Chicken Milano
Chicken Milano is a creamy pasta dish with tender chicken, garlic, sun-dried tomatoes, and fresh basil. A rich, elegant meal perfect for date night or dinner guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired, American
Ingredients
1 tablespoon butter
2 cloves garlic, minced
½ cup sun-dried tomatoes (dry-packed), chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccine pasta
Instructions
In a large saucepan over low heat, melt butter. Add garlic and sauté for 30 seconds.
Add sun-dried tomatoes and ¾ cup chicken broth. Raise heat to medium, bring to a boil, then reduce heat and simmer uncovered for 10 minutes or until tomatoes are tender.
Add heavy cream, stir, and bring to a boil. Simmer over medium heat until sauce thickens to coat a spoon.
Meanwhile, season chicken with salt and pepper. In a skillet over medium heat, heat oil and sauté chicken, pressing occasionally with a spatula. Cook about 4 minutes per side until springy and cooked through. Transfer to a cutting board and cover.
Discard fat from skillet. Return to medium heat and pour in remaining ¼ cup chicken broth, scraping up brown bits. Reduce slightly, then add to cream sauce. Stir in basil and adjust seasoning.
Cook fettuccine in a large pot of salted boiling water until al dente (8–10 minutes). Drain and toss with 3–4 tablespoons of the sauce.
Slice chicken diagonally. Plate pasta, top with chicken, and pour sauce over. Serve hot.
Notes
Use dry-packed sun-dried tomatoes, not oil-packed, for best results.
The sauce can be made ahead and refrigerated for up to 1 day—reheat over low heat.
Try it with crusty bread to soak up the rich, creamy sauce.
Find it online: https://allrecipesmade.com/chicken-milano/
