Best 8 Spaghetti With Chicken Meatballs Recipes

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Indulge in a delightful culinary journey with our delectable spaghetti and chicken meatballs recipe. This classic Italian-inspired dish combines the comfort of tender chicken meatballs nestled in a rich and flavorful tomato sauce, served over perfectly cooked spaghetti. The meatballs, crafted with succulent ground chicken, herbs, and spices, provide a juicy and flavorful centerpiece, while the homemade tomato sauce adds a vibrant and tangy touch. Served over al dente spaghetti, this dish promises a harmonious blend of textures and flavors that will tantalize your taste buds.

In addition to the main recipe, we present a collection of irresistibly delicious variations. Experiment with our chicken meatballs in a creamy mushroom sauce for a velvety and earthy twist, or try them in a zesty marinara sauce for a burst of Italian flavors. For those who prefer a vegetarian alternative, our lentil meatballs offer a hearty and protein-packed option, perfect for meatless meals. And if you're craving a quick and easy meal, our one-pot spaghetti and meatballs recipe delivers all the classic flavors in a single pot, making cleanup a breeze.

No matter which recipe you choose, our spaghetti and chicken meatballs are sure to become a family favorite. Gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you satisfied and craving more.

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

CHICKEN MEATBALLS AND SPAGHETTI RECIPE



Chicken Meatballs and Spaghetti Recipe image

Chicken spaghetti and meatballs is a meal you already know and love, but with a delicious chicken twist! This is a family favorite dinner that even the pickiest of eaters will love.

Provided by Becky Hardin

Categories     Main Course

Time 45m

Number Of Ingredients 17

1 lb. ground chicken
1 egg
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1 tablespoon Italian seasoning
1/2 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
½ cup chopped onion
2 garlic cloves (minced)
¼ teaspoon crushed red pepper flakes (optional)
28 oz crushed tomatoes
1 tablespoon butter
salt and pepper to taste
Parmesan cheese for serving
Fresh parsley for serving
16 oz spaghetti

Steps:

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
  • In a large bowl, stir together the ground chicken, egg, breadcrumbs, parmesan, Italian seasoning, salt and pepper.
  • Roll the mixture into 1-inch meatballs and place on the prepared pan. Bake for 20 minutes or until the meatballs are golden and cooked through.
  • While the meatballs are cooking, heat the olive oil in a large pan over medium heat. Add in the onion and sauté until softened and golden. Add in the garlic, crushed red pepper, and cook until fragrant, about 30 seconds.
  • Stir in the crushed tomatoes, salt and pepper. Cover and simmer for 10 minutes.
  • Add the meatballs into the pan, cover and reduce heat to low.
  • Cook the pasta according to the package directions, drain and add to the pan with sauce and meatballs. Toss to coat, adding a little pasta water if the sauce seems dry. Top with parmesan, parsley and serve.

Nutrition Facts : Calories 847 kcal, Carbohydrate 109 g, Protein 46 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 157 mg, Sodium 925 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving

CHICKEN MEATBALLS AND SPAGHETTI



Chicken Meatballs and Spaghetti image

Chicken meatballs and spaghetti is a great alternative to beef or pork. Now, I love beef and pork, but I wanted to give my family something different. This is a recipe for a family of five, plus a little extra for leftovers.

Provided by Kimberly Anne Thomas

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (16 ounce) can crushed tomatoes
1 (8 ounce) can diced tomatoes
3 (6 ounce) cans tomato paste
2 ¼ cups water
1 tablespoon dried basil
salt and pepper, to taste
2 pounds ground chicken
1 cup dry bread crumbs
½ cup grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons Italian seasoning
salt and pepper, to taste
cooking spray
1 (16 ounce) package whole-wheat spaghetti

Steps:

  • Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
  • Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 65.9 g, Cholesterol 120.1 mg, Fat 8.3 g, Fiber 11.5 g, Protein 42.4 g, SaturatedFat 2.7 g, Sodium 876.3 mg, Sugar 10.5 g

CHICKEN MEATBALLS FOR SPAGHETTI AND MEATBALLS



Chicken Meatballs For Spaghetti and Meatballs image

Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy!

