Chicken Meatball with Fettuccine Alfredo

Boil the fettuccine in a large pot of salted water until al dente according to the package directions. Drain and set aside.

Meanwhile, in a large bowl, combine all of the meatball ingredients using your hands. Shape the mixture into 1-inch balls. There will be about 25 to 30 meatballs.

In a large skillet, add a tablespoon of olive oil over medium heat. Brown the meatballs for several minutes on all sides until they reach a minimum internal temperature of 165°F (74ºC). Once cooked, remove the meatballs from the skillet and set aside.

In the same skillet the meatballs were cooked in, add butter on medium heat. When melted, add the minced garlic and sauté for about 1 minute.

Add the heavy cream. Bring to a simmer then reduce to medium-low heat and cook for 7-10 minutes or until slightly thickened, stirring occasionally. Note: Setting the heat too high can cause the sauce to split.

Stir in the Parmesan, chopped parsley, salt, and pepper until the cheese is melted. Taste and adjust the seasoning if desired.

Combine the pasta, meatballs, and sauce in the large pot and toss to combine. Serve warm and garnish with fresh parsley (optional).