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

Cook Time 20

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.