Fettuccine Alfredo with Meatballs

Nothing says comfort food like creamy fettuccine Alfredo, but why stop there? Pairing it with juicy, flavorful chicken meatballs takes this classic dish to the next level. This Fettuccine Alfredo with Chicken Meatballs recipe combines two comfort food classics into one irresistible dish. Creamy, velvety Alfredo sauce coats tender fettuccine noodles, while juicy chicken meatballs add a flavorful and hearty twist. 

A Recipe the Whole Family Loves

In our house, Fettuccine Alfredo with Meatballs is more than just dinner—it’s a family favorite that brings everyone to the table. 

The made from scratch creamy Alfredo sauce is rich and indulgent! It perfectly coats the tender fettuccine, while the flavorful, homemade chicken meatballs add a hearty and comforting touch. 

My kids can’t get enough of the cheesy goodness, and my husband loves how filling and satisfying it is after a long day.

It’s a recipe that feels fancy enough for special occasions but is simple enough for busy weeknights.

I know your family will love it too—there’s something about the combination of classic flavors and homemade goodness that makes it an instant crowd-pleaser!

Why You’ll Love Fettuccine Alfredo with Meatballs

• Rich and Creamy Sauce: Made from scratch with real Parmesan and heavy cream, this Alfredo sauce is the ultimate indulgence.
• Homemade Meatballs: Tender, juicy, and seasoned to perfection, these meatballs are a game-changer.
• Easy to Customize: Swap out ingredients or adjust seasonings to suit your taste buds.
• Perfect for Meal Prep: Both the sauce and meatballs can be prepared ahead of time, making this a convenient weeknight meal.

From Scratch Alfredo Sauce Recipe

When creating this recipe for fettuccine alfredo with meatballs, I knew I wanted to make the Alfredo sauce from scratch instead of relying on a jarred version. 

While store-bought sauces are convenient, they often lack the fresh, rich flavor that homemade sauce delivers. By making it myself, I could control the ingredients, ensuring the perfect balance of creaminess and flavor without any unnecessary additives. 

To take the sauce to the next level, I incorporated roasted garlic, which adds a subtle, caramelized sweetness that complements the Parmesan cheese beautifully.

Roasting garlic mellows its sharpness, leaving behind a deep, rich flavor that truly elevates the flavor. This small but impactful addition transforms the Alfredo sauce from ordinary to unforgettable, making it a meal your family will request again and again. It’s like a classic alfredo sauce.

It’s a really easy alfredo sauce to make. With just a little time and a few ingredients, you’ll have a delicious family dinner on the table! 

Tips for Success

• Don’t overmix the meatballs: Overworking the mixture can result in dense meatballs.
• Freshly grated cheese is key: Pre-shredded Parmesan often contains anti-caking agents that prevent it from melting smoothly. Using freshly grated parmesan ensures the sauce melts smoothly and coats the pasta evenly.
• Don’t Overcook the Pasta: Al dente pasta holds up best in creamy sauces. Make sure to follow the package instructions on how to cook the pasta Al Dente. 

What You’ll Need

You will need the following ingredients:

• Ground Chicken- While this recipe is using ground chicken, you could also used ground turkey or a lean ground beef.
• Bread Crumbs- Plain panko breadcrumbs.
• Parmesan Cheese- opt for freshly grated from the clock!
• Egg- the egg will act as a binder for the meatballs.
• Seasonings- garlic powder and dried Italian seasoning. 
• Salt & Pepper- I test all recipes with sea salt. Freshly cracked black pepper is ideal for this recipe, but whatever you have works!
• Garlic- A head of garlic is needed. Jarred garlic will not work for this recipe.
• Olive Oil
• Butter- Unsalted butter is what you’ll need. I personally use grass-fed butter. Make sure that you are using real butter and not margarine.  
• Cream- This recipe uses heavy whipping cream. If you don’t have any, I recommend using half & half. Whole milk could also be used, but you’ll end up with a thinner sauce.
• Pasta- Fettuccini noodles are the flat, spaghetti-like noodles. You could use any pasta that you like though. 

You will need the following supplies:​

Sheet Pan- you’ll need a large enough pan to evenly space the meatballs or use 2 pans.

Measuring Cups and Spoons

Cookie Scoop (optional)- using a cookie scoop is the easiest and quickest way to portion meatballs!​

How to make Fettuccine Alfredo with Meatballs​​

Preheat oven to 400 degrees F.

The first step is to mix together the meatballs. 

In a large mixing bowl, add the ground chicken, breadcrumbs, parmesan, egg, parsley, garlic powder, dried parsley, salt and pepper. 

Mix gently with your hands or a utensil, until just combined. Avoid overmixing.

Using a tablespoon or preferably a small cookie scoop, scoop and shape the meatballs into 1-inch balls. 

Place on a parchment paper lined baking sheet, leaving space between each meatball.

Cover with plastic wrap and chill in the refrigerator for 30 minutes.

Roast the Garlic

While your meatballs are chilling, roast the garlic. Cut ¼ inch off the top of the head of garlic. Add a sheet of aluminum foil on a small baking sheet or dish and place the head of garlic on top of it.

Drizzle 1 tbsp olive oil overtop and season with salt and pepper. Wrap the foil around the head of garlic and roast in the oven for 30 minutes. Unwrap and allow to cool.

After the meatballs have chilled bake in 400-degree oven for 17-20 minutes, until golden brown. 

Begin the Alfredo Sauce

When the garlic is cool enough to handle, squeeze the softened garlic cloves out into a small bowl. Mash with a fork until you get a paste-like consistency.

In a large skillet, melt butter over medium heat. Add the roasted garlic paste, salt and pepper, and and sauté for 1 minute, to allow it to infuse with the butter. 

Whisk in the heavy cream and gently simmer, making sure not to let it boil. Make sure to continue whisking this continually, so you don’t scorch or burn the alfredo sauce. Reduce to low heat. 

Gradually add in the parmesan cheese and whisk until smooth. Add in the cooked meatballs and simmer gently for 15 minutes until the sauce thickens.

FAQ’s about Fettuccine Alfredo with Meatballs

What can I use instead of heavy cream in the sauce?

You can substitute with half-and-half, whole milk, or even evaporated milk. Add a bit of cream cheese or flour to help thicken the sauce.

Is it ok to use pre-grated Parmesan cheese?

Pre-grated cheese can be used, but freshly grated Parmesan is preferred for better flavor and texture.

How do I make it spicy?

Yes! Add red pepper flakes or cayenne to the Alfredo sauce for a spicy kick.

Can I use a different type of pasta?

Yes, you can substitute fettuccine with other long pasta like spaghetti, linguine, or even short pasta like penne or rigatoni if that’s what you have on hand.

Can I use a different meat for the meatballs?

Absolutely! If you don’t have ground chicken, you can use ground turkey, pork, or even beef. 

What side dishes go with Fettuccine Alfredo with Meatballs?

I always pair this meal with a simple side salad and a loaf of fresh French bread or garlic bread. 

What are some other ways that I can use this Alfredo sauce?

This recipe for roasted garlic alfredo sauce is great on pork chops! You can also use it to make the chicken alfredo, using chicken breasts.

Pin it For Later!