Description
This One Pot Creamy Parmesan Chicken Pasta is a delicious and comforting meal featuring tender chicken, perfectly cooked pasta, and a rich, creamy garlic parmesan sauce. Made all in one pot, it’s an easy yet decadent dish perfect for weeknight dinners.
Ingredients
Scale
Chicken & Seasoning
- 1 pound chicken tenderloins (or chicken cutlets, boneless thighs)
- Salt and pepper (to taste)
- 1 teaspoon Italian seasoning (divided)
- 2 tablespoons shredded parmesan
- 2 tablespoons all-purpose flour
Cooking Fats
- 2 teaspoons olive oil (not extra virgin)
- 2 tablespoons butter
Vegetables & Aromatics
- ½ medium yellow onion (finely diced)
- 3 cloves garlic (minced)
Liquids & Pasta
- 2 cups chicken stock
- ¾ cup half and half (single cream in the UK)
- 8 ounces dried pasta (any shape)
Cheese
- ¾ cup shredded parmesan cheese
Instructions
- Prepare the Chicken: Combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour in a bowl. Coat the chicken tenderloins thoroughly with this mixture. Alternatively, sprinkle the seasoning evenly over the chicken.
- Cook the Chicken: In a large Dutch oven or deep skillet with a lid, melt 1 tablespoon of butter and add 1 teaspoon of olive oil. Cook the chicken over medium heat until fully cooked through, then remove the chicken from the pot and set aside on a plate. Keep warm.
- Sauté Onions and Garlic: Using the remaining 1 tablespoon butter and 1 teaspoon oil in the same pot, cook the diced onion until soft and translucent, about 2 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze the Pot: Pour in ½ cup of chicken stock to deglaze the pot, scraping up any browned bits from the bottom. Then add the remaining chicken stock along with the half and half.
- Add Pasta and Simmer: Add the dried pasta to the pot, stirring well to coat it in the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 11 to 13 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Finish the Sauce: The sauce will be thin initially. Stir in the remaining ½ teaspoon Italian seasoning and ¾ cup shredded parmesan cheese. 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 and either top the pasta with it or stir it in. Serve immediately.
Notes
- This one-pot recipe makes cleanup easy while delivering rich, creamy flavors.
- Feel free to use any pasta shape you prefer or have on hand.
- For a lighter option, substitute half and half with milk, though the sauce will be less creamy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk to loosen the sauce.
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
