Creamy Chicken Meatballs with Buttered Egg Noodles and Peas

Bring a large pot of salted water to a boil for the egg noodles. Preheat your oven to 400°F.

In a large mixing bowl, combine 1 lb of ground chicken, 1/2 cup of panko breadcrumbs, 1 large egg, 1/2 tsp of garlic powder, 1 tsp of dried parsley, 1/2 tsp of salt, and 1/4 tsp of black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.

Using damp hands, roll the chicken mixture into 16 meatballs, about 1.5 inches in diameter (roughly 1 oz each). Place them on a parchment-lined sheet pan.

Bake the meatballs in the preheated 400°F oven for 15 minutes, until golden brown and cooked through (internal temperature should reach 165°F).

While the meatballs bake, cook 12 oz of egg noodles in the boiling water according to package directions until tender, about 8 to 10 minutes. Drain well and toss with 1 tbsp of unsalted butter. Set aside and keep warm.

In a large skillet over medium heat, melt 2 tbsp of unsalted butter. Add 2 tbsp of all-purpose flour and whisk constantly for 1 minute to create a roux, cooking until it just begins to turn golden.

Gradually pour in 2 cups of low-sodium chicken broth while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3 to 4 minutes, whisking occasionally, until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and stir in 1/2 cup of heavy cream and 1/3 cup of grated Parmesan cheese. Whisk until the cheese melts and the sauce is smooth and creamy.

Add 1.5 cups of frozen peas directly to the cream sauce and stir for 2 minutes until the peas are heated through and tender.

When the meatballs are done baking, transfer them directly into the creamy sauce. Gently stir to coat the meatballs in the sauce and simmer for 2 minutes to allow the flavors to meld.

Divide the buttered egg noodles among four plates or shallow bowls. Spoon the creamy meatballs, peas, and sauce generously over the noodles. Serve hot.