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One Pot Creamy Parmesan Chicken Pasta dish served in a bowl

One Pot Creamy Parmesan Chicken Pasta

A quick and satisfying dinner featuring tender chicken, perfectly cooked pasta, and a rich, creamy sauce, all made in one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken tenderloins or cutlets (boneless thighs work too)
  • Salt and black pepper, to taste
  • 1 teaspoon Italian seasoning, divided
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons all-purpose flour (15 g)
  • 2 teaspoons olive oil (not extra virgin, 30 ml)
  • 2 tablespoons butter (26 g)
  • ½ medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups chicken stock (480 ml)
  • ¾ cup half and half (or single cream in the UK, 180 ml)
  • 8 ounces dried pasta (any shape, 225 g)
  • ¾ cup shredded Parmesan cheese (64 g)

Method
 

Preparation
  1. In a shallow dish, mix ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons Parmesan, and flour. Coat the chicken with this mixture evenly.
  2. In a large Dutch oven or deep skillet, melt 1 tablespoon of butter with 1 teaspoon of olive oil over medium heat. Cook the chicken until golden and fully cooked. Once done, remove from the pot and keep warm.
  3. In the same pot, add the remaining butter and oil. Sauté the onion for about 2 minutes until softened, then add minced garlic and cook for another minute.
  4. Pour in ½ cup of chicken stock, scraping up any browned bits from the bottom. Add the remaining stock and half and half.
Cooking
  1. Add the dried pasta, stirring to combine with the liquid. Bring to a boil, then reduce to low heat, cover, and simmer for about 11–13 minutes, stirring occasionally until the pasta is al dente.
  2. Stir in the remaining ½ teaspoon Italian seasoning and ¾ cup of Parmesan cheese. The sauce will appear thin at first but will thicken as it cools.
  3. Taste and adjust seasoning with salt and pepper. Return the chicken to the pot; you can either nestle it on top of the pasta or stir it in.
Serving
  1. Serve warm with extra Parmesan on the side if desired.

Notes

For storage, place any uneaten pasta in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over low heat, adding a splash of chicken stock or half and half to loosen the sauce. Avoid using the microwave, as it can make the pasta rubbery.