Creamy Chicken Pasta Milano brings the sophisticated flavors of Northern Italian cuisine to your dinner table with tender chicken, al dente pasta, and a luxuriously rich cream sauce that’s infused with garlic, herbs, and Parmesan cheese. This dish captures the essence of Milano’s elegant dining scene, where creamy pasta dishes are elevated with high-quality ingredients and careful attention to technique. What makes this recipe truly special is how the chicken is perfectly seasoned and seared to golden perfection, then combined with a velvety sauce that coats every strand of pasta without being heavy or overwhelming. The addition of sun-dried tomatoes, fresh basil, and a hint of white wine creates layers of flavor that transform simple ingredients into something extraordinary. Whether you’re looking to impress dinner guests, celebrate a special occasion, or simply treat your family to restaurant-quality Italian food, this dish delivers elegance and comfort in equal measure. The beautiful presentation with its golden chicken, vibrant colors, and glossy cream sauce makes it as appealing to the eyes as it is to the palate. This recipe serves 4-6 people generously and pairs perfectly with a crisp salad and crusty bread for a complete Italian dining experience.
Ingredients for the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
Ingredients for the Pasta and Sauce
- 12 oz penne, rigatoni, or fettuccine pasta
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Finishing and Garnish
- 1/4 cup fresh basil leaves, torn
- Additional Parmesan cheese for serving
- Fresh cracked black pepper
- Lemon wedges (optional)
Preparing the Chicken
Start by cutting your chicken breasts into evenly sized bite-sized pieces, about 1-inch chunks. This ensures they cook evenly and are easy to eat with the pasta. Pat the chicken pieces completely dry with paper towels – moisture prevents proper browning and can make the chicken steam instead of sear.
In a medium bowl, combine the Italian seasoning, garlic powder, salt, pepper, and paprika. Add the chicken pieces and toss until they’re evenly coated with the seasoning mixture. Let the seasoned chicken sit for 10-15 minutes while you prepare the other ingredients – this allows the flavors to penetrate the meat.
Cooking the Pasta
Bring a large pot of salted water to a rolling boil. Use plenty of water – about 4-6 quarts for 12 ounces of pasta. Salt the water generously; it should taste like seawater. This is your only chance to season the pasta itself.
Add the pasta and cook according to package directions until al dente – it should have a slight bite to it since it will continue cooking briefly in the sauce. Reserve 1 cup of pasta cooking water before draining. This starchy water is liquid gold for adjusting sauce consistency later.
Drain the pasta but don’t rinse it – you want to keep that surface starch that helps the sauce cling to each piece.
Searing the Chicken to Perfection
Heat the olive oil in a large, heavy-bottomed skillet or sauté pan over medium-high heat. The pan should be large enough to hold all the chicken in a single layer without overcrowding.
When the oil is hot and shimmering, add the seasoned chicken pieces in a single layer. Don’t move them for 3-4 minutes – let them develop a beautiful golden-brown crust. This browning creates incredible flavor through the Maillard reaction.
Turn the chicken pieces and cook for another 3-4 minutes until golden on all sides and cooked through. The internal temperature should reach 165°F. Remove the chicken to a plate and cover with foil to keep warm.
Building the Creamy Sauce
In the same pan you used for the chicken (don’t clean it – those browned bits are flavor gold), reduce heat to medium and add the butter. Let it melt and foam slightly.
Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Burnt garlic will make your sauce bitter, so keep a close eye on it.
Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to cook off some of the alcohol and concentrate the flavor.
Creating the Perfect Cream Base
Slowly pour in the heavy cream while stirring constantly. Bring the mixture to a gentle simmer – you want bubbles around the edges but not a rolling boil, which could cause the cream to break.
Let the cream simmer gently for 3-4 minutes until it starts to thicken slightly. It should coat the back of a spoon but still be pourable.
Gradually whisk in the grated Parmesan cheese, adding it a handful at a time. This prevents the cheese from clumping and creates a smooth, velvety sauce. Continue whisking until the cheese is completely melted and incorporated.
