Happy Monday! Before I get to this Creamy Sun-dried Tomato Chicken Pasta, I want to know…did you have a nice Easter? Ours was great! I was so excited that I could use some of the tulips I planted last fall as part of the centerpiece for our Easter celebration. I love this time of year so much, don’t you?! Here is Tennessee everything is starting to bloom and bud. It is beautiful!
This Creamy Sun-dried Tomato Chicken Pasta (aka Pasta Milano) is such a yummy and quick recipe to share with you today! One of my husbands very favorite dishes is Pasta Milano from Macaroni Grill. He always gets it without mushrooms (he is not a fan of those) and enjoys every bite. Since he loves it so much I tried to find a similar recipe that I could make at home. I have tried lots of different recipes and this is our favorite! The flavor is awesome and it is not so heavy ! I think the key is to pound the chicken thin and cook it in the oil from tomatoes! YUM! We actually like it better than the one at Macaroni Grill! It seems little lighter to us. They serve the dish with bowtie pasta, but I used Rigatoni in the picture above–but of course it is great with any pasta! This is a family favorite–it tastes great and comes together quick! Hope you enjoy!
Other Favorite Pasta Dishes to try:
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Creamy Sun-dried Tomato Chicken Pasta (like Pasta Milano)
- Yield: Serves 6
Description
Creamy Sun-dried Tomato Chicken Pasta (aka Pasta Milano) is such a yummy and quick recipe and just like Pasta Milano from Macaroni Grill.
Ingredients
- 2 chicken breasts or 4 chicken tenders
- 3 teaspoons minced garlic
- 1/2 cup sun-dried tomatoes in oil *drain oil and but reserve it
- 2/3 cups milk
- 1/3 cup cream
- 1 1/2 mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 8 ounces of pasta, cooked and drained (Bow tie, penne, rigatoni are my favorites for this dish)
- 1 Tablespoon dried basil
- 1/2 teaspoon salt*
- 1/8 teaspoon pepper*
- Fresh basil, parsley and pine nuts for garnish, if desired
- *adjust seasonings to your taste
Instructions
- Put chicken in a ziplock bag or between two pieces of plastic wrap and pound with a meat pounder until chicken is thin.
- Remove chicken to a plate and season with salt and pepper on both sides.
- Cook Pasta according to directions.
- Cut chicken into bite size pieces.
- In a large skillet, heat 2 tablespoons of oil from the jar of sun-dried tomatoes, on medium high.
- When the oil is hot, add the garlic and 1/2 cup of well drained tomatoes and sauce for 2-3 minutes. They should be fragrant and tomatoes with be slightly crispy on the edges. Remove tomatoes and garlic to a plate and set aside.
- Now put chicken in the hot pan which will still have some oil from the tomatoes. Cook fro 2-3 minutes on each side until cooked through.
- While chicken is cooking, chop the cooked sun dried tomatoes into small pieces.
- When chicken is done add the tomatoes and garlic to the pan and pour the milk and cream over top.
- Bring to a gentle boil, then reduce heat to medium low and add both cheeses. If the sauce seems to thick add more milk (maybe 1/4 cup).
- Add basil, salt and pepper, to taste Stir and simmer for a few more minutes.
- Pour over cooked pasta and stir to combine. Add more cheese on top and some chopped basil as garnish, if desired and serve
- Cuisine: Italian
This looks delicious and I am putting it on our menu for this upcoming week!