Chicken Milano
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
Tender chicken and fettuccine are coated in a creamy sun-dried tomato sauce made with garlic, cream, and chicken broth. This rich pasta dish is perfect for a satisfying dinner.
Ingredients
- 14.8 ml butter
- 2 clove garlic minced
- 118 ml sun-dried tomatoes chopped
- 237 ml chicken broth divided
- 237 ml heavy cream
- 454 g skinless, boneless chicken breast halves
- salt and pepper
- 29.6 ml vegetable oil
- 29.6 ml fresh basil chopped
- 227 g dry fettuccini pasta
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 162 mg
- Iron: 2.34 mg
- Magnesium: 66.5 mg
- Phosphorus: 393 mg
- Potassium: 927 mg
- Zinc: 1.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml butter
- 237 ml heavy cream
- 454 g skinless, boneless chicken breast halves
- salt and pepper
- 29.6 ml vegetable oil
- 227 g dry fettuccini pasta
Prepare
- Mince 2 clove garlic
- Chop 118 ml sun-dried tomatoes
- 237 ml chicken broth, divided
- Chop 29.6 ml fresh basil
Let's Cook
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Step 1.
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
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Step 2.
Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
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Step 3.
Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
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Step 4.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
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Step 5.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil, stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
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Step 6.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
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Step 7.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.