Chicken Pasta Milano

Name: Chicken Pasta Milano
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 oz short cut pasta (bow tie); 1 pound boneless, skinless chicken breasts; 1/2 teaspoon garlic powder; Salt and pepper to taste; 3 tablespoons olive oil or avocado oil divided; 1 tablespoon unsalted butter; 8 oz baby bella mushrooms, sliced; 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup milk; 1/4 cup finely grated parmesan cheese; Fresh basil for serving; Additional parmesan cheese for serving (optional)

By:

Sarah

Published:

August 8, 2026

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Chicken Pasta Milano is a delicious and creamy main dish that combines tender chicken, earthy baby bella mushrooms, and vibrant sun-dried tomatoes in a rich sauce that wraps around the pasta beautifully. This comforting, Italian-inspired recipe has a wonderful balance of flavors, creating a dish that’s as visually appealing as it is delicious. The combination of heavy cream and Parmesan cheese makes for a luscious sauce that clings to the pasta, ensuring every bite is packed with mouthwatering goodness.

I first stumbled upon a version of Chicken Pasta Milano during a cozy dinner with friends, and it quickly became a go-to favorite. It’s a recipe that often solves the evening dilemma of wanting something both comforting and satisfying without spending hours in the kitchen. Quick to whip up, this dish satisfies cravings and impresses even the pickiest eaters. Trust me; you’re going to love this dish for its ease and delightful flavors.

Why You’ll Love This Recipe

Simple & Quick: Ready in about 45 minutes, it’s perfect for busy weeknights.
Irresistible Flavor: Creamy, rich, and bursting with the taste of garlic and Parmesan.
Eye-Catching Appeal: The vibrant colors from the sun-dried tomatoes and fresh basil make the dish pop.
Flexible Serving: Great for everything from family dinners to casual gatherings with friends.
Diet-Friendly Options: Easily adaptable for gluten-free pasta lovers; just swap the pasta.

Ingredients You’ll Need

8 oz short cut pasta: I recommend using bow tie pasta for its fun shape and capability to hold sauce.
1 pound boneless, skinless chicken breasts: This lean protein is perfect for quick cooking and absorbs flavors easily. Feel free to substitute with chicken thighs for a richer taste.
1/2 teaspoon garlic powder: Enhances the overall flavor without needing fresh garlic; a great time-saver!
Salt and pepper to taste: Essential for elevating the dish’s basic flavors. Adjust to your palate.
3 tablespoons olive oil or avocado oil: Use for cooking the chicken and sautéing veggies; both oils impart a lovely flavor.
1 tablespoon unsalted butter: Adds richness to the sauce and enhances the dish’s creaminess.
8 oz baby bella mushrooms, sliced: Their earthy flavor complements the cream sauce beautifully; button mushrooms can be used as a substitute.
1/2 cup sun-dried tomatoes in oil, drained and roughly chopped: These provide a sweet and tangy punch. You can replace them with fresh tomatoes if you prefer a lighter flavor.
3 cloves garlic, minced: Freshly minced garlic elevates the dish with its aromatic punch.
1 cup heavy cream: Creates the luscious sauce that makes this dish so decadent. For a lighter version, consider half-and-half, but the texture won’t be quite the same.
1/2 cup milk: Balances the richness of the heavy cream and allows for a creamy consistency.
1/4 cup finely grated Parmesan cheese: This brings a salty, nutty element. For cooking, freshly grated is best, but pre-packaged works too!
Fresh basil for serving: Adds a burst of color and freshness; it’s a must-have for that authentic Italian touch.
Additional parmesan cheese for serving (optional): Because who doesn’t want more cheese?

How to Make Chicken Pasta Milano

Cook the Pasta: Bring a large pot of water to a boil. Salt it generously, then add the 8 oz short cut pasta. Cook according to package directions. Once ready, drain the pasta and set it aside (don’t rinse!).
Prepare the Chicken: While the pasta cooks, slice the 1 pound boneless, skinless chicken breasts in half horizontally creating thinner pieces. Season both sides with 1/2 teaspoon garlic powder and salt and pepper to taste.
Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken to the pan, cooking until browned and cooked through, about 4-5 minutes per side. Once done, remove the chicken from the skillet and transfer it to a plate, covering with foil to keep warm.
Sauté the Mushrooms: In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter. After it has melted and is hot, add 8 oz sliced baby bella mushrooms. Stir to coat and then let them cook undisturbed for about 5 minutes, or until most of the liquid has evaporated.
Add Tomatoes and Garlic: Stir in the 1/2 cup chopped sun-dried tomatoes and 3 cloves minced garlic. Cook, stirring frequently, for about 1 minute until fragrant.
Create the Sauce: Pour in 1 cup heavy cream and 1/2 cup milk. Allow the mixture to come to a gentle low boil, stirring occasionally. Once bubbling, add the 1/4 cup finely grated Parmesan cheese. Let this simmer for about 5 to 8 minutes, until the sauce slightly thickens.
Dice the Chicken: While the sauce is simmering, dice the cooked chicken into bite-sized pieces.
Combine Everything: Add the cooked pasta and diced chicken into the skillet, stirring well to combine and ensure everything is coated in that rich creamy sauce.
Finish and Serve: Top with fresh basil and additional Parmesan cheese if desired before serving.

Storing & Reheating

To store Chicken Pasta Milano, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. If you want to freeze it, use a freezer-safe container and it should last about 3 months. Reheat in the microwave or on the stovetop over low heat, adding a splash of milk or cream to revive the sauce’s consistency. Expect that the texture may change slightly after freezing but adding that extra liquid will help refresh it.

Chef’s Helpful Tips

Cook Chicken to Temp: Always check that chicken is cooked to an internal temperature of 165°F for safety.
Don’t Overcrowd the Pan: If your skillet is too crowded with chicken or mushrooms, they may steam instead of brown, so cook in batches if necessary.
Use Starchy Pasta Water: If the sauce seems too thick after adding the pasta, reserve a bit of pasta cooking water to loosen it up.
Fresh Herbs Matter: Adding fresh basil at the end brightens the dish. You can try other herbs like parsley or thyme for a twist.
Taste as You Go: Always taste before serving and adjust salt and pepper to fit your personal taste.

When it comes to making chicken pasta, nothing quite compares to Chicken Pasta Milano. This dish checks all the boxes: it’s fast, comforting, and each mouthful offers a symphony of flavors that feels like a warm hug. I encourage you to play around with the recipe—swap in your favorite veggies or add a kick of red pepper flakes if you like some heat! Your friends and family will come back for seconds, and who knows, it might just become your family’s new favorite recipe.

Recipe FAQs

Can I use different types of pasta for this recipe?

Absolutely! While short cut pasta like bow tie is recommended, you can swap it for fusilli, penne, or even gluten-free pasta based on your preference. Just be sure to adjust the cooking time according to the package instructions.

How can I make Chicken Pasta Milano lighter?

To lighten up the dish, consider using half-and-half instead of heavy cream and reducing the amount of Parmesan cheese. You can also opt for leaner cuts of chicken, such as chicken thighs, for added flavor without too much richness.

Can I prepare Chicken Pasta Milano in advance?

Yes! You can prep most of the ingredients ahead of time. Cook the chicken and pasta, then store them separately in the refrigerator. When you’re ready to eat, just heat everything together in the sauce for a quick meal.

What should I serve with Chicken Pasta Milano?

This dish pairs wonderfully with a simple side salad or garlic bread to soak up the velvety sauce. A light white wine, like Pinot Grigio, complements the flavors beautifully and makes for a delightful dinner experience.