Chicken

Creamy Chicken Pasta Milano

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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.
Course Main Course
Cuisine American, Indian
Keyword 30-minute, Alfredo, bow tie pasta, Chicken, creamy, Pasta, sun dried tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 People

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.
BaileesKitchen

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