Description
This One Pot Creamy Parmesan Chicken Pasta is a comforting and flavorful meal combining tender chicken, creamy parmesan sauce, and perfectly cooked pasta all made in a single pot for easy cleanup and delicious results.
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
- 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 in the UK)
- 8 ounces dried pasta (any shape)
- ¾ cup shredded parmesan cheese
Instructions
- Prepare the chicken coating: Combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour in a bowl. Coat the chicken tenderloins well with this mixture or sprinkle seasonings evenly over the chicken.
- Cook the chicken: Heat 1 tablespoon butter and 1 teaspoon olive oil in a large Dutch oven or deep skillet with a lid. Cook the coated chicken until fully done, about 5-7 minutes per side depending on thickness. Remove chicken and set aside, keeping warm.
- Sauté onions and garlic: In the same pot, add remaining butter and oil. Cook 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. Then add the remaining chicken stock and half and half. Stir well.
- Add pasta and cook: Add the dried pasta to the pot and stir to coat in the liquid. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 13 minutes, stirring occasionally to prevent sticking, until pasta is al dente.
- Finish the sauce: The sauce will be thin initially. Add remaining ½ teaspoon Italian seasoning and ¾ cup shredded parmesan cheese. Stir well; the sauce will thicken as it cools.
- Season and serve: Taste the sauce and adjust salt and pepper as needed. Return the cooked chicken to the pot, either mixing it in or serving it on top of the pasta. Serve warm.
Notes
- Use a lid that fits well to retain heat while simmering the pasta and open occasionally to stir and prevent sticking.
- Cooking time varies by pasta shape; test for doneness after 11 minutes and continue cooking if desired.
- Break long pasta in half to fit the pot if needed.
- Allow the sauce time to thicken as it cools; it will be thin when hot.
- Add sautéed mushrooms or baby spinach at the end for extra flavor and nutrition.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 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
