Creamy Parmesan Chicken Pasta (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound (450 g) chicken tenderloins or chicken cutlets
02 -
2 tablespoons (15 g) all-purpose flour
03 -
1 teaspoon Italian seasoning, divided
04 -
Salt and pepper to taste
→ Sauce Base
05 -
2 teaspoons (30 ml) olive oil
06 -
2 tablespoons (26 g) butter
07 -
½ medium yellow onion, finely diced
08 -
3 cloves garlic, minced
→ Pasta & Liquids
09 -
8 ounces (225 g) dried pasta, any shape
10 -
2 cups (480 ml) chicken stock
11 -
¾ cup (180 ml) half and half
→ Cheese
12 -
2 tablespoons shredded parmesan (for coating)
13 -
¾ cup (64 g) shredded parmesan cheese (for sauce)
# 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 with 1 teaspoon oil. Cook chicken until done. Remove and keep warm.
03 -
In the same pot, using remaining oil/butter, cook onion until soft and translucent (2 minutes). Add garlic and cook one more minute.
04 -
Deglaze pot with ½ cup chicken stock, then add remaining stock and half and half.
05 -
Add pasta, stir well to coat in liquid. Bring to boil, reduce heat, cover, and simmer 11-13 minutes, stirring occasionally, until pasta is al dente.
06 -
Add remaining Italian seasoning and ¾ cup parmesan cheese. Stir well. Sauce will thicken as it cools. Season to taste and return chicken to pot.
# Notes:
01 -
Sauce will seem thin at first but thickens as it cools
02 -
Can add sautéed mushrooms or baby spinach for extra vegetables
03 -
Break long pasta in half to fit in pan if needed