Easy and Delicious Chicken Milano

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There are some dishes that just feel like a warm hug on a plate, and Chicken Milano is definitely one of them.

This Italian-American creation brings together tender chunks of chicken, perfectly cooked farfalle pasta, and a sauce that’s quite possibly what dreams are made of.

Today, I’m sharing my version of this restaurant favourite that you can easily recreate in your own kitchen.

The Story Behind the Sauce

Before we dive into the cooking, let’s talk about what makes Chicken Milano special.

It’s one of those brilliant fusion dishes that takes Italian ingredients – sun-dried tomatoes, basil, and Parmesan – and transforms them into something uniquely comforting through the addition of a luxurious cream sauce.

The result?

A dish that’s sophisticated enough for company but easy enough for a Wednesday night.

Ingredients: Quality Matters

For four generous servings, you’ll need:

• 1 pound boneless, skinless chicken breasts
• 8 ounces farfalle pasta (those pretty little bow-ties)
• ½ cup sun-dried tomatoes (the star of our show)
• 1 cup heavy cream (no substitutions here!)
• ½ cup chicken broth
• ½ cup Parmesan (freshly grated, please)
• Fresh basil (it makes all the difference)
• 2 cloves garlic
• Olive oil, salt, and pepper

The Art of Milano

1. Pasta Perfection (10-12 minutes) Start with the pasta. Bring a large pot of water to a rolling boil, salt it generously (it should taste like the sea), and cook your farfalle until it’s just al dente. The pasta will continue cooking slightly in the sauce, so aim for that perfect bite with just a hint of firmness. Drain it, but don’t rinse – that starchy coating will help the sauce cling better.
2. The Chicken Dance (7-8 minutes) While your pasta cooks, cut your chicken into bite-sized pieces. Here’s a pro tip: try to make them all roughly the same size for even cooking. Season them with salt and pepper before they hit the pan. Heat your olive oil until it’s shimmering, then add the chicken in a single layer. The goal here is golden brown on the outside, perfectly juicy on the inside.
3. Building Flavor Town (3-4 minutes) Once your chicken is done, set it aside and move straight into flavor building. Add your minced garlic and sun-dried tomatoes to the same pan – those browned bits from the chicken are pure gold. The heat will release the essential oils in the garlic and rehydrate the tomatoes slightly, creating an incredible aromatic base for your sauce.
4. Sauce Magic (5-6 minutes) Here’s where things get good. Pour in your heavy cream and chicken broth, scraping the bottom of the pan to incorporate all those flavorful bits. Let it come to a gentle simmer – not a boil, we don’t want to break the cream. When it starts to thicken slightly, add your Parmesan cheese. Stir constantly until the cheese melts into the sauce, creating a smooth, velvety texture.
5. The Grand Finale (2-3 minutes) Return your chicken to the pan, add most of the chopped basil (save some for garnish), and give everything a good stir. Now add your cooked farfalle and toss it all together. The pasta will absorb some of the sauce and become perfectly coated. If the sauce seems too thick, add a splash of hot pasta water to reach your desired consistency.

Making It Your Own

Want to customize? Here are some tried-and-true variations:

• Add sautéed mushrooms for an earthy twist
• Throw in some baby spinach at the end for extra color and nutrition
• Use chicken thighs instead of breasts for even more flavor
• Add a pinch of red pepper flakes for heat
• Try it with different pasta shapes (I love it with orecchiette too)

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.