Chicken Milano

Why You’ll Love This Recipe

I love this dish because it combines simple ingredients in a way that feels special and elevated. The sun-dried tomatoes bring a bold, tangy bite that contrasts perfectly with the creamy sauce, while the fresh basil brightens everything up. It’s rich, comforting, and incredibly easy to prepare in just 30 minutes. Plus, it pairs beautifully with crusty bread or a fresh green salad for a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon butter

• 2 cloves garlic, minced

• ½ cup sun-dried tomatoes, chopped (dry-packed, not in oil)

• 1 cup chicken broth, divided

• 1 cup heavy cream

• 1 pound boneless, skinless chicken breast halves

• Salt and pepper, to taste

• 2 tablespoons vegetable oil

• 2 tablespoons chopped fresh basil

• 8 ounces dry fettuccine pasta

Directions

1. I start by melting the butter in a large saucepan over low heat. I add the minced garlic and sauté it for about 30 seconds until fragrant.

2. I stir in the chopped sun-dried tomatoes and ¾ cup of the chicken broth, increase the heat to medium, and bring it to a boil. I reduce the heat and simmer the mixture uncovered for about 10 minutes, until the tomatoes soften.

3. I add the heavy cream and bring it to a gentle boil, stirring occasionally. I let it simmer over medium heat until it thickens enough to coat the back of a spoon.

4. While the sauce simmers, I season the chicken with salt and pepper. In a large skillet over medium heat, I heat the oil and cook the chicken for about 4 minutes per side, pressing lightly with a spatula, until the meat is no longer pink and feels springy.

5. I transfer the chicken to a cutting board, cover loosely, and keep warm. I discard any excess fat from the skillet.

6. In the same skillet, I pour in the remaining ¼ cup chicken broth and bring it to a boil, scraping up any browned bits. I reduce it slightly, then stir it into the cream sauce along with the chopped basil. I taste and adjust the seasonings if needed.

7. Meanwhile, I bring a large pot of salted water to a boil. I cook the fettuccine until al dente (about 8–10 minutes), then drain and toss it with 3–4 tablespoons of the cream sauce.

8. I slice the cooked chicken diagonally into 2–3 pieces each.

9. To serve, I plate the fettuccine, top with sliced chicken, and spoon the remaining cream sauce generously over the top.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• I’ve swapped the fettuccine for linguine or penne when I’m out of flat pasta.

• For a lighter version, I use half-and-half instead of heavy cream.

• I sometimes add sautéed mushrooms or spinach for extra veggies.

• For a stronger garlic flavor, I double the garlic or roast it beforehand for a milder, sweeter taste.

• When I want extra richness, I finish the sauce with a handful of grated Parmesan.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 2 days.
Reheating: I reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
Freezer: The sauce and chicken can be frozen separately from the pasta, but the cream-based sauce may change texture slightly after thawing.

FAQs

Can I use sun-dried tomatoes in oil?

I stick with dry-packed tomatoes for this recipe to avoid excess oil, but if I use oil-packed, I blot them well and skip some of the butter or oil in the sauce.

What’s the best pasta to use?

Fettuccine works great because it holds the creamy sauce well, but I’ve also used tagliatelle, linguine, or even spaghetti with good results.

Can I make the sauce ahead of time?

Yes, I often make the sauce a day in advance and store it in the fridge. I reheat it slowly on the stove, stirring until smooth.

What sides go well with Chicken Milano?

I serve it with crusty bread, garlic knots, or a simple green salad. Roasted asparagus or steamed green beans also pair well.

How can I tell when the chicken is done?

I press the center of each piece with a spatula—if it feels springy and the juices run clear, it’s done. For accuracy, I check that it reaches 165°F internally.

Conclusion

Chicken Milano is one of those quick, creamy pasta dishes that never fails to impress. It’s rich and flavorful without being too heavy, and the combination of garlic, basil, and sun-dried tomatoes makes it feel just fancy enough. Whether I’m making it for a quiet night in or a dinner with guests, it’s always a comforting and delicious choice.