Season the chicken tenderloins or cutlets generously with salt, black pepper, and half of the Italian seasoning.

In a large pot or Dutch oven, heat the olive oil over medium heat until it shimmers, then add the chicken. Cook until the chicken is golden brown and cooked through, then remove from the pot and set aside.

In the same pot, add the butter and let it melt. Toss in the diced onion and remaining Italian seasoning, sautéing until the onion is soft and translucent.

Add the minced garlic and cook until fragrant.

Sprinkle the all-purpose flour over the mixture, stirring well and letting it cook slightly.

Gradually pour in the chicken stock while whisking to avoid lumps. The mixture will start to thicken.

Add the half and half, stirring to combine. Bring to a gentle simmer, then add the dried pasta, ensuring it is submerged in the liquid.

Reduce heat to low, cover the pot, and let the pasta cook until tender, stirring occasionally.

Once the pasta is al dente and the sauce has thickened, add the cooked chicken back to the pot.

Sprinkle in the shredded parmesan cheese and stir until everything is well combined. Taste and adjust seasoning.

Serve immediately with additional parmesan cheese if desired.