These chicken meatballs and noodles are an easy, comforting family dinner everyone will enjoy. Tender, juicy chicken meatballs are cooked with soft pasta, garlic, butter and chicken stock for a simple meal that delivers big flavor. Quick to make and perfect for weeknights.
This has become our family’s new favorite meal.
Juicy chicken meatballs, packed with flavor, nestle among noodles that soak up a garlicky, buttery broth. It’s the kind of comforting, unfussy dinner that pleases kids and adults alike.
With longer daylight and warmer weather on the way, I’m excited for lighter meals and fresh produce, but this recipe works any time of year. Like my garlic butter parmesan pasta, it’s fast to make and has a big impact on a busy weeknight.
I’m always trying to create meals my family loves, and this one hits all the marks: meatballs everyone enjoys and a non-marinara pasta drenched in garlic and butter that’s soft and easy to eat. Even picky eaters ask for seconds.
The combination is cozy and satisfying — truly a crowd-pleaser.
For the meatballs, I use the base of my parmesan chicken meatballs. They’re simple, tender and versatile — juicy and mild enough to pair with many flavors. I brown them first in the skillet to capture those delicious browned bits, then remove them to finish cooking with the pasta.
After browning, the skillet gets a generous amount of butter and lots of chopped garlic. I toast the pasta briefly in the garlic-butter so the noodles pick up a nutty, golden flavor before adding chicken stock. I like malfalda noodles here, but rotini or egg noodles work well too.
Once the stock is added, the meatballs are nestled back in and the mixture is brought to a simmer and covered. The pasta cooks right in the flavorful liquid for about 10 to 15 minutes, absorbing lots of savory taste while the meatballs finish cooking. The result is unbelievably flavorful noodles and perfectly cooked meatballs.
When most of the liquid is absorbed, stir in grated parmesan and finish with chopped fresh herbs to brighten the dish. It pairs beautifully with roasted vegetables, like parmesan roasted broccoli, for a complete meal.
Garlic Butter Chicken Meatballs & Noodles
Garlic Butter Chicken Meatballs & Noodles
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Ingredients
- 1 pound lean ground chicken, about 94% lean
- kosher salt and pepper
- 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
- 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
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In a large bowl, place the ground chicken and season with salt and pepper. Add 2 minced garlic cloves, ½ cup parmesan, breadcrumbs and half of the chopped herbs. Mix gently until just combined. Roll into 1-inch meatballs.
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Heat the olive oil in a large nonstick skillet or Dutch oven over medium heat — it should be big enough to hold the noodles and liquid. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip and brown the other side for 2 to 3 minutes, shaking the pan occasionally. Remove meatballs with a slotted spoon and set aside.
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To the same pan, add the butter and the remaining garlic. Add the pasta and toss to coat, cooking and stirring until the noodles get a little golden and toasty. Pour in the chicken stock.
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Nestle the meatballs back in among the noodles and stock. Bring to a boil, then reduce to a simmer and cover. Cook 10 to 15 minutes, depending on pasta shape, until the noodles are tender and most of the liquid is absorbed. The meatballs will finish cooking as they simmer.
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Stir in the remaining ½ cup parmesan until combined. Sprinkle with the remaining herbs, taste and adjust seasoning if needed.
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Serve immediately.
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My new BFF meal.