Fettuccine with Chicken Meatballs
Looking for a comforting yet wholesome pasta dish the whole family will love? This Fettuccine with Chicken Meatballs combines tender, protein-rich meatballs with silky fettuccine and a rich, savoury sauce creating a balanced, flavourful meal that feels like a warm hug in every bite.
This Fettuccine with Chicken Meatballs recipe is a cosy, crowd-pleasing dish that’s easy enough for weeknights but impressive enough for guests. Craving more recipes like this? Discover more delicious, family-friendly meals using San Remo’s premium pasta range crafted for quality, made for flavour. Explore more San Remo recipes here »
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prep time20minuti
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cook time28minuti
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serves5people
Ingredients
For Meatballs
For sauce
Method
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Mix all the meatball ingredients, except for the olive oil, in a large bowl until well combined and roll into walnut sized balls.
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Heat a large non-stick pan over medium heat, add olive oil and meatballs and fry until golden and cooked through. Set aside and cover to keep warm.
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Heat a large frypan over medium heat and add oil, bacon, leek, garlic and thyme and sauté for 10 minutes.
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Add chicken stock and simmer until reduced by half.
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Add cream and simmer until reduced by half.
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In a pot of boiling salted water, add pasta and cook as per packet instructions, adding the kale for the final two minutes.
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Add the cooked pasta and kale to the sauce and stir through.
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Serve pasta topped with meatballs, garnish with lemon zest and enjoy with family and friends!
Tips & Tricks
- Cooking Tips for Beginners: Use lean ground chicken mince to keep the meatballs light yet flavourful, chill them before cooking to help them hold their shape, and cook the pasta al dente so it can finish cooking in the sauce and soak up even more flavour.
- Achieving the Perfect Sauce Texture: Add a splash of starchy pasta water to help bind the sauce and pasta together, let the sauce simmer gently to reduce slightly for a richer texture, and use a creamy or slow-simmered tomato base, as either pairs well with chicken.
- Common Mistakes to Avoid: Avoid overmixing the meatball mixture to keep them tender, mix until just combined, be careful not to overcook the meatballs so they stay juicy, and always toss the pasta directly into the pan with the sauce for the best flavour distribution.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the chicken meatballs and the sauce in advance. Store them separately in airtight containers in the fridge for up to 2 days. When ready to serve, reheat the sauce and meatballs, cook the fettuccine and kale fresh, then combine everything just before serving to maintain the best texture and flavour.
Are there alternatives to using bacon in the sauce?
Absolutely! If you prefer not to use bacon, you can substitute it with diced smoked turkey or omit it entirely. To maintain a depth of flavour, consider adding a pinch of smoked paprika or a few drops of liquid smoke to the sauce.
Can I use a different type of pasta instead of fettuccine?
Yes, while the recipe calls for San Remo Fettuccine Egg Noodle, you can substitute it with other pasta types like linguine, spaghetti, or penne. Just be sure to adjust the cooking time according to the package instructions.
Is there a vegetarian version of this recipe?
To make a vegetarian version, you can replace the chicken mince with plant-based mince or mashed chickpeas for the meatballs. Use vegetable stock instead of chicken stock, and omit the bacon or use a vegetarian alternative. This will maintain the hearty nature of the dish while adhering to a vegetarian diet.
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