Creamy Chicken Milano is the sort of dish that makes you want to lick your plate. This creamy and delicious sauce seems like something straight off the menu at your favorite Italian restuarant. Don’t be surprised if your family starts calling you “Chef” they get a taste of this magic sauce. You may even be tempted to make extra sauce just so you can have more later.
Sun-dried tomatoes are one of my very favorite ingredients. I love the concentrated zing of acidity along with the special sweetness of sun-dried tomatoes. They’re like magical little bursts of flavor in almost any dish, but I think this recipe sets them off in the best possible way. They pair spectacularly with the creamy rich sauce and chicken, and they’re the thing that makes this dish so memorable.
I vastly prefer sun-dried tomatoes preserved in oil for this dish. Not only do I feel like they add a bit more flavor to the dish, I think the texture works much better. Dry packed sun-dried tomatoes can certainly work, just be sure to simmer them longer in the chicken stock so they get nice and soft before you move on to the next step of the recipe.
I like to cut my chicken breasts in thin strips for this recipe. To me, bigger more substantial bites of chicken are nice in this rich creamy sauce. However, if you prefer more bite-sized pieces, you can cut the chicken in the way you would most prefer.
When you have a sauce as rich and creamy as this one, it’s important to have a bit of acid to help cut through the richness so it isn’t too overwhelming. The sun-dried tomatoes have enough acidity to help to cut that richness a bit, but I also like to use a splash (2 tablespoons) of dry white wine. If you cannot use alcohol in your kitchen, a bit of white wine vinegar could also work but I wouldn’t use more than a teaspoon. If you’re desperate, lemon juice could also work, but I would wait to add it just when the sauce is finished cooking, perhaps 1-2 teaspoons.
This is a dish where many different sorts of dried pasta will work equally well. I like it with fettuccine noodles because they are large and hold up well to a simple twirl. Linguine or spaghetti could both give a bit of the same sensation. But if you’d prefer a smaller pasta shape, something like penne, rotini, gemelli, or farfalle (butterfly) would be delicious as well.