Description

This One Pot Creamy Parmesan Chicken Pasta is a delicious and easy-to-make meal featuring tender chicken cooked with pasta in a rich, creamy parmesan sauce. Combining aromatic garlic, onions, and Italian seasoning, this dish comes together quickly in one pot, making it perfect for a comforting weeknight dinner without the mess.

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)

Finishing Cheese

¾ cup shredded parmesan cheese

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Instructions

Coat the Chicken: Combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and all-purpose flour in a bowl. Coat the chicken tenderloins evenly in this mixture or sprinkle the seasonings over the chicken thoroughly.
Cook the Chicken: In a large Dutch oven or a deep skillet with a lid, melt 1 tablespoon butter and add 1 teaspoon olive oil over medium heat. Add the coated chicken and cook until fully done and golden brown on both sides. Remove the chicken from the pot, place it on a plate, and keep it warm.
Sauté Onions and Garlic: Using the remaining 1 tablespoon butter and 1 teaspoon oil in the same pot, sauté the diced onion until soft and translucent, about 2 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Deglaze and Add Liquids: Pour ½ cup chicken stock into the pot to deglaze, scraping up any browned bits from the bottom. Then add the rest of the chicken stock and the half and half, stirring to combine.
Add Pasta and Simmer: Stir in the dried pasta to fully coat it in the liquid mixture. Bring to a boil, then reduce the heat to a simmer. Cover the pot with a lid and cook for 11-13 minutes, stirring occasionally, until the pasta is al dente and has absorbed much of the liquid.
Finish the Sauce: The sauce may be thin at this stage. Add the remaining ½ teaspoon Italian seasoning and ¾ cup shredded parmesan cheese to the pot. Stir thoroughly; the sauce will thicken as it cools.
Season and Serve: Taste the pasta and adjust seasoning with salt and pepper as needed. Return the cooked chicken to the pot, either topping the pasta or mixing it in before serving.

Notes

Use any pasta shape you prefer; smaller shapes like penne or rotini work particularly well.
For a richer flavor, use freshly grated parmesan cheese instead of pre-shredded.
Stir the pasta occasionally during simmering to prevent sticking to the bottom of the pot.
If the sauce is too thick after resting, you can loosen it with a splash of chicken stock or half and half.
This recipe can be adapted to gluten-free pasta for dietary preferences.