Air Fryer Herby Chicken Meatballs and Cheesy Pasta
Ingredients
Meatballs
- 1 cup bread, diced
- 1/2 cup warm water
- 16 oz ground chicken
- 4 garlic cloves, minced
- 1 tsp garlic salt
- 1/4 cup parmesan cheese, grated
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
Creamy Pasta
- 1 tbsp butter
- 1/2 shallot, diced
- 8 oz pasta (I used radiatore)
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 2 tsp fresh thyme, chopped
- 2 cups spinach
Instructions
- In a large bowl, add diced bread and water. Stir and allow to soak for 5 minutes.
- Add a parchment paper liner to air fryer or spray air fryer basket lightly with oil.
- Add the remaining meatball ingredients to the bowl and mix until incorporated. Using a large cookie scoop or your hands, form 15 meatballs. Place them into the air fryer. Spray lightly with olive oil and air fry at 400°F for 7 minutes. Spray again and air fry for another 5 minutes, or until golden brown and cooked through.
- While the meatballs are cooking, in a large skillet over medium heat, add the butter and shallots. Cook for about 2 minutes.
- Pour in the pasta and chicken broth and increase heat to high. Bring to a simmer and cook for 7 minutes.
- Add in the heavy cream, parmesan, parsley, and thyme. Stir well and return to a simmer for 2 minutes, or until pasta is al dente. Add the spinach and continue to stir until wilted.
- Serve the chicken meatballs over the cheesy pasta. Garnish with parmesan cheese, cracked pepper, and fresh thyme and parsley.