Parmesan Chicken Meatball Skillet

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Such a fun twist on the classic! This skillet of chicken and parmesan dumplings only uses one skillet for the entire dish! Even the pasta is cooked there!

I'm back with another frying pan dinner! This skillet of chicken and parmesan meatballs is so delicious that you'll never again make old-fashioned spaghetti and meatballs!

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So a few years ago I made this Mexican spaghetti (and it's still one of my favorites). One thing I really love is how I cook the spaghetti noodles directly in the pan, with the sauces.

The pasta absorbs the sauce and the flavors are so much more amazing!

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I did the same for a Mediterranean-inspired pasta dish in my cookbook, and here again for this classic Italian dish with a different twist.

First of all, the meatballs …

They are a tasty and moist chicken meatball that is cooked in the pan and finished in the oven. Very easy!

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Remove the chicken dumplings from the pan and then start the pasta! I like to lightly toast the pasta before adding the sauce, chicken stock, and bay leaves. For this recipe, I just used a plain jar marinara sauce.

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Almost done!

Now that the pasta is tender and spicy, simply remove the bay leaves and add the meatballs again!

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This photo reminds me of my chicken's eggs in her nest! haha!

Put those dumplings directly into the pasta!

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Of course we need to cover our meatballs with a little cheese!

You can sprinkle a little chopped parsley or basil on top. I went with parsley!

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Your whole family will fall in love with this super easy skillet meal, and you will fall in love with the fact that you only have one dish to clean!

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That's what I like to call win-win!

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Parmesan Chicken Meatball Skillet

The Parmesan Chicken Meatball Skillet is a skillet dinner that has all the classic favorites!

  • Author: Shawn
  • Preparation time: 35 minutes
  • Time to cook: 40 minutes
  • Total time: 1 hour 15 minutes
  • Performance: 6 servings 1x
  • Category: Dinner
  • Method: Stove
  • Kitchen: American

Ingredients

For the meatballs:

  • 1 pound ground chicken
  • 1 egg, lightly beaten
  • 1 tablespoon. Italian seasoning
  • 1 teaspoonful of garlic powder
  • 1 teaspoon onion powder
  • 1 cup breadcrumbs (Japanese-style breadcrumbs)
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to preference
  • 1/2 cup flour
  • 2 tablespoons of olive oil

For the pasta:

  • 12 ounces spaghetti noodles, broken down
  • 24 oz. jar of marinara sauce
  • 4 cups chicken broth (or water)
  • 3 large bay leaves
  • 1 cup grated mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Freshly chopped parsley for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Combine ground chicken, egg, Italian seasoning, garlic powder, onion powder, breadcrumbs, 1/4 cup grated Parmesan cheese, and salt and pepper in large bowl and mix until smooth. combine. Form the mixture into several meatballs, then place the flour in a shallow bowl and lightly dredge (cover) the meatballs on all sides.
  3. Heat a large oven skillet over medium heat and add the olive oil. Brown the chicken meatballs on all sides, until golden brown, then place the entire pan in the preheated oven to finish cooking the meatballs. Bake for 10 minutes, or until the inside of the meatballs reaches 165 degrees F. Remove the meatballs from the pan and keep warm.
  4. Return the skillet to the stove over medium heat and add the broken pasta noodles, stirring constantly, so the noodles are lightly toasted. Add pasta sauce, chicken broth (or water), and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
  5. Remove the bay leaves and add the meatballs to the top of the cooked pasta. Cover the meatballs with the mozzarella cheese and cook in the oven at 400 degrees for an additional 5 minutes, or until the cheese is melted. (Optionally, if your pan has a lid, just cover the top of the pan and let the cheese melt while it's still on the stove)
  6. Garnish top of skillet with remaining grated Parmesan cheese and freshly chopped parsley. Enjoy!

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