Velvety Pesto Pasta Bake with Golden Chicken Meatballs

About Smart Chicken

Quality ingredients are the cornerstone of any truly exceptional dish, and this recipe is no exception. For our succulent chicken meatballs, we highly recommend using Smart Chicken’s ground chicken. Smart Chicken is more than just a brand; it represents a commitment to ethical farming practices and superior product quality that truly makes a difference in your cooking and your health. If their ground chicken isn’t available at your local grocer, a simple alternative is to create your own by pulsing two of their chicken breasts in a food processor until finely ground.

For those unfamiliar, Smart Chicken holds a special place in my kitchen. After a nine-year hiatus from eating chicken, discovering Smart Chicken was a game-changer. Their philosophy aligns with values of sustainability and animal welfare, which directly translates to a better-tasting and healthier product. Smart Chickens are exclusively fed a certified organic, certified non-GMO diet, ensuring they receive the best nutrition without any harmful additives. They are never given antibiotics, hormones, or animal by-products, providing you with pure, wholesome chicken.

The program is certified humane by HFAC (Humane Farm Animal Care), guaranteeing that every chicken is free to roam and has access to outdoor pastures. This natural environment contributes significantly to the quality and flavor of the meat. Furthermore, Smart Chicken is USDA Process Verified as pure air chilled, meaning no added water, which results in more tender and flavorful chicken. They are also hand-trimmed for your convenience, saving you prep time in the kitchen.

This post proudly features Smart Chicken. While I received compensation for my time in creating this recipe, all opinions expressed are genuinely my own and reflect my belief in the quality and values of the Smart Chicken brand.

Why You’ll Love This Recipe

This Creamy Baked Pesto Pasta with Chicken Meatballs is more than just a meal; it’s an experience designed to delight your taste buds and simplify your cooking routine. Here’s why this recipe is destined to become a staple in your home:

• Gourmet Flair, Weeknight Simplicity: Don’t let the sophisticated name fool you. While this dish presents with a gourmet appearance and rich flavors, it’s remarkably simple to prepare. It strikes the perfect balance, allowing you to impress without spending hours in the kitchen, making it ideal for busy weeknights or relaxed weekend dinners.
• Explosion of Flavor in Every Bite: Prepare for a symphony of tastes. The chicken meatballs are crafted to be incredibly juicy and tender, offering a delightful texture and savory depth. This pairs exquisitely with the vibrant, herbaceous notes of the creamy pesto sauce, which perfectly coats the al dente pasta. Each mouthful is a harmonious blend of savory, creamy, and fresh flavors that will have you reaching for seconds.
• Effortless Leftovers: We all love a meal that tastes even better the next day! This pesto pasta bake is fantastic for meal prepping. Leftovers are incredibly easy to reheat, making them perfect for quick lunches or another satisfying dinner throughout the week. A little trick to revive the creaminess is to add a splash of chicken broth or water when reheating.

Essential Cooking Tips for Success

Achieving culinary perfection often comes down to a few key techniques and insights. These expert tips will help you create the most delicious Creamy Baked Pesto Pasta with Chicken Meatballs possible:

• Al Dente is Your Friend: When cooking your pasta, aim for an “al dente” texture. This means the pasta should be firm to the bite, not mushy. Remember, the pasta will continue to cook and absorb moisture in the oven as it bakes in the sauce. Cooking it al dente initially prevents it from becoming overcooked and soggy, ensuring a delightful texture in the final dish.
• The Secret to Smooth Meatballs: Working with ground chicken can sometimes be a sticky affair. To prevent the meat from adhering to your hands while rolling the meatballs, simply wet your hands with a little water before you begin. This creates a non-stick surface, allowing you to form perfectly smooth, uniform meatballs with ease.
• Garnish for Freshness: While the dish is already bursting with flavor, a final garnish can elevate it to new heights. A sprinkle of fresh basil leaves, finely chopped, adds a burst of vibrant color, a refreshing aroma, and a bright, peppery flavor that beautifully complements the rich pesto and savory chicken. Don’t skip this simple step for that extra touch of gourmet appeal.

Yes, absolutely! Whipped cream cheese is a fantastic option as it tends to melt faster and blend more smoothly into the sauce compared to block cream cheese. However, either variety will work perfectly well. If you opt for whipped cream cheese, use ½ cup to achieve the desired creaminess.

Yes, salting your pasta water is highly recommended as it infuses flavor into the pasta itself. However, do not go overboard. Since you will be reserving some of the pasta water to create the sauce, you want to ensure it isn’t excessively salty, which could overpower the entire dish. A good rule of thumb is to make the water taste like the ocean (but not overly briny). Always remember to taste and season your dish as you go, adjusting salt levels accordingly to your preference.

