GFLunch & Dinner
Chicken Meatballs & Greek Yogurt "Alfredo" Pasta
These might have been the best meatballs I've ever had. I love Trader Joe's brown rice pasta for this. You really can't tell it's gluten-free!
Makes about 7 servings
510Calories
28gProtein
63gCarbs
16gFat
Macros estimated per serving.
Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1 egg
- ½ cup gluten-free flour
- ½ cup cottage cheese
- ½ cup grated Parmesan
- 8 garlic cloves, minced
- 2 teaspoons fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ diced yellow onion
- ½ teaspoon dried oregano
- 1 teaspoon salt
- Juice of 1 lemon
- 1 teaspoon lemon zest
- Olive oil spray (or avocado oil)
Healthy Alfredo Pasta
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 1 cup chicken broth
- ½ cup skim milk (I use Fairlife fat free)
- ½ cup plain nonfat Greek yogurt, at room temperature (I use Fage)
- ½ cup freshly grated Parmesan
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh chopped parsley
- Pasta (I use Trader Joe's gluten-free brown rice pasta)
Chicken Meatballs
Instructions
- Preheat the oven to 400°F. Lightly spray a sheet pan with oil.
- In a large bowl, mix all ingredients until evenly combined.
- Form into evenly sized meatballs and arrange on the prepared sheet pan. Lightly spray the tops with oil.
- Bake for 14–20 minutes, depending on size, until the centers reach 165°F.
- For a crispier top, broil for 2–5 minutes at the end, watching closely to prevent burning.
Healthy Alfredo Pasta
Instructions
- Warm the oil over medium heat. Stir in the cornstarch for 1 minute until all clumps are gone.
- Gradually whisk in the broth and milk until smooth. Increase the heat to medium-high; once simmering, whisk for about 2 minutes to thicken.
- Take the pan off the heat and gradually whisk in the yogurt. Return to medium heat, add Parmesan and seasonings, and whisk at a gentle simmer for another 2 minutes.
- Meanwhile, boil the pasta for about 11 minutes, or until tender, then drain.
- Toss the pasta with the Alfredo sauce. Top with chicken meatballs and fresh chopped parsley. Add extra salt and pepper if desired.
Originally shared in my Substack post Chicken Meatballs & Greek Yogurt “Alfredo” Pasta & Marry Me Chicken Pasta on November 4, 2026.