Description
A comforting one pot creamy Parmesan chicken pasta that combines tender chicken, flavorful sauce, and perfectly cooked pasta for an easy and delicious meal.
Ingredients
Scale
Chicken and Coating
- 1 pound chicken tenderloins or boneless thighs
- Salt and pepper to taste
- 1 teaspoon Italian seasoning divided
- 2 tablespoons shredded parmesan cheese
- 2 tablespoons all-purpose flour
Cooking Base
- 2 teaspoons olive oil (not extra virgin)
- 2 tablespoons butter
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
Liquid and Pasta
- 2 cups chicken stock
- ¾ cup half and half (single cream)
- 8 ounces dried pasta (any shape)
Finishing
- ¾ cup shredded parmesan cheese
Instructions
- Prepare Chicken: Combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour in a bowl. Coat the chicken tenderloins evenly with this mixture or sprinkle the seasoning all over the chicken.
- Cook Chicken: In a large Dutch oven or deep skillet with a lid, melt 1 tablespoon butter and add 1 teaspoon olive oil. Cook the chicken over medium heat until fully cooked through. Remove the chicken from the pot, set aside on a plate, and keep warm.
- Sauté Aromatics: In the same pot using the remaining butter and oil, add the diced onion and cook until soft and translucent, approximately 2 minutes. Add minced garlic and cook for another minute until fragrant.
- Deglaze and Add Liquids: Pour in ½ cup of chicken stock to deglaze the pot, scraping up any browned bits. Add the remaining chicken stock and half and half, stirring to combine.
- Add Pasta and Simmer: Add the dried pasta to the pot, stirring well to coat the pasta in the liquid. Bring to a boil, then reduce heat to low, cover with the lid, and simmer for 13 minutes, stirring intermittently to prevent sticking, until pasta is al dente.
- Finish Sauce: Once the pasta is cooked, the sauce will be thin. Add the remaining ½ teaspoon Italian seasoning and ¾ cup shredded parmesan cheese. Stir well; the sauce will thicken as it cools.
- Adjust Seasoning and Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Return the cooked chicken to the pot, either mixing it into the pasta or placing it on top before serving.
Notes
- Use a lid that fits your skillet to retain heat and cook the pasta evenly while simmering.
- Stir the pasta frequently during simmering to prevent it from sticking to the pan.
- Cooking time may vary based on pasta shape; taste after 11 minutes and cook longer if needed for desired tenderness.
- For long pasta, break it in half so it fits in the pot.
- Allow the sauce to thicken as it cools; it will seem thin initially.
- Add sautéed mushrooms or baby spinach at the end for extra flavor and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
