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.

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.

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.

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!

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.

Serve immediately!