Marry Me Chicken Meatball Orzo
Indulge in Marry Me Chicken Meatball Orzo, a creamy pasta dish with homemade chicken meatballs and rich flavors!
Servings: 4 people
Calories: 970kcal
Ingredients
Meatballs
- 1 pound ground chicken
- 1 large egg, beaten
- ¼ cup (25 g) grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons whole milk
- ¼ cup (27 g) breadcrumbs, plain
- 1 teaspoon garlic, minced
- 2 tablespoons yellow onion, finely chopped
- 1 tablespoon extra virgin olive oil, for frying
Pasta
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 1 teaspoon garlic, minced
- 2 ½ cups (20 ounces / 600 g) chicken broth
- ½ cup (about 8 whole) sun-dried tomatoes, softened in hot water, chopped
- ½ package (4 ounces) cream cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup (112 g) orzo pasta
- 1 ½ cups (357 g) heavy whipping cream
- ½ cup (50 g) parmesan cheese, grated
- ½ cup (57 g) mild cheddar cheese, shredded
- ½ cup (57 g) Monterey Jack cheese, shredded
- parsley, chopped for garnish
- sun-dried tomatoes, for garnish
Instructions
Meatballs
- In a large bowl, combine ground chicken, beaten egg, parmesan cheese, parsley, salt, pepper, milk, breadcrumbs, garlic, and onion. Mix until just combined, being careful not to overmix.
- Using a 1-tablespoon scoop, form the mixture into meatballs, greasing your hands beforehand so the meat doesn't stick. (You should get about 16 meatballs.)
- To a large skillet over medium heat, add olive oil. Once shimmering, add meatballs in a single layer, being careful not to overcrowd the pan. (Work in batches if necessary.) Cook, turning occasionally, until browned on all sides and the internal temperature reaches 165°F, about 8-10 minutes.
- Transfer the cooked meatballs to a plate and tent with aluminum foil to keep warm. Repeat with any remaining meatballs.
Pasta
- To the same skillet you cooked the meatballs, add butter. Once melted, add diced onions and cook for 2–3 minutes until softened. Stir in garlic and cook for 1 additional minute.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add the sun-dried tomatoes, cream cheese, salt, and pepper. Cook, stirring, until the cream cheese is completely melted, about 5 minutes.
- Stir in the orzo pasta, making sure it's well coated. Pour in the heavy cream and stir until combined. Bring to a gentle simmer.
- Cover the pan and reduce heat to medium-low. Let the orzo simmer for 12–15 minutes, stirring occasionally to prevent it from sticking to the pan.
- In the last 5 minutes of cooking, add parmesan, cheddar, and Monterey Jack cheese. Stir to combine until fully melted.
- Return the cooked meatballs to the skillet and gently fold them into the sauce. Continue cooking until the orzo is al dente and the meatballs are warmed through.
- Remove the skillet from the heat and let the dish rest for 5 minutes to allow the sauce to thicken.
- Garnish with parsley and sun-dried tomatoes before serving.
Nutrition
Serving: 1portion | Calories: 970kcal