Ingredients
Equipment
Method
- Combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour. Coat chicken tenderloins in this mixture, or sprinkle the seasonings all over the chicken.
- Melt 1 tablespoon butter and add 1 teaspoon oil in a large Dutch oven or deep skillet that has a lid. Cook the chicken until fully done. Remove the chicken, set it aside on a plate, and keep it warm.
- In the same pot, using the remaining oil and butter, cook the onion until soft and translucent, about 2 minutes. Add the garlic and cook for an additional minute or until fragrant.
- Deglaze the pot with ½ cup chicken stock, then add the remaining stock and half and half.
- Add the pasta to the pot, stirring well to coat it in the liquid. Bring it to a boil, then reduce the heat, cover, and simmer for 11 to 13 minutes, stirring intermittently, until the pasta is al dente.
- The sauce will look thin initially. Add the remaining Italian seasoning and ¾ cup shredded parmesan cheese. Stir well. The sauce will thicken as it cools.
- Taste and adjust with salt and pepper if needed. Return the cooked chicken to the pot. You can top the pasta with the chicken or mix it in.
Nutrition
Notes
Make sure you have a lid that fits your skillet well enough to keep the heat in while the pasta simmers. Open the skillet to stir the pasta often so it does not stick to the pan.
Cooking time may vary slightly based on the pasta shape you choose. Taste the pasta after 11 minutes, and continue cooking if you want the pasta softer.
If you use long pasta, break it in half so it fits in the pan.
Wait for the sauce to thicken. It will seem thin at first but will thicken as it cools.
Add vegetables. Sautéed mushrooms or baby spinach stirred in at the end work well in this pasta dish.
To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.