Chicken Piccata Meatball Fettuccine
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. Here’s more recipes like this if you’re interested!
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
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Chicken Piccata Meatball Fettuccine
Ingredients
For the meatballs
- 1 lb ground chicken
- ½ cup grated parmesan cheese
- ½ cup Italian breadcrumbs
- 1 egg
- 2 tbsp chopped fresh parsley
- 1 tbsp capers chopped
- Zest of 1 lemon
- 4 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
For the Sauce
- Whatever oil is left in the pan from browning meatballs
- 4 tbsp butter
- 1 small shallot thinly sliced
- 1 small lemon sliced into thin rounds
- 3 cloves garlic minced
- 2 tbsp flour
- 1 tbsp Worcestershire sauce
- ½ cup white wine or more chicken broth
- 1½ cups chicken broth
- Juice of ½ lemon optional — see note
- 2 tbsp capers
- 1 cup heavy cream
- Extra grated parmesan & chopped parsley to finish
For Serving
- 12 oz fettuccine cooked al dente
- Fresh cracked black pepper
Instructions
Make meatballs
- 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.
- 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
- 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.
- 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.
- In a small bowl, stir together 2 tbsp flour with 1 tbsp Worcestershire sauce to form a thick paste.
Thicken Sauce
- While the sauce simmers, whisk in the flour-Worcestershire paste until smooth and slightly thickened.
- 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
- Return meatballs to the sauce. Reduce heat and simmer about 15 min, until cooked through and sauce is rich and silky.
- Spoon meatballs and sauce over fettuccine. Top with parmesan, more parsley, and plenty of cracked black pepper.
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