Provided by HEP MEP

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground chicken
1 egg
1/2 cup parmesan cheese
1/2 cup breadcrumbs
2 cloves garlic, minced
2 teaspoons fresh oregano (or the equivalent dried)
1/2 teaspoon salt
2 tablespoons olive oil

Steps:

  • Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
  • Knead mixture together with hand till evenly combined.
  • Form mixture into 1-inch balls.
  • In large non-stick skillet,warm olive oil over high heat.
  • Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
  • Remove with slotted spoon,and add to your favorite spaghetti sauce.

BAKED CHICKEN MEATBALLS WITH SPAGHETTI



BAKED Chicken Meatballs with Spaghetti image

Recipe VIDEO above. Golden brown on the outside, soft and juicy on the inside, these Baked Chicken Meatballs are lip smackingly delicious! Pass them around with ketchup at a gathering or make Spaghetti and Meatballs!

Provided by Nagi

Categories     Mains

Time 45m

Number Of Ingredients 19

500 g/1lb chicken mince ((ground chicken), or turkey or pork (Note 1))
1/4 small white onion (, grated into the bowl)
1/2 cup panko breadcrumbs
1/3 cup grated parmesan
1 large garlic clove (, minced)
1/4 cup finely chopped parsley ((or 2 tsp dried parsley or basil))
1 egg
1/4 tsp salt
1/2 tsp pepper
Olive oil spray ((or olive oil))
1 tbsp olive oil
1 garlic clove (, finely chopped)
3/4 small onion , finely chopped
800 g / 28 oz crushed tomato
1 cup / 250 ml water ((swirl in tomato can to clean out))
Handful basil leaves (, torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil))
250 g/ 1/2 lb spaghetti or other long strand pasta of choice (, cooked per packet)
Fresh basil (, optional)
Parmesan cheese

Steps:

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
  • Place a rack on a tray, and spray the rack with oil.
  • Place Meatball ingredients in a bowl, mix well. Scoop up a heaped tablespoon, roll into a ball and place on the rack. Repeat with remaining mixture - should make 25 - 30. Tip: spray hands with oil or wet lightly with water.
  • Spray each ball well with oil, then bake for 25 minutes until golden brown. Give 'em a squeeze and you'll see how soft they are!

Nutrition Facts : ServingSize 397 g, Calories 537 kcal

SPAGHETTI WITH CHICKEN NUGGET MEATBALLS



Spaghetti With Chicken Nugget Meatballs image

I made this for dinner. My newphews 3 & 4 years old loved it. I got it from Tops courtesy of Eat Chicken.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

15 -20 breaded chicken nuggets (1 package)
26 ounces spaghetti sauce
1/2 lb spaghetti
parmesan cheese

Steps:

  • Prepare spaghetti according to package directions.
  • Heat nuggets in 1 jar spaghetti sauce. Simmer while spaghetti sauce is cooking.
  • Top each serving of spaghetti with nuggets and sauce. Sprinkle with parmesan cheese.

Nutrition Facts : Calories 534, Fat 16.8, SaturatedFat 3.2, Cholesterol 33, Sodium 1285.2, Carbohydrate 74.3, Fiber 3.1, Sugar 18.9, Protein 20.6

CHICKEN PESTO MEATBALLS



Chicken Pesto Meatballs image

These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. -Ally Billhorn, Wilton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

6 ounces uncooked whole grain spaghetti
1/4 cup dry bread crumbs
2 tablespoons prepared pesto
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 pound lean ground chicken
1-1/2 cups marinara sauce
1/4 cup water
Optional: Torn fresh basil and additional Parmesan cheese

Steps:

  • Cook spaghetti according to package directions; drain., In a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls., In a large skillet, brown meatballs over medium heat, turning occasionally. Add sauce and water; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, about 5 minutes. Serve with spaghetti. If desired, top with basil and additional cheese. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan over low heat, stirring gently; add water if necessary.

