Description
A creamy, weeknight-friendly pasta that cooks in one pot and tastes like it took longer, featuring tender Parmesan-coated chicken and a silky cream 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 (15 g) all-purpose flour
- 2 teaspoons (30 ml) olive oil
- 2 tablespoons (26 g) butter, divided
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups (480 ml) chicken stock
- ¾ cup (180 ml) half and half
- 8 ounces (225 g) dried pasta (penne, rotini, or farfalle)
- ¾ cup (64 g) shredded Parmesan cheese, plus extra for serving
Instructions
- Season the chicken: In a shallow dish, mix ½ teaspoon Italian seasoning, salt and pepper, 2 tablespoons Parmesan, and 2 tablespoons flour. Dredge each piece of chicken.
- Brown the chicken: Heat 1 tablespoon butter and 1 teaspoon olive oil in a Dutch oven over medium heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent loosely to keep warm.
- Sauté aromatics: Add remaining butter and olive oil to the pot. Sauté the diced onion for about 2 minutes until softened. Add minced garlic and cook for 30–60 seconds until fragrant.
- Deglaze the pot: Pour in ½ cup chicken stock and scrape up the browned bits.
- Build the sauce and cook pasta: Add remaining chicken stock and half and half. Add dried pasta and push into the liquid. Bring to a boil, reduce heat to low, cover, and simmer for 11–13 minutes until pasta is al dente and sauce thickens.
- Finish: Stir in remaining Italian seasoning and ¾ cup Parmesan cheese. Adjust salt and pepper to taste.
- Combine and serve: Return chicken to the pot to warm through. Serve immediately with extra Parmesan and black pepper.
Notes
For gluten-free options, use gluten-free flour and pasta. For a lighter version, swap half-and-half for whole milk and reduce butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian