Chicken Milano
Indulge in the luxurious flavors of Chicken Milano, a creamy Italian-inspired dish that's perfect for weeknight dinners or elegant gatherings. Featuring tender, golden-browned chicken breasts smothered in a luscious garlic Parmesan cream sauce with sun-dried tomatoes and fresh basil, this recipe is a surefire hit. Served over perfectly al dente fettuccine pasta, every bite is a comforting blend of savory, tangy, and herbaceous goodness. Ready in just 40 minutes, this one-pan wonder is as simple to make as it is satisfying. Whether you're craving indulgent pasta or a hearty, gourmet meal, Chicken Milano delivers restaurant-quality flavor in the comfort of your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Sun-dried tomatoes, chopped
- 0.25 cup Fresh basil leaves, chopped
- 12 ounces Fettuccine pasta
- 4 quarts Water
- 2 teaspoons Salt for pasta water
Instructions
Season the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn it.
Deglaze the skillet with the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream, grated Parmesan cheese, and chopped sun-dried tomatoes. Simmer over low heat for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
While the sauce is simmering, bring 4 quarts of water to a boil in a large pot. Add 2 teaspoons of salt and the fettuccine pasta. Cook according to the package instructions until al dente. Drain and set aside.
Return the cooked chicken breasts to the skillet with the sauce and spoon the sauce over the chicken to coat. Add the chopped fresh basil and simmer for 2 more minutes.
To serve, divide the cooked fettuccine pasta among four plates. Top each portion with a chicken breast and spoon the creamy sauce over the top.
Garnish with additional Parmesan cheese and fresh basil if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 8682 mg | 377% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 32.7 g | ||
| Protein | 287.2 g | 574% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 911 mg | 70% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4019 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
