Description
This One Pot Creamy Parmesan Chicken Pasta is a quick and comforting meal featuring tender chicken tenderloins simmered in a rich, garlicky parmesan sauce with perfectly cooked pasta. Combining convenience with indulgent flavors, it’s an ideal dinner solution that requires minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 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 Fats
- 2 teaspoons olive oil (not extra virgin)
- 2 tablespoons butter
Vegetables and Aromatics
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
Liquids and Pasta
- 2 cups chicken stock
- ¾ cup half and half (single cream in the UK)
- 8 ounces dried pasta (any shape)
- ¾ cup shredded parmesan cheese (for finishing)
Instructions
- Prepare and Season 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 directly over the chicken pieces.
- Cook Chicken: In a large Dutch oven or deep skillet with a lid, melt 1 tablespoon butter and add 1 teaspoon olive oil. Over medium heat, cook the chicken until fully cooked through and golden on the outside. Remove the chicken from the pot, set aside on a plate, and keep warm.
- Sauté Onions and Garlic: In the same pot, add the remaining butter and olive oil. Sauté the finely diced onion until soft and translucent, about 2 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Deglaze and Add Liquids: Pour in ½ cup chicken stock to deglaze the pot, scraping up any browned bits stuck to the bottom. Add the remaining chicken stock and the half and half, stirring to combine.
- Cook Pasta: Add the dried pasta to the pot, ensuring it is submerged and coated in the liquid. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 11-13 minutes. Stir intermittently to prevent sticking and ensure even cooking until pasta is al dente.
- Finish the Sauce: Initially the sauce will be thin; stir in the remaining ½ teaspoon Italian seasoning and ¾ cup shredded parmesan cheese. Mix thoroughly as the cheese melts and the sauce thickens slightly as it cools.
- Adjust Seasoning and Serve: Taste the pasta and sauce mixture, then adjust salt and pepper as needed. Return the cooked chicken to the pot either by mixing it in or placing it on top before serving.
Notes
- This dish offers an easy one-pot dinner with minimal cleanup.
- The sauce will thicken as it cools, so the slightly thinner consistency when hot is normal.
- Use any pasta shape you prefer; shapes like penne or fusilli work well to catch the creamy sauce.
- For a lighter version, you can substitute half and half with whole milk but the sauce will be less rich.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 623 kcal
- Sugar: 6 g
- Sodium: 704 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 125 mg
