Chicken Pasta Milano
Indulge in the rich, creamy flavors of Chicken Pasta Milano—a comforting Italian-inspired dish that’s perfect for weeknight dinners or special occasions. Tender, golden-brown chicken is simmered in a luscious sauce made from heavy cream, Parmesan cheese, and a delightful touch of garlic and sundried tomatoes for a burst of savory sweetness. Tossed with perfectly al dente fettuccine, this recipe is elevated with aromatic dried basil and a hint of chicken broth for depth. Ready in just 40 minutes, this hearty yet elegant meal is ideal for impressing guests or treating yourself to a restaurant-quality dinner at home. Serve it warm, topped with fresh parsley for a fragrant finishing touch. Perfectly creamy, flavorful, and filling, Chicken Pasta Milano is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 1 cup sundried tomatoes, chopped
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 0.5 cup chicken broth
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces fettuccine pasta
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped sundried tomatoes and cook for another 2 minutes.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the grated Parmesan cheese, dried basil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until the cheese is melted and the sauce is smooth.
Reduce the heat to low and let the sauce thicken for 3-4 minutes.
Slice the cooked chicken breasts into strips and add them to the sauce. Toss to coat the chicken in the creamy mixture.
Add the cooked pasta to the skillet and gently toss until the noodles are fully coated with the sauce.
Serve the Chicken Pasta Milano warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 17.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1007 mg | 21% | |
*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.
