One Pot Creamy Parmesan Chicken Pasta
A comforting and simple weeknight dinner that comes together in one pot, featuring tender chicken, perfectly cooked pasta, and a creamy Parmesan sauce.
Equipment
- Large Pot or Deep Skillet
- Mixing Bowl
Ingredients
Protein
- 1 pound Chicken tenderloins or chicken cutlets Boneless thighs preferred
Seasonings
- Salt and pepper To taste
- 1 teaspoon Italian seasoning Divided
Dairy
- 2 tablespoons Shredded Parmesan cheese
- ¾ cup Shredded Parmesan cheese
- ¾ cup Half and half Single cream in the UK
Cooking Ingredients
- 2 tablespoons Olive oil Not extra virgin
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
Vegetables
- ½ medium Yellow onion Finely diced
- 3 cloves Garlic Minced
Liquids
- 2 cups Chicken stock
- 8 ounces Dried pasta Any shape
Instructions
- Step 1: Season the chicken with salt, pepper, and half of the Italian seasoning.
- Step 2: Heat olive oil in a large pot over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
- Step 3: In the same pot, melt butter. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook for another minute.
- Step 4: Sprinkle flour over the onion and garlic, stirring to combine. Cook for 1 minute.
- Step 5: Gradually pour in chicken stock while stirring. Add half and half, remaining Italian seasoning, and shredded Parmesan cheese. Stir well.
- Step 6: Add dried pasta to the pot and stir to coat. Bring to a simmer.
- Step 7: Cover and simmer for 10-12 minutes until pasta is al dente, stirring occasionally.
- Step 8: Chop the cooked chicken into bite-sized pieces and stir back into the pot. Adjust seasoning with salt and pepper. Serve with extra Parmesan cheese on top.
Notes
For an extra creamy sauce, consider adding more half and half or a splash of heavy cream. Leftovers can taste even better the next day!