Skillet Chicken Parmesan Meatballs with Spaghetti
This Skillet Chicken Parmesan Meatballs with Spaghetti is an easy, comforting Italian-inspired one-pan meal perfect for busy weeknights or special dinners.
Equipment
- Large Skillet
- Mixing Bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Pot
- Colander
- Oven mitts
Ingredients
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese freshly grated
- 1/2 cup bread crumbs plain or Italian seasoned, panko can be substituted
- 1 large egg beaten
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups marinara sauce store-bought or homemade
- 8 ounces spaghetti your preferred brand, whole wheat or gluten-free if desired
- 1 cup shredded mozzarella cheese fresh
- fresh basil for garnish
Instructions
- In a large mixing bowl, combine 1 pound of ground chicken with 1/2 cup grated Parmesan cheese, 1/2 cup bread crumbs, 1 beaten egg, 2 cloves minced garlic, 1 teaspoon Italian seasoning, and a pinch of salt and pepper. Mix gently until just combined.
- Form the mixture into evenly sized meatballs about 1 1/2 inches in diameter. Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 5-6 minutes, turning carefully.
- Pour 2 cups of marinara sauce over the meatballs in the skillet. Reduce heat to low, cover, and simmer gently for 10 minutes.
- While the meatballs simmer, cook 8 ounces of spaghetti in boiling salted water until al dente. Drain and set aside.
- Sprinkle 1 cup shredded mozzarella evenly over the meatballs and sauce. Broil in the oven for 2-3 minutes until cheese bubbles and browns slightly.
- Plate the spaghetti, spoon the meatballs and sauce on top, garnish with fresh basil leaves, and serve hot.
Notes
- For gluten-free, substitute breadcrumbs and pasta with gluten-free versions.
- Swap ground chicken with ground turkey or lean beef for different flavors.
- Use dairy-free cheese alternatives for lactose-free options.
- Serve meatballs over spiralized zucchini or spaghetti squash for a low-carb twist.
- Store leftovers in the fridge up to 3 days or freeze meatballs and sauce separately for up to 3 months.