Chicken Piccata Meatball Fettuccine

Chicken Piccata Meatball Fettuccine

6 servings
Okay, these creamy lemon chicken meatballs? You need them in your life. They're tender, juicy, and packed with so much flavor think garlic, parmesan, fresh parsley, lemon zest, and a little caper magic. We brown them up for that golden crust, then let them simmer in the most dreamy lemon butter cream sauce with white wine, shallots, and thin slices of lemon that literally melt right in.It all comes together in one pan, and the sauce? It’s silky, tangy, and totally luxurious. Toss it all over fettuccine, shower it with extra parm and black pepper, and just trust me—everyone’s gonna ask for seconds.

Ingredients

  • ground chicken
    1 lb
  • grated parmesan cheese
    ½ c
  • italian breadcrumbs
    ½ c
  • egg
    1
  • chopped fresh parsley
    2 tbsp
  • capers

    chopped

    1 tbsp
  • zest of
    1
  • garlic

    minced

    4 cloves
  • salt
    1 tsp
  • black pepper
    ½ tsp
  • whatever oil is left in the pan from browning meatballs
  • butter
    4 tbsp
  • shallot

    thinly sliced

    1 small
  • lemon

    sliced into thin rounds

    1 small
  • garlic

    minced

    3 cloves
  • flour
    2 tbsp
  • worcestershire sauce
    1 tbsp
  • white wine

    or more chicken broth

    ½ c
  • chicken broth
    1 ½ c
  • juice of ½ lemon

    optional — see note

  • capers
    2 tbsp
  • heavy cream
    1 c
  • extra grated parmesan & chopped parsley to finish
  • fettuccine

    cooked al dente

    12 oz
  • fresh cracked black pepper

Directions

Make meatballs

  1. 1

    In a large bowl, gently mix ground chicken, parmesan, breadcrumbs, egg, parsley, chopped capers, lemon zest, garlic, salt & pepper until just combined. Roll into ~1.5 inch balls.

  2. 2

    Heat a large skillet over medium-high heat. If needed, add a drizzle of olive oil. Brown meatballs on all sides (they don’t need to be cooked through). Remove to a plate.

Sauce base

  1. 1

    In the same pan with leftover oil, melt 4 tbsp butter. Add sliced shallots and lemon rounds. Sauté about 2-3 min until fragrant and softened. Stir in minced garlic and cook 30 sec more.

  2. 2

    Pour in white wine, chicken broth, lemon juice (or hold off and add at the end if you want to adjust the tartness), and capers. Bring to a gentle simmer.

  3. 3

    In a small bowl, stir together 2 tbsp flour with 1 tbsp Worcestershire sauce to form a thick paste.

Thicken sauce

  1. 1

    While the sauce simmers, whisk in the flour-Worcestershire paste until smooth and slightly thickened.

  2. 2

    Stir in the heavy cream. Taste and adjust with more salt, pepper, or squeeze in the lemon juice here if you held off earlier and decide it needs that pop.

Simmer meatballs

  1. 1

    Return meatballs to the sauce. Reduce heat and simmer about 15 min, until cooked through and sauce is rich and silky.

  2. 2

    Spoon meatballs and sauce over fettuccine. Top with parmesan, more parsley, and plenty of cracked black pepper.

Chicken Piccata Meatball Fettuccine

Chicken Piccata Meatball Fettuccine

15 min6 servings

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About this Recipe

Craving a comforting, restaurant-quality meal that’s surprisingly easy to make? This Chicken Piccata Meatball Fettuccine brings the vibrant flavors of classic piccata into a tender, juicy meatball form, all nestled in a dreamy, creamy sauce.

What makes this recipe truly special is how it transforms familiar ingredients into something extraordinary. These Picatta meatballs are infused with lemon zest, garlic, and capers, giving them a bright, savory punch. They're browned to perfection, creating a golden crust before simmering in a luxurious one-pan sauce that captures every bit of their delicious flavor.

Prepare for a dish that feels both elegant and incredibly comforting. You'll bite into tender chicken meatballs, bursting with the fresh zest of lemon, savory parmesan, and a hint of garlic and parsley. The creamy lemon butter sauce, enriched with white wine and shallots, is silky and tangy, with delicate lemon slices that literally melt into the background. Tossed with al dente fettuccine and finished with a shower of extra parmesan and fresh black pepper, it’s a truly satisfying main course that’s hard to resist.

This versatile dish offers plenty of room for your personal touch. If you prefer, swap the ground chicken for another ground meat, or even use your favorite frozen meatballs to save some prep time. For an even richer flavor, a splash of brandy could replace some of the white wine. Don't have fresh parsley? Dried Italian herbs can work in a pinch, though fresh is always best for that vibrant color and aroma.

Serve this Chicken Piccata Meatball Fettuccine as a stunning weeknight meal or for a casual dinner party. It’s hearty enough on its own, but a simple green salad or some crusty bread would be a lovely complement to soak up every last drop of that incredible sauce.

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