Ricotta Chicken with Alfredo (Print Version)
# Ingredients:
→ Meatballs
01 -
1 tablespoon Italian herb seasoning
02 -
Salt and freshly ground black pepper
03 -
2 cloves garlic, finely minced
04 -
1/2 cup Italian-style breadcrumbs
05 -
1 large egg
06 -
1/4 cup freshly grated Parmesan cheese
07 -
1/2 cup creamy ricotta cheese
08 -
1 pound ground chicken
→ Creamy Spinach Sauce
09 -
Salt and freshly ground black pepper to taste
10 -
2 cups fresh spinach leaves, roughly chopped
11 -
1/2 cup freshly grated Parmesan cheese
12 -
1 cup heavy cream
13 -
1 clove garlic, minced
14 -
2 tablespoons unsalted butter
# Instructions:
01 -
Turn your oven on to 400°F (200°C) and let it heat fully. This ensures your meatballs will crisp up nicely outside and stay soft inside.
02 -
Toss your ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, and seasonings into a big bowl. Use your hands to gently blend it all together—don’t go overboard! Roll into 1-inch balls and line them up on a baking sheet covered in parchment paper.
03 -
Put your tray of meatballs into the oven. Bake for about 20-25 minutes, or till they turn golden and are fully cooked inside.
04 -
While the meatballs are baking, grab a large saucepan. Over medium heat, melt the butter, add the garlic, and stir till it smells amazing. Pour in the heavy cream and stir in the Parmesan. Let it simmer for 5 minutes, so it thickens up.
05 -
Stir your chopped spinach into the sauce, adding salt and pepper. Cook it for a little while longer until the spinach wilts right into the creamy mixture.
06 -
Dish up some pasta, top with the baked meatballs, and pour that creamy spinach sauce all over. For an extra touch, sprinkle on a bit more Parmesan if you like.
# Notes:
01 -
Go for top-notch ingredients, especially for the chicken, ricotta, and Parmesan—quality makes a big difference!
02 -
If the sauce feels too thin or thick, tweak it with either more cream or by simmering it a bit longer.
03 -
This is a great dish to prep in advance and reheat later—awesome for weeknight dinners!
04 -
The sauce and meatballs freeze well apart from each other for around three months.