1-Step 1: Prepare the Chicken Coating Combine half of the 1 teaspoon Italian seasoning with salt and pepper to taste, 2 tablespoons shredded parmesan cheese, and 2 tablespoons all-purpose flour. Coat the 1 pound chicken tenderloins or chicken cutlets, boneless thighs in this mixture for added flavor and texture.

2-Step 2: Cook the Chicken In a large Dutch oven or deep skillet with a lid, melt 1 tablespoon butter and add 1 teaspoon of the 2 teaspoons olive oil. Cook the chicken until fully done, then remove it and keep it warm. This step ensures the chicken is juicy and ready to pair with the pasta.

3-Step 3: Sauté the Aromatics Using the remaining 1 tablespoon butter and 1 teaspoon olive oil, cook the ½ medium yellow onion (finely diced) until soft and translucent, about 2 minutes. Add the 3 cloves garlic (minced) and cook for another minute until fragrant, building a flavorful base for the sauce.

4-Step 4: Build and Simmer the Sauce Deglaze the pot with ½ cup of the 2 cups chicken stock, scraping up bits from the bottom. Add the remaining 1½ cups chicken stock and the ¾ cup half and half (single cream). For tips on pasta cooking, check out how to cook pasta effectively.

5-Step 5: Add and Cook the Pasta Add the 8 ounces dried pasta (any shape), stirring to coat well. Bring to a boil, reduce heat, cover, and simmer for 11-13 minutes, stirring occasionally, until the pasta is al dente. Remember to stir frequently to prevent sticking and use a well-fitting lid to keep the heat in.

6-Step 6: Finish the Sauce The sauce will be thin at first, but add the remaining half of the 1 teaspoon Italian seasoning and the ¾ cup shredded parmesan cheese. Stir well; the sauce will thicken as it cools. Taste and adjust salt and pepper if necessary before returning the chicken to the pot.

7-Step 7: Serve the Dish Return the chicken to the pot and either top the pasta with it or mix it in before serving. For extra veggies, add sautéed mushrooms or baby spinach at the end to boost nutrition.