Chicken Pasta Milano

Indulgent and creamy, this Chicken Pasta Milano is a favorite pasta dish filled with chicken, mushrooms, and sun-dried tomatoes. It is restaurant quality and perfect for special occasions, or even just as a weeknight dinner!

Course Main Dish

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 744kcal

Author Deborah Harroun

Ingredients

8 oz short cut pasta I used bow tie
1 pound boneless, skinless chicken breasts
1/2 teaspoon garlic powder
Salt and pepper to taste
3 tablespoons olive oil or avocado oil divided
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 for serving optional

Instructions

Bring a large pot of water to a boil. Salt generously, then add the pasta and cook according to the package directions. Drain and reserve. (Do not rinse the pasta.)
8 oz short cut pasta
Meanwhile, cut the chicken breasts in half horizontally, making thinner portions of chicken. (This just helps the chicken to cook more evenly.) Season the chicken with the garlic powder and salt and pepper to taste.
1 pound boneless, skinless chicken breasts, 1/2 teaspoon garlic powder, Salt and pepper
Heat 2 tablespoons of the oil in a large skillet. Add the chicken and cook until the chicken is browned and cooked through, flipping once during cook time, about 4-5 minutes per side.
2 tablespoons olive oil or avocado oil
Remove the chicken from the skillet to a plate and cover with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of oil and the tablespoon of butter. Once melted and hot, add the mushrooms. Stir to coat the mushrooms, then let the mushrooms cook without stirring for about 5 minutes, or until most of the liquid has been evaporated from the mushrooms.
1.01 tablespoons olive oil or avocado oil, 1 tablespoon unsalted butter, 8 oz baby Bella mushrooms
Add the sun-dried tomatoes and garlic and cook, stirring, for about a minute.
1/2 cup sun-dried tomatoes in oil, 3 cloves garlic
Pour in the cream and the milk and allow the mixture to come to a gentle boil. Stir in the parmesan cheese. Let the mixture simmer until the sauce has slightly thickened, about 5-8 minutes.
1 cup heavy cream, 1/2 cup milk, 1/4 cup finely grated parmesan cheese
While the sauce is simmering, dice the chicken.
Add the pasta and the diced chicken to the sauce and stir to combine.
Top with fresh basil and additional parmesan cheese, if desired.
Fresh basil, Additional parmesan cheese for serving

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition