Directions:

1. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Form into small meatballs.
2. Heat 2 tablespoons butter in a skillet over medium heat. Cook the chicken balls for 6-8 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
3. In the same skillet, melt 2 tablespoons butter over medium heat. Sauté minced garlic for 1 minute until fragrant.
4. Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste.
5. Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken balls to the skillet and spoon sauce over them.
6. Serve warm, garnished with extra Parmesan or chopped parsley.

Prep time: 15 minutes
Cooking time: 25 minutes
Servings: 4
Kcal: 560 per serving