Chicken Milano

Chicken Milano is a creamy, elegant pasta dish featuring tender sautéed chicken breasts, sun-dried tomatoes, and fresh basil in a rich garlic cream sauce. Served over fettuccine, it’s a restaurant-quality meal you can prepare at home in just 30 minutes. This recipe brings together the bold flavors of Italian-inspired cooking with the comfort of a creamy, hearty plate of pasta.

Why You’ll Love This Recipe

• Creamy and indulgent with rich flavor

• Made in just 30 minutes

• Elegant enough for dinner parties, easy enough for weeknights

• Uses everyday pantry and fridge staples

• Customizable with add-ins like mushrooms or spinach

• One of the best uses for sun-dried tomatoes

• Pairs perfectly with crusty bread or salad

• Reheats well for leftovers

• Balanced between savory, tangy, and herby

• Crowd-pleasing and family-approved

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter

• Garlic, minced

• Sun-dried tomatoes (dry-packed), chopped

• Chicken broth

• Heavy cream

• Boneless, skinless chicken breast halves

• Salt and pepper

• Vegetable oil

• Fresh basil, chopped

• Dry fettuccine pasta

Directions

1. In a large saucepan over low heat, melt the butter. Add minced garlic and cook for about 30 seconds.

2. Stir in the chopped sun-dried tomatoes and ¾ cup of the chicken broth. Increase heat to medium and bring to a boil. Lower the heat and simmer uncovered for about 10 minutes, until tomatoes are softened.

3. Stir in the heavy cream and bring the mixture to a gentle boil. Reduce heat and simmer until the sauce thickens slightly and can coat the back of a spoon.

4. While the sauce simmers, season the chicken breasts with salt and pepper on both sides.

5. In a large skillet, heat vegetable oil over medium heat. Cook the chicken for about 4 minutes per side, pressing with a spatula occasionally, until no longer pink inside. Remove chicken, cover to keep warm, and discard excess oil from the pan.

6. In the same skillet, add the remaining ¼ cup of chicken broth and bring to a boil, scraping up any browned bits from the pan. Reduce slightly, then stir the liquid into the cream sauce. Stir in the chopped basil and adjust seasoning as needed.

7. Meanwhile, cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Drain and toss with 3 to 4 tablespoons of the sauce.

8. Slice the chicken breasts diagonally into 2–3 pieces. Plate the pasta, top with chicken, and ladle the remaining sauce over each serving. Serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add mushrooms: Sauté fresh mushrooms with the garlic for an earthy depth.

• Include spinach or arugula: Stir in fresh greens at the end for added color and nutrients.

• Deglaze with white wine: Add a splash of white wine with the chicken broth for brightness.

• Use different pasta: Try linguine, penne, or bowtie pasta for a change.

• Swap cream: Use half-and-half or a plant-based cream alternative if desired.

• Make it spicy: Add red pepper flakes for a gentle kick.

• Add Parmesan cheese: Stir into the sauce for extra richness.

• Use oil-packed tomatoes: If dry-packed aren’t available, drain oil-packed and pat dry before using.

• Cook all in one pan: Brown the chicken first, set aside, then make the sauce in the same skillet.

• Try marinating chicken: Buttermilk or Italian dressing can make it extra tender.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Freeze the sauce separately from pasta for best texture. Use within 1 month.

• Reheating:

  • Stovetop: Warm sauce and chicken gently over low heat. Add a splash of broth or cream if needed.

  • Microwave: Heat in short intervals, stirring often.

  • Avoid overheating: Cream sauces can separate if overheated.

FAQs

Can I use oil-packed sun-dried tomatoes?

Yes. Pat them dry with paper towels before chopping to avoid an oily sauce.

What can I substitute for heavy cream?

Half-and-half or whole milk with a bit of butter can work, but the sauce will be less rich.

Can I make this dish ahead?

Yes. You can prepare the sauce and chicken ahead and reheat gently when ready to serve.

What pasta works best for Chicken Milano?

Fettuccine is traditional, but linguine, penne, or even spaghetti work well.

How can I thicken the sauce?

Let it simmer longer or add a small amount of cornstarch mixed with water if needed.

Is this a good dish for guests?

Definitely. It’s impressive yet simple, making it great for dinner parties.

Can I add vegetables?

Yes. Mushrooms, spinach, or even roasted red peppers are great additions.

How do I keep the chicken juicy?

Don’t overcook it. Optionally, marinate in buttermilk or pound it to even thickness before cooking.

Can I make this dish gluten-free?

Yes. Use gluten-free pasta and confirm that your broth and other ingredients are gluten-free.

What wine pairs with Chicken Milano?

A dry white wine like Chardonnay or Pinot Grigio pairs beautifully with the creamy sauce.

Conclusion

Chicken Milano is a rich, flavorful pasta dish that’s both easy to make and satisfying to eat. With creamy garlic sauce, tangy sun-dried tomatoes, fresh basil, and tender chicken, it’s a standout meal for any occasion. Whether you’re looking for a romantic dinner or a comforting plate of pasta on a busy night, this dish delivers restaurant-quality flavor in every bite.

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