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Garlic Herb Spaghetti with Chicken Meatballs

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Garlic Herb Spaghetti with Baked Chicken Meatballs

Looking for a delicious, feel-good dinner that’s packed with flavor and perfect for any night of the week?

This Garlic Herb Spaghetti with Baked Chicken Meatballs is your answer!

With juicy, tender meatballs and a rich, buttery pasta tossed in lemony herbs and Parmesan, it’s a simple yet mouthwatering meal that’ll have everyone asking for seconds.

Ready to indulge in a dish that’s equal parts comforting and bright? Let’s get cooking!

For the Baked Chicken Meatballs:

  • Ground Chicken or Turkey – I use ground chicken or turkey for a lean and flavorful meatball. You can swap with other ground meats if you prefer.
  • Egg – Helps bind the meatball mixture together.
  • Panko Breadcrumbs – These breadcrumbs add a light texture to the meatballs.
  • Grated Parmesan – Adds richness and flavor to the meatballs.
  • Olive Oil (optional) – Makes the meatballs extra moist and tender.
  • Garlic Powder & Onion Powder – These simple seasonings are key to the meatball flavor.
  • Salt & Black Pepper – For seasoning.
  • Additional Seasonings (optional) – A pinch of extra seasoning adds flavor complexity (I used What’s Gaby Cooking’s Go-To seasoning mix).

For the Garlic Herb Pasta:

  • Spaghetti, Linguine, or Cappellini – Your pasta choice, I recommend regular or whole wheat.
  • Land O’ Lakes® Butter – Adds a creamy richness to the sauce.
  • Garlic – Fresh garlic adds a punch of flavor.
  • Lemon Zest – Brightens the dish with a fresh citrusy note.
  • Fresh Spinach – A handful of fresh spinach for added nutrition and color.
  • Fresh Parsley – Gives the dish a fresh, herby flavor.
  • Grated Parmesan – For a finishing touch of salty, creamy goodness.
  • Water – Used to loosen the pasta and make the sauce creamy.
  • Lemon Juice – A final squeeze to bring all the flavors together.
  • Salt & Pepper – For seasoning.

Garlic Herb Spaghetti with Baked Chicken Meatballs

This Garlic Herb Spaghetti with Baked Chicken Meatballs is full of flavor, featuring lemon, butter, parsley, and Parmesan for a comforting and delicious meal!
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Course: Dinner
Cuisine: Italian
Keyword: Garlic Herb Spaghetti with Baked Chicken Meatballs
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings

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For the Baked Meatballs:
  • 1 lb ground chicken or turkey
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil (optional, for moisture and richness)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • Black pepper to taste
  • Optional seasonings (e.g., a pinch of your favorite seasoning mix)
For the Garlic Herb Pasta:
  • 8 oz spaghetti, linguine, or cappellini (can use regular or whole wheat)
  • 1 stick (1/2 cup) Land O’ Lakes® Butter
  • 3 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 3-4 oz fresh spinach, chopped
  • 1 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan
  • 1/4 cup water
  • Squeeze of fresh lemon juice, salt, and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix together all the ingredients for the meatballs until fully combined. Roll the mixture into 30 small meatballs and arrange them on a baking sheet lined with foil. Lightly spray the foil with oil to prevent sticking. Bake for 25-30 minutes, or until the meatballs are cooked through and golden.
  3. Cook the pasta according to the package instructions. Once done, drain the pasta and set it aside.
  4. In a large pot, melt the butter over medium heat. Add the minced garlic and lemon zest, and sauté for 1-2 minutes. Be sure not to brown the garlic, just let the butter become fragrant and slightly sizzly.
  5. Add the spinach and parsley, cooking until the spinach is just wilted.
  6. Toss in the pasta, baked meatballs, and Parmesan cheese. Stir everything together, adding a splash of water as needed to achieve a creamy consistency. Adjust the seasoning with salt, pepper, and a squeeze of lemon juice to taste.
  7. Serve the pasta and meatballs, enjoying every forkful!
Nutrition
Calories: 527 kcal | Carbohydrates: 27g | Protein: 18.5g | Fat: 39g | Saturated Fat: 8g
Cholesterol: 137.25mg | Sodium: 404.25mg | Potassium: 269.5mg | Fiber: 2.5g | Sugar: 0.5g | Vitamin A: 2513.25 IU | Vitamin C: 40.75mg | Calcium: 175.25mg | Iron:2.175mg
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  1. Can I use pre-made meatballs instead of making my own?
    Yes! If you’re short on time, using store-bought meatballs is a great shortcut. Just pop them in the oven or heat them in the sauce to get them nice and warm.
  2. Do I need fresh herbs for the pasta?
    Fresh herbs do make a difference, but if you don’t have them, you can easily swap for dried herbs. Just use about one-third of the amount you’d use for fresh.
  3. Can I prep the meatballs ahead of time?
    Definitely! You can make the meatballs a day or two in advance. Store them in the fridge, then heat them up in the sauce when you’re ready to serve.
  4. Can I substitute the water in the pasta sauce?
    You can use chicken broth or vegetable broth as a substitute—each will add a slightly different flavor but will work great in the sauce.
  5. How do I make this gluten-free?
    Easy! Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. And use your favorite gluten-free pasta instead of regular spaghetti.

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