Go Back
Homemade Cheesy Creamy Italian Wedding Pasta photo
Print Recipe Save it for later

Cheesy Creamy Italian Wedding Pasta

This Cheesy Creamy Italian Wedding Pasta is a comforting one-pot dish loaded with tender chicken meatballs, creamy cheeses, and fresh spinach. Perfect for weeknight dinners!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 8 oz penne pasta the perfect shape to hold sauce and meatballs
  • 1 lb ground chicken lean and tender for juicy meatballs
  • 1 cup ricotta cheese adds creamy texture and richness
  • 1 cup grated Parmesan cheese for sharp, nutty flavor
  • 1 cup shredded mozzarella cheese melts beautifully and adds gooeyness
  • 2 cups chicken broth forms the base of the sauce and keeps pasta moist
  • 1 cup heavy cream for richness and smooth, velvety sauce
  • 3 cloves garlic minced, for aromatic depth
  • 1 medium onion chopped, adds sweetness and body
  • 2 cups fresh spinach brightens the dish and adds nutrients
  • 1 tsp Italian seasoning a blend of herbs to elevate the flavor
  • Salt and pepper to taste, essential for seasoning
  • 2 tbsp olive oil for sautéing and flavor development

Instructions

  • In a mixing bowl, combine the ground chicken with half of the grated Parmesan cheese, ½ cup of ricotta cheese, 1 clove of minced garlic, salt, pepper, and ½ tsp Italian seasoning. Mix gently until just combined and form small bite-sized meatballs about 1 inch in diameter. Set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken meatballs in batches, cooking until browned on all sides, about 5-6 minutes. Remove and drain on paper towels.
  • In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add remaining minced garlic and cook for another 30 seconds until fragrant.
  • Pour in the chicken broth and heavy cream with the onions and garlic. Stir in Italian seasoning, salt, and pepper. Bring to a gentle simmer.
  • While the sauce simmers, cook the penne pasta in salted boiling water until al dente. Drain and set aside.
  • Return the browned meatballs to the skillet and simmer in the sauce for 5-7 minutes until fully cooked. Stir in fresh spinach and cook until wilted.
  • Lower the heat and stir in the remaining ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix until the cheeses melt into a creamy sauce. Fold in the cooked pasta, coating it evenly with the sauce.
  • Taste and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with extra Parmesan or fresh herbs.

Equipment

  • Large skillet or frying pan
  • Medium Pot
  • Mixing Bowl
  • Wooden Spoon or Spatula
  • Colander
  • Measuring cups and spoons

Notes

  • Prepare meatballs a day ahead and refrigerate for easy meal prep.
  • Substitute ground turkey or lean beef for ground chicken for a different flavor.
  • Use kale or Swiss chard instead of spinach for a different leafy green twist.
  • Freeze leftovers in a freezer-safe container for up to 2 months; thaw overnight before reheating.
  • Add red pepper flakes for a subtle kick of heat if desired.