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Chicken Pasta Milano

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A comforting pasta dish combining tender chicken, sun-dried tomatoes, and creamy sauce with bow tie pasta, delivering restaurant-quality flavors at home.

Ingredients

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  • 8 ounces bow tie pasta
  • 1/2 cup starchy pasta water
  • 2 teaspoons olive oil
  • 1 pound chicken breasts, pounded to 1/2 inch thick
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 6 ounces baby bella mushrooms, sliced
  • 1/4 cup sun-dried tomatoes in oil, drained and julienned
  • 2 cloves garlic, crushed
  • 1 cup half-and-half cream
  • 1/4 cup Parmesan cheese, grated
  • 3 tablespoons fresh basil

Instructions

  1. Cook the bow tie pasta al dente according to the instructions on the box. Drain the pasta, reserving 1/2 cup of the starchy water for later.
  2. Heat the olive oil in a skillet over medium-high heat. Season the pounded chicken breasts with salt and pepper. Cook the chicken until golden and fully cooked, approximately 4-5 minutes per side. Remove the chicken from the skillet and let it rest before slicing.
  3. In the same skillet, melt the butter and add the sliced baby bella mushrooms. Sauté the mushrooms until they turn golden brown. Add the sun-dried tomatoes and crushed garlic, cooking for an additional 30 seconds.
  4. Pour in the half-and-half cream, reserved pasta water, and grated Parmesan cheese. Allow the mixture to simmer for about 5 minutes until it thickens slightly.
  5. Combine the cooked bow tie pasta and sliced chicken into the creamy sauce, mixing everything until well incorporated. Adjust the sauce consistency with additional pasta water if needed.
  6. Garnish your dish with fresh basil and an extra sprinkle of grated Parmesan cheese before serving.

Notes

For added texture, consider topping your dish with toasted pine nuts or extra crispy mushrooms. Adjust seasonings to taste while cooking.

Nutrition

Find it online: https://sousviderecipe.com/macaroni-grill-chicken-pasta-milano/