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cooked perfect recipe creamy pappardelle and meatballs

Creamy Pappardelle and Meatballs

Course Dinner
Servings 3 servings


Our Cooked Perfect® Products

Other Ingredients

  • 1 each 8oz. package pappardelle, wide ribbon pasta or fettuccini
  • 2 cups dry white wine (such as white burgundy or dry chardonnay)
  • 1/2 cup low sodium chicken broth
  • 1 each spring thyme
  • 1/4 cup Extra virgin olive oil
  • 3/4 teaspoon (tsp) kosher salt
  • 1/4 teaspoon (tsp) Black pepper
  • 2 tablespoons (tbsp) heavy cream
  • 2 tablespoons (tbsp) fresh parsley
  • Garnish with fresh thyme leaves and parmesan cheese


  • Cook pasta to the directions provided. Drain.
  • While the pasta is boiling, prepare the meatballs using either oven or microwave directions.
  • In a separate skillet bring to a boil the wine, chicken stock, and sprig of thyme.
  • Add meatballs and heat for approximately 5-7 minutes.
  • Remove the meatballs and cool.
  • Add oil, salt, and pepper to the wine, stock, and thyme. Cook for 10-15 minutes until slightly less than a ½ cup is left, remove sprig of thyme.
  • Add meatballs and pasta to the wine and chicken broth. Slowly add the cream, stirring to maintain uniformity. Cook for a few minutes until sauce coats the entire dish evenly.
  • Garnish with parsley and thyme leaves.
  • Serve and enjoy.


This recipe can be made with any variety of Cooked Perfect meatballs.
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