For this recipe, I achieved excellent results using store-bought Delallo brand pesto. Its rich, authentic flavor profile blends beautifully with the other ingredients, creating a truly delicious sauce. Feel free to use your favorite high-quality store-bought pesto or even homemade pesto if you have it on hand.

Yes, you can absolutely prepare the chicken meatballs in advance! You can mix the meatball ingredients and roll them into balls, then store them raw in an airtight container in the refrigerator for up to 24 hours. Alternatively, you can pan-fry them completely and then store the cooked meatballs in the fridge for 2-3 days. This significantly cuts down on prep time on the day you plan to assemble and bake the pasta dish.

While any short pasta shape will work, those with nooks and crannies like shell elbow pasta, penne, rigatoni, or orecchiette are excellent choices. These shapes are perfect for capturing and holding onto the creamy pesto sauce and nestling alongside the meatballs, ensuring a flavorful bite every time.

Creamy Baked Pesto Pasta with Chicken Meatballs

Equipment

• 1 pasta pot
• 1 colander
• 1 skillet
• 1 mixing bowl
• 1 oven safe saucepan with lid

Ingredients

Pasta and Sauce

• 8 ounces pasta, cooked al dente
• 2 tablespoons butter
• ½ cup shallots, diced small
• 1 tablespoon garlic, minced (2-3 cloves)
• ¼ cup pesto, store-bought is fine (I use Delallo Foods)
• ½ – ¾ cup pasta water, reserved from cooking pasta
• 4 ounces cream cheese (½ cup if using whipped cream cheese)
• ½ cup grated Parmesan cheese
• Few turns cracked black pepper, to taste
• Pinch red pepper flakes, to taste
• ½ cup shredded mozzarella, for the top of the dish
• Fresh basil, as garnish when serving
• Option: ½ cup heavy cream for extra creamy sauce

Chicken Meatballs

• 1 lb. ground chicken (Smart Chicken recommended)
• 1 large egg
• 1 tablespoon extra virgin olive oil
• ½ cup Italian breadcrumbs
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon dried parsley
• ¼ teaspoon cracked black pepper
• ¼ – ½ cup avocado oil, or vegetable oil for pan frying

Instructions

How to Make Creamy Baked Pesto Pasta with Chicken Meatballs

1. Boil the Pasta: Preheat the oven to 375 degrees Fahrenheit (190°C). Boil a pot of salted water and cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the remaining water using a colander. Set the cooked pasta aside.

2. Combine the Meatballs: In a mixing bowl, combine ground chicken, egg, extra virgin olive oil, Italian breadcrumbs, grated Parmesan cheese, dried oregano, dried parsley, onion powder, garlic powder, kosher salt, and cracked black pepper. Mix until well combined. Form the mixture into approximately 25 meatballs, wetting your hands if the mixture sticks.

3. Pan Fry the Meatballs: Heat a neutral oil (like avocado oil) in a nonstick skillet over medium-high heat. Shallow fry the meatballs until they are golden brown on all sides. Place them on a paper towel-lined plate to absorb any excess oil.

4. Make the Sauce: Heat a 3.5-quart oven-safe saucepan over medium-high heat. Add butter and sauté the diced shallots until soft. Add the minced garlic and cook until fragrant. Stir in the pesto and ½ – ¾ cup of the reserved pasta water. Mix well. Next, add cream cheese and whisk until well combined and smooth. If the sauce becomes too thick, add more pasta water. Turn off the heat. Taste and season accordingly. For an even creamier sauce, whisk in an optional ½ cup of heavy cream.

5. Assemble the Dish: Add the cooked pasta into the saucepan with the creamy pesto sauce. Top with grated Parmesan cheese and mix well. Gently nestle the pan-fried meatballs into the saucy pasta. Sprinkle shredded mozzarella cheese, red pepper flakes, cracked black pepper, and fresh parsley over the top.

   Cover the saucepan and bake for 15-20 minutes, or until the meatballs reach an internal temperature of 165 degrees Fahrenheit (74°C) to ensure doneness, and the cheese is melted and bubbly. Serve hot and enjoy!

Notes

Frequently Asked Questions

Can I use whipped cream cheese? Yes! Whipped cream cheese actually melts faster and more easily than block cream cheese. However, either will work. If using whipped cream cheese use 1/2 cup.

Should I salt my pasta water? Yes, but do not go overboard. You are using the pasta water to make the sauce and you do not want the pasta water to be too salty! Make sure you are tasting this dish as you go and seasoning accordingly.

What pesto did you use? I used Delallo brand store-bought pesto and it worked perfectly.

Nutrition