Description
Tender meatballs in a rich garlic butter sauce served over silky noodles, bringing comfort and flavor to your table.
Ingredients
Scale
- 1 pound lean ground chicken
- Kosher salt and pepper
- 2 garlic cloves, minced
- 1 cup finely grated parmesan cheese, plus more for serving
- 1/2 cup seasoned breadcrumbs
- 2/3 cup chopped fresh herbs (parsley, basil, chives)
- 1 to 2 tablespoons olive oil
- 4 tablespoons butter
- 4 garlic cloves, minced
- 2 1/2 cups malfalda pasta noodles or rotini
- 4 cups chicken stock
Instructions
- Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, 1/2 cup of parmesan, breadcrumbs, and half of the herbs. Mix gently until just combined. Roll the mixture into 1-inch meatballs.
- Heat the olive oil in a large nonstick skillet or dutch oven over medium heat. 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. Remove the meatballs and place on a plate.
- In the same skillet, add the butter and garlic. Add the pasta noodles, stir to toss and coat. Cook, stirring often, until the noodles get golden and toasty. Pour in the chicken stock.
- Transfer the meatballs back to the pan, nestling them with the noodles and stock. Bring to a boil, then reduce to a simmer and cover. Cook for 10 to 15 minutes until the noodles are fully cooked.
- Add in the remaining 1/2 cup parmesan and stir. Sprinkle the remaining herbs on top. Taste and adjust seasoning if needed. Serve immediately!
Notes
Browning the meatballs adds depth of flavor. Use fresh herbs for vibrancy and consider variations for personalized taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg