Mini ground chicken meatballs are definitely the star of the show in this Chicken Pesto Pasta recipe. Bake until browned on all sides while prepping your pasta. Jarred pesto sauce means this weeknight dinner comes together fast using a combination of homemade and store-bought hacks.
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Combine the ground chicken, bread crumbs, egg, parmesan cheese, fresh basil, salt, garlic powder, and pepper in a large bowl. Mix gently with your hands until the ingredients are evenly combined, but try not to overmix.
Rub a bit of olive oil on your hands, then form heaping tablespoon portions of the meatball mix into approximately 24 one-inch mini meatballs. Arrange the meatballs on the prepared baking sheet.
Transfer to the oven and bake for 20-22 minutes, flipping once halfway through for evening browning.
Bring a large pot of water to a boil and season with salt. Add the pasta and cook to 1 minute below al dente (check the package instructions). Reserve 1 cup pasta water, then drain the pasta and set aside.
Return the pot to the burner and heat over medium heat. Add the sun dried tomatoes, and cook, stirring frequently, for 2-3 minutes, until the tomatoes are slightly softened; add the garlic and cook 1 minute more, stirring constantly.
Add the cooked pasta, pesto, and ½ c pasta water. Toss until the pasta and tomatoes are evenly coated with the pesto sauce. If the pesto coating is too thick, add more pasta water 1-2 tablespoons at a time. If the sauce is too thin, add 1-2 tablespoons parmesan cheese.
Gently fold in the cooked meatballs.
Garnish with fresh basil and grated parmesan cheese and serve right away.
Notes
Save extra pasta water! Pasta water is a great hack for perfect leftovers. Add one tablespoon of reserved pasta water per serving when reheating to help the sauce reconstitute.
Use any short, ridged pasta, which will allow the sauce to cling to every nook and cranny.