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Rotini Pasta with Cheesy Chicken Meatballs

These tender, fragrant meatballs take a few extra minutes to make, but are perfect tossed with a simple pasta…dinner on the table in a flash.

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1 pound Gold'n Plump® Ground Chicken
2 eggs, lightly beaten
1 cup chive and onion cream cheese
1 cup grated Parmesan cheese
1/3 cup dry Italian seasoned bread crumbs or finely crushed crackers
2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
Freshly ground pepper to taste
12 ounces uncooked rotini pasta
3 plum tomatoes, coarsely chopped
2 tablespoons olive oil
1/3 cup finely chopped fresh basil or 2 teaspoons dried basil
Dried red pepper flakes to taste
Additional grated Parmesan cheese, if desired


Heat oven to 425°F. Line a rimmed baking sheet with foil; spray with nonstick spray.

Mix chicken, eggs, cream cheese, Parmesan, bread crumbs, and seasonings together; mix well. Using wet hands, quickly form into 1-inch meatballs. Arrange on prepared baking sheet. Lightly spray with cooking spray.

Bake 16 to 18 minutes or until juices run clear (165°F on instant read thermometer inserted into center of meatballs).

Meanwhile, cook pasta according to package directions. Drain; pour into a large serving bowl. Toss with tomatoes, oil, basil, and hot pepper flakes.

Serve pasta with meatballs, sprinkled with Parmesan cheese.


Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

  • Serving Size
    • Servings 
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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