Chicken Ricotta Meatballs and Penne Alfredo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and ricotta meatballs tossed with penne in a creamy spinach and parmesan alfredo sauce. This is a satisfying Italian-inspired dinner that comes together in under an hour.
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Nutrition & ingredients
Ingredients
serves 6- 1 pound ground chicken
- 1/2 cup ricotta
- 1/2 cup Italian breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1 large egg (lightly beaten)
- 1 teaspoon garlic paste (or 2 cloves grated garlic)
- 1 tablespoon italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces dried penne pasta
- 2 tablespoons unsalted butter
- 2 cloves fresh garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated fresh parmesan (plus more for serving)
- 1/8 teaspoon grated nutmeg
- 2 cups spinach (roughly chopped)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1/2 cup reserved pasta liquids (for thinning sauce (optional))
- fresh basil (for serving (optional))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 815mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 566mg
- Calcium
- 265mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 815MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.