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Chicken Milano

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Halal 🕌Comfort-Food

Chicken Milano pairs tender sautéed chicken and fettuccine with a rich sun-dried tomato and basil cream sauce. Garlic butter lays a savory foundation while reduced skillet juices deepen the flavor, yielding a luscious, velvety coating for every strand of pasta. Ideal for a cozy dinner when you want something indulgent yet comforting.

  • Prep10 mins
  • Cook20 mins
  • Serves4
  • DifficultyEasy
Chicken Milano
  1. 1

    In a large saucepan over low heat, melt the butter; add the garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; raise the heat to medium and bring to a boil. Lower the heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. 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.

  2. 2

    Season the chicken on both sides with salt and pepper. In a large skillet over medium heat, warm the oil and sauté the chicken. Press the 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. Pour off the fat from the skillet.

  3. 3

    In the same skillet over medium heat, bring 1/4 cup chicken broth to a boil, stirring up the pan juices. Reduce slightly and add to the cream sauce; stir in the basil and adjust the seasonings to taste.

  4. 4

    Meanwhile, bring a large pot of lightly salted water to a boil. Add the fettuccine and cook for 8 to 10 minutes or until slightly firm; drain, transfer to a bowl, and toss with 3 to 4 tablespoons of the sauce.

  5. 5

    Slice each chicken breast on the diagonal into 2 to 3 pieces. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with the chicken and coat with the cream sauce; serve.