Ingredients
- 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
Instructions
- Prep the Dredging Station: pan or shallow, rimmed dish; set aside.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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