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a red enameled skillet of parmesan chicken tenderloins over creamy ziti pasta. The dish is topped with fresh parsley and grated cheese.
4.97 from 27 votes

One Pot Creamy Parmesan Chicken Pasta

This easy one-pot creamy parmesan chicken pasta meal features a decadent garlic parmesan sauce and tender chicken and pasta.
Author Diana
Servings 4 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 pound (450 g) chicken tenderloins or chicken cutlets, boneless thighs
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning divided
  • 2 tablespoons shredded parmesan
  • 2 tablespoons (15 g) all-purpose flour
  • 2 teaspoons (30 ml) olive oil not extra virgin
  • 2 tablespoons (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 single cream in the UK
  • 8 ounces (225 g) dried pasta any shape
  • ¾ cup (64 g) shredded parmesan cheese

Instructions

  • Combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour. Coat chicken tenderloins in this mixture. Or sprinkle the seasonings all over the chicken.
  • In a large Dutch oven or a deep skillet that has a lid, melt 1 tablespoon butter and add 1 teaspoon oil. Cook the chicken until fully done. Remove chicken, set aside on a plate, and keep warm.
  • In the same pot, using the remaining oil/butter, cook onion until soft and translucent (for 2 minutes). Add garlic and cook for an additional minute or until fragrant.
  • Deglaze the pot with ½ cup chicken stock, then add the remaining stock and half and half.
  • Add pasta to the pot, stirring well to coat it in the liquid. Bring to a boil, then reduce heat, cover, and simmer for 11-13 minutes, stirring intermittently, until pasta is al dente.
  • The sauce will be thin initially. Add the remaining Italian seasoning and ¾ cup shredded parmesan cheese. Stir well. The sauce will thicken as it cools.
  • Taste and adjust with salt and pepper if needed. Return the cooked chicken to the pot. You can either top the pasta with the chicken or mix it in.

Notes

  • Make sure you have a lid that fits on your skillet well enough to keep the heat in while the pasta is simmering. Open the skillet to stir the pasta often so that it doesn't stick to the pan.
  • Cooking time may vary slightly, depending on the shape of the pasta that you choose. Taste the pasta after 11 minutes, and continue cooking if you'd like the pasta to be softer.
  • If you would like to use long pasta, it is helpful to break it in half so that it fits in the pan.
  • Wait for the sauce to thicken. It will seem thin at first but will thicken as it cools.
  • Add veggies. Sauteed mushrooms would be delicious in this pasta dish, as would baby spinach, stirred in at the end.
  • To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition

Calories: 623kcal | Carbohydrates: 56g | Protein: 43g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 704mg | Potassium: 810mg | Fiber: 2g | Sugar: 6g | Vitamin A: 564IU | Vitamin C: 4mg | Calcium: 283mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/parmesan-chicken-pasta/