Baked Chicken Ricotta Alfredo (Print Version)
Juicy chicken meatballs meet rich spinach Alfredo sauce for a cozy main course.
# Ingredients:
→ For the Meatballs
01 -
450g ground chicken
02 -
125g ricotta cheese
03 -
1/4 cup grated Parmesan cheese
04 -
1/4 cup breadcrumbs (or gluten-free alternative)
05 -
1 clove garlic, minced
06 -
1 tsp Italian seasoning
07 -
1/4 cup fresh parsley, chopped
08 -
1 egg
09 -
Salt and black pepper to taste
→ For the Spinach Alfredo Sauce
10 -
2 cups fresh spinach
11 -
1 tbsp butter
12 -
2 cloves garlic, minced
13 -
1 cup heavy cream
14 -
1/2 cup freshly grated Parmesan cheese
15 -
Pinch of nutmeg
16 -
Salt and black pepper to taste
# Directions:
01 -
Preheat the oven to 190°C and line a baking sheet with parchment paper. In a bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, garlic, Italian seasoning, parsley, egg, salt, and pepper. Mix gently until just combined. Shape into 12-16 equal-sized meatballs and place on the baking sheet. Bake for 20-25 minutes, until golden brown and internal temperature reaches 74°C.
02 -
In a skillet, melt butter over medium heat. Add spinach and sauté until wilted. Set aside. In the same skillet, melt more butter and sauté garlic for 1 minute. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, nutmeg, salt, and pepper. Cook until the sauce thickens (3-5 minutes). Add the wilted spinach to the sauce and stir to combine.
03 -
Gently place baked meatballs into the sauce. Simmer for a couple of minutes to coat them well. Serve hot over pasta, zucchini noodles, or on its own with a side of crusty bread.
# Notes:
01 -
Don’t overmix the meatball mixture for a tender texture. Mix gently just until combined.
02 -
Alfredo sauce can separate if overheated. Keep heat at medium-low and stir frequently.
03 -
Season as you go for better flavor. Taste and adjust salt and pepper at each step.