Easy and Delicious Chicken Milano

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Some dishes just have a way of making you feel at home, and Chicken Milano is definitely one of those.

This Italian-American classic brings together tender chicken, perfectly cooked farfalle pasta, and a creamy sauce that’s honestly hard to beat.

In this post, I’m sharing my version of Chicken Milano, a restaurant favourite that’s surprisingly easy to pull off at home.

So, why is Chicken Milano so special? It’s all about the sauce.

This dish has Italian staples like sun-dried tomatoes, basil, and Parmesan with a rich, creamy base.

Jump to Recipe
A photo of a steaming plate of creamy Chicken Milano pasta. The dish features golden bow-tie pasta tossed with juicy chicken pieces and vibrant red sun-dried tomatoes. The pasta is generously coated in a luscious, pale cream-colored sauce flecked with bits of green basil. Freshly grated Parmesan cheese is sprinkled over the top, partially melting into the warm pasta. The plate is garnished with a sprig of fresh basil and sits on a rustic wooden table. A glass of white wine is visible in the background. The lighting is warm and inviting, highlighting the textures of the pasta and the richness of the sauce.

Steps:

Start by bringing a large pot of water to a rolling boil, salting it generously, and cooking the farfalle pasta until just al dente, about 10-12 minutes. Drain the pasta but do not rinse, as the starch helps the sauce adhere better.

While the pasta cooks, cut the chicken into bite-sized pieces, ensuring they’re roughly the same size for even cooking. Season the chicken with salt and pepper. Heat olive oil in a large pan until shimmering, then add the chicken in a single layer. Cook for 7-8 minutes, or until golden brown on the outside and cooked through. Remove the chicken from the pan and set aside.

In the same pan, add minced garlic and sun-dried tomatoes. The bits left in the pan from the chicken will add incredible flavor. Cook for 3-4 minutes, allowing the garlic to release its fragrance and the tomatoes to rehydrate slightly.

Pour in the heavy cream and chicken broth, scraping the bottom of the pan to incorporate any browned bits. Let the mixture come to a gentle simmer for 5-6 minutes, being careful not to boil. When the sauce begins to thicken, add the freshly grated Parmesan cheese. Stir constantly until the cheese melts, creating a smooth, velvety sauce.

Return the chicken to the pan, adding most of the chopped basil (reserve some for garnish). Stir to combine, then add the cooked farfalle pasta. Toss everything together, allowing the pasta to absorb the sauce. If the sauce is too thick, add a splash of hot pasta water to reach your desired consistency.

Chicken Milano

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 8 ounces farfalle pasta
  • ½ cup sun-dried tomatoes
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup Parmesan cheese freshly grated
  • Fresh basil for garnish
  • 2 cloves garlic minced
  • Olive oil
  • Salt and pepper

Instructions
 

  • Start by bringing a large pot of water to a rolling boil. Salt the water generously (it should taste like the sea) and cook the farfalle pasta until just al dente, about 10-12 minutes. Drain the pasta but do not rinse.
  • While the pasta cooks, cut the chicken into bite-sized pieces. Season with salt and pepper. Heat a bit of olive oil in a large pan over medium-high heat until shimmering. Add the chicken in a single layer, cooking for 7-8 minutes, or until golden brown on the outside and cooked through. Remove the chicken from the pan and set it aside.
  • In the same pan, add the minced garlic and sun-dried tomatoes. Cook for 3-4 minutes, allowing the garlic to release its fragrance and the tomatoes to rehydrate slightly.
  • Pour in the heavy cream and chicken broth, scraping the bottom of the pan to incorporate any browned bits. Let the mixture simmer gently for 5-6 minutes, being careful not to boil. When the sauce starts to thicken, add the Parmesan cheese and stir until the sauce becomes smooth and velvety.
  • Return the cooked chicken to the pan, adding most of the chopped basil (reserve some for garnish). Stir everything together, then add the drained pasta. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of hot pasta water to adjust the consistency.
  • Serve the Chicken Milano topped with the remaining basil and an extra sprinkle of Parmesan. Enjoy!

Serving Suggestions

Serve this beauty piping hot, garnished with extra basil and a generous shower of freshly grated Parmesan. A simple green salad and some crusty bread on the side make it a complete meal. Want to really impress? Serve it with a crisp glass of Pinot Grigio.

Tips for Success

  • Don’t rush the sauce reduction – patience yields the perfect consistency
  • Use room temperature cream to prevent sauce from breaking
  • Choose high-quality Parmesan and grate it yourself
  • If you’re using oil-packed sun-dried tomatoes, reduce the olive oil slightly
  • Save some pasta water before draining – it’s liquid gold if you need to adjust sauce consistency

Storage and Reheating

This dish will keep in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or chicken broth to restore the sauce’s silky texture.

Heat gently – microwaving in short bursts or warming slowly on the stovetop works best.

Chicken Milano is more than just a pasta dish; it’s a testament to how a few quality ingredients, treated with care, can create something truly memorable.

It’s the kind of recipe that becomes a regular in your rotation, the one friends request the recipe for, and the one that makes any day feel a little more special.

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