Description
This One Pot Creamy Parmesan Chicken Pasta combines tender chicken with a rich, cheesy sauce and perfectly cooked pasta, all made in a single pot for easy cleanup and maximum flavor.
Ingredients
Scale
Chicken
- 1 pound chicken tenderloins or chicken cutlets, boneless thighs
- Salt and pepper to taste
- 1 teaspoon Italian seasoning divided
- 2 tablespoons shredded parmesan cheese
- 2 tablespoons all-purpose flour
Cooking
- 2 teaspoons olive oil (not extra virgin)
- 2 tablespoons butter
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups chicken stock
- ¾ cup half and half (single cream)
- 8 ounces dried pasta (any shape)
- ¾ cup shredded parmesan cheese
Instructions
- Prepare chicken coating: Combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour. Coat chicken tenderloins evenly with the mixture or sprinkle the seasonings all over the chicken.
- Cook chicken: In a large Dutch oven or deep skillet with lid, melt 1 tablespoon butter and add 1 teaspoon olive oil. Cook chicken until fully done. Remove chicken and set aside on a plate, keeping warm.
- Sauté vegetables: In the same pot, use the remaining butter and oil to cook diced onion until soft and translucent, about 2 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Deglaze and add liquids: Deglaze the pot with ½ cup chicken stock, scraping up any browned bits. Then add the remaining chicken stock and half and half to the pot.
- Add pasta and cook: Add the dried pasta to the pot, stirring well to coat with the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 13 minutes, stirring intermittently, until the pasta is al dente.
- Finish sauce and combine: Initially thin, the sauce will thicken as it cools. Add remaining ½ teaspoon Italian seasoning and ¾ cup shredded parmesan cheese to the pot. Stir well to combine. Taste and adjust salt and pepper if needed.
- Add chicken and serve: Return the cooked chicken to the pot. You may either mix the chicken into the pasta or top the dish with it. Serve warm.
Notes
- Use a lid that fits your skillet well to trap heat while simmering pasta. Stir often to prevent sticking.
- Cooking time may vary depending on pasta shape; taste at 11 minutes and adjust accordingly.
- If using long pasta, break in half so it fits in the pot.
- The sauce will be thin while hot but will thicken upon cooling.
- For extra flavor, add sautéed mushrooms or baby spinach at the end.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 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: 90 mg
