Chicken Milano Pasta
Enjoy a creamy, restaurant-style Chicken Milano Pasta with tender chicken breasts served over fettuccine in a garlic cream sauce with sun-dried tomatoes and fresh basil.
Ingredients
Main Ingredients
- 4 pieces 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
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.
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.
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.
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.
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).