Creamy Chicken Pasta Milano
Creamy Chicken Pasta Milano is a delectable dish featuring tender chicken, savory mushrooms, and sun-dried tomatoes in a rich, creamy sauce, served over al dente elbow pasta. The chicken is seasoned with a blend of garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and black pepper before being cooked to perfection. Mushrooms and sun-dried tomatoes are sautéed in butter, then combined with half-and-half cream to create the luxurious sauce. The pasta and chicken are tossed in the creamy sauce and garnished with fresh basil and Parmesan cheese for a delightful finishing touch.
Ingredients
- 12 ounces bow tie pasta
- 1/2 cup reserved cooked pasta water
- 1 pound chicken breasts cut into ¼-inch cutlets
- 1-2 tablespoons neutral oil
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1/4 – 1/2 cup sun-dried tomatoes in oil drained and roughly chopped
- 4 cloves garlic minced
- 2 cups half-and-half cream
- Salt pepper, and garlic powder to taste
- 1/4 – 1/2 cup grated Parmesan cheese plus more for topping
- 3 tablespoons fresh basil chopped
Chicken Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, bring water and 1-2 teaspoons of salt to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of pasta water and set aside.
- Season chicken cutlets with oil and chicken seasoning on both sides.
- Heat 1-2 tablespoons of oil in a pan over medium heat. Cook chicken for 4-5 minutes per side until internal temperature reaches 165°F. Cook in batches if needed to avoid overcrowding the pan.
- Remove cooked chicken from the pan. Add butter and sauté mushrooms for 3-4 minutes until soft. Stir in sun-dried tomatoes and minced garlic, cooking for an additional minute.
- Reduce heat to low. Pour in half-and-half cream, stirring frequently until it reaches a low simmer. Season with salt, pepper, and garlic powder to taste.
- Once the sauce has thickened slightly, turn off the heat and add the cooked pasta and chopped chicken to the pan. If the sauce is too dry, incorporate 1/2 – 1 cup of reserved pasta water to adjust consistency.
- Finish by topping the dish with chopped basil and grated Parmesan cheese. Serve hot.