Chicken Ricotta Meatballs with Spinach Alfredo Sauce brings together tender, pillowy meatballs and a rich, velvety sauce for the kind of comforting dinner that instantly brightens any evening. Every bite combines the juicy, cheese-laced flavor of chicken meatballs with lush, garlicky Alfredo sauce—plus bursts of fresh spinach for color and vitality. Whether you’re hosting friends or just craving a cozy, satisfying pasta dish, this recipe is a surefire standout!

Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Ricotta Meatballs with Spinach Alfredo Sauce is in its simple, fresh ingredients. Each element plays a starring role, from the creamy ricotta in the meatballs to the fragrant garlic in the sauce. Let’s break down what you’ll need and why it matters:

Ground chicken: The perfect blank canvas, ground chicken gives these meatballs their juicy, mild flavor and keeps things lighter than beef or pork.
Ricotta cheese: This secret ingredient makes the meatballs extra tender and adds a creamy richness you’ll love.
Grated Parmesan cheese: A flavor booster for both meatballs and sauce, Parmesan brings salty, nutty depth.
Breadcrumbs: They help bind our meatballs together and create a lovely, delicate texture.
Large egg: The essential glue—an egg keeps everything cohesive so your meatballs hold up beautifully.
Garlic, minced: Sharp, aromatic garlic shines in both the meatballs and Alfredo sauce; don’t skimp!
Salt and pepper: Classic seasonings that allow every other flavor to pop.
Pasta (fettuccine or penne): Choose your favorite; both shapes hold the Alfredo sauce well.
Fresh spinach, chopped: Leafy greens add freshness, color, and nutrients—plus a gorgeous finish in the sauce.
Butter: The base for our Alfredo sauce, butter provides richness and flavor.
Heavy cream: This is what makes your Alfredo gloriously smooth and indulgent.

How to Make Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, half of the minced garlic, and a generous pinch of salt and pepper. Mix gently—using your hands or a fork—until everything is just blended. You want the mixture to stay somewhat airy for the lightest, juiciest Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

Step 2: Shape and Bake the Meatballs

Scoop out heaping tablespoon portions and gently roll them into meatballs, arranging them onto a parchment-lined baking sheet as you go. Don’t worry about perfect roundness—they’ll taste wonderful regardless! Slide the tray into your preheated 400°F (200°C) oven and bake for 15 to 18 minutes, or until golden and cooked through. The kitchen will smell irresistible already.

Step 3: Boil the Pasta

While the meatballs are baking, cook your pasta according to the package directions until just al dente. Be sure to salt your pasta water—it’s a quick trick for great flavor. Once done, drain and set aside, reserving a cup of pasta water if you need to loosen the sauce later.

Step 4: Make the Spinach Alfredo Sauce

In a large skillet, melt the butter over medium heat. Once it’s bubbling, toss in the remaining minced garlic and sauté just until fragrant, about one minute. Stir in the heavy cream and let it simmer gently until slightly thickened—don’t rush this step, as slow simmering allows the flavors to meld. Next, stir in the Parmesan cheese, followed by salt and pepper to taste. Once the cheese has melted, add in your chopped spinach and cook until wilted and vibrant green.

Step 5: Bring It All Together

Add the cooked pasta and baked meatballs directly into the skillet with your creamy spinach Alfredo sauce. Toss everything together until every strand of pasta and every meatball is luxuriously coated. If the sauce is too thick, add a splash of reserved pasta water. Serve Chicken Ricotta Meatballs with Spinach Alfredo Sauce hot and watch the compliments roll in!

How to Serve Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Garnishes

A generous handful of chopped fresh parsley or a light shower of extra grated Parmesan works wonders as a garnish. A crack of black pepper right before serving adds a finishing touch that makes Chicken Ricotta Meatballs with Spinach Alfredo Sauce feel special and festive.

Side Dishes

This dish is rich and satisfying on its own, but you can’t go wrong with a crisp green salad tossed in lemony vinaigrette or some warm, crusty bread to mop up any extra Alfredo sauce. Roasted asparagus or simple steamed broccoli are also perfect companions, adding a fresh, crisp contrast.

Creative Ways to Present

For a weeknight dinner, serve family-style right from the skillet, inviting everyone to dig in. If you’re entertaining, try arranging the meatballs atop a bed of pasta on a large platter, then spoon the creamy spinach Alfredo sauce over the top for maximum wow. Chicken Ricotta Meatballs with Spinach Alfredo Sauce also looks gorgeous in individual shallow bowls with a swirl of sauce and sprinkle of vibrant greens.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let Chicken Ricotta Meatballs with Spinach Alfredo Sauce cool to room temperature, then store in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3 days. The flavors meld even more overnight, making tomorrow’s lunch or dinner extra delightful.

Freezing

For a make-ahead win, you can freeze the baked meatballs separately from the Alfredo sauce. Place cooled meatballs in a freezer-safe bag or container and store for up to 2 months. The Alfredo sauce is best made fresh, but if needed, freeze it in portion-sized bags—just know the texture may change slightly upon reheating.

Reheating

Gently reheat Chicken Ricotta Meatballs with Spinach Alfredo Sauce in a skillet over low heat, adding a splash of milk or cream to loosen the sauce as needed. For quick lunches, microwave in short bursts at 50 percent power, stirring occasionally, until warmed through.

FAQs

Can I use store-bought Alfredo sauce instead?

While homemade sauce is truly what makes Chicken Ricotta Meatballs with Spinach Alfredo Sauce extraordinary, you can use a high-quality store-bought Alfredo in a pinch. Enhance it with sautéed garlic and wilted spinach for a flavor upgrade.

Is it possible to make these meatballs gluten-free?

Absolutely! Substitute gluten-free breadcrumbs in the meatball mixture and use your favorite gluten-free pasta. The texture and flavor stay wonderful—no one will even notice the difference!

Can I swap the spinach for another green?

Yes, feel free to use baby kale, Swiss chard, or even arugula for a peppery twist. Each green will bring its own unique flavor and character to your Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

What’s the best way to meal prep this recipe?

Bake the meatballs and cook the pasta ahead of time; store separately. On the day you plan to serve, whip up the Alfredo sauce, wilt the spinach, then toss everything together. This keeps each component tasting fresh and vibrant.

Can I use turkey instead of chicken?

Yes—ground turkey is a great alternative in this recipe, delivering similar flavor and tenderness. Just be sure to adjust seasoning as needed and not to overmix, so your meatballs stay light.

Final Thoughts

There’s a reason Chicken Ricotta Meatballs with Spinach Alfredo Sauce has a place on my dinner rotation: it’s comforting, show-stopping, and easier than it looks. Gather your ingredients, invite someone you love to the table, and make this meal your new go-to for cozy nights and joyful gatherings.