Description
This Garlic Butter Chicken Meatballs & Noodles recipe features tender, flavorful chicken meatballs simmered with aromatic garlic butter and malfalda pasta in a savory chicken stock. It’s an easy one-pan dish that combines crispy browned meatballs with toasty noodles, fresh herbs, and parmesan cheese, making it a comforting and satisfying meal perfect for weeknights.
Ingredients
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 (such as parsley, basil, and chives)
For Cooking
- 1 to 2 tablespoons olive oil
- 4 tablespoons butter
- 4 garlic cloves, minced
- 2 ½ cups malfalda pasta noodles (or rotini or similar pasta)
- 4 cups chicken stock
Instructions
- Prepare the Meatball Mixture: Place the ground chicken in a large bowl and season with kosher salt and pepper. Add minced garlic, ½ cup of grated parmesan cheese, seasoned breadcrumbs, and half of the chopped fresh herbs. Gently mix all ingredients until just combined, then roll the mixture into 1-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large nonstick skillet or Dutch oven over medium heat. Ensure the pan is large enough to also accommodate the noodles and liquid later. Add the meatballs in a single layer, cooking them for 3 to 4 minutes on one side until browned. Carefully flip and brown the other side for 2 to 3 minutes. Toss the meatballs occasionally by shaking the pan. Remove the meatballs using a slotted spoon and place them on a plate.
- Cook Pasta with Garlic Butter: In the same skillet or Dutch oven, add the butter and let it melt. Add the minced garlic and pasta noodles, stirring to coat the noodles evenly. Cook while stirring frequently until the noodles start to turn golden and slightly toasty.
- Add Stock and Simmer: Pour in the chicken stock, then gently place the browned meatballs back into the pan, nestling them among the noodles. Bring the mixture to a boil, then reduce the heat to a simmer and cover the pan. Cook for 10 to 15 minutes, depending on your noodle type, until the noodles are fully cooked and most of the liquid is absorbed.
- Finish with Cheese and Herbs: Stir in the remaining ½ cup of parmesan cheese into the pasta and meatball mixture. Sprinkle the remaining fresh herbs over the top, and adjust seasoning with salt and pepper if needed.
- Serve: Serve the dish immediately, optionally garnished with extra parmesan cheese.
Notes
- Use 94% lean ground chicken for tender yet lean meatballs.
- Seasoned breadcrumbs add more flavor; plain breadcrumbs can be used with added seasoning.
- Fresh herbs such as parsley, basil, and chives provide bright, fresh notes; feel free to adjust based on preference.
- Toast the noodles lightly in butter and garlic before adding stock for extra flavor and texture.
- The cooking time may vary based on the type of pasta used; adjust simmering time accordingly.
- If the liquid is not fully absorbed after cooking, allow the dish to sit off heat to absorb more.
- Use a large skillet or Dutch oven that can hold all ingredients comfortably for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
