Parmesan Chicken Pasta (Print Version)
# Ingredients:
→ Chicken & Coating
01 -
1 tsp Italian seasoning, split
02 -
A pinch each of salt and pepper
03 -
2 tbsp shredded Parmesan cheese
04 -
2 tbsp all-purpose flour
05 -
1 lb chicken tenderloins or thin cutlets
→ Sauce Base
06 -
3 minced garlic cloves
07 -
2 tsp olive oil
08 -
2 tbsp butter
09 -
Half of a medium yellow onion, chopped finely
→ Pasta & Sauce
10 -
¾ cup Parmesan cheese, grated
11 -
2⅔ cups chicken broth
12 -
¾ cup half-and-half cream
13 -
8 oz any type of dried pasta
# Instructions:
01 -
Mix flour, Parmesan, salt, pepper, and ½ tsp of the seasoning blend. Dredge chicken pieces in this coating.
02 -
Heat 1 tsp of olive oil and 1 tbsp butter in a big skillet or Dutch oven. Cook the chicken until golden and done, then set it aside.
03 -
Using the same pan, sauté onion in the remaining butter and oil until it softens. Toss in garlic and cook for around 60 seconds.
04 -
Pour in ½ cup of broth to loosen all those bits stuck to the pan. Add the rest of the broth along with the half-and-half.
05 -
Add pasta to the sauce, bring everything to a boil, then lower the heat. Cover and let everything gently cook for 11–13 minutes. Stir every now and then.
06 -
Mix in the Parmesan cheese and the last bit of seasoning. The sauce will thicken as it cools. Pop the cooked chicken back in and give it a stir.
# Notes:
01 -
Keep the lid on the pot to trap heat while pasta simmers.
02 -
Long noodles can be broken in half so they fit more easily.
03 -
Sauce thickens as it cools down.
04 -
Feel free to toss in spinach or mushrooms for extra veggies.