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• Heat olive oil in a large skillet over medium-high heat. Cook the meatballs in batches, about 5-7 minutes, turning to brown all sides. Remove and set aside.
4. Make the Creamy Sauce:
• In the same skillet, melt butter over medium heat. Sauté minced garlic for about 30 seconds until fragrant. Stir in heavy cream and chicken broth, bringing to a gentle simmer. Gradually whisk in Parmesan cheese until smooth. Season with salt and pepper.
5. Combine Everything:
• Add the cooked pasta to the creamy sauce, tossing to coat. Gently fold the meatballs back into the skillet, mixing to combine.
6. Serve:
• Dish out the creamy Parmesan pasta topped with garlic butter meatballs. Drizzle any remaining sauce over the top and garnish with fresh parsley and extra Parmesan if desired.
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