Introduction

Chicken Milano is a creamy, restaurant-style pasta that comes together fast enough for a weeknight but tastes like something you’d order on a special night out. Tender chicken breasts are pan-seared until golden, then served over fettuccine coated in a silky garlic cream sauce dotted with sun-dried tomatoes and fresh basil. It’s rich, savory, and slightly tangy from the tomatoes—exactly the kind of flavor balance that keeps you going back for “just one more bite.”

What makes this recipe so practical is its flow. While the chicken cooks, the pasta boils. Then you build the sauce in the same skillet using the flavorful browned bits left behind (that’s where a lot of the taste lives). A small amount of flour helps the sauce thicken quickly, and the combination of broth and cream keeps it luxurious without feeling flat or overly heavy. Finally, you toss the pasta right into the sauce so every strand is coated.

This dish is also flexible. You can add spinach, mushrooms, or extra basil; you can use half-and-half for a lighter sauce; or you can swap the pasta shape if that’s what you have. Whether you’re cooking for family, guests, or yourself, Chicken Milano is a reliable way to make dinner feel a little more elevated—without extra effort.

Why You’ll Love This Recipe

• Creamy, garlicky sauce that tastes like a restaurant dish

• Quick 30-minute dinner with simple steps

• Sun-dried tomatoes + basil add bright, flavorful contrast

• One skillet sauce means easier cleanup and deeper flavor

Equipment

• Large skillet

• Pot for boiling pasta

• Tongs or spatula (for chicken)

• Knife and cutting board

• Measuring cups and spoons

• Whisk (helpful for smooth sauce)

Ingredients

Main Ingredients

• 4 boneless, skinless chicken breasts (5–6 oz each)

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons olive oil

• 8 oz fettuccine pasta

Creamy Milano Sauce

• 2 tablespoons butter

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 cup low-sodium chicken broth

• 1 cup heavy cream

• ½ cup sun-dried tomatoes (packed in oil), chopped

• 2 tablespoons chopped fresh basil (plus more for garnish)

Optional Ingredients

• Grated Parmesan for serving

• Crushed red pepper flakes (for heat)

• A squeeze of lemon (to brighten)

• Baby spinach stirred in at the end

Instructions

Step 1: Preparation

Pat chicken breasts dry (this helps browning). Season both sides with salt and black pepper.

Bring a large pot of salted water to a boil for the pasta.

Step 2: Cooking the Chicken

Heat olive oil in a large skillet over medium heat. Add chicken and cook about 15 minutes total, turning once halfway through, until browned and cooked through (internal temp 165°F). Transfer to a plate and keep warm.

Step 3: Mixing / Assembling the Sauce

Meanwhile, cook fettuccine according to package directions until al dente, then drain.

In the same skillet (do not wipe it out), reduce heat to low and melt the butter. Add minced garlic and cook about 30 seconds, just until fragrant.

Sprinkle in the flour and cook for 1 minute, stirring constantly. This cooks out the raw flour taste and sets up a smooth thickener.

Slowly stir in the chicken broth, then add the heavy cream. Add chopped sun-dried tomatoes. Bring to a gentle simmer and cook about 10 minutes, stirring occasionally, until the sauce coats the back of a spoon.

Step 4: Tossing / Finishing

Add the drained pasta to the skillet and toss to coat evenly in the sauce. Sprinkle in chopped basil.

Slice the chicken into strips. Divide pasta among plates and top with chicken. Garnish with extra basil and any optional toppings you love.

Tips & Notes

• Tip for best texture: Don’t overcook the chicken—use a thermometer for juicy results.

• Tip for a silky sauce: Add broth slowly while whisking to prevent lumps.

• Common mistake to avoid: Letting the sauce boil hard—gentle simmer keeps cream smooth.

• Optional substitutions: Use half-and-half for a lighter sauce (it will be slightly thinner).

Variations

Ingredient Variations

• Add sautéed mushrooms or onions for extra savory depth

• Stir in spinach at the end until just wilted

• Use penne, linguine, or spaghetti if you don’t have fettuccine

Dietary Variations

• Gluten-free: Use GF pasta and replace flour with GF all-purpose flour or cornstarch slurry

• Dairy-free (modified): Use dairy-free butter + coconut cream (flavor will change)

• Lower fat: Use evaporated milk or half-and-half, and reduce butter slightly

Storage & Make-Ahead

• How to store leftovers: Keep pasta and chicken in an airtight container

• Refrigerator duration: Up to 3 days

• Freezer instructions: Cream sauces can separate when frozen, but it’s possible—freeze up to 1 month and reheat gently

• Make-ahead tips: Cook chicken and chop tomatoes/basil earlier; make sauce fresh for best texture

Serving Suggestions

• Side dishes: garlic bread, roasted broccoli, or asparagus

• Salads: arugula salad with lemon dressing, or Caesar salad

• Beverage pairings: sparkling water with lemon or a crisp white wine

Time Breakdown

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

• Servings: 4

Nutritional Information (Per Serving)

(Approx. per serving: 1 chicken breast + 1 cup pasta)

• Calories: ~731

• Protein: ~42 g

• Carbohydrates: ~51 g

• Fat: ~41 g

• Sodium: ~313 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. Leftover cooked chicken works well—just warm it in the sauce at the end. You can swap pasta shapes and add veggies like spinach or mushrooms.

Can I make this recipe ahead of time?
You can prep components (cook chicken, chop tomatoes, measure ingredients), but the sauce is best made fresh for the smoothest texture.

How do I reheat it properly?
Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce. Avoid high heat to prevent separation.

Can I freeze this recipe?
Cream sauces can change texture after freezing. If you freeze it, thaw overnight and reheat slowly while stirring.

Conclusion

Chicken Milano is a fast, creamy pasta dinner that feels like a treat—golden pan-seared chicken, silky garlic cream sauce, tangy sun-dried tomatoes, and fresh basil in every bite. It’s perfect for busy weeknights when you still want something comforting and impressive, and it’s easy to customize with your favorite add-ins.