Indulgent and creamy, Chicken Pasta Milano combines tender chicken, sautéed mushrooms, and tangy sun-dried tomatoes in a luscious Parmesan cream sauce. It tastes like a restaurant dish but comes together in just over 30 minutes—perfect for a special dinner or a satisfying weeknight meal.
If you enjoy chicken and pasta, you might also like Chicken Pesto Pasta.
I love recreating restaurant-quality dishes at home, and Chicken Pasta Milano is one of those recipes that feels special without being complicated. While inspired by a classic restaurant version, this recipe stands on its own—creamy, flavorful, and easy to make.
Ready in about 35 minutes, it’s elegant enough for a date night but simple enough for a busy evening. The combination of mushrooms and sun-dried tomatoes gives the sauce depth, while fresh basil and Parmesan finish the dish with brightness and richness.
Ingredients
- Pasta: Any short pasta works; bow tie (farfalle) is classic for this dish.
- Chicken: About 1 pound boneless, skinless breasts—two 8-oz breasts cut in half horizontally so they cook evenly.
- Garlic powder: For simple seasoning along with salt and pepper.
- Oil: Olive oil or avocado oil for cooking the chicken and vegetables.
- Butter: Adds richness when sautéing the mushrooms.
- Mushrooms: Baby Bella (cremini) are flavorful, but white mushrooms are fine too.
- Sun-dried tomatoes: Use those packed in oil; drain and roughly chop—leave a bit of oil for flavor.
- Garlic: Fresh minced garlic gives the best flavor.
- Cream & milk: A mix of heavy cream and milk creates a silky sauce; half-and-half can be used if preferred.
- Parmesan: Freshly grated Parmesan melts into the sauce best.
- Basil: Fresh basil is optional but recommended for garnish and brightness.
How to Make Chicken Pasta Milano
STEP 1: Slice each chicken breast horizontally to make thinner pieces, then season both sides with garlic powder, salt, and pepper.
STEP 2: Heat oil in a large skillet and cook the chicken until browned and cooked through, about 4–5 minutes per side. Remove and keep warm.
STEP 3: In the same skillet add the remaining oil and butter. Add sliced mushrooms, stir to coat, then let them cook undisturbed for about 5 minutes so they release moisture and develop color.
STEP 4: Stir the mushrooms, then add the sun-dried tomatoes and minced garlic. Cook for about a minute until fragrant.
STEP 5: Pour in the heavy cream and milk, bring to a gentle bubble, then stir in the grated Parmesan. Let the sauce simmer for 5–8 minutes until it thickens slightly.
STEP 6: While the sauce simmers, dice the cooked chicken into bite-sized pieces.
STEP 7: Add drained, cooked pasta and the diced chicken to the sauce. Toss gently to combine and heat through.
STEP 8: Serve topped with extra Parmesan and fresh basil if desired.
Tips and Tricks
Cook pasta to al dente—it will absorb sauce as it sits. You can slice the chicken and serve it on top instead of dicing and tossing it in. To make the dish vegetarian, omit the chicken. Store leftovers in the refrigerator and add a splash of milk or cream when reheating if the sauce seems thick or dry.
More Chicken Dinner Recipes
Easy Chicken Cordon Bleu
Easy Lemon Chicken with Butternut Squash
Baked Chicken Parmesan
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Chicken Pasta Milano
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Ingredients
- 8 oz short cut pasta I used 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
Instructions
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Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside. (Do not rinse.)
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Cut chicken breasts in half horizontally and season with garlic powder, salt, and pepper. Heat 2 tablespoons oil in a large skillet and cook the chicken until browned and cooked through, about 4–5 minutes per side. Remove and keep warm.
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Add remaining oil and butter to the skillet. Add mushrooms, stir to coat, then let them cook undisturbed about 5 minutes until most of the liquid evaporates.
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Add sun-dried tomatoes and garlic and cook, stirring, for about a minute.
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Pour in the cream and milk, bring to a gentle boil, then stir in the Parmesan. Simmer 5–8 minutes until the sauce thickens slightly.
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Dice the cooked chicken and add it along with the pasta to the sauce. Stir to combine and heat through.
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Serve topped with fresh basil and additional Parmesan if desired.