Preparation

Step 1: Prepare the Chicken Balls

1. In a large mixing bowl, combine ground chicken, melted butter, minced garlic, breadcrumbs, parmesan cheese, egg, oregano, salt, pepper, and parsley.
2. Mix until well combined but do not overmix, as it may make the meatballs tough.
3. Using your hands or a small scoop, form the mixture into small balls, about 1 inch in diameter.

Step 2: Cook the Chicken Balls

1. Heat olive oil in a large skillet over medium heat.
2. Add the chicken balls in batches and cook until golden brown on all sides, about 4-5 minutes per batch.
3. Once fully cooked, remove them from the skillet and set aside.

Step 3: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package instructions until al dente.
3. Reserve 1/2 cup of pasta water, then drain the rest and set aside.

Step 4: Prepare the Creamy Parmesan Sauce

1. In the same skillet used for the chicken balls, melt butter over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the chicken broth and let it simmer for 2 minutes.
4. Lower the heat and add heavy cream, stirring continuously.
5. Stir in the grated parmesan cheese and red pepper flakes, then season with salt and pepper.
6. Let the sauce simmer for a few minutes until thickened.

Step 5: Combine Everything

1. Add the cooked pasta to the skillet and toss it gently in the creamy parmesan sauce.
2. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
3. Place the garlic butter chicken balls on top of the pasta.
4. Garnish with freshly chopped parsley and serve immediately.