Nutrition Facts : Calories 422 calories, Fat 12g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 706mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges

SLOW-COOKER CHEESY CHICKEN SPAGHETTI



Slow-Cooker Cheesy Chicken Spaghetti image

Prepare to win every potluck award from now on with this amazingly easy and delicious slow-cooker chicken spaghetti.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 8

Number Of Ingredients 12

1 tablespoon butter, melted
1 tablespoon Worcestershire sauce
2 teaspoons seasoned salt
3 cloves garlic, finely chopped
1 package (20 oz) boneless skinless chicken thighs
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1 can (18 oz) Progresso™ creamy mushroom soup
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz spaghetti, cooked and drained as directed on package
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Spray 5-quart slow cooker with cooking spray. In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into slow cooker.
  • In same bowl, mix tomatoes, soup and chiles; pour over chicken.
  • Cover; cook on High heat setting 2 to 3 hours or on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in thickest part of chicken reads at least 165°F.
  • Remove chicken from slow cooker, and transfer to cutting board; let stand 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir.
  • Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked spaghetti. Top with parsley.
  • To make ahead and freeze: In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into 1-gallon resealable food-storage plastic bag. In same bowl, mix tomatoes, soup and chiles; pour over chicken in bag. Seal bag, removing as much air as possible. Lay flat, and freeze up to 3 months. Thaw completely, 8 to 24 hours, in refrigerator. Spray 5-quart slow cooker with cooking spray. Pour thawed mixture into slow cooker. Follow steps 3 through 5.

Nutrition Facts : Calories 500, Carbohydrate 34 g, Cholesterol 135 mg, Fat 2, Fiber 2 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g

SPAGHETTI WITH PESTO CHICKEN MEATBALLS



Spaghetti With Pesto Chicken Meatballs image

Make and share this Spaghetti With Pesto Chicken Meatballs recipe from Food.com.

Provided by Boomette

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb spaghetti
2 tablespoons olive oil
1 cup chicken stock
1/2 cup 35% cream
1/4 cup parmigiano-reggiano cheese, grated
1/4 cup fresh basil, chopped
salt and pepper
1 lb ground chicken
1/3 cup store-bought pesto sauce
1/3 cup breadcrumbs
1 egg
1/2 cup flour (about)

Steps:

  • Pasta: In a large saucepan of boiling salted water, cook pasta until al dente. Drain and lightly oil if they have to wait. Set aside.
  • Meatballs: Meanwhile, in a bowl, mix all ingredients, except flour. Add salt and pepper.
  • On a baking sheet, pour the flour.
  • With lightly oiled hands, shape each meatball with 1 tablespoon of meat mixture. Put on the baking sheet, then flour them.
  • In the same saucepan or in a large skillet, brown the meatballs in oil. Add stock and cream. Bring to boil and let simmer slowly until meatballs are cooked through. Put the pasta back in the saucepan and add cheese. Stir well and reheat. Adjust seasoning. Add more chicken stock if needed.
  • Serve and sprinkle with basil.

Nutrition Facts : Calories 779.5, Fat 30.4, SaturatedFat 11.1, Cholesterol 182.6, Sodium 338.1, Carbohydrate 85.6, Fiber 3.6, Sugar 4, Protein 39.5

Tips:

  • To make the chicken meatballs more flavorful, use a combination of ground chicken breast and ground chicken thigh.
  • Grate the Parmesan cheese yourself for the best flavor and texture.
  • Use a large skillet to cook the meatballs so that they have plenty of room to brown.
  • Cook the meatballs over medium heat so that they cook evenly through without burning.
  • Add a little bit of water or chicken broth to the skillet while cooking the meatballs to help keep them moist.
  • Serve the spaghetti and chicken meatballs with a side of garlic bread or a salad.

Conclusion:

This spaghetti and chicken meatballs recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The meatballs are flavorful and juicy, and the spaghetti is cooked to perfection. The sauce is simple to make and is packed with flavor. This recipe is sure to be a hit with your family and friends.

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