Description
A comforting one-pot creamy chicken pasta dish with tender chicken, rich Parmesan, and a satisfying sauce.
Ingredients
- 1 pound (450 g) chicken tenderloins or cutlets
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning, divided
- 2 tablespoons shredded Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 teaspoons olive oil
- 2 tablespoons butter
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups chicken stock
- ¾ cup half and half
- 8 ounces (225 g) dried pasta (any shape)
- ¾ cup shredded Parmesan cheese
Instructions
- Combine ½ teaspoon of Italian seasoning, salt, pepper, 2 tablespoons of Parmesan, and flour in a shallow dish. Coat the chicken evenly with this mixture.
- Melt 1 tablespoon of butter with 1 teaspoon of olive oil in a large Dutch oven over medium heat. Cook the chicken until golden and cooked through; remove from the pot and keep warm.
- Add the remaining butter and oil to the pot. Sauté the onion for about 2 minutes until softened. Add the garlic and cook for an additional minute until fragrant.
- Pour in ½ cup of chicken stock, scraping up any browned bits from the bottom of the pot. Stir in the remaining stock and half-and-half.
- Add the dried pasta, stirring to coat in the liquid. Bring to a boil, then reduce the heat, cover, and simmer for 11–13 minutes. Stir occasionally to achieve al dente pasta.
- Stir in the remaining ½ teaspoon of Italian seasoning and ¾ cup of Parmesan cheese. The sauce may seem thin at first but will thicken as it cools.
- Taste and adjust seasoning with salt and pepper. Return the chicken to the pot and serve warm with extra Parmesan if desired.
Notes
Consider adding fresh herbs as a garnish and serve with a green salad or steamed vegetables.
