Enjoy a comforting bowl of One Pot Creamy Parmesan Chicken Pasta that’s easy to make and packed with flavor. Try this delicious recipe today!
Author:Sophie Lancaster
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:Serves 4
Category:Dinner
Method:One Pot Cooking
Cuisine:Italian
Ingredients
Scale
1 pound chicken tenderloins
Salt and pepper (to taste)
1 teaspoon Italian seasoning (divided)
2 tablespoons shredded parmesan
2 tablespoons all-purpose flour
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
8 ounces dried pasta (any shape)
¾ cup shredded parmesan cheese
Instructions
Combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour in a bowl.
Coat the chicken tenderloins in this mixture evenly.
In a large Dutch oven or deep skillet that has a lid, melt 1 tablespoon of butter along with 1 teaspoon of oil over medium heat.
Add the seasoned chicken to the pot and cook until fully done, about 6-7 minutes per side.
Once cooked through, remove the chicken from the pot, set it aside on a plate, and keep warm.
In the same pot, add the remaining olive oil and butter.
Cook finely diced onion until soft and translucent for about 2 minutes.
Add minced garlic to the pot and cook for an additional minute until fragrant.
Deglaze the pot by adding ½ cup of chicken stock; scrape up any bits stuck to the bottom.
Add in the remaining chicken stock along with half and half; stir well.
Stir in your dried pasta until well coated in the liquid.
Bring to a boil before reducing heat; cover and simmer for 11-13 minutes while stirring intermittently until pasta is al dente.
After removing from heat, add remaining Italian seasoning along with ¾ cup shredded parmesan cheese; stir until well combined as it thickens upon cooling.
Taste your dish; adjust seasoning with salt and pepper if needed.
Return cooked chicken to the pot either by topping over pasta or mixing it throughout before serving hot.