Chicken Milano

Everyone loves an Italian chicken and pasta dish, and this Chicken Milano recipe is no exception. With flavorful bursts of sun-dried tomatoes and fresh basil, this is a chicken pasta your family will want you to make again and again.

Chicken Milano

4 from 29 votes

Ingredients

  • 1 tablespoon butter

  • 2 cloves garlic, minced

  • 1/2 cup sun-dried tomatoes, chopped

  • 1 cup chicken broth, divided

  • 1 cup heavy cream

  • 1 pound skinless, boneless chicken breast halves

  • salt and pepper to taste

  • 2 tablespoons vegetable oil

  • 2 tablespoons chopped fresh basil

  • 8 ounces dry fettuccini pasta

Directions

  • In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
  • Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
  • In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
  • Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

3 thoughts on “Chicken Milano”

  1. I made this recipe tonight but I used hOmemade pasta.
    This recipe is RESTAURANT Quality. My chicken could have been a tad more tender So i will probably sous vide it next time.
    I don’t usually rate recipes but this one is so extraOrdinary that i just had to.
    I believe yiu will love it.

    Reply

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