Creamy Garlic Pasta Nests with Pesto Chicken Meatballs
User Reviews
4.5
Creamy Garlic Pasta Nests with Pesto Chicken Meatballs
Description
This recipe starts by briefly boiling angel hair pasta nests just to al dente, draining them with care to maintain shape. While the pasta rests on a baking sheet, a skillet simmers minced garlic in butter until softened, then heavy cream and kosher salt are added and gently cooked until bubbly. Reserved pasta water and grated Parmesan cheese are whisked in to form a smooth cheese sauce that coats the nests uniformly.
Pre-cooked pesto chicken meatballs are incorporated or layered atop the pasta nests to introduce herbaceous pesto flavor and protein. The finished nests, rich with creamy garlic sauce and Parmesan, allow the garlic's mellow pungency and buttery texture to shine while the meatballs bring a complementary savory layer. Freshly ground black pepper adds seasoning depth, with optional garnishes like parsley, basil, and additional Parmesan for presentation.
This dish is baked in an oven-safe skillet after assembly to meld flavors and gently heat through without overcooking delicate pasta. It is suitable for an elegant weeknight meal featuring balanced creamy and green pesto notes alongside tender pasta and meatballs.
Ingredients
- 11 chicken meatballs thawed, individual, Gold’n Plump® brand, Pesto Italian flavor
- 1 16- oz. angel hair pasta nests this is what I use, which has 11 nests per package
- 4 T. butter unsalted
- 6 garlic minced, large cloves
- 1-1/2 c. heavy cream
- ½ tsp. kosher salt
- 1 c. Parmesan Cheese grated
- ¼ c. pesto
- black pepper freshly ground
- Parmesan Cheese for garnish, if desired, shredded
- 1 T. parsley for garnish, if desired, fresh, minced
- basil for garnish, if desired, small fresh leaves
Instructions
- Preheat oven to 350° F.
- Lightly spray a rimmed baking sheet with cooking spray and set aside.
- Bring a medium-large pot of salted water to a boil. Add all pasta nests and then turn heat down so the water is only gently bubbling, and cook for 2 minutes, just until al dente. Using a slotted spoon, quickly remove pasta nests from water, draining away as much water as you can, and place them on prepared rimmed baking sheet. Set aside. Do not discard pasta water.
- Heat 12″ cast iron skillet or other 12″ oven-safe skillet over medium to medium-low heat. Add butter. Once melted, add garlic, stirring to coat. Sauté for about 3 minutes, stirring regularly, until garlic is softened. If garlic starts to brown, turn heat down a bit. Stir in cream and kosher salt. When mixture starts to bubble, let simmer for 2 minutes longer, stirring every now and then. Add 2 tablespoons of the reserved pasta water, and then whisk in grated Parmesan until smooth. Taste test and add a bit more salt, if needed. Remove skillet from heat. Nestle each of the cooked pasta nests into the cream sauce. Add 1 teaspoon of pesto to the centers of each pasta nest, spreading out the pesto into the pasta a bit. Press a chicken meatball into the center of each pasta nest and then add a bit more pesto to the top of each meatball. Cover skillet with foil, aiming to not let the foil touch the meatballs, and place in oven. Bake for 20 to 25 minutes, or until cream sauce is bubbling lightly. Sprinkle each pasta nest with a bit of freshly ground black pepper, plus freshly shredded Parmesan, minced parsley, and basil leaves, if desired. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1018 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1018kcal | 51% |
| Carbohydrates | 44g | 15% |
| Protein | 32g | 64% |
| Fat | 81g | 125% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 36g | 212% |
| Trans Fat | 2g | 100% |
| Cholesterol | 231mg | 77% |
| Sodium | 1294mg | 54% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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