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chicken milano

🍝 Chicken Milano

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts about 1 lb, halved horizontally
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 8 oz fettuccine or linguine pasta
  • 2 cups fresh spinach optional, for color and nutrients
  • Fresh basil or parsley for garnish

Method
 

Cook the Pasta:
  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
Cook the Chicken:
  1. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear chicken 4–5 minutes per side until golden brown and cooked through. Remove and keep warm.
Make the Sauce:
  1. In the same skillet, reduce heat to medium. Add butter and garlic; sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
Add Liquids:
  1. Pour in chicken broth and simmer for 3 minutes, scraping up browned bits from the bottom. Stir in heavy cream and Parmesan cheese, whisking until smooth and slightly thickened.
Combine Everything:
  1. Add cooked pasta and spinach (if using) to the sauce, tossing to coat. Return chicken to the skillet and spoon sauce over the top. Simmer 1–2 minutes to heat through.
Serve:
  1. Slice chicken and serve over pasta, garnished with fresh basil or parsley and extra Parmesan.

Notes

Pasta Options: Fettuccine, penne, or spaghetti all work well.
Extra Creamy: Add a splash more cream or Parmesan if the sauce gets too thick.
Flavor Boost: Stir in a pinch of red pepper flakes or a squeeze of lemon juice for balance.
Make Ahead: Sauce can be prepared a few hours in advance; reheat gently before serving.
Serving Suggestion: Pair with garlic bread and a crisp green salad for a complete meal.