Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pot Creamy Parmesan Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 63 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

Description

One Pot Creamy Parmesan Chicken Pasta is a comforting and flavorful meal featuring tender chicken cooked with a rich garlic parmesan sauce and perfectly al dente pasta, all made in a single pot for easy cleanup and minimal fuss.


Ingredients

Scale

Chicken & Seasoning

  • 1 pound chicken tenderloins (or chicken cutlets, boneless thighs)
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning, divided
  • 2 tablespoons shredded parmesan
  • 2 tablespoons all-purpose flour

Cooking Fats

  • 2 teaspoons olive oil (not extra virgin)
  • 2 tablespoons butter

Vegetables & Aromatics

  • ½ medium yellow onion, finely diced
  • 3 cloves garlic, minced

Liquids & Pasta

  • 2 cups chicken stock
  • ¾ cup half and half (or single cream in the UK)
  • 8 ounces dried pasta (any shape)
  • ¾ cup shredded parmesan cheese


Instructions

  1. Season the Chicken: In a bowl, combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour. Coat the chicken tenderloins evenly in this mixture, or alternatively, sprinkle the seasonings directly over the chicken for an even flavor.
  2. Cook the Chicken: Heat 1 tablespoon butter and 1 teaspoon olive oil in a large Dutch oven or deep skillet over medium heat. Add the chicken and cook thoroughly until fully done and browned. Remove the chicken from the pot, place it on a plate, and keep warm.
  3. Sauté Onion and Garlic: In the same pot, using the remaining butter and oil, sauté the diced onion until soft and translucent, approximately 2 minutes. Add minced garlic and cook for an additional minute until fragrant, stirring constantly to prevent burning.
  4. Deglaze and Add Liquids: Pour ½ cup chicken stock into the pot to deglaze, scraping up any browned bits from the bottom. Then add the remaining chicken stock and half and half to the pot; stir to combine.
  5. Add Pasta and Simmer: Add the dried pasta into the pot, stirring well to coat it completely with the liquid. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 11 to 13 minutes. Stir intermittently to prevent sticking and cook until the pasta is al dente.
  6. Finish the Sauce: Initially, the sauce will be thin. Stir in the remaining ½ teaspoon Italian seasoning and ¾ cup shredded parmesan cheese. Mix thoroughly; the sauce will thicken as it cools.
  7. Adjust and Serve: Taste the pasta and adjust salt and pepper as needed. Return the cooked chicken to the pot, either topping the pasta or mixing it in evenly. Serve immediately for best flavor and texture.

Notes

  • This one-pot recipe reduces cleanup by cooking chicken and pasta together in a creamy garlic parmesan sauce.
  • You can use any dried pasta shape you prefer, such as penne, fusilli, or shells.
  • For a lighter version, you can substitute half and half with whole milk, but the sauce will be less rich.
  • If you prefer a thicker sauce, allow the pasta to sit for a few minutes after cooking as the sauce will continue to thicken while cooling.
  • Using chicken thighs instead of tenderloins gives a juicier, more flavorful result.

Nutrition

  • Serving Size: 1 serving
  • Calories: 623 kcal
  • Sugar: 6 g
  • Sodium: 704 mg
  • Fat: 24 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 56 g
  • Fiber: 2 g
  • Protein: 43 g
  • Cholesterol: 125 mg