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Homemade Creamy Garlic Pasta Nests with Pesto Chicken Meatballs photo

Creamy Garlic Pasta Nests with Pesto Chicken Meatballs

This Creamy Garlic Pasta Nests with Pesto Chicken Meatballs is a comforting delight bursting with flavor!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta and Meatballs:
  • 11 pieces Goldn Plump Chicken Meatballs (Pesto Italian) thawed
  • 16 oz angel hair nests
For the Garlic Cream Sauce:
  • 4 tablespoons unsalted butter
  • 6 large cloves garlic minced
  • 1.5 cups heavy cream
  • 1 teaspoon kosher salt
  • 1 cup grated Parmesan
  • 0.5 cup pesto
  • to taste freshly ground black pepper
  • to taste shredded Parmesan for garnish
  • 1 tablespoon minced fresh parsley for garnish
  • small fresh basil leaves for garnish

Equipment

  • Large Pot
  • Skillet
  • Colander
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. Step 1: Cook the Pasta Nests: Begin by bringing a large pot of salted water to a boil. Carefully add the angel hair nests, allowing them to soften for about 2-3 minutes. Once softened, gently press the nests into the water and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
  2. Step 2: Prepare the Garlic Cream Sauce: In a large skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to let it brown, as burnt garlic can impart a bitter taste.
  3. Step 3: Add Heavy Cream and Seasoning: Pour in the heavy cream and stir to combine with the garlic and butter. Add kosher salt and freshly ground black pepper to taste. Allow the mixture to simmer gently for about 5 minutes until it thickens slightly.
  4. Step 4: Incorporate the Cheese and Pesto: Stir in the grated Parmesan cheese until melted and smooth. Then, add the pesto, stirring until fully incorporated into the creamy sauce.
  5. Step 5: Heat the Chicken Meatballs: While the sauce is simmering, place the thawed Goldn Plump Chicken Meatballs in a separate skillet over low heat. Cook them for about 5-7 minutes, turning occasionally until heated through.
  6. Step 6: Combine Everything: Once the meatballs are heated and the sauce is ready, gently add the cooked pasta nests to the skillet with the creamy garlic sauce. Toss carefully to coat the pasta in the sauce without breaking the nests. Add the warmed meatballs on top.
  7. Step 7: Garnish and Serve: Transfer the creamy pasta nests with pesto chicken meatballs to serving plates. If desired, sprinkle additional shredded Parmesan, minced parsley, and small basil leaves for garnish. Serve immediately and enjoy!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove over low heat, adding a splash of milk or cream if needed.
  • Feel free to customize with seasonal vegetables or your favorite spices!