Cheesy Chicken Meatball Pasta

This Cheesy Chicken Meatball Pasta is the ultimate hearty dinner for pure, bubbly comfort. Tender, seasoned chicken meatballs are pan-seared until golden brown, then tossed with curly pasta in a rich, homemade two-cheese cream sauce. Creamy, savory, and a family favorite, it will satisfy everyone at the table.

Looking for other meatball recipes? Try my Chicken Parmesan Meatball Orzo, Truffle Chicken Meatball Pasta, or French Onion Gouda Stuffed Meatballs. For something cheesy, try my Brisket Mac and Cheese, Cheesy Baked Rigatoni with Beef, White Chicken & Spinach Lasagna Rolls, and Beef Bacon Mac and Cheese.

This recipe brings together the perfect pairing—juicy homemade chicken meatballs and a velvety cheese sauce that clings to every bite. Dusting the meatballs lightly with flour before searing locks in the juices and creates a golden “crust.”

Then we build an easy stovetop cheese sauce with chicken broth, heavy cream, sharp cheddar, and Monterey Jack, seasoned with paprika and minced garlic. When that creamy sauce coats spiral Trottole pasta and tender meatballs, you get pure comfort food heaven in every forkful.

Ingredients you’ll need to make Cheesy Chicken Meatball Pasta:

• All-Purpose Flour (for Dredging): Lightly coats the raw meatballs to seal in natural moisture and create a crisp, golden outer crust during searing.
• Lean Ground Chicken: The lean protein base, providing savory, hearty flavor while staying light.
• Grated Parmesan Cheese: Adds salty, nutty umami directly to the meatballs.
• Panko Breadcrumbs: Softens the meatball, creating a light, tender bite.
• Oregano, Garlic Powder, Cilantro Flakes, Sea Salt, Black Pepper: Seasonings for the meatballs. Black pepper will be used in the sauce as well.
• Large Organic Egg: The primary binder for the meatballs.
• Butter (for Searing): Used to sear and pan-fry the floured meatballs, adding golden color and rich flavor. For the sauce, it melts with the flour to form the roux base that thickens the cheese sauce.
• Minced Garlic: Adds fresh aromatics directly to the roux.
• All-Purpose Flour: Cooks into the butter to create a stable base that prevents the cream and cheese from separating.
• Chicken Broth: Lightens the heavy cream and adds savory depth.
• Paprika: Seasoning for the sauce. Adds a sweet, earthy flavor.
• Heavy Whipping Cream: Delivers the creamy, velvety consistency that coats the pasta.
• Shredded Sharp Cheddar Cheese, Shredded Monterey Jack Cheese: Adds sharp cheese flavor and melts well for a smooth, stretchy cheese pull.
• Organic Trottole Pasta: Spiral, funnel-shaped pasta that catches and traps thick cheese sauce in every crevice.

How to make Cheesy Chicken Meatball Pasta:

Prep the Dredging Station: Spread ¼ cup all-purpose flour evenly on a flat baking pan or shallow rimmed dish, then set aside.

Mix the Meatballs: In a large bowl, combine the lean ground chicken, grated Parmesan cheese, panko breadcrumbs, ½ tsp black pepper, sea salt, garlic powder, oregano, cilantro flakes, and the organic egg. Gently blend by hand until just combined (do not overwork the meat).

Shape and Flour: Form the chicken mixture into small, bite-sized meatballs (about 1 to 1 ½ inches in diameter). Gently roll each meatball in the flour on the baking pan until lightly and evenly coated.

Brown the Meatballs: Preheat a large cooking pan or skillet over medium heat and add 3 tbsp butter. Once the butter melts and foams, add the meatballs in a single layer (working in batches if necessary). Cook the meatballs on each side until deeply browned and cooked through (about 6 to 8 minutes total), then remove from the pan and set aside.

Boil the Pasta: In a large pot of boiling salted water, cook the 16 oz Trottole pasta according to package instructions until al dente. Drain well and set aside.

Build the Sauce: In a separate large saucepan or skillet, melt the remaining 3 tbsp butter over medium-low heat. Add the minced garlic and the remaining ¼ cup all-purpose flour, stirring constantly for 1 to 2 minutes, until it forms a smooth roux. Gradually whisk (paid link) in the chicken broth, paprika, remaining ½ tsp black pepper, and heavy whipping cream, stirring occasionally until the mixture simmers and thickens. Reduce the heat to low, add the shredded sharp cheddar and Monterey Jack, and stir continuously until completely melted and smooth.

Combine and Serve: In a large bowl or back into the warm pasta pot, combine the browned meatballs, cooked Trottole pasta, and warm cheese sauce. Gently fold the ingredients together until the noodles and meatballs are evenly coated. Serve immediately while warm.

Tips & Tricks

• Gently Shape the Meatballs: Ground chicken is naturally delicate and lean. Roll the meatballs lightly with damp hands without packing them too tightly so they stay tender and juicy after browning.
• Keep Pasta Al Dente: Cook the Trottole pasta until it has a slight bite. Warm pasta continues to absorb moisture once tossed with the cheese sauce.
• Grate Blocks Fresh: Pre-bagged shredded cheeses are coated in potato starch or cellulose to prevent sticking, which can make your sauce slightly gritty. Grating blocks of cheddar and Monterey Jack by hand ensures a glossy, silky-smooth melt.
• Pasta Shape Substitutions: If Trottole is hard to find, swap with cavatappi, medium shells, campanelle, or rotini—any shape with grooves and pockets that hold thick cheese sauce.
• Veggie Additions: Fold in 2 cups of sautéed broccoli florets, baby spinach, or sweet peas along with the cooked pasta to add color and fresh veggies.

Storage & Reheating Tips

• Store cooled pasta and meatballs in an airtight container in the refrigerator for up to 4 days.
• Macaroni and cheese dishes tend to absorb liquid as they chill.
  • Stovetop Reheat: Place portions in a skillet or saucepan over medium-low heat. Add 2 to 3 tablespoons of milk, heavy cream, or chicken broth and stir gently until the sauce loosens and becomes creamy again.
  • Microwave Reheat: Warm single servings in a microwave-safe bowl covered with a damp paper towel in 60-second intervals, stirring between bursts with a splash of milk until heated through.

This recipe idea is one you can pull out any day of the week, and everyone will truly enjoy it. This is definitely a family-style dish, so be sure to have plenty of mouths ready to indulge in this Cheesy Chicken Meatball Pasta.

Cheesy Chicken Meatball Pasta

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Make Cheesy Chicken Meatball Pasta! Tender homemade chicken meatballs and curly Trottole pasta tossed in a rich, creamy two-cheese sauce.

• Total Time: 45 minutes
• Yield: 8 1x

Ingredients

Units USM Scale 1/2x1x2x3x

• 1/2 cup all-purpose flour, divided
• 2 lbs lean ground chicken
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp black pepper, divided
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 2 tsp cilantro flakes
• 1 large organic egg
• 6 tbsp butter, divided
• 1 tsp minced garlic
• 1/4 cup all-purpose flour
• 3/4 cup chicken broth
• 1 tsp paprika
• 2 cups heavy whipping cream
• 2 cups sharp cheddar cheese, shredded
• 2 cups Monterey Jack cheese, shredded
• 16 oz organic Trottole pasta

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Instructions

1. Prep the Dredging Station: pan or shallow, rimmed dish; set aside.
2. In a large bowl, combine the lean ground chicken, grated Parmesan cheese, panko breadcrumbs, ½ tsp black pepper, sea salt, garlic powder, oregano, cilantro flakes, and the organic egg. Blend together gently with your hands until just combined (do not overwork the meat).
3. Form the chicken mixture into small, bite-sized meatballs (about 1 to 1 ½ inches in diameter). Gently roll each meatball in the flour on the baking pan until lightly and evenly coated.
4. Preheat a large cooking pan or skillet over medium heat and add 3 tbsp butter. Once the butter melts and foams, add the meatballs in a single layer (working in batches if necessary). Cook the meatballs on each side until deeply browned and cooked through (about 6 to 8 minutes total), then remove from the pan and set aside.
5. In a large cooking pot of boiling salted water, cook the 16 oz Trottole pasta according to package instructions until al dente. Drain well and set aside.
6. In a separate large saucepan or skillet, heat the remaining 3 tbsp butter over medium-low heat. Add the minced garlic and the remaining ¼ cup all-purpose flour, stirring constantly for 1 to 2 minutes, until it forms a smooth roux.
7. Gradually whisk (paid link) in the chicken broth, paprika, remaining ½ tsp black pepper, and heavy whipping cream, stirring occasionally until the mixture simmers and thickens. Reduce the heat to low, add the shredded sharp cheddar and Monterey Jack, and stir continuously until completely melted and smooth.
8. In a large bowl or back into the warm pasta pot, combine the browned meatballs, cooked Trottole pasta, and warm cheese sauce. Gently fold the ingredients together until the noodles and meatballs are evenly coated. Serve immediately while warm.

Equipment

Enameled Cast Iron 5 Quart

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Baking Sheet

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(paid link)

Notes

Gently Shape the Meatballs: Ground chicken is naturally delicate and lean. Roll the meatballs lightly with damp hands without packing them too tightly so they stay tender and juicy after browning.

Keep Pasta Al Dente: Cook the Trottole pasta until it has a slight bite. Warm pasta continues to absorb moisture after you toss it with the cheese sauce.

Grate Blocks Fresh: Pre-bagged shredded cheeses are coated in potato starch or cellulose to prevent sticking, which can make your sauce slightly gritty. Grating blocks of cheddar and Monterey Jack by hand ensures a glossy, silky-smooth melt.

Pasta Shape Substitutions: If Trottole is hard to find, swap with cavatappi, medium shells, campanelle, or rotini—any shape with grooves and pockets that hold thick cheese sauce.

Veggie Additions: Fold in 2 cups of sautéed broccoli florets, baby spinach, or sweet peas along with the cooked pasta to add color and fresh nutrients.

• Author: Eric Jones
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Calories: 725
• Sugar: 3 g
• Sodium: 860 mg
• Fat: 44 g
• Saturated Fat: 24 g
• Trans Fat: 1 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 39 g
• Cholesterol: 185 mg