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Chicken Pasta Milano Recipe

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3.9 from 64 reviews

Chicken Pasta Milano is a creamy and flavorful Italian-inspired dish featuring tender sliced chicken breasts, baby Bella mushrooms, sun-dried tomatoes, and a rich parmesan cream sauce tossed with bow tie pasta. Ready in just 35 minutes, this comforting pasta meal balances hearty proteins and savory vegetables with fresh basil for a delightful weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz short cut pasta (bow tie recommended)

Chicken

  • 1 pound boneless, skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Cooking Fats

  • 3 tablespoons olive oil or avocado oil (divided)
  • 1 tablespoon unsalted butter

Vegetables & Flavorings

  • 8 oz baby Bella mushrooms, sliced
  • 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 3 cloves garlic, minced

Sauce

  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup finely grated parmesan cheese

To Serve

  • Fresh basil leaves
  • Additional parmesan cheese (optional)

Instructions

  1. Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta well but do not rinse it to preserve starch for better sauce adherence.
  2. Prep Chicken: Slice the chicken breasts horizontally to create thinner pieces for even cooking. Season both sides with garlic powder, salt, and pepper.
  3. Cook Chicken: In a large skillet, heat 2 tablespoons of olive or avocado oil over medium-high heat. Add the chicken and cook for about 4-5 minutes per side until golden brown and cooked through. Remove chicken and cover with foil to keep warm.
  4. Sauté Mushrooms: Using the same skillet, add the remaining 1 tablespoon oil and the butter. Once melted, add the sliced mushrooms. Stir to coat, then let mushrooms cook undisturbed for about 5 minutes until most liquid evaporates and they develop a nice sear.
  5. Add Sun-Dried Tomatoes & Garlic: Stir in the sun-dried tomatoes and minced garlic. Cook together for about 1 minute until fragrant.
  6. Make Sauce: Pour in the heavy cream and milk. Bring to a gentle boil, then stir in the grated parmesan cheese. Simmer the sauce for 5-8 minutes, stirring occasionally, until it thickens slightly.
  7. Dice Chicken: While the sauce simmers, dice the cooked chicken into bite-sized pieces.
  8. Toss Pasta and Chicken in Sauce: Add the drained pasta and diced chicken to the skillet. Stir gently to coat everything evenly with the creamy sauce.
  9. Serve: Plate the pasta and garnish with fresh basil leaves and additional parmesan cheese if desired. Serve immediately while warm.

Notes

  • Do not rinse pasta after boiling to ensure the sauce sticks better.
  • Sun-dried tomatoes add a tangy burst of flavor; use the kind preserved in oil for best richness.
  • Cooking mushrooms undisturbed helps them brown nicely instead of steaming.
  • Adjust seasoning with salt and pepper at the end, especially since parmesan cheese adds saltiness.
  • Use fresh basil for a fragrant, fresh finishing touch.
  • For a lighter version, substitute half-and-half for the heavy cream and milk.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/chicken-pasta-milano-recipe/