Description
This One Pot Creamy Parmesan Chicken Pasta is a quick and comforting meal featuring tender chicken cooked with al dente pasta in a rich garlic parmesan sauce. Perfect for busy weeknights, this recipe combines simple ingredients into a decadent and creamy dish with minimal cleanup.
Ingredients
Scale
Chicken and Coating
- 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
- 2 cups chicken stock
- ¾ cup half and half (single cream in the UK)
Pasta and Cheese
- 8 ounces dried pasta (any shape)
- ¾ cup shredded parmesan cheese
Instructions
- Prepare Chicken Coating: In a bowl, combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour. Coat the chicken tenderloins thoroughly with this mixture or sprinkle the seasoning evenly 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. Heat over medium heat, then cook the coated chicken until fully cooked through, about 4-6 minutes per side depending on thickness. Remove the chicken and set aside on a plate to keep warm.
- Sauté Onions and Garlic: In the same pot, add the remaining 1 tablespoon butter and 1 teaspoon olive oil. Cook the diced onion until soft and translucent, about 2 minutes. Add minced garlic and cook for an additional minute until fragrant, ensuring not to burn the garlic.
- Deglaze and Add Liquids: Pour in ½ cup of chicken stock to deglaze the pot, scraping any browned bits from the bottom. Add the remaining chicken stock and the half and half to the pot. Stir to combine.
- Add Pasta and Simmer: Stir in the dried pasta thoroughly to coat it evenly in the liquid mixture. Bring the mixture to a boil, then reduce heat to low. Cover with a lid and let simmer for 11-13 minutes, stirring occasionally to prevent sticking. Cook until the pasta is al dente and most of the liquid is absorbed.
- Finish Sauce and Flavor: Stir in the remaining ½ teaspoon Italian seasoning and ¾ cup shredded parmesan cheese. The sauce will be thin initially but will thicken as it cools. Taste and adjust seasoning with salt and pepper as needed.
- Combine with Chicken and Serve: Return the cooked chicken to the pot. You can either mix the chicken into the pasta or serve it on top as preferred. Serve immediately for best texture and flavor.
Notes
- This easy one-pot creamy parmesan chicken pasta meal features a decadent garlic parmesan sauce and tender chicken and pasta.
- Using a deep skillet or Dutch oven with a lid is key for evenly cooking the pasta and sauce together.
- You can substitute half and half with heavy cream or whole milk for a different richness level.
- Leftovers reheat well but sauce may thicken further; add a splash of milk or stock when reheating to loosen.
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
