One Pot Creamy Parmesan Chicken Pasta
A comforting one-pot dinner with tender seasoned chicken, al dente pasta, and a silky Parmesan sauce, perfect for weeknights.
Ingredients
Chicken Preparation
- 1 pound chicken tenderloins or cutlets boneless thighs work too
- 2 tablespoons shredded Parmesan cheese for coating
- 2 tablespoons all-purpose flour helps brown the chicken and thicken sauce
- 1 teaspoon Italian seasoning divided (½ tsp for coating, ½ tsp for finishing)
- Salt and black pepper to taste
Cooking Ingredients
- 2 teaspoons olive oil Use regular olive oil, not extra virgin for higher smoke point
- 2 tablespoons butter divided
- ½ medium yellow onion finely diced
- 3 cloves garlic minced
- 2 cups chicken stock
- ¾ cup half and half (or single cream in the UK)
- 8 ounces dried pasta (any shape — penne, shells, or farfalle work well)
- ¾ cup shredded Parmesan cheese reserve extra for serving
Instructions
Preparation
- In a shallow dish, combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons Parmesan, and flour. Coat each piece of chicken evenly or sprinkle the mixture over the chicken.
- Heat 1 teaspoon olive oil and 1 tablespoon butter in a large Dutch oven or deep skillet over medium heat.
- Add the chicken and cook until golden and cooked through (internal temp 165°F / 74°C), about 3–5 minutes per side depending on thickness. Remove chicken and keep warm.
Cooking
- Add the remaining tablespoon butter and teaspoon oil to the same pot. Sauté the diced onion for ~2 minutes until softened.
- Add minced garlic and cook 1 minute until fragrant—don’t let it burn.
- Pour in ½ cup chicken stock and scrape up any browned bits from the bottom with a wooden spoon.
- Stir in the remaining chicken stock and half-and-half. Add the dried pasta and stir so the pasta is evenly coated in liquid.
- Bring the pot to a boil, reduce to low, cover, and simmer for 11–13 minutes, stirring occasionally so pasta cooks evenly and doesn’t stick.
- Stir in the remaining ½ teaspoon Italian seasoning and ¾ cup Parmesan cheese. The sauce may look thin at first but will thicken slightly as it cools for a few minutes.
- Taste and adjust seasoning with salt and pepper. Return chicken to the pot, nestle it into the pasta or slice and stir in.
- Serve warm with extra Parmesan if desired.
Notes
Store leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop with a splash of chicken stock or cream.