A deliciously creamy garlic parmesan sauce, tender chicken, and perfectly cooked pasta—all made in one pot for easy cleanup!
- 1 lb (450 g) chicken tenderloins or boneless chicken thighs
- Salt and pepper, to taste
- 1 tsp Italian seasoning, divided
- 2 tbsp shredded parmesan
- 2 tbsp (15 g) all-purpose flour
- 2 tsp (30 ml) olive oil (not extra virgin)
- 2 tbsp (26 g) butter
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups (480 ml) chicken stock
- ¾ cup (180 ml) half and half (or single cream in the UK)
- 8 oz (225 g) dried pasta (any shape)
- ¾ cup (64 g) shredded parmesan cheese
Prepare the Chicken:In a small bowl, mix ½ tsp Italian seasoning, salt, pepper, 2 tbsp shredded parmesan, and flour. Coat the chicken in this mixture or simply sprinkle the seasoning over it. Cook the Chicken:Heat 1 tbsp butter and 1 tsp oil in a large Dutch oven or deep skillet over medium heat. Cook the chicken until golden and fully cooked. Remove and set aside. Sauté Aromatics:Using the same pot, add the remaining butter and oil. Sauté the onion for 2 minutes until soft and translucent. Add garlic and cook for another minute until fragrant. Build the Sauce:Deglaze the pot with ½ cup chicken stock, scraping up any browned bits. Then, add the remaining chicken stock and half and half. Cook the Pasta:Stir in the pasta, ensuring it's well coated in the liquid. Bring to a boil, then reduce heat, cover, and let simmer for 11–13 minutes, stirring occasionally until pasta is al dente. Finish the Dish:The sauce may look thin at first. Stir in the remaining Italian seasoning and ¾ cup shredded parmesan cheese. The sauce will thicken as it cools. Combine & Serve:Taste and adjust seasoning as needed. Return the cooked chicken to the pot, either placing it on top of the pasta or mixing it in. Serve warm.