Adding Flavor and Color
Stir in the chopped sun-dried tomatoes and fresh basil. The sun-dried tomatoes add concentrated tomato flavor and beautiful color, while the basil provides freshness that brightens the rich cream sauce.
Season with salt, pepper, and red pepper flakes if using. Taste and adjust – you might need more salt to balance the richness of the cream and cheese.
Bringing It All Together
Add the cooked pasta to the cream sauce and toss gently to coat every piece. If the sauce seems too thick, add some of the reserved pasta water a little at a time until you achieve the perfect consistency – it should coat the pasta without being gluey.
Return the seared chicken to the pan and toss everything together gently. Let it simmer for 1-2 minutes so the chicken heats through and all the flavors meld together.
Final Touches and Plating
Remove the pan from heat and taste one final time for seasoning. Add more salt, pepper, or Parmesan cheese as needed.
Divide the pasta among serving bowls or plates, making sure each portion gets plenty of chicken and sauce. The pasta should look glossy and well-coated, with the chicken evenly distributed throughout.
Garnishing for Restaurant Presentation
Top each serving with torn fresh basil leaves for color and aromatic freshness. Freshly cracked black pepper adds visual appeal and a slight heat that complements the creamy sauce.
Offer additional grated Parmesan cheese at the table – good Parmigiano-Reggiano makes a noticeable difference in flavor.
Lemon wedges on the side allow diners to add a bright acidic note that cuts through the richness of the cream sauce, though this is optional.
Wine Pairing Suggestions
This rich, creamy dish pairs beautifully with a crisp white wine like Pinot Grigio or Chardonnay. The acidity in white wine complements the cream sauce without overwhelming the delicate flavors.
For red wine lovers, a light-bodied red like Chianti or Sangiovese works well, especially if you’ve used sun-dried tomatoes generously.
Serving Suggestions
Serve this pasta as the main course with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright dressing provide a perfect contrast to the rich pasta.
Warm, crusty Italian bread or garlic bread is excellent for soaking up any extra sauce. A vegetable side like roasted asparagus or sautéed spinach adds color and nutrition to round out the meal.
Storage and Reheating Tips
Leftovers will keep in the refrigerator for up to 3 days. Cream sauces can separate when reheated, so do this gently. Add a splash of cream or milk when reheating on the stovetop over low heat, stirring frequently.
You can also reheat individual portions in the microwave, adding a tablespoon of cream or milk and heating in 30-second intervals, stirring between each interval.
Make-Ahead Tips
You can prepare the chicken and have it seasoned up to 4 hours ahead of time. The sauce components can be prepped earlier in the day, but the dish is best when the sauce is made fresh and served immediately.
If you need to make it ahead, prepare everything up to adding the pasta, then reheat gently and add the cooked pasta just before serving.
Variations to Try
For a lighter version, substitute half-and-half for heavy cream, though the sauce won’t be quite as rich. You can also add vegetables like spinach, mushrooms, or bell peppers with the sun-dried tomatoes.
Try different proteins like shrimp, salmon, or even Italian sausage for variety. Each brings its own flavor profile while working beautifully with the creamy base.
For extra richness, add a tablespoon of cream cheese to the sauce, or finish with a pat of butter for extra glossiness.
Tips for Success
Don’t overcook the chicken – it will continue to cook slightly when added back to the hot sauce.
Use freshly grated Parmesan cheese rather than pre-grated for the best flavor and melting quality.
Keep the cream sauce at a gentle simmer to prevent it from breaking or becoming grainy.
Serve immediately while hot – cream sauces are best enjoyed right away while they’re silky and smooth.
Why This Recipe Works
The combination of properly seared chicken, al dente pasta, and a carefully crafted cream sauce creates a dish that’s both elegant and comforting. The key is in the technique – building flavors through browning, using pasta water to adjust consistency, and balancing richness with bright elements like basil and sun-dried tomatoes. This recipe delivers restaurant-quality results at home by paying attention to the details that make Italian cuisine so beloved worldwide.
