Description
Chicken Pasta Milano is a creamy, flavorful pasta dish featuring tender sliced chicken breasts, sautéed mushrooms, sun-dried tomatoes, and a rich Parmesan cream sauce. Cooked on the stovetop, this recipe combines simple ingredients into an elegant and comforting meal perfect for a weeknight dinner or special occasion.
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
- 3 tablespoons olive oil or avocado oil, divided
Sauce and Vegetables
- 1 tablespoon unsalted butter
- 8 oz baby Bella mushrooms, sliced
- 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup finely grated Parmesan cheese
- Fresh basil, for serving
- Additional Parmesan cheese, optional, for serving
Instructions
- Boil the pasta. Bring a large pot of water to a rolling boil. Salt the water generously, then add the pasta. Cook according to the package instructions until al dente. Drain the pasta well and set aside. Do not rinse to preserve starch for the sauce.
- Prepare the chicken. While the pasta cooks, slice the chicken breasts horizontally into thinner portions for even cooking. Season them evenly with garlic powder, salt, and pepper.
- Cook the chicken. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 4–5 minutes per side. Once done, remove the chicken and cover loosely with foil to keep warm.
- Sauté the mushrooms. In the same skillet, add the remaining 1 tablespoon of oil and the butter. When melted and hot, add the sliced mushrooms. Stir to coat them well, then let them cook undisturbed for about 5 minutes until most of their liquid has evaporated and they are browned.
- Add aromatics and tomatoes. Stir in the sun-dried tomatoes and garlic, cooking for about 1 minute until fragrant.
- Make the cream sauce. Pour in the heavy cream and milk. Bring the mixture to a gentle boil, then stir in the Parmesan cheese. Allow the sauce to simmer and thicken slightly for 5–8 minutes, stirring occasionally.
- Dice the chicken. While the sauce simmers, dice the cooked chicken into bite-sized pieces.
- Combine pasta, chicken, and sauce. Add the drained pasta and diced chicken to the skillet with the cream sauce. Stir well to combine and coat everything evenly.
- Serve. Plate the pasta and top with fresh basil leaves and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- Do not rinse pasta after boiling to keep the sauce creamy and well-adhered.
- Cutting chicken thinly ensures quick, even cooking and tenderness.
- Use full-fat cream and Parmesan for the richest flavor, but you can substitute half-and-half for a lighter sauce.
- Sun-dried tomatoes add a burst of tanginess; make sure to drain excess oil before adding.
- Fresh basil at the end brightens and complements the creamy sauce beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
