Description
A comforting and easy one-pot creamy Parmesan chicken pasta recipe that features tender chicken, a rich and cheesy sauce, and perfectly cooked pasta all made in a single skillet. Ideal for a quick weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken and Coat
- 1 pound chicken tenderloins or chicken cutlets, boneless thighs
- Salt to taste
- Black pepper to taste
- 1 teaspoon Italian seasoning, divided
- 2 tablespoons shredded parmesan cheese
- 2 tablespoons all-purpose flour
Cooking Fat and Aromatics
- 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 evenly with this mixture or sprinkle the seasonings evenly over the chicken.
- Cook the chicken: In a large Dutch oven or deep skillet with a lid, melt 1 tablespoon butter and add 1 teaspoon olive oil. Sauté the chicken over medium heat until fully cooked through. Remove the chicken from the pan, set aside on a plate, and keep warm.
- Sauté the aromatics: In the same pot, add the remaining butter and oil. Cook the finely diced onion over medium heat until soft and translucent, about 2 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze and add liquids: Pour in ½ cup chicken stock to deglaze the pot, scraping up any browned bits. Then add the remaining chicken stock and half and half, stirring to combine.
- Add pasta and simmer: Add the dried pasta to the pot, stirring to coat it in the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 13 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Finish the sauce: Add the remaining ½ teaspoon Italian seasoning and ¾ cup shredded parmesan cheese. Stir thoroughly; the sauce will initially be thin but will thicken as it cools.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Return the cooked chicken to the pot and either top the pasta with the chicken or mix it in before serving.
Notes
- Use a well-fitting lid to keep heat in while simmering the pasta but open the skillet regularly to stir and prevent sticking.
- Cooking time may vary with pasta shape; check pasta doneness at 11 minutes and extend as necessary for softer texture.
- If using long pasta, break it in half to fit the pan better.
- Allow the sauce to cool slightly to thicken; it will appear thin initially.
- Add vegetables like sautéed mushrooms or baby spinach at the end for extra flavor and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
