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 minutesminutes
Cook Time 20 minutesminutes
Servings 4People
Ingredients
12ouncesbow tie pasta
1/2cupreserved cooked pasta water
1poundchicken breastscut into ¼-inch cutlets
1-2tablespoonsneutral oil
2tablespoonsbutter
8ouncesmushroomssliced
1/4– 1/2 cup sun-dried tomatoes in oildrained and roughly chopped
4clovesgarlicminced
2cupshalf-and-half cream
Saltpepper, and garlic powder to taste
1/4 – 1/2cupgrated Parmesan cheeseplus more for topping
3tablespoonsfresh basilchopped
Chicken Seasoning:
1teaspoongarlic powder
1teaspoononion powder
1teaspoonItalian seasoning
1teaspoonred pepper flakes
1/2teaspoonsalt
1/2teaspoonblack 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.