Linguine Al Limone with Grilled Chia-Chicken Meatballs

A delightful fusion of whole grain linguine in a creamy lemon sauce topped with healthy chia-infused chicken meatballs. This dish combines Italian flavors with modern superfood ingredients for a nutritious and satisfying meal.

4 servings

1 hr 30 min

Published October 4, 2025

Ingredients

•¼ cup white chia seeds
•½ cup purified water
•1 pound ground chicken
•¾ cup rolled oats
•⅓ cup red onion
•⅓ cup Parmigiano-Reggiano cheese
•3 tablespoons extra-virgin olive oil
•¼ cup fresh parsley
•1 teaspoon oregano
•2 cloves garlic
•1½ teaspoons sea salt
•1 teaspoon black pepper
•½ teaspoon red pepper flakes
•12 ounces whole grain linguine
•⅓ cup half-and-half
•1 whole lemon
•2 tablespoons fresh basil

Cooking Instructions

1.
In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 3/4 cup extra-thick chia gel.)
20 min
2.
Prepare an indoor or outdoor grill, or preheat the oven to 475°F.
10 min
3.
In a large bowl, use your hands to evenly combine the chia gel, ground chicken, oats, onion, 1/4 cup of the cheese, 2 tablespoons of the olive oil, the parsley, oregano, garlic, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (about 3 tablespoons each).
15 min
4.
Grill over medium heat until well done and brown on all sides, about 15 minutes, rotating only as needed. Alternatively, line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Arrange the meatballs on the baking sheet and roast until well done, about 20 minutes. Insert 4 (10-inch) skewers into cooked meatballs, 5 meatballs each. If necessary, keep warm in 175°F oven while preparing linguine.
20 min
5.
Cook the linguine according to package directions. Drain the pasta, reserving 3/4 cup pasta cooking water.
12 min
6.
Bring the half-and-half, the remaining 1 tablespoon of oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Add the lemon juice and toss to combine. Add the remaining 1/3 cup of cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper and toss to combine.
8 min
7.
Transfer the linguine to four large pasta bowls. Top each with a skewer of chicken meatballs, sprinkle with basil and lemon zest, and serve.
5 min

Ingredients

•¼ cup white chia seeds

•½ cup purified water

•1 pound ground chicken

•¾ cup rolled oats

•⅓ cup red onion

•⅓ cup Parmigiano-Reggiano cheese

•3 tablespoons extra-virgin olive oil

•¼ cup fresh parsley

•1 teaspoon oregano

•2 cloves garlic

•1½ teaspoons sea salt

•1 teaspoon black pepper

•½ teaspoon red pepper flakes

•12 ounces whole grain linguine

•⅓ cup half-and-half

•1 whole lemon

•2 tablespoons fresh basil

Cooking Instructions

In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 3/4 cup extra-thick chia gel.)

20 min

Prepare an indoor or outdoor grill, or preheat the oven to 475°F.

10 min

In a large bowl, use your hands to evenly combine the chia gel, ground chicken, oats, onion, 1/4 cup of the cheese, 2 tablespoons of the olive oil, the parsley, oregano, garlic, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (about 3 tablespoons each).

15 min

Grill over medium heat until well done and brown on all sides, about 15 minutes, rotating only as needed. Alternatively, line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Arrange the meatballs on the baking sheet and roast until well done, about 20 minutes. Insert 4 (10-inch) skewers into cooked meatballs, 5 meatballs each. If necessary, keep warm in 175°F oven while preparing linguine.

20 min

Cook the linguine according to package directions. Drain the pasta, reserving 3/4 cup pasta cooking water.

12 min

Bring the half-and-half, the remaining 1 tablespoon of oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Add the lemon juice and toss to combine. Add the remaining 1/3 cup of cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper and toss to combine.

8 min

Transfer the linguine to four large pasta bowls. Top each with a skewer of chicken meatballs, sprinkle with basil and lemon zest, and serve.

5 min