One Pot Parmesan Chicken Pasta (Print Version)
# Ingredients:
→ Chicken & Coating
01 -
1 pound chicken tenderloins or cutlets
02 -
2 tablespoons all-purpose flour
03 -
2 tablespoons shredded parmesan
04 -
1 teaspoon Italian seasoning, divided
05 -
Salt and pepper to taste
→ Sauce Base
06 -
2 tablespoons butter
07 -
2 teaspoons olive oil
08 -
½ medium yellow onion, finely diced
09 -
3 cloves garlic, minced
→ Pasta & Sauce
10 -
8 ounces dried pasta, any shape
11 -
2 cups chicken stock
12 -
¾ cup half and half
13 -
¾ cup shredded parmesan cheese
# Instructions:
01 -
Combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour. Coat chicken tenderloins in this mixture.
02 -
In a large Dutch oven or deep skillet with lid, melt 1 tablespoon butter and add 1 teaspoon oil. Cook chicken until done. Remove and keep warm.
03 -
In same pot, cook onion until soft using remaining oil/butter. Add garlic and cook one minute more.
04 -
Deglaze pot with ½ cup chicken stock, then add remaining stock and half and half.
05 -
Add pasta, bring to boil, then reduce heat, cover, and simmer 11-13 minutes until al dente, stirring occasionally.
06 -
Add remaining Italian seasoning and parmesan cheese. Stir well, sauce will thicken as it cools. Return chicken to pot.
# Notes:
01 -
Use a well-fitting lid to keep heat in while pasta cooks
02 -
Break long pasta in half to fit pan better
03 -
Sauce will thicken upon cooling
04 -
Can add mushrooms or spinach for extra vegetables