1️⃣ 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. 🍗

2️⃣ In a large Dutch oven or a deep skillet with a lid, melt butter and add olive oil. Cook the chicken until fully done, then remove it, set it aside on a plate, and keep warm. 🍳

3️⃣ In the same pot, using the remaining oil/butter, cook the onion until soft and translucent (about 2 minutes). Add minced garlic and cook for an additional minute or until fragrant. 🍲

4️⃣ Deglaze the pot with ½ cup of chicken stock, then add the remaining stock and half and half. 🥛

5️⃣ Add the dried pasta to the pot, stirring well to coat it in the liquid. Bring to a boil, then reduce heat, cover, and simmer for 11-13 minutes, stirring intermittently, until pasta is al dente. 🍝

6️⃣ The sauce will be thin initially. Add the remaining Italian seasoning and ¾ cup shredded parmesan cheese. Stir well. The sauce will thicken as it cools. 🧀

7️⃣ Taste and adjust with salt and pepper if needed. Return the cooked chicken to the pot. You can either top the pasta with the chicken or mix it in. 🍽️

Enjoy your delicious and creamy Parmesan chicken pasta! 😋