Description
A creamy, one-pot dish featuring golden seared chicken, tender pasta, and a silky Parmesan sauce — perfect for weeknight dinners.
Ingredients
- 1 pound (450 g) chicken tenderloins or cutlets
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning, divided
- 2 tablespoons shredded Parmesan cheese (for coating)
- 2 tablespoons (15 g) all-purpose flour
- 2 teaspoons (30 ml) olive oil
- 2 tablespoons (26 g) butter, divided
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups (480 ml) chicken stock
- ¾ cup (180 ml) half and half
- 8 ounces (225 g) dried pasta (penne, rotini, or farfalle)
- ¾ cup (64 g) shredded Parmesan cheese, plus extra for serving
Instructions
- In a shallow dish, combine ½ teaspoon Italian seasoning, a pinch of salt and pepper, 2 tablespoons Parmesan, and 2 tablespoons flour. Dredge chicken pieces to coat evenly.
- Heat 1 tablespoon butter and 1 teaspoon olive oil in a large Dutch oven over medium heat. Add chicken and cook 3-4 minutes per side until golden and cooked through. Remove to a plate and keep warm.
- Add remaining 1 tablespoon butter and 1 teaspoon olive oil to the pot. Sauté diced onion about 2 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- Pour in ½ cup chicken stock and scrape up browned bits from the bottom of the pot.
- Stir in the remaining chicken stock and half and half. Add the dried pasta and bring to a boil. Reduce heat to low, cover, and simmer 11-13 minutes, stirring occasionally.
- Stir in the remaining ½ teaspoon Italian seasoning and ¾ cup Parmesan cheese. Taste and adjust salt and pepper. Return the chicken to the pot to warm through and serve immediately.
Notes
For a lighter version, use low-fat milk. Avoid overcrowding the pan when searing chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian