Creamy, cheesy, and comforting this one-pot pasta combines tender chicken, rich Parmesan sauce, and perfectly cooked pasta in a dish that’s easy enough for weeknights but special enough for guests.

Ingredients

1 pound (450 g) chicken tenderloins or cutlets (boneless thighs work too)
Salt and black pepper, to taste
1 teaspoon Italian seasoning, divided
2 tablespoons shredded Parmesan cheese
2 tablespoons (15 g) all-purpose flour
2 teaspoons (30 ml) olive oil (not extra virgin)
2 tablespoons (26 g) butter
½ medium yellow onion, finely diced
3 cloves garlic, minced
2 cups (480 ml) chicken stock
¾ cup (180 ml) half and half (or single cream in the UK)
8 ounces (225 g) dried pasta (any shape)
¾ cup (64 g) shredded Parmesan cheese

Instructions

Season the chicken:
In a shallow dish, combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons Parmesan, and flour. Coat the chicken evenly with the mixture (or sprinkle directly over the chicken).
Cook the chicken:
In a large Dutch oven or deep skillet, melt 1 tablespoon butter with 1 teaspoon olive oil over medium heat. Cook the chicken until golden and cooked through. Remove from the pot and keep warm.
Cook the aromatics:
Add the remaining butter and oil to the same pot. Sauté the onion for about 2 minutes until softened, then add the garlic and cook for 1 more minute until fragrant.
Deglaze and add liquids:
Pour in ½ cup chicken stock, scraping up any browned bits from the bottom. Stir in the remaining stock and half and half.
Cook the pasta:
Add the dried pasta, stirring to coat in the liquid. Bring to a boil, then reduce to low heat, cover, and simmer for 11–13 minutes. Stir occasionally until the pasta is al dente.
Make it creamy:
Stir in the remaining ½ teaspoon Italian seasoning and ¾ cup Parmesan cheese. The sauce will look thin at first but will thicken as it cools slightly.
Finish and serve:
Taste and adjust seasoning with salt and pepper. Return the chicken to the pot and either nestle it on top of the pasta or stir it in. Serve warm with extra Parmesan, if desired.

Why You’ll Love This Recipe

One pot wonder: Less cleanup, maximum flavor.
Restaurant-style comfort: Creamy Parmesan sauce clings to every bite.
Customizable: Use any pasta shape or protein you love.
Quick and satisfying: Ready in about 30 minutes.

Tips

Use freshly grated Parmesan for the best flavor and a smooth sauce.
Don’t overcook the pasta—it continues to absorb sauce as it sits.
Keep the chicken warm by covering it with foil while the pasta cooks.
Add the cheese off the heat if the sauce looks too hot—this prevents clumping.

Variations and Substitutions

Protein swap: Try shrimp, salmon, or leftover rotisserie chicken instead of tenderloins.
Vegetarian: Omit chicken and add mushrooms, spinach, or roasted veggies.
Lighter version: Use milk instead of half and half, though the sauce will be thinner.
Herb boost: Fresh basil or parsley adds brightness.
Cheese twist: Substitute part of the Parmesan with Pecorino Romano or Asiago for sharper flavor.

FAQs

Can I use milk instead of half and half?
Yes, but the sauce will be lighter and less creamy. For richness, add a splash of heavy cream.

What pasta works best?
Short pasta like penne, rigatoni, or rotini works great. Spaghetti or fettuccine also work if stirred well.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of stock or cream to loosen the sauce.

Can I freeze this dish?
Cream-based sauces don’t always freeze well, so it’s best enjoyed fresh or refrigerated.

Serving and Suggestions

Pair with a crisp green salad or roasted vegetables.
Add garlic bread or focaccia for dipping in the sauce.
Serve with a glass of chilled white wine like Pinot Grigio or Sauvignon Blanc.
For extra comfort, top with more freshly grated Parmesan and cracked black pepper.