Marry Me Chicken Meatball Pasta with Basil Pesto

For the meatballs:

1 lb. Ground chicken

1/2 cup Plain bread crumbs

2-3 cloves Garlic, minced

1 cup Parmesan cheese, shredded

2 tbsp Basil pesto, homemade or store-bought

2 tbsp Extra virgin olive oil

For the marry me sauce:

1 small Red onion or shallot, finely diced

2-3 cloves Garlic , minced

1 tbsp Kickin' Chicken

1/2 cup reserved pasta water

6 oz. Tomato paste

1/2 cup Basil Pesto , homemade or store-bought

2 cups Heavy cream

6 oz. Sun dried tomatoes packed in oil, julienned , drain excess oil

1 cup Parmesan cheese, shredded

Fresh basil leaves

Instructions

1. Cook Farfalle according to package directions, reserve 1/2 cup of pasta water for the sauce. Set aside.
2. In a large mixing bowl combine ground chicken, bread crumbs, garlic, salt, pepper, Italian seasoning, parmesan, and pesto. Mix well to combine. Use a 1 oz. portion scoop or a measuring spoon to scoop about 1 oz. meatballs. Roll into balls and place onto a sheet pan.
3. In a large braising pan or Dutch oven heat olive oil over medium-high heat. Once warm, add in the meatballs, sear until golden brown on each side and cooked through, 8-10 minutes. Remove cooked meatballs from the skillet and set aside.
4. Keeping the heat over medium-high, add in the diced onion and sauté for 2-3 minutes until onion begins to soften. Add in the garlic, Italian seasoning, salt, and pepper. Sauté for another 1-2 minutes.
5. Mix in the reserved pasta water, stir to combine, let simmer. Mix in the tomato paste, basil pesto, heavy cream, and sun dried tomatoes. Remove from the heat and stir in the parmesan cheese until melted.
6. Add the cooked meatballs back to the pan along with the fresh basil. Stir everything to combine. Toss with the cooked pasta and enjoy immediately topped with extra parmesan cheese and more fresh basil!