Garlic Butter Chicken Meatballs & Noodles Recipe
These Garlic Butter Chicken Meatballs with Noodles feature tender, flavorful meatballs cooked in a garlicky butter sauce with fresh herbs and parmesan cheese. Paired with perfectly cooked malfalda pasta, this comforting one-pan meal is easy to prepare in under an hour and perfect for a cozy family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Meatballs
- 1 pound lean ground chicken (94% lean)
- Kosher salt and pepper, to taste
- 2 garlic cloves, minced
- 1 cup finely grated parmesan cheese (plus more for serving)
- ½ cup seasoned breadcrumbs
- ⅔ cup chopped fresh herbs (parsley, basil, chives)
For the Pasta and Sauce
- 1 to 2 tablespoons olive oil
- 4 tablespoons butter
- 4 garlic cloves, minced
- 2 ½ cups malfalda pasta noodles (or rotini)
- 4 cups chicken stock
Instructions
- Prepare the Meatballs: Place the ground chicken in a large bowl. Season generously with kosher salt and pepper. Add minced garlic, ½ cup parmesan cheese, seasoned breadcrumbs, and half of the chopped fresh herbs. Gently mix to combine without overworking the meat. Shape the mixture into 1-inch meatballs and set aside.
- Brown the Meatballs: Heat olive oil in a large nonstick skillet or Dutch oven over medium heat, ensuring the pan is large enough to later hold the noodles and liquid. Add the meatballs in a single layer and cook for 3 to 4 minutes, until the bottoms are nicely browned. Carefully flip and brown the other side for 2 to 3 minutes. Toss the meatballs gently by shaking the pan. Remove meatballs with a slotted spoon and place them on a plate.
- Toast the Noodles and Garlic: In the same skillet or Dutch oven, add butter and melt over medium heat. Add minced garlic and pasta noodles, stirring well to coat the noodles evenly with butter and garlic. Cook while stirring often until the noodles become slightly golden and toasty.
- Add Stock and Simmer: Pour in the chicken stock, then nestle the browned meatballs back into the pan with the noodles and stock. Bring the mixture to a rolling boil, then reduce the heat to a simmer and cover the pan. Cook for 10 to 15 minutes, depending on the noodle type, until the noodles are cooked through and the liquid is mostly absorbed. A little liquid can remain as the noodles will absorb more after resting.
- Finish and Serve: Stir in the remaining ½ cup parmesan cheese until melted and evenly distributed. Sprinkle the remaining fresh herbs on top. Taste and adjust salt and pepper seasoning if needed. Serve immediately with extra parmesan cheese on the side if desired.
Notes
- Use seasoned breadcrumbs for extra flavor, or substitute with panko if preferred.
- Fresh herbs add brightness, but you can use dried herbs as a substitute (use about 1 teaspoon dried mixed herbs).
- For extra richness, you can add a splash of cream or milk after the noodles finish cooking.
- If you don’t have malfalda pasta, rotini or other short curly pasta shapes work great.
- Leftovers can be refrigerated and gently reheated with a little extra chicken stock to loosen the noodles.