 20 minutes.
  • ENJOY!

Nutrition Facts : Calories 1010.6, Fat 66.1, SaturatedFat 32.1, Cholesterol 283.5, Sodium 909.1, Carbohydrate 64.7, Fiber 9.7, Sugar 7.5, Protein 43.4

Tips:

  • Choose high-quality chicken: Opt for organic, free-range chicken or chicken labeled "no antibiotics ever" to ensure the best flavor and quality.
  • Use fresh herbs and spices: Fresh herbs like parsley, basil, and oregano add a burst of flavor to the chicken meatball penne dish. Don't be afraid to experiment with different spice combinations to create your own unique taste.
  • Don't overmix the chicken meatball mixture. Overworking the mixture can result in tough, dense chicken balls. Mix until the ingredients are just combined.
  • Brown the chicken balls before adding them to the sauce. This step helps to seal in the flavor and prevent the chicken balls from falling apart in the sauce.
  • Use a flavorful and balanced tomato sauce. The tomato sauce is a key component of the dish, so make sure it is packed with rich flavors. You can use store-bought sauce or make your own from scratch.
  • Cook the penne pasta al dent. This ensures that the pasta retains a slight bite, adding texture to the dish.

Conclusion:

Chicken meatball penne is a delicious and versatile dish that is perfect for a weeknight dinner or a special occasion. With its combination of tender chicken balls, flavorful tomato sauce, and cooked penne pasta, this dish is sure to satisfy everyone at the table. So, gather your ingredients, follow the step-by-step instructions, and enjoy this mouthwatering chicken meatball penne!

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