These chicken meatballs and noodles are such an easy comfort food dish that the whole family will love. Tender and juicy chicken meatballs are cooked with soft pasta noodles, garlic, butter and chicken stock to make the most delicious meal! Easy from start to finish and surely will end up in the rotation!
This is my family’s new favorite meal!
Juicy chicken meatballs that are packed with flavor and nestled in with noodles, cooked in flavorful broth with lots of buttery garlic and served in a bowl of love. This is the most comforting fabulous meal you can make. And the whole crew will go wild.
I’m personally reaching the end of comfort food season. With the time change this week, I LOVE that we have more daylight and of course, some warmer weather. I’m so excited for fresher produce, the seasonal fruits and veggies that I love and to make some of our favorite meals on the grill.
But this one? It’s one of those meals that can work any time of year. Much like my garlic butter parmesan pasta, it’s a dish that doesn’t take a ton of time but makes a huge impact on your weeknight menu. Which is the best thing ever.
I’m always looking to create meals that my family goes wild over. There is something so satisfying about the kids who just LOVE the meal, especially when it’s Max since he is the pickiest. This dish has a bit of everything that we all love. Meatballs, which we’re all a fan of. Then a non-marinara sauce pasta, filled with so much garlicky, buttery flavor that is soft and easy to eat!
The combination is super comforting and just tastes plain fantastic. There is no denying it.
For the meatballs, I stick with the base of my parmesan chicken meatballs. They are easy, simple and provide a fairly neutral flavor that works with tons of different ingredients. They are also incredibly juicy and tender! My kids will eat these many different ways, which is how I knew they’d be great here.
I brown the meatballs in the skillet first, so we get all those flavorful brown bits in the pasta. Once the meatballs are nice and golden and (mostly) cooked through, I transfer them to a plate.
Next, it’s time for butter, lots of chopped garlic and the pasta. These malfalda noodles are some of my favorites but they can be tricky to find! Any sort of noodle like a rotini could work here. Egg noodles would even work! They’d give it a very nostalgic comfort food vibe, IMO.
Anyhoo, I toast those noodles in the garlic and butter! I want them a little bit toasty and golden and all covered in butter. Then, I add the chicken stock. I nestle the meatballs back in with the stock and pasta and bring the whole thing to a boil. It simmers for 15 minutes or so and the pasta is cooked with SO much flavor which the meatballs finish cooking if needed.
You will not even BELIEVE how much flavor these noodles end up having. It’s crazy!
Once the liquid is mostly absorbed, I stir in some parmesan and then top with some chopped fresh herbs. Just so we’re not eating another beige meal, you know?
It also pairs SO well with my parmesan roasted broccoli. The amount of times I’ve made this meal combo recently is wild!
Garlic Butter Chicken Meatballs & Noodles
Garlic Butter Chicken Meatballs & Noodles
These chicken meatballs and noodles are such an easy comfort food dish that the whole family will love. Tender and juicy chicken meatballs are cooked with soft pasta noodles, garlic, butter and chicken stock to make the most delicious meal! Easy from start to finish and surely will end up in the rotation!
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Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, ½ cup of parmesan, breadcrumbs and half of the herbs. Mix gently until just combined. Roll the mixture into 1-inch meatballs.
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Heat the olive oil in a large nonstick skillet or dutch over medium heat. You want it to be large enough to hold the noodles and liquid too. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 2 to 3 minutes. Shake the pan, tossing the meatballs around. Remove the meatballs with a slotted spoon and place them on a plate.
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To the same skillet or dutch oven, add the butter. Add in the garlic and the pasta noodles. Stir to toss and coat the noodles. Cook, stirring often, until the noodles get a little golden and toasty. Pour in the chicken stock.
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Transfer the meatballs back to the pan, nestling them in with the noodles and stock. Bring the mixture to a boil. Reduce it to a simmer and cover. Cook for 10 to 15 minutes, depending on which noodles you use, until the liquid is absorbed. It doesn’t all need to be absorbed, as it will absorb over time as the noodles sit. But you want the noodles fully cooked!
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Add in the remaining ½ cup parmesan cheese and stir. Sprinkle the remaining ⅓ cup of fresh herbs on top. Taste and season more if needed.
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Serve immediately!
My new BFF